• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

Bodeen's 2012 Grow Log - THE END!!!!!

Anxious to get dirt under my nails, so I might as well start this thing off.

Got an unfinished basement that is mainly storage. It has an old 1957 bathroom in it. I tore that out today and will be using that as my grow room as soon as I get it done. It is small enough a small heater will keep my temps in check. (Pictures of progress will come once I get it looking better lol)

Last year I built a grow table and this year I am putting up a shelving unit with grow lights on many of the shelves.

My one garden area that will be expanded on this year I believe. 40x30

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My other garden which is longer, but not as wide.

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Then I put this row in last year and my thoughts we strawberries, but it might be a row of peppers.

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Ugggh

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My motto is Rabbit eats garden, Gardener eats rabbit. They are the reason I have to fence the gardens
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I also plan on doing some peppers in pots this year.

My tray of peppers last year went 71 out of 72 popped. Hope I can get these results this year.
 
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nice variety,,looking good! im also happy about the rain we have been getting the last couple days since its onlt rained like 5 times this year all is welcome.
 
Bodeen said:
National Pickling is the only brand I go with. I let them grow up a fence for two reasons. One, my back. And two, they don't take over the garden. Mammoth dill is my preferred brand of dill too. All you need is some vinegar, garlic, kosher salt, and some alum (or in a pinch, pickle crisp). Such a simple thing to make. I let them set in the dark for 6 weeks before I start eating them. The Serrano Tamps were the best pickles so far this time. Excellent flavor. Had a guy at work ask me if he could eat the one I brought to work and left in the fridge, I told him sure. He called me up at home to tell me it was the best pickle he ever ate. Store bought just can't compare!!!

Smaller pickles are much better than the bigger ones. Four inches is about as long as I want them, but prefer them at 3. They stay crispier and take up the flavor better.
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If you want to avoid Alum in pickles... adding a few grape or oak leaves will help keep the pickles crisp.
 
Keep forgetting to put up the picture of the super chilis. That's what happens when they get regulated to the other garden.

Super Chili

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Here are the chiltepen peppers podding up.

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Some of the plants have peppers that are too huge for the plant. Goathorns come to mind. Going to pick some pods to see if I can get better plant growth.
 
Got my first baby black scorp pod on.

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Had to try a Cascabella today, and they are as hot as advertised. I have read a scoville of 5,000-30,000 and over 30,000. I also read same heat as a Jalapeno. The one I tried was an immature and unripe pepper and it already was hotter than a jalapeno. These babies will add the zip I need to some dishes. Can't wait to try a ripe one!!!
 
Pretty purple plants are doing well. Hot little buggers too.

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I put these right in the garden, does anyone know how hard it would be to repot a pepper in the fall so I could bring it in to winter over? Really would like to winter one of these over.
 
Wow - a pod on every plant! They look like they are just
about ready to streak for the sky - nice work, Bo!

Really like your pretty purple - reminds me of the explosive ember,
but it looks like the pods are bigger. Repotting a small plant like
that shouldn't be difficult - I want to try to bonchi my EE, maybe
the pretty purple would be a good candidate for that.

Good growin'. my friend!
 
Thanks. I want to make hot pepper jelly with these, but I need to know how many peppers I need to use for the right purple color. With the peppers I did before, they were all pretty close in size and heat. I know I need extra since making them into jelly they lose some heat.

These will go great and make a great salsa once I get ripe tomatoes.
 
Bodeen said:
Pretty purple plants are doing well. Hot little buggers too.

prettypurple1.jpg


I put these right in the garden, does anyone know how hard it would be to repot a pepper in the fall so I could bring it in to winter over? Really would like to winter one of these over.
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i love this pretty purple i harvested mine and transplanted them on a bigger container since they getting pretty root bound on there quart container, hopefully they stay alive
 
Rained nice and long here Saturday night. It is amazing how much better rain is than watering. Cooled off the soil nicely and has the peppers looking much better.
 
Peppers are getting one heck of a blow job today. I sure hope they handle it well. I need more tomato cages for the taller peppers and they are getting scare this time of year. Might need to fabricate some.
 
Bodeen said:
Peppers are getting one heck of a blow job today. I sure hope they handle it well. I need more tomato cages for the taller peppers and they are getting scare this time of year. Might need to fabricate some.
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Ouch... what's up with the midwest this season... Highalt in Colorado says they're having red flag warnings for the next few days too.
 
The pretty purple is gorgeous. I think that is the same pepper I have been seeing on other glogs and the one Alphahydroponics offered me a few pods from his harvest. Im definitely putting them on my grow list for next year.

How do they taste?

I think I'm so in love with this plant cuz purple is my favorite color. Hehehe.
 
If the sun catches them just right they shine up so beautifully. The heat is a lot like the ornamental super chili. I'm waiting on my tomatoes so I can throw some of these in some salsa. I am looking for a goof jelly recipe for the pretty purples. I'm afraid to get enough color I will have to make the jelly flaming hot. Not even sure if the jelly will turn out purple even.

I'll give one a more thorough taste test today and let you know what I think,.
 
The flavor is bell like with heat. The heat stays localized mainly on the tongue and a little burn in the back of the throat, which isn't much and is quite refreshing. The burn on the tongue lingers a bit, but doesn't ramp up. I think it will go good in salads and cold salsa.
 
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