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Good news, the package arrived on Saturday. I'll get it off tomorrow and yep, LuckyLuke I saw your address - thanks!

A thousand apologies all for not being around. But back at it now. PMs sent to both snagglepuss and London-pepper.

Yep - I'm in! I've got a new heirloom variety to contribute, plus 2020 season stock.

Here's a jar of lactic fermentation pickled sugar rush peaches that I recently made up. Brine was at 3.5% with: 6 cloves crushed garlic 1 tbsp coriander seeds 1 tbsp peppercorns 4 bay leaves couple tbsp of sauerkraut starter    The pH is down below 3.5 and the peppers are tasty indeed...

Fast forward to current (01 August) - first balcony:   Cappuccino scotch bonnet and Faria:          Red habanero and MOA scotch bonnet:          Line-up pictures :P  Actually I pulled them in from outside to finish off their trellises.   Approx. 3.5-4 feet tall from top of pot. The MOA scotch...

Meanwhile the other plants went out on the other balcony, on 30 April 2020.   Espelette and Sugar rush peach:          Hot amish finger:     No photo of the other Espelette, but similar to the one above.   There were also the second plants for each variety, at least those which looked...

  Hey Bhuter, good to see that the seeds took! The plants do indeed grow tall if they're let to do so. (When you see them in the fields in south-west France they certainly look like there's some active management going on.) 

The situation as of 25 April 2020. This year I splurged some on autopots for one balcony. Back then there was still regular work travel and some form of auto watering system was needed for the summer months.   (And yes - they're too close to each other but I have limited room. So an experiment...

Started the year exactly on New Year's Day with 5 each of the following seeds: Cappuccino scotch bonnet Espelette Faria Hot amish finger MOA scotch bonnet Red habanero Red rocoto Sugar rush peach Good germination rate with at least 4 of each  :), except the rocotos for which unfortunately none...

Over the years the plants haven't suffered too much from stink bugs. They're present but can be dealt with (forcefully :lol: ).   I was extra lucky today, finding the following with a bit of chance:           Now extricated from the plant with no losses! I counted 21 eggs, there were only 20...

Package is on it's way to b3rnd.   I took a couple each of Sandra's Giant Orange, 7 Pot Gravedigger Peach, Habanero Cream Peach, Sugar Rush Peach, Cherry Bombs and Rocoto la Merced (from 2018). Nothing that exhausted any packet. (And I now see the Peach theme, which I didn't until just now...

The package arrived into the Nice end over the weekend, all in good condition. I'll thus now ponder on what might be good to grow next season...  :)   @b3rnd - I'll message you for your address.

And here are the last four sauces made up with labels on, ready to be given away as gifts:  

Here's a remake of sauce from a previous post - the Bahamian Goat Pepper plant has had another good year. pH at 3.7, 8x 100 mL and 2x 250 mL bottles:     400 g carrots 350 g yellow tomatoes 290 g yellow bell peppers 236 g water (1 cup) 200 g yellow onions 118 g white wine vinegar 118 g rice...

Last year some time I came across the How to Make Hot Sauce | Hot Ones Extra video with Queen Majesty Hot Sauce. Just the other day one of the recipes described floated back into memory, and I thought perfect to try out with the 7 pot primos that I now have a good stash of.   It turned out...

Agreed on the Bahamian Goat - the plant I grew back in 2015/2016 is still going strong year after year.   This year was I tried a 7 pot primo and glad I did, it makes a really nice sauce. One pod for the whole batch. Among others I've also got a couple of tabasco short yellows kicking around -...

And now also the ferment detailed in the second post. pH came in at 3.15 and 105 mL white balsamic vinegar was added. It's a pretty hot sauce... You know about it straight away. Still with the mango and pineapple in there, plus the balsamic vinegar, its got a good sweeter taste. I have another...

Processed the hot sauce detailed in the first post. pH came in at 3.2 and 90 mL of white wine vinegar was added to add a little sweetness. Good taste during sampling, fairly warm, will try some on breakfast eggs tomorrow.   Final product - just shy of 5x 100 mL bottles (annoyingly just short...

Espelette pepper time of the year again :) :         400 g espelettes 275 g red habaneros 255 g carrots 255 g yellow onions 65 g garlic 37.5 g sea salt (3%)   Plus a couple of spoonfuls of sauerkraut liquid to get it going...

I think all the relevant points have been covered above, but still here is my €0.02 worth...   Take head of cabbage and prepare. Remove undesirable leaves. Quarter. Cut out cores. (Keep cores, as desired, they're fine to go in as desired.) Weigh quarters (and pieces, if included). Remember...