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Picking it all this weekend. It looks like the end of our season here. Much more than I can ever use. I can put together a few MFRB. A MFRB is about 6X a SFRB. It's a lot of peppers! The peppers range from Super-hots to Medium-Hots. All were selected for taste. Varieties: Fatalii, Red Ghost...

As usual I have more peppers than I could ever use. Some mixed boxes are available for the next couple of weeks. The peppers range from Super-hots to Medium-Hots. All were selected for taste. Fatalii, Red Ghost, Bahamian Goat, Datil, Aji Chombo, Peri-Peri, JA Mushroom, Yellow Reaper, Clavo...

I grew out a couple plants from Naga Jolokia seed train seeds. They don't look like the pictures I can find of the ripening pods. The plants are growing narrow and tall with pods pointed upwards so far. They dont seem to have any heat while green. I did have one early pod ripen to red that had...

I started way to many plants this year and will not be able to grow all of my list in pots. I'm looking for some input on likely candidates that might fully ripen in the ground here in the NW Oregon (Central Willamette Valley). Our season usually runs into October before cool weather and rain...

This year I have lots of blueberry's in the freezer. I also have a assortment of peppers available to create with. I have several batches of ferment sauces 'working' right now. Non of them are blueberry based. I would love to hear some ideas about a blueberry recipe that works. It doesn't have...

I just picked up a couple of nice mangos and removed the flesh and froze for a future sauce. I'm planning on using Habs, some red onion, garlic and perhaps a little ginger. Looking at other recipes I noticed many of them cooked the mango or just made a non fermented sauce that required being...

I have some brown areas on some of my sugar rush pods. Anyone have some idea of why this is happening?

Hi, I just recently found this site after developing a interest in fermenting hot sauces. I live in the Willamette valley and have a decent climate for some peppers. I have been raising all of the classic peppers (jalapeno, serrano, Bells, poblano) for years and save seeds. Recently started...