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Good luck in your 2023 grow! Some nice gourmet annuum varieties and some very tasty chinense in your growlist.

🤣 you people are the worst.... no restraint what so ever! Look at me; it's January allready and no seeds have been planted in my house. Those weekly chilehead anonymous meetings sure are helping me through this! Now if you will excuse me i'll return to manically reading through other peoples...

Those were some nice looking seedlings, damn those aphids! On the bright side, you can do all the fun stuff again! Poblanos are nice... so are piquillos, carliston, padron etc etc etc :D

Just finished reading up on your glog. That's one impressive growlist! Love those mini 7 pot bubblegum, especially that cross section pic is awesome. Good luck with processing all those peppers! 😁

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They are actually pinkish indeed, they had to do their ripening in temps between 0 and 10C and were picked premature. Same for the aji mango, they look a bit salmon pink instead of the orange color they produced in summer.

It's been a while! Really had to have some pepper off time after 3 months of continuous pepper processing. 😅 Time well spent ofcourse... cleaned and digged through the entire vegetable garden, build a new chicken coop and ofcourse made christmas happen at work... (we always build the biggest...

They just keep coming...... 😵‍💫 Below is the harvest from the past few days. It takes me up to a week or so to process everything in the off hours when i don't have to work or tied up in other obligations and when done i go do some picking and all starts over again.... it's been going like this...

Picked another 5 kg of adjuma and adjuma red from the allotment garden this morning... 😵‍💫

The salad bar is open....

There will be a few more weeks with decent weather coming for sure. We often get a period of nasty weather just before fall around here. It's like nature is telling the plants that shit is about to come and they best get their things sorted!

Well... i allready had a lot to harvest... they just keep on making new ones!!! 😅 Those peppers in the third picture are Bahamian goats. Lots of Caribean pork stew this winter.

The weathergods decided that the water shortage build up in the past 6 months had to be compensated in just 2 weeks... weather has been horrible around here lately. We even had daytime temps around 10C and we also had the first nighttime frost allready. Most peppers are still doing fine only the...

The adjuma remains my favorite chinense so far. No other chinense i tried had such a great taste and smell. The heat might be a bit less than the bmj but they are still very hot. The bmj also has a more nasty burn (facemelter) whereas the adjuma has a more lingering back of the throat heat...

The most of them started riping allready so they will not be lost. Also i have more plants and they sure are productive. The bmj are very brittle plants anyway with long hanging branches that are not able to carry the load of pods they produce. Normally i give chinense only one support stick but...

Finally got around to proces last weeks harvest... busy times for pepper/vegetable growers! Freezer is loaded and i do not have much time for sauce making right now, so i decided to start drying part of the bulk. Dehydrator was working around the clock the past few days and so was i deseeding...

Took some time contemplating how many shades of blue there are in the Ionian sea... Peppers were left to fend for themselves for a while supported by a newly installed drip system ofcourse. Came back to a whole bunch of colors in the garden, back to pepper processing it is! And some more...

And almost forgot.... another 3 kg. of piquillos! 😵‍💫

This weeks harvest packed and ready for the freezer Bahamian goat Habanero red Bonda ma jacques Adjuma Adjuma that crossed with the habanero red last year... had 2 plants that surprisingly turned out red instead of yellow. Only chinense present last year was the habanero red, so must be...

Pods starting to color all over the place! :dance: Also the first kapia and dulce de espagna turned red, that means i will be knee deep in sweet pepper processing very soon....