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Yup definitely safe for use with fruit on the plant. Pyrethrin is not systemic and breaks down very fast. Neem is technically mildly systemic, but some people take neem internally. I swear by the stuff and it has OMRI certification. http://www.ayurvediccure.com/neem.htm

We should all throw down and order one of those 42-gallon (or whatever they are) barrels direct from Jack Daniels. That has a big cork and you get to taste the barrels to see which one you like. Then, they bottle it up into how ever many dozen 750 ml's that is. Split 10 ways, it would be...

They are a fast-reproducing pain in the ass. If you don't want to introduce a bunch of beneficials, which is expensive and takes time to work this is what I'd do: - Hit the plants with a pyrethrin/safer's (type) soap combo at sundown. You can use a castille soap like Dr. Bronners - 1 Tbsp/gal...

In outside hydro I push an eC of up to 2.2 uS with my superhots. I think this is around 1,300 ppm. Inside, under a minimum 20 Watts/Sq Ft of HID lighting or minimum 8 Watts/Sq Ft of LED's, I can generally push them to 1.7 uS which is ~950 ppm without any issues. I tend to err on the side of...

I love buffalo trace - up there with Blanton's in my book. BT is hard to find in this part of PA because we have liquor laws that were probably drafted during prohibition in the 1920's

So this evening I thought I would have a nice bourbon over my prerequisite two ice cubes. Looks like I was out of Knob Creek - but wait, there's a brand new unopened one at the bar. I pick it up, walk to the kitchen and peel the wax coating off the top of the bottle. Revealed is the bottle top...

Some of the hottest peppers I have ever grown, perfectly ripe Bhuts picked and washed 90 minutes prior to shipping at 4:45 pm (I knock the field heat out of them in a 45-degree environment before shipping). These are the result of an outdoor hydroponic system which allows me to precisely...

Lowered price to $16 - see new posting: http://thehotpepper.com/topic/33423-ghost-peppers-bhut-jolokias-perfect-fresh-16-shipped-within-24-hours-usps-sfrb-priority/

Squirrels?

PepperLover - It is so great that you did that.

Weird!!!!! I would love to somehow get a tissue sample and clone it. That is extremely badass! Little tears of fury.

Look like Chiltepins to me. Those little buggers can be quite hot - like 100,000 SHU I remember the first time I ate one in Mexico - I was like "helado, por favor!" (they were pickled or something in a dish at the bar) Picked out of the wild in MX, I think they fetch somewhere around a zillion...

Killer advice! Thanks so much SalsaLady! Really appreciate it. Looks like I'm getting called out of town tomorrow, but when I get back I'm going to be making a lot of salsa - some with cilantro and some without. Going ot even try one without onions, even though I have a bunch ready to go right...

"Peppers are a little tough to do tissue culture with. The only way I know how to do it is by using the cotyledons for propagation." I start by pulling a couple shoots and start to clone them "old school" style. When undifferentiated cell growth occurs, I slice that off and propagate that...

The majority of the tomatoes are the san marzano plums and jersey giants (also plums) which have the lowest interior moisture content of anything I've come across. Really thick walled and they never leave any juice on the cutting board when I'm slicing them up. Great tomato for flavor and...

I've had really good luck doing the following: - Grow tent with several varieties of superhots - Choose the ones I want to isolate (Assuming single plants) - Pluck/pull/cut off ALL flowers from other pepper plants in the tent - Hand pollinate with a lightly moist Q-tip Works everytime...

Fixin' to make a lot of salsa in the next couple of weeks. So far, the water bath canned salsas I've made make the tomatoes and peppers too mushy for my taste. Does anyone have a recipe or process to make salsa that will keep without refrigeration that isn't mushy? I'm up to my ears in serranos...

WOW! I'm 98% vegan in my diet and that makes my mouth water. Looks completely and insanely good! One helluva setup you have going there. I'd forego my usual diet in a heartbeat to try out a half rack of those great looking ribs!

Assuming you don't have a light mover, best not to go larger than 16 square feet with a 400W or 40 square feet with a 1,000W. Rule of thumb is minimum 25 watts of lighting per square foot.