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Wondered about that myself.  It seems to be a tad like a smidgen!

  I believe I did send Rick some - probably last year.

  Thoses 7 Pot Pinks are very nice peppers.   That picture above does not do the color justice - they are not orangey like that, but a lighter yellow with a bit of pink to it.  I like the lighter colored hots/superhots.  I think the flavors are less intense, more pleasant, than many of the...

...pretty cool phenos too!

  Those are some of the most productive peppers I have grown.   Nice flavor, great heat.   I used some in a hot relish I made last year.  It was wonderful.   Are you growing them as well?     The curved one on the lower left would easily be 4 inches straightened out.

  As little as possible - just enough to get them to puree well.  You are just going to be evaporating that water back out and the wetter the puree, the long it takes to finish drying.   You can also choose a liquid other than water and influence the flavor of your leather - orange or cranberry...

  Looks like a nice assortment.  I grew Rocoto Marlene and Peruvian Red Rocoto this past year.   Marlene bore one ripe pepper earlier and now has two more ripening (in the garage since last night!), so not a very productive plant for me.  Very good peppers though!   Peruvian Reds were pretty...

/\  I'd like to "like" that post a couple extra times!    Thanks for taking so much time with this thread.  Very interesting read, Trent.

  I would be in soooo much trouble if I did that!

  Florida weather!      (We can only dream of that up here.)

So, I had some of these beautiful Aji Arnoucho peppers.   I wanted to make a sauce, but wanted to let these pepper's great flavor come through as much a possible. So I did this to minimize other ingredients/flavors from intruding on the pepper flavor:   2        cups     Aji Arnoucho - lightly...

I pulled a few peppers on Sunday.  I am really loaded right now, although some of the pubes still have now ripe peppers.  The slow start for good weather and warm nights this year slowed everything down for me.   Here is Sundays' pull: Ethiopian Browns were dried and the Peruvian Red Rocotos...

Yes...me too!     And I also eat leaves on my pineapples!     And I have a penchant for sarcasm!

If I get tired from work, I come home and read your thread.    Then I realize I'm not tired 'cause I'm not a farmer!   Your breed works so hard but loves every moment (well... maybe not when you are in the moment... and carrying a watermelon). You do everything right and are still at the mercy...

  And a nice bunch of ground cherries!

  I have one of those my dad carried in WWII!

  I hear ya...just not as clearly as I used to!

Picked some delicious P Dreadie Scotch Bonnet and White Bhut Jolokia peppers today. Seed for the former from TheGreenChiliMonster and the latter from Guatemalan Insanity Pepper.   Those White Bhuts are the "whitest" peppers I have ever had.  The taste is so clean and bright!            

  Thank you.   We built our house here in 1993 and are so happy with the location we chose.  We are on the edge of town.  There is a stream that runs along the back of our lot with that hillside on the other side.  The woods and hillside are part of the city park property and there is a disc...

Brazilian Starfish, Tepin x Lemon Drop, Cream Fatalii... Aji Lemon Drop, Pimente Barra do Ribeiro... Yellow Manzano... Ethiopian Brown, Aji Jobito... Aji Margariteno... Aji Rosita Red