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I've got a simple poblano-based table sauce that has been aging on oak since February. I used American oak chips I toasted to medium. I can report back after I crack it open.

I don't stress about dandilions. Their deep tap root is a source of calcium and other micronutes for the soil. Plus they leaves are super-healthy in you're cool eating them.

I use permaculture practices in my garden and have prepared my pepper plant beds with Dutch White Clover (nitrogen fixer), stinging nettle (nitrogen, micronutes) and comfrey (dynamic accumulator). My beds are healthy and rich and my pepper plants seem quite happy to live there. I chop the...

Anyone experience damping off in large seedlings?   I've got plants 6-12" tall that are just going limp or tipping over.  One severed at the soil level and it looked like the stem had that translucent brown color I'm used to seeing in sprouts.   I guessing as my plants got larger and started to...

I've used this with very good results. I've tried other cheaper potting soils, but my best winter starts have been with promix.

Finally, after 2 years of growing them, I've ripened my first manzano - in the middle of the winter, no less. Really cool pepper and well worth the wait!

This is such a subjective topic!  As many times as I've heard that Douglahs taste like battery acid, I don't get that.  I find their flavor intriguing and have added them to my grow list for next year.  Lots of people love the taste of ghost peppers, but I find them bitter and acidic (although...

Tried my hands at a white sauce this year as well.  Equal parts roasted garlic (from my garden) and white bullet habs.  Turned out really great!  

I love orange wild Brazil. Less aromatic and more fruity than wild Brazil/Cumari do para

My only hesitation to drying and powdering is dealing with the seeds. I don't prefer seeds in my flakes/powders and the thought of deseeding hundreds of tiny pods is unappealing. That's why I was leaning towards simple sauce. Just curious what everyone else does with their wilds.

I've enjoyed growing a few wilds the last couple years, but have not really found a good use for the harvest outside of fresh eating.  This year it's aji chuncho.  Amazing little heat bombs, but I can't eat them as fast as the plant produces.  Any suggestions on what to do with rest?  I'm...

Had an abbreviated tour of the festival this year but still came home with some goodies from the festival and the field. Gotta get someone to take the kiddos before AND after school next year.

This season's pretty much a loss for pepper production. Oh well. Learned a lot. Will do it differently next year.

Cracked Jalapeno has been a really great one for me.  I'm growing 5 or 6 varieties of jalapeno and this one is probably my favorite.  Large, flavorful, hot pods, and good productivity.  My other favorite is just plain old Burpee jalapeno.  They've been really productive and just a solid jalapeno.

That plant is beautiful! Can't wait to see the fruit. It goes without saying that you'll be saving seeds from this one, right?

Why not plant something like White Clover that's a nitrogen fixer and pollinator friendly. Also walkable and mowabld.

Criole de Cocina. Looks like it should be hot, but it's not. People have good things to say about them, but mine weren't amazing. Growing again this year to see if I missed something.

I've got Guatemalan Yellow Manzanos seedlings started.  I think I'll pot them this year so I can play with their location.  I'll look into some of the warm-tolerant varieties mentioned above as well.

Can anyone give me some pointers on growing Manzanos? I'd really love to try one! I grew them last year. They flowered all season and were beautiful, but didn't set fruit until the very end of the season and never ripened. I didn't treat them any differently than any of my other peppers (one...