Hello THP,
After reading so much information contained in this forum, I had to become a member myself. I am mostly an outdoor gardener living in zone 6 and had pretty good success for my first season growing a wide assortment of vegetables with a large focus on chilies. I am a lover of any food that is spicy hot. It seems that I've got to have some heat in just about every meal I eat. It's just not the same without it. So it just seems natural to grow plants that can give back food and so much more. It's a beautiful thing.
I'm fairly new to growing chilies in that I have about 1 year of growing under my belt. However, last year I got such a late germination (late March/early April) on my chinense seeds that I was unable to harvest any pods from any of my plants by the time my season ended
(Except from a Bhut Jolokia plant from PepperJoe seeds, which didn't even look like a Bhut 
). Anyways, I decided to overwinter all of those plants for the 2014 season which have all matured and been topped and waiting to go outside. I have high expectations for this year's season.
I also ordered a couple boxes of chilies from Dale @ bakerspeppers.com, just because the anticipation of fresh superhots was more than I could bear.
I'm now fortunate enough to have access to a grow room that can allow me to continue to grow a fairly large amount of plants during the winter so that my plants get a head start once they go outside into the raised beds and some containers. (Also experimenting in a couple Hydro systems and soon an Aquaponic system) However, I'm beginning to run out of room because I can't stop germinating plants and must save every seedling that sprouts. This is a serious addiction and I love it.
Bought some new seeds from a few new vendors (including Judy @ Pepperlover.com & John Ford @ fordsfieryfoodsandplants.com), and started germination on Halloween '13! That should be plenty of time for them to get mature enough so I can get some pods for this year (hopefully!!!).
I'm so excited to test out the different flavors and heat levels of all the different chili varieties, and use them for cooking, sauce making, powder, and salsa applications. I also get some enjoyment watching my buddies transform from tough guys to cry babies. Furthermore, I'm pretty pumped up to check out all of the different pod colors, sizes and shapes that these beautiful plants can produce
))
There is such a wide, wealth of knowledge on this forum and am eager to learn so much more. I am happy to be a part of it. Thank you for that.
Chris
After reading so much information contained in this forum, I had to become a member myself. I am mostly an outdoor gardener living in zone 6 and had pretty good success for my first season growing a wide assortment of vegetables with a large focus on chilies. I am a lover of any food that is spicy hot. It seems that I've got to have some heat in just about every meal I eat. It's just not the same without it. So it just seems natural to grow plants that can give back food and so much more. It's a beautiful thing.
I'm fairly new to growing chilies in that I have about 1 year of growing under my belt. However, last year I got such a late germination (late March/early April) on my chinense seeds that I was unable to harvest any pods from any of my plants by the time my season ended
(Except from a Bhut Jolokia plant from PepperJoe seeds, which didn't even look like a Bhut ). Anyways, I decided to overwinter all of those plants for the 2014 season which have all matured and been topped and waiting to go outside. I have high expectations for this year's season.I also ordered a couple boxes of chilies from Dale @ bakerspeppers.com, just because the anticipation of fresh superhots was more than I could bear.
I'm now fortunate enough to have access to a grow room that can allow me to continue to grow a fairly large amount of plants during the winter so that my plants get a head start once they go outside into the raised beds and some containers. (Also experimenting in a couple Hydro systems and soon an Aquaponic system) However, I'm beginning to run out of room because I can't stop germinating plants and must save every seedling that sprouts. This is a serious addiction and I love it.
Bought some new seeds from a few new vendors (including Judy @ Pepperlover.com & John Ford @ fordsfieryfoodsandplants.com), and started germination on Halloween '13! That should be plenty of time for them to get mature enough so I can get some pods for this year (hopefully!!!).
I'm so excited to test out the different flavors and heat levels of all the different chili varieties, and use them for cooking, sauce making, powder, and salsa applications. I also get some enjoyment watching my buddies transform from tough guys to cry babies. Furthermore, I'm pretty pumped up to check out all of the different pod colors, sizes and shapes that these beautiful plants can produce
))There is such a wide, wealth of knowledge on this forum and am eager to learn so much more. I am happy to be a part of it. Thank you for that.
Chris
from florida
