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Nice red color. You must have used a lot of peppers. What sort of peppers did you use?

Excellent plant. I got a small plant that came up at the base of a plant about 10 feet tall growing outdoors in Miami. Ive kept it alive for more than 10 years here in SC. Outdoors in summer, bring it in over winter. Usually loses most leaves in late winter but bounces back once its outside...

Generous offer.

I want to save seeds from my poblanos, so I am waiting for them to turn red. Best I have so far are a brown color. Hope they are ripe enough to be viable. Does anyone know?

I was told a long time ago that, as a rule of thumb, both fruitwoods and nutwoods are good for smoking.

Pedro, I read your post with interest because Im growing an unknown Vietnamese pepper. I get my hair cut at a place run by a Vietnamese couple, and the wifes mother brought dried peppers from Vietnam. They gave me some of the mix and I germinated the seeds that were in with the dried pepper...

Welcome and good luck with your project.

The variegated foliage is a lot different from the variegation on the fish peppers I have grown. The variegation on the pods looks a lot like the variegated fish pepper pods I grew.

Thanks for posting all the pics, especially the local fruit.

Very attractive foliage and fruit. I like it.

So you cant be far from McClellanville where good shrimp comes from.

Good work MrGanja, exciting find. Where are you in SC? Im just NW of Clemson.

Welcome SCPeppapa from Oconee County, SC.

Greetings from South Carolina. You live in the perfect place for your landrace project. Best of luck with it. Keep us posted on how you do.

Well done.

Everything looks good. Obviously, you know what youre doing!

I finally tried something Ive been thinking about eating for a while: my homemade kimchi and cottage cheese. It sounds weird, but I was surprised how well they went together. My wife liked it as well, so maybe we are both weird! Apart from anything else, it has to be pretty healthy.

Cant wait to see how the meal turns out.

I hope its a big success. What sort of peppers?

Whats on the menu?