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  1. Seymore Peppers

    Beef tongue! Yum. I don't don't know about where you live but the price of beef tongue has...

    Beef tongue! Yum. I don't don't know about where you live but the price of beef tongue has quadrupled http://www.bourquespecialties.com/Stuffed-Beef-Tongue_p_105.html in the last few years over here. Luckily I have a friend that is a grass fed beef farmer and gives me the tongues his customers...
  2. Seymore Peppers

    PEPPER FARMER

    Welcome!
  3. Seymore Peppers

    Hi from Tacoma, WA

    Hello and welcome Scottsbonnet. I really love the state of Washington. I've made the drive from Louisiana a couple of times doing the Olympic Peninsula and all in between there and the Gorge. The Hoh Rain forest is one of my favorite places.
  4. Seymore Peppers

    New grower from KC MO

    Welcome! I totally get what you and Alchemistic are talking about when it comes to researching. I love to saturate myself with knowledge of something I'm passionate about or other things that are nessasry to know. I checked out your grow log and will continue to follow. Good luck
  5. Seymore Peppers

    Hello from St Louis

    Welcome!
  6. Seymore Peppers

    Growing in Louisiana

    My TFM and MOA are coming along.
  7. Seymore Peppers

    Growing in Louisiana

    Thanks Joel. Yes, Louisiana does leave its mark on a person. It's been hard for me to leave this state because I truly love everything about it. The food especially. I'm living about 30 minutes away from Minden currently. Not sure if you are aware of this but there are a few places making boudin...
  8. Seymore Peppers

    Growing in Louisiana

    Hello all! You can call me Chris, Seymore, or Peppers. I guess it's time I gave an introduction. I was given some Scotch Bonnet plants back in the 90's and kept that strain going till 2008. They were much smaller than what I'm growing now and we're really pungent and aromatic. There was not a...
  9. Seymore Peppers

    Psyched about the site.

    Welcome!
  10. Seymore Peppers

    condiment Fire Roasted Salsa

    I made a half batch with the 8 ripe Romas I had left after making a batch of sauce. I used the 6 jalapeños. It was amazing. I'll be making more as soon as I have more Romas ripen.
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