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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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I am pumped pumped pumped. I have cascabella turning ripe, Cherry and big bombs almost fully ripe, slim cayenne turning, purple jalapeno ripe, tangerine dream turning, and I am sure I am missing some. Just picked my first goliath jalapeno. It wasn't red, but it had the brown wrinkles in it and it is going into some deer stew tomorrow. There are about 4 more of his brothers that might make the pot too.

Slight disappointment as I was putting cages on peppers today and knocked off a yellow scotch bonnet. Put it in an omelete and didn't get hardly any heat out of it. I believe this is because it was immature.

Plants are getting much bigger now too. I don't feel like I am growing runts any more. Mother Nature willing, this is going to be a spicy hot summer here in Indiana. Come on tomatoes, I need some fresh hot salsa!!!

Here are some pictures from the "other" garden plants.

Cajun bell turning

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Green Beans will be ready in a week

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Onions and beets

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Part of the pickle row

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Potato rows

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Tomato Rows

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Overflow tomatoes, cherry tomatoes, and snowberry tomatoes

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Zukes

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It will probably all get ready at once lol. Trying to figure out different ways and different things to do with all these different peppers is turning out to be a challenge. I need some ripe tomatoes to start doing salsa. My biggest problem is I don't like a lot of pickled peppers. Looks like I will be doing a lot of drying and grinding, salads and salsas!!!
 
Bodeen said:
It will probably all get ready at once lol. Trying to figure out different ways and different things to do with all these different peppers is turning out to be a challenge. I need some ripe tomatoes to start doing salsa. My biggest problem is I don't like a lot of pickled peppers. Looks like I will be doing a lot of drying and grinding, salads and salsas!!!
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You go Bodeen! I've been looking around the net for plans for a solar dehydrator like Mezo has, and found a few. Now it's just scrounging up the building materials. Cheers
 
I think I will dry some Chenzos this weekend. Plant is loaded and several are red. I love the flavor of this pepper a lot. I can imagine it in chili.
 
First pepper harvest of the year. Drying some Chenzo, Cascabella, and Pretty purple peppers. The Bulgarian Carrot is as hot as advertised. Not sure the rating on this pepper. Some places have it listed less than a jalapeno and some have it listed as hot as a hab. I think they're all full of crap. One place had it listed 12-30K and that feels about right. Got it on the outside of my lips and I really don't care for the burn there. Didn't get the citrus flavor either. Picked it early as the rain we got caused it to split.

Waiting on tomatoes to get ripe to start the salsa making.

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Really getting psyched about the super hots starting to put on little peppers. The Tongue has about 5 peppers on it already.
 
Bodeen. How was the carrot. Like u said it has two completely diff scoville. Would you say it's in the 3000-12000 or 100k-300k?! I'm growing a couple and have yet to taste it. Grow looks great. Keep updating with pics
 
KiNGDeNNiZ said:
Bodeen. How was the carrot. Like u said it has two completely diff scoville. Would you say it's in the 3000-12000 or 100k-300k?! I'm growing a couple and have yet to taste it. Grow looks great. Keep updating with pics
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Nowhere near the hab level at all. I'm thinking 12-18. It wasn't fully ripe, so it could be a touch higher. Throwing some in an omelet tonight and in another omelet I will try the pretty purple.
 
Really enjoyed the pictures of your garden! That's a lot of potatoes and onions! Nice first harvest too!

Not familiar with the Chenzo pepper. Can you tell me what the heat level is on them? What kind of flavor do they have?
 
I would think the heat is around a cayenne pepper. I'm not sure the flavor because I have been tasting so many lately. I think it starts out like a bell before the heat kicks in, but that could be another pepper. The heat is wonderful though. The inside of your lips get a numbing sensation to them and the back of your throat gets a little burn to it, but that burn goes away and it doesn't build or intensify. I have only ate them black and they are fully ripe when they turn red, so the flavor can only get better. I dried some yesterday and my plan is to use in chili. They are pretty good producers too.
 
Alright. Tasted the bulg carrot. I'd say it was cayenne or less than. The small tiny one I picked had almost no heat that even my little 5yr old ate it. Check out my glog I did a video on it. I ate another one and was very different. I picked it about a week ago and it was longer softer and more hollow. So. Maybe that's why it had a little more kick. Post pics of your omelette.

Denniz
 
Took a picture with cellphone and it didn't turn out so well. Got a few omelet pics in my cooking clog.

Picked 11 pounds of wild blackberries this afternoon too.

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First cherry bombs of the year. Tastes like cinnamon with some massaging heat on the tongue. Will make a great salsa and salad. If I get too many, I will have to pickle some even though I am not a big pickled pepper fan.

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My Peruvian Serlano peppers are producing well. These pods just look evil.

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I also have a pepper that is marked Serrano but definitely is not. I was wondering if anyone can identify it for me?

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Peppers are going good. Not sure if the bhut is a bhut, but that was what the seeds came as.

7 Pot

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7 pot Changa

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Bishops

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Bhut

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Fish

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Red Douglah

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Scorpion Tongue, one is turning red.

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Yellow Scotch

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Picked my first scorpion today. Not sure how I am going to approach this pepper lol. My peppers are growing like made and I have pods all over the place right now. Hope to get some more pictures up soon.

I bought my cayenne blend seeds from a catalog and it seems that two of the plants are yellow thai. Probably my screw up when I started the seeds, but I thought I was really careful with it. So I have 7 yellow thai plants and they are loaded. Some are turning orange already. Lovely bushes.

My super hots are looking really nice after a slow stunted start to the season. My Orange Manzano finally have blooms on them.

Can't wait to start trying all the different peppers to see which ones I want to keep for next year. Hopefully I can get some good chocolate seed this time so I can grow some next year.

Favorite new pepper so far has been the chenzo, followed by the cherry bomb.

Wondering if the purple jalapeno would make a good relish? Trying to do something with them and still utilize their pretty color. I don't think they or the pretty purple would dry out purple like they are. Probably just dry out brownish.
 
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