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Whatever chemicals you use always skake up the liquids prior to using.   With either liquid or powder ...try to dilute the amount before applying with extra water...or if scattering the dry granulars, use less than recommended.

  Paul here's a plant (Caribbean Red)  outdoors in early June a few years ago. It started out as a branch cutting (8" long) with 4 unripe pods on it.. (the previous October),...I dipped the cutting in rooting hormone powder and planted it in a 50/50 mix of dampened vermiculite/perlite. The clone...

  That sauce looks good enough to dip Strawberries in...........or maybe just a big spoon.........slurp

Beautiful pods Paul............heck with OW's, take a few of cuttings of that Barrackpore and you'll have a compact plants putting out pods before Superbowl.

Nice pepper flakes......both pepper powders and flakes have their use in the kitchen.   Did you use a chefs knife or rolling pin to pulverize the dried pods ?........never mind, I see you used a bleder....... :lol: 

Rick your processing is on.... :onfire:   I agree with Stefan, if you haven't tried the Goat put that on your list. It's heat level is very tolerable with most people. Alongside with the Jamaican Bonnets the B.Goat is one of my favorite peppers ....taste wise

Stefan .....just like a Marathon runner  breaking away from the pack at the end of the race....   Your harvest keeps getting greater towards the end of the season.   I just finished pulling out all Tomatoes but my Red Currants this past weekend....thought to myself during the process," I bet...

  Italian Barese Sausage, Basil, Crimini Mushrooms, Italian Cherry Tomatoes (canned), Fresh Motz, Mild Provolone, backyard Red Bell Pepper.   Dough 475g "00" Flour               25g Semolina             325g Water               15g Salt                 1 packet of ADY Yeast     Oil pan, stretch...

  Homemade meatballs (veal/pork) in a fresh lively Arrabbiata sauce...plenty of chopped Garlic and Calabria peppers     Topped over baked Rigatoni with fresh Motz and shaved Pecorino

This glog was a pleasure to read........great photos of the garden and the food.     Best of luck with next years grow !

Dang......sorry for the belated b-day wish........you'll have to go out and relive the expierence

Jeff how are your plants holding up under the cold frames...   We're getting back into the upper 60's here.

Paul you've hit the jackpot with the forecast.  Are you moving any plants into the green house to extend the season one step further ?

Rick you sure had a great season, did you take any cuttings or plan to overwinter any ?   I bet your root cellar  will be filled up mason jars soon.

  Keep those MoA's in your seed stock Rick. Some of my container plants are root bound and have quite a bit of yellowing. The inground plants still look healthy along with the larger 18/20 gal containers. The end of the season is near...This weekend I'll be tearing out the Tomatoes. There's only...

  Haha.....good comparison on the brown UBSC. .....and I didn't forget about you. I'm still in the process of putting a few concoctions together.     Here's a few photo's from today.....     A Korean plant......no specific name ...........medium heat. Pods will get powdered and used with...

    Agree 110%   Thanks, It's probably taking up more time than you realize.....but there's always the positive side.....having a successful garden.   Our weather has taken a turn for the good......probably a few more weeks for a hard frost.   I believe Stefan has answered that in another post...

    Exactly !   Any vinegar at 4.5 / 5% will work......those that are 6% and over then to be harsh. I prefer the Cane Vinegar, it's on the mild side.   I always process the sauce on the stove.....unprocessed mashes and ferments can be dangerous. Whatever sauces get bottled they're always brought...

  Sorry for the late replies.......     Here's the bottom of a Red MoA.........started to split due to the constant overnight rain.....Judy (PL) has some better looking Caribbean Red Scotch Bonnets.   The EOB is hotter than I was expecting. I figured it would be Habish Heat, but when I broke...

Amazing comparison shot !   That's a beauty piece of pizza, wonderful souffle edge of cheese and crusty rim. That's what a commerical oven will bring on with the heat. Wow....almost an illusion of the cheese being ladled on rather than the sauce......simplicity at it's best..... Heavy on the...