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Buncha MALARKY 2017

Welcome to my first Glog everyone. This is my second grow. Thanks to the generosity of the THP community I am in possession of more varieties of seeds than I'll ever be able to grow. I have limited yard space and I try to keep things cheap to make this hobby less annoying to my wife.

So I'm located outside of Madison, WI. Zone 5a/4b
My goal is grow a wider variety of heat this year.

First 4 varieties Soaking:
-Aji LemonDrop (contest)
-Aji Amarillo
-Peruvian Red Rocotto
-Aji Oro

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It's just the beginning. I need to grab some more of these cups for soaking.
Thanks for looking in. At a MINIMUM, I'll update once a week.
 
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stickman said:
Those Aji Oro pods look excellent Matt! What kind of ring is that you had in the pic for scale? Just trying to get a frame of reference for size. Have you sampled the yellow-pheno pods too?

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Sorry, the ring is my wedding ring. I guess it's not a good reference but it was all I could think of in the moment. Post187 above has the pod in my hand.

The Orange is in a 1 gallon pot. The yellow actually were harvested fr a solo cup. I probably got 12-14 pods off the solo cup plant.

Both have a good flavor but the Orange has a bit more heat I think. I think the yellow is the proper pheno for Aji Oro. But I may overwinter the orange. My Aji Oro seed came from 2-3 pods sent by Dale TGCM.
 
Malarky said:
Sorry, the ring is my wedding ring. I guess it's not a good reference but it was all I could think of in the moment. Post187 above has the pod in my hand.

The Orange is in a 1 gallon pot. The yellow actually were harvested fr a solo cup. I probably got 12-14 pods off the solo cup plant.

Both have a good flavor but the Orange has a bit more heat I think. I think the yellow is the proper pheno for Aji Oro. But I may overwinter the orange. My Aji Oro seed came from 2-3 pods sent by Dale TGCM.
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Very nice Matt! Thanks for the info. Pm sent. [emoji2]

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Made my first ever Pear Chutney.
Wow its good. Sweet and tangy. Savory. PorkChops here I come!
2LBudPD.jpg

Recipe I subbed Dark Brown Sugar cuz thats what I got.
I also subbed a half tsp of cayenne powder for the "small chile", this is family friendly.
 
with my next batch of ripe ones I'll try Rick's recipe.
I'd like to find a go-to recipe for when its raining buckets of pears every year.
 
Malarky said:
Made my first ever Pear Chutney.
Wow its good. Sweet and tangy. Savory. PorkChops here I come!
2LBudPD.jpg

Recipe I subbed Dark Brown Sugar cuz thats what I got.
I also subbed a half tsp of cayenne powder for the "small chile", this is family friendly.
 
with my next batch of ripe ones I'll try Rick's recipe.
I'd like to find a go-to recipe for when its raining buckets of pears every year.
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Most excellent Matt! Try that chutney with Indian curries, roasted meats and bitter greens like Escarole, Collards or Kale. Cheers!

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stickman said:
 
I'd can it by the pint, but we love curries here and a pint jar would only last a week or so in the fridge.
Canned Pear Chutney Recipe:
  • 6 1/2 cups pears
  • 3/8 cup raisins
  • 1 small onion, chopped
  • 1 cup brown sugar
  • 1 1/2 tablespoons mustard seed
  • 2 1/4 teaspoons powdered ginger
  • 2 1/4 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups apple cider vinegar
Put all the ingredients in a pot and cook for 40 minutes to an hour until thickened. Use established canning methods for food safety.
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how many pints does this make?
 
Devv said:
Good to see the Amarillos ripening for you. Your orange pheno of the Aji Orange came out just like mine did, a really nice pepper ;)  And congrats on the Pear harvest! We too had a huge Pear harvest, we froze them all, as we had so many. LB skinned and cored them, I sliced them and put them on a solution of 4 cups of water, 1/2 TBLS of salt, 3 TBLS of lemmon juice to prevent browning. Did you know that after you pick them they take 2 weeks to ripen while sitting?
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yeah i've got a drawer full of pears in the fridge to keep for awhile and a couple of buckets in the basement. I just pick through the buckets and pick out the ripe ones till i get enough for a batch of something.
 
does freezing the pears degrade them in anyway? or are they still useful for most applications(besides fresh eating)
 
Picked some more of the orange pheno Aji Oro.
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Peach Bhuts, Red Savinas, Aji Oro's, Not P. Dreadie, and a runty Goat
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And I picked my first Aji Amarillo!
wasn't sure how long to leave these to ripen on the plant. I'd like to get some more ripening.
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Malarky said:
yeah i've got a drawer full of pears in the fridge to keep for awhile and a couple of buckets in the basement. I just pick through the buckets and pick out the ripe ones till i get enough for a batch of something.
 
does freezing the pears degrade them in anyway? or are they still useful for most applications(besides fresh eating)
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My wife uses them like apples to make pies, turnovers, and muffins. And of course they can be canned; we just had to do something with them that weekend. They don't degrade if they're processed correctly. We will be making chutney and sauces when time allows with both peaches and pears, we already have more than the law allows :P
 
 
 
Is this what pepper maggot looks like? I found 2 or 3  of my green peach bhuts with these holes. 
No other plants affected. I have not seen any of the striped flies around.
I2lvhjA.jpg

 
Those holes look too big for the ones made by pepper maggots Matt. Maybe they were made by birds or slugs. If it was pepper maggots the hole would only be a millimeter wide and the pod would ripen prematurely and have lots of frass inside.  It's pretty disgusting.

 
 
I get the same thing Malarky. I think it's just curious creatures taking a nibble here and there. I've cut every pod open with the offending marks and never found bugs/eggs/worms/frass. 
 
MikeUSMC said:
Nice pull, Malarky! I've got 5 tomato plants going, and I haven't even got 1/4 of what you have in that bin :rofl:
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Cheers man! yeah i've got 3 Sweet Million plants and its a jungle out there. I can't pick them all. Going to be volunteers everywhere. Next year more tomatoes for salsa and sauce.
 
Side note...do you need to pressure can a cooked salsa with <4pH? or is BWB OK?
 
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