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Cheers Jacques! I'll hafta check it out mos' def. [emoji111] Thanks for the good vibe Scott. [emoji16] We'll be waiting to see how your garden does when it gets its second wind. I'm getting a couple more chiles ripening up and coming to the table now... Yellow CARDI Scorpion and Red Rocoto...

I don't see how anyone else here could catch up with your monster plant's production if it gets its second wind, but we march on regardless. [emoji16] 521g + 191g = 712g total Sent from my SM-S327VL using Tapatalk

427 grams + another 94 grams today for a total of 521 grams. Cheers! Sent from my SM-S327VL using Tapatalk

We had a bit of a heat wave this past week, and a lot of my Chinense chiles experienced a ripening spurt. Picked my first yellow PDN x Bonda yesterday and had half of the pod on an egg 'n cheez sandwich. Nice citrus-y flavor and decent heat... Thanks for passing the seeds on Paul, I think...

Looking really good Jacques! I hear ya 'bout your growbox busting at the seams. Good on ya! Sent from my SM-S327VL using Tapatalk

Cheers Ryan! They're from seeds collected from my "prize-winning" MoA in the "Land of the Giants biggest Bonnet challenge" last year. I don't blame the THP member for lining up a grand prize provider that later welched out, but that's life in the big city I'm afraid. [emoji52] Sent from my...

Cheers John, we're finally in the sweet spot here. How are things on your side of the pond? Bonnets ripening yet? Mine are finally ripening. The pic showing them in hand gives you an idea of size. I figured you'd have things well underway... Have you started posting pics? Well folks, I'm...

Nice work Scott... you must be over 2 kilos by now! Sent from my SM-S327VL using Tapatalk

Three daysvworth of pics... including a couple of green drops that were full sized. 313 grams + 114 grams = 427 grams total. Soon to be half a kilo! Sent from my SM-S327VL using Tapatalk

Cheers Jacques! We're on the downhill side of summer here so it should only be a few more months 'til you can plant out again. Have you started your chiles yet? I think you're right Ben... not planting Annuums for a year where the infestation had been and planting garlic in their place seems to...

Good to know... my plants are close to 4' tall, and the 2.5" pods haven't set as thickly as my other Chinense varieties. The yellows should start to ripen sometime next week, and the purples not long after. I was gonna ask what color they were when they ripened, but you posted before I could...

Nice! Now that you're taking care of increasing your soil's nutrient holding capacity with the biochar, you should check into granular humates to help with extraction and further increase holding. Have you got any scavenger crops planted where you pulled up the 'maters? Sent from my SM-S327VL...

[emoji23] Sent from my SM-S327VL using Tapatalk

Another harvest...57 + 57 = 114 Sent from my SM-S327VL using Tapatalk

  Yup... it's totally passive solar because it uses natural convection to pull the air through the system. Heat rises, eh? ;)   I got the plans from the Mother Earth News website. They were very thorough, as they had a complete parts list and a table to figure the angle needed on the solar...

  Cheers Scott! We're definitely ramping up now...   Douglah   MoA Bonnets   Yellow CARDI Scorpions   PDN x Bonda crosses are definitely white and purple phenos.   I've got green chiles coming out my a** right now... Jals and Tepin crosses are just loaded! The rest are coming in slowly...

I'm coming for you all... [emoji6] 25 + 32 = 57 Sent from my SM-S327VL using Tapatalk

Still just baby pods, but production is ramping up now. [emoji16] Sent from my SM-S327VL using Tapatalk

If they dip into your chiles I want video... [emoji48] I got my first ripe pod this morning... only 5 grams, but I'm finally on the leaderboard. [emoji16] Sent from my SM-S327VL using Tapatalk

Sounds like they share at least some Korean heritage... I find the Gochus are best when sun-dried at the lowest practical temperature. That gives them a complex flavor that's earthy and sweet... similar to good Hungarian Paprika but spicier. The heat profile is about Cayenne-hot. I say the...