Bluesman´s 2015

 This season is a wild season. Previous seasons I have my greenhouse 90% full of chilis, now very little.
 
I´ll post some pics of a typical season in Finland.
 

 
150213, the basement of my house. NFT:s.
 

 
Problem. 010413.
 

 
Solution.
 

 
The seedlings in. 100413.
 

 
Bonda ma Jacques 040513.
 

 
140513
 

 
070613
 

 
090713.
 
Bonda ma Jacques produced  13,5kg (29lbs) during the season.
 
Next time I post I try not to put so many fotos.
 

 

[Bluesman]

 
Little bird of Guyana is ripening.
 

 
 
Rocotos in hanging baskets.
 

 

at
4h in apple wood smoke. Then in a fermentation jar to make salsa.

 

[ronniedeb]

Oh. They look good Bluesman. The Guyana Little Bird is that the same as Guyana (PI199506)? 

 

[Bluesman]

Oh. They look good Bluesman. The Guyana Little Bird is that the same as Guyana (PI199506)? 

 
 Yes,ít´s the same sort. Long pods and low heat.

 

[Bluesman]

 
Here are the 4h smoked rocotoslices going to be fermented. The ingredients are; 3,5 kg of lightly smoked (apple wood) rocotos, 55g of sea salt, onions (should be more but our chicken dug the small ones off the soil while searching worms), garlic (160g specimen in  the bucket). The ceramic fermentation pot on the right. Have to put weightstones to be sure all the stuff is under water. If you mah the ingredients into puré, you don´t need any weight on top. I prefer to puré the mass after the fermentation process but that´s just my style. No matter how you do it, the final resut is just supertasty salsa! You may start tasting the stuff after 4 weeks but wait a bit more, to 6 weeks or more, then it shows how good a chilisalsa can be.

 

[nephila]

 
Here are the 4h smoked rocotoslices going to be fermented. The ingredients are; 3,5 kg of lightly smoked (apple wood) rocotos, 55g of sea salt, onions (should be more but our chicken dug the small ones off the soil while searching worms), garlic (160g specimen in  the bucket). The ceramic fermentation pot on the right. Have to put weightstones to be sure all the stuff is under water. If you mah the ingredients into puré, you don´t need any weight on top. I prefer to puré the mass after the fermentation process but that´s just my style. No matter how you do it, the final resut is just supertasty salsa! You may start tasting the stuff after 4 weeks but wait a bit more, to 6 weeks or more, then it shows how good a chilisalsa can be.

 
Oh my that sounded tasty....I really need to try to do that at some point!

 

[Bluesman]

 

 
Jalapeño mammoth. 
 

 
C.baccatum Pi355814.
 

 
Jalapeño Agriset 4103. Useless sort; no heat nor taste
 

 
Rocoto Riesen Gelb.
 

 

[ronniedeb]

NIce pods Bluesman. What is the Pi355814 like?

 

[Bluesman]

NIce pods Bluesman. What is the Pi355814 like?

 
 A bit similar to Aji cristal. A pleasant taste and medium heat with good productivity makes it an allround bacca.
Hard to get seeds though but I´ll send you some later before November. That is the time to sow Rocotos, especially this Riesen gelb.
I wish I can brake 200g limit. Got several pods still growing and are much bigger than I measured. This is the rocoto you need!

 

[ronniedeb]

 
 A bit similar to Aji cristal. A pleasant taste and medium heat with good productivity makes it an allround bacca.
Hard to get seeds though but I´ll send you some later before November. That is the time to sow Rocotos, especially this Riesen gelb.
I wish I can brake 200g limit. Got several pods still growing and are much bigger than I measured. This is the rocoto you need!

That's a very kind offer Bluesman. Thank you. I plan on having less chinense and more baccatum and pubescens next year. I'll take your advice and sow my pubescens earlier. They usually dont fruit until the 2nd year for me. How big are your hanging baskets for the pubescens? do you support the branches with yo-yos or something when they carry fruit?

 

[Bluesman]

That's a very kind offer Bluesman. Thank you. I plan on having less chinense and more baccatum and pubescens next year. I'll take your advice and sow my pubescens earlier. They usually dont fruit until the 2nd year for me. How big are your hanging baskets for the pubescens? do you support the branches with yo-yos or something when they carry fruit?

 
 The hanging baskets I use are 10 litres but 12 l would suit rocotos better. Next season I´ll install an automatic watering system to keep my wife happy. Then we can go for a holiday trip without worries for at least a week. I have already bought Blumatsystem but i guess I was just lazy not to install it for this sason.
 You have to support the branches because you are pressing out of the plant much more heavy pods than it would ever do on its natural habitat.
Yo-yo´s alone won´t stand the weight, that is why I use 1,2mm synthetic fibre.

 

[ronniedeb]

 
 The hanging baskets I use are 10 litres but 12 l would suit rocotos better. Next season I´ll install an automatic watering system to keep my wife happy. Then we can go for a holiday trip without worries for at least a week. I have already bought Blumatsystem but i guess I was just lazy not to install it for this sason.
 You have to support the branches because you are pressing out of the plant much more heavy pods than it would ever do on its natural habitat.
Yo-yo´s alone won´t stand the weight, that is why I use 1,2mm synthetic fibre.

Thanks Bluesman

 

[Bluesman]

Ronnie, you should put at least 3 PI 585273 Montufars in hanging baskets. The earliest rocoto to ripen 4 months from germination.
Just cover from your heavy winds and they´ll manage under +16C temps for a long time. Light is a must because the original growing area is at the altitude of 2000m or even more. Montufar is a town in Ecuador.

 

[Bluesman]

 
A Lance without leaves.

 

[ronniedeb]

Ronnie, you should put at least 3 PI 585273 Montufars in hanging baskets. The earliest rocoto to ripen 4 months from germination.
Just cover from your heavy winds and they´ll manage under +16C temps for a long time. Light is a must because the original growing area is at the altitude of 2000m or even more. Montufar is a town in Ecuador.

Yeah. I grew the Montufar from seeds you sent me last year. It did well. This year the overwintered plant has produced 1 unripe pod so far. I'll sow some more seed for next year. Thanks again!

 
A Lance without leaves.

 
Looks almost like Musical Notation. 

 

[Bluesman]

 
Naga ripening.
 

  

 
Rocoto riesen gelb. The pods are between 100-150g.
 

 
Here´s 20 pods in a bucket.

 

[Scorched]

Great pics of great looking plants and pods

 

[justecila]

Just wondering how is your Cabai Burung Ungu doing

 

[Bluesman]

 
Just wondering how is your Cabai Burung Ungu doing
 

 
 I cut it down and threw it to compost. It vacuumed all aphids and was suffering. Pods started to drop and it had hardly any leaves left.
 

 
Not much of a crop. The plant reached 3m height.

 

[oldsalty]

I cut it down and threw it to compost. It vacuumed all aphids and was suffering. Pods started to drop and it had hardly any leaves left.
 

 
Not much of a crop. The plant reached 3m height.

Sorry to hear my friend!! Had to pull one myself was horrible !!

 

[justecila]

Bluesman sorry for your CBU plant.  Did you have a look at its flower as it is rather unique with markings of baccatum.