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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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Very nice, Matt! Your pods and plants look beautiful! You're gonna love Bishop's Crown. I got one in 2014 and the whole house loved it, so I've grown one every year since. Sweet not soapy (I find some Baccatum's soapy) and I never detect any heat either. It's usually my biggest plant in the garden, too...with heavy fruits, as you know. I always use a cage on mine. Great job, my friend!
 
Malarky said:
So the jam didn't ever fully set after 24+ hours. Definitely more runny than I'd like.
I fixed it using this fix linked below
http://www.pickyourown.org/how_to_fix_runny_jam.htm
Worked perfectly. I just happened to have a jar of the low/no sugar pectin in the pantry.
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Malarky said:
yWrEoDV.jpg

 
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Malarky said:
Saw just a blush color yesterday but now it's happening!
Yellow7 #1 Spicegeist
Salsa Criolla is delicious! Used 2 smaller Peruvian Red Rocotos
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Thanks for posting that link to the jam-setting instructions Matt... that will help a lot since making pepper jam or jelly is kinda fraught, being a low-acid fruit. :thumbsup:
 
Congrats on finally getting some color on your gnarly looking pods! Things are about the same here... what a relief to see some color after the cool growing conditions this season! Nice foodie pics too. I thought a loose meat sandwich was an Iowa thing, but I guess Minnesota is right next door. :drooling:
 
Walchit said:
Bishop's crown are supposed to be mildish?
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According to pepperscale.com they weigh in at 5,000 to 30,000 SHU.  Perhaps slightly hotter than a typical Jalapeño.
 
I want to give them a try next year.  They won't scare away my friends and family, and have a reputation for growing well in my climate,
 
so I cracked open a jar of my "fixed" jam and it was perfect...for me at least. Solid in the jar, but spread beautifully.
I had about 10 cups of runny jam or 2.5 qt (which the directions at one point said was the max you should attempt to "fix")
so I used ingredients based on the 8 cup and 2 cup batches and combined it all, recooked and recanned.
 
i was also pleased that I kicked the heat up just a little bit compared to last time.
i always end up backing down on the heat for fear of ruining a batch of food for myself.
 
Malarky said:
Yellow7 #1-Spicegeist
nHeTf56.jpg

inA93ov.jpg

need to cook up something heavy and give one of these a try.
These are the first fruits of this plant. Can't wait to see round 2
They are more orange-y than I expected though.
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Yep... The TS Yellows are kinda orange-ish if allowed to fully ripen. They're a great tasting pepper, but they'll kink your curlies for sure. [emoji12]

Sent from my LGL44VL using Tapatalk
 
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