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  The key to curing garlic is air flow, and removing moisture if you can. If garlic is piled at all or if there is a lack of air moving over all parts of the bulb it could turn brown and spoil. I usually leave it outside for a day after picking so the dirt dries and is easier to remove, then I...

A very quick update.   I stopped some ripening on a bhut. Woohoo! If it works out the same as last year, things will be moving fast now.   Luckily the timing is good, because I love garlic based sauces and I pulled my garlic today. I am now letting all 37 heads cure. About 10 or so will be used...

Luckily the supers freeze really well. I put a pile in the freezer after last season and was using them until spring with no issue, so you will have loads of time to experiment with the chillies. 

  I'll definitely write up my impressions on the peach scotch bonnets once they have ripened. They look really cool right now, which is a good thing. Take care!   I definitely plan to respect the Butch T, seeing as it is the hottest pepper I have this year. The first couple usually are not as...

Love the creamy colour on the white bhut!   I always have mixed feelings about ladybugs. They eat my wife's flowers in the front so she hates them, but they keep the nasties off of my peppers in the back so I love them. I'm glad we dont have our plants side by side.   Have a great weekend, Ramon!

  See, it is that kind of outside the box thinking that makes me really appreciate your comments :)   She'll definitely be making the hot candied almonds again, and I'll be sure to send you some.

  Yeah, I saw the pic of your in your glog and it looks like it is about a week ahead of mine. I'm really looking forward to trying some Butch-Ts, although I may live to regret whatever I do with them ;)

I may have to hit you up for some gochu seeds for next year, if you are saving them. 

I'm amazed you had a few co-workers willing to try a bhut straight up! At least you were merciful and got everyone to eat a piece off of the bottom where it is the coolest. Yeah, I agree they are not much for flavour.   I have not tried the reapers because in my view the line is still way too...

Nice haul! The supers are getting closer, with lots of colour starting to show.   Those gochus look cool. Going by the amount you have strung up already I'm guessing they are a heavy producer. 

I figured I would take a few pictures of peppers as they are ripening. Last year at this time I was picking ghost peppers, so yeah it is all way behind. But, as my glog title says, better late than never.   Not tobago treasures are ripening fast. I pick between 2 and 4 per day now, and I'm sure...

  Thank you so much for the offer to send powder! I am still working my way through a pile of powders I ordered last year so I am set for now, but I'll let you know if I need more down the road :)   Yeah, growing superhots just is not a family friendly activity. I am actually considering scaling...

  Thank you! I'm hoping to get back on board the pepper train shortly ;)   I would put the heat level of the not treasures at just under orange hab heat. I was hoping for a bit less with these so more of my family could eat them, but I guess I should just be happy that my wife did not spit them...

I haven't been around much, mostly because things sort of stalled out with my peppers and there was no real point to posting an update. II think the main issue was a string of really cold nights that put the peppers in a holding pattern.    A couple of days ago the tobago treasures started to...

Nice shots! Have you ever had issues with fumes when you put supers in a dehydrator? I always worry about that, so I have not tried it. 

Great review, Ramon! That is an absolutely nasty beast of a pepper, and when they get to that heat level I always have some trouble picking out small variations in taste. You did a great job, and I'm glad to hear your son was with you all of the way.

Good stuff. I especially like the artsy fartsy shots ;)

Looking good! Did your lemondrops have a bit of a purple-ish streak as they were about to change colour? A few of mine have developed this and I'm not sure if it is the full sun, the drop in overnight temps, or the start of the ripening process.

  It sure is scary. We live close to farming communities, and we definitely have noticed the changes in the bee population. Luckily most of the farms here are slowly converting to more organic methods, which will help a lot in the long run.    Thank you for your prayers :) My tabasco is second...

Thank you, I edited my post and fixed the link. I must have cropped something from it the first time around.