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So the red rocopica I grew this year is not in fact red. I had hoped to produce a yellow rocopica through crossing and ultimately a mustard form. It would appear the first step is already complete. It also seems this one is deciduous once ripe. Second pic shows it with mini olive and de la selva...

Mini olive doing its thing……. And a first sugar rush stripey…. In other spice news i harvested the Szechuan pepper last week:

Quick update- In the quadgrow, biquinho black peach is over head height. Really wanna overwinter this one at size, it’s gorgeous! Meanwhile the one surviving flex is flowering And in the big greenhouse pepper harvests continue and some stuff is happening in the overstorey…… Pea aubergine...

My first flexuosum flower. I’ve only one plant so hoping it will still set fruit….

Finally have flowers open on my Florida Wild Bird, it’s two and a half years old but to be fair has had a rough life! Also have flowers on my one flex plant and fruit on the rocopica red

Ludicrous amount of this made with those rocotos. Honestly wasn’t sure about them fresh from the brine very sour and garlicy (there were a couple of cloves in with them) on the front before the heat and rocoto flavour kicked back in. Made a hot sauce with ginger and lime juice which has...

Big chocolate rocoto ferment set…. My overwintered Florida Wild Bird is getting huge (almost as big as the weeds after 10 days of weeding neglect). The passionflower behind it is a Florida seedbank accession of p. Incarnata so I like to think of this little bit as my little patch of Florida -...

It’s set! As ever, once in the jar with weights on everything looks far less than there really is 🤷‍♂️😂 wine bottle for scale of the crock

Thanks for the thoughts. this is a great idea - in terms of running it through the processor to freeze down in batches would you suggest blending the fermented rocotos dry or including some of the brine?

I have a lot of chocolate rocoto pods at the moment and a big fermenting crock. My plan is to ferment the rocotos in a brine with a little garlic and then once the ferment is progressing use the fermented rocotos in a few different sauce experiments. Is this workable do people think? I’ve only...

Does anyone have any good preserve recipes for rocoto? Chocolate xps is kicking in…..

Oh and I flowered my puya alpestris for the second time which is hard enough here that one of the Botanic Gardens got on national breakfast news for it 😂(mine just sits in the garden😂)

Not much to report pepper-wise but in the interests of showing I can successfully grow some things…. Decent crop of passion fruit coming on Some nice size figs And an actual solanacae - tamarillos coming in….

Starting to see a little acceleration and a flower on the rocopica….

Thanks @ChilliCrosser and @Tinkerbelle - nice to know I’m not struggling alone. Plants in the quad grows starting to look a little better albeit bit of whitefly showing up now. The tiny one is my sole flexuosum

Update is the season has been a pretty much unbridled disaster. I did what I normally do which is germinate in those little compressed pellets and pot on. I think the make up of the pellets this year is very different. For whatever reason most seedlings didn’t seem to root out of those and just...

Thought I’d share where I ended up….this is a crafting storage box designed for holding beads and stuff….

Not sharing seedling development photos because they’re not developing. I struggled with temperature control this year and now am grappling fungus gnats too. 😞

Pruned back Aji melocoton this morning. She needs a feed but this gives some feel for scale Meanwhile Oculto clef is also thinking about flowering. This is a much more vining type rocoto than most I’ve grown:

The joys of overwintering - Chocolate XPS…. This is made all the more pertinent by the fact my seedlings are growing at a glacial perspective