Well, shoot. I don't know that I should start a new glog with as poor as I was about updating my last one, but here it goes. My offseason season started late, with most of my plants being probably four to six weeks old now. I'll start by posting a few of the newer ones.
This guy is an Oxkutzcab/Oxkutzcabian Orange Habanero. I have three of these growing and a couple Caribbean Red Habanero that are smaller. The Oxkutzcab seem to be out-pacing the reds, but they've also been around a little longer. In this pic I particularly like the transition in the stem at the cotyledons.
@HeatMiser sent me some of his wild texas tepin seeds - what, a couple years ago now? - and I've been trying to grow the variety to production ever since. The seeds were collected off a wild-growing bush in 2014 and still sprout just fine. I have three of the plants growing that I've overwintered, but it's been a very long-season variety for me here in the pnw and between that and the impact of an aphid infestation last winter I haven't yet gotten any of them to ripe pods. I started this new one with the idea of getting it well-established inside and hopefully it will be mature enough to produce by next season. I may just keep it inside until it does.
Aji Guyana. I've grow this variety for a couple seasons now after Wiri Wiri shared seeds with me. I always end up topping it, so I got that out of the way early this time. I'm hoping once will be enough, but if it gets unruly it may end up seeing the scissors again. Great production out of these and pretty early for a baccatum.
This is a second generation (with me) ollantaytambo amarillo rocoto. I was hoping the parent's pods would be more pale that they were, but it produced great-looking yellow pods this summer, which I thought had great flavor. I'm curious whether this next generation's pods will be unchanged, plus it's likely getting crossed with one or two other rocotos I have growing now that are close to the same age.
Uvalde Pequin, from @CraftyFox - thanks man! It looked a little rough when it first came up, but it's looking much stronger now.
I'm working with several mexican culinary varieties, growing given varieties from multiple sources and in different variations to find out what I like best. Pasilla Oaxaca, Pasilla Negro Bahia, and Guajillo are among them. These guys are the most recent sprouts. The others have been growing a while and are more established.
Guajillo
Pasilla Oaxaca
Pasilla Negro Bahia
I'll close with this guy. I thought I'd run out of the orange arequipa rocoto seeds I'd acquired a couple years back, but I found one scraggly seed in the corner of a seed baggie and that scraggly seed has turned into this scraggly young plant. When it germinated I thought the roots might not be strong enough for it to survive, but I've tried to water it just right and it keeps getting stronger day-by-day. If it keeps improving like it has it might make a good match for the ollantaytambo amarillo rocoto.
This guy is an Oxkutzcab/Oxkutzcabian Orange Habanero. I have three of these growing and a couple Caribbean Red Habanero that are smaller. The Oxkutzcab seem to be out-pacing the reds, but they've also been around a little longer. In this pic I particularly like the transition in the stem at the cotyledons.
@HeatMiser sent me some of his wild texas tepin seeds - what, a couple years ago now? - and I've been trying to grow the variety to production ever since. The seeds were collected off a wild-growing bush in 2014 and still sprout just fine. I have three of the plants growing that I've overwintered, but it's been a very long-season variety for me here in the pnw and between that and the impact of an aphid infestation last winter I haven't yet gotten any of them to ripe pods. I started this new one with the idea of getting it well-established inside and hopefully it will be mature enough to produce by next season. I may just keep it inside until it does.
Aji Guyana. I've grow this variety for a couple seasons now after Wiri Wiri shared seeds with me. I always end up topping it, so I got that out of the way early this time. I'm hoping once will be enough, but if it gets unruly it may end up seeing the scissors again. Great production out of these and pretty early for a baccatum.
This is a second generation (with me) ollantaytambo amarillo rocoto. I was hoping the parent's pods would be more pale that they were, but it produced great-looking yellow pods this summer, which I thought had great flavor. I'm curious whether this next generation's pods will be unchanged, plus it's likely getting crossed with one or two other rocotos I have growing now that are close to the same age.
Uvalde Pequin, from @CraftyFox - thanks man! It looked a little rough when it first came up, but it's looking much stronger now.
I'm working with several mexican culinary varieties, growing given varieties from multiple sources and in different variations to find out what I like best. Pasilla Oaxaca, Pasilla Negro Bahia, and Guajillo are among them. These guys are the most recent sprouts. The others have been growing a while and are more established.
Guajillo
Pasilla Oaxaca
Pasilla Negro Bahia
I'll close with this guy. I thought I'd run out of the orange arequipa rocoto seeds I'd acquired a couple years back, but I found one scraggly seed in the corner of a seed baggie and that scraggly seed has turned into this scraggly young plant. When it germinated I thought the roots might not be strong enough for it to survive, but I've tried to water it just right and it keeps getting stronger day-by-day. If it keeps improving like it has it might make a good match for the ollantaytambo amarillo rocoto.
Great results from them, though.
- then prune and pot-up in contemplation of plant-out in May.
