Capsidadburn grow 2012

Outside in my backyard are the remains of my 2011 season carcass sprawling all over the backyard. It is ugly! It needs to be reanimated and made ready for my 2012 season within 2 months.

Inside of course the season has began all over again. I am very pleased to say that I am only germinating 36 variety's so far this year. That is down 75 from last year. Pending some trades arrival from Finland, (7 more), that will be all. I have managed to keep myself out of the marketplace where the seeds tend to flow like white water rapids.

Here is my germ list for 2012;

Yellow 7 Pod Cappy purchased pods
Trinidad Scorpion Chocolate Cappy purchased pods
Trinidad Yellow Scorpion CARDI Saved seeds (me)
Bih Jolokia
T. S. Moruga Blend
7 Pot Jonah
Aji Yuquitania
Aji Lima Rojo
Murupi Amarilla
Cumari do Para
BGH 1725
Douglah
Inca Red Drop
Costeno Amarillo
Onza Roja
Charapita
Beni Highlands
Fatalii
Douglah/ Faria scotch b. X f1
Bhut Jolokia Tonly pods (Thanks!)
Cumari ou Passirinho Tonly pods (Thanks!)
Trinidad Congo Red Windchicken pods (Thanks!)
Guampinho de Veado Windchicken pods (Thanks!)
Yellow Scotch Bonnets Windchicken pods (Thanks!)
Tepin
Espelette Basque
Bahama Goat Pepper
(Fat Juicy) piquin Smiter Q pods (Thanks!)
7 Pot Chiguanas Peppermainia
Inca Berry Peppermainia
Aji Amarillo Peppermainia
Lemon Drop Peppermainia
Brazilian Pumpkin Peppermainia (gift seeds, Thanks!)
Maule's Red Hot Peppermainia
Alma Paprika Peppermainia
Zapotec Jalapeno Peppermainia


Also a few Tomato's and maybe some Goji Berry


I also have around 60 overwintered plants. Here's a couple; Good Luck to all this season!

T. scorpion B. T.

Hawaiian Chile seeds collected from Hilo F. M. pods

 

[Spicegeist]

Very nice... those Cumari do Para should be tasty...

 

[Justaguy]

Looking good. I have 2 Cumari do Para going and can't wait to try them.

 

[capsidadburn]

Thank you Charles and Brian!

Yes they are a delight to have. I have always invisioned haveing a jar of these pickled. I only have the one plant and probably could fill up a jar but I think I will disperse them into a tasty jam. So many ideas so little time. Brian I am sure you can find a nice use for your Cumari's in a sauce right?

Mike

 

[Justaguy]

Still have to try for a flavor profile so I know what I am working with.

 

[capsidadburn]

Today's harvest!

Have a great day!
Mike

 

[Eephus Man]

Nice rake, Mike! I just grabbed all mine today, too. Probably about 2/3 of your score. About to smoke some of them for some powder, including some "almost chipotle" on corked out starting to turn Billy Bikers.

 

[capsidadburn]

Thanks eric! Cool on the smoked pods! I have to decide if I freeze pods today or go ahead and make puree's. I have some pickling to do tomorrow.

 

[capsidadburn]

Well today was fairly exhausting. I pickled a small amount of pods that were not really what I had hoped they would be. I am pretty sure they are crossed with a jalapeno and milld at that. Then most of the day I chauffered my kids and other teens to a gathering of sorts. Ate at Matt's El Rancho, Yum! I bought a Meyer Lemon tree at a nursery in south Austin. When I got home I made a Strawberry Passion Fruit jam with Hawaiian Chiles.
A very well fed critter near the top of an Espelette basque plant

Here is a pod I missed during yesterday's harvest. Trinidad Yellow Scorpion CARDI

Today's effort;

The Guardian

Have a great day people!
Mike

 

[Sanarda]

That harvest looks simply amazing.... Wonderful colors..

 

[capsidadburn]

Thank you very much Sanarda!

Well I think the heat got up to 107 F today! It was nasty out picken peppers. I will have a White 7 pod ripe soon, that is cool.
A baby dragonfly taking a break on some lavender

Here is today's catch.

Stay cool folks.
Mike

 

[Eephus Man]

Looking colorful, Mike! I heard on the radio on the way home from work (at which it was 104), that Camp Mabry hit 109 today. Whew!! I feel bad for my kids, my dogs and my plants!

Good luck! I think we get some relief this weekend (mid 90s FTW!)

 

[capsidadburn]

Wow 109! Eric it looks like the first White 7 pod is headed for whiteness. Only two pods on the plant and the other is a huge one. It is finally making some new buds. The Cheiro do Norte, Datil, and Chocolate Hab are doing well.

I'll be happy with mid 90's.

Mike

 

[Eephus Man]

Wow 109! Eric it looks like the first White 7 pod is headed for whiteness. Only two pods on the plant and the other is a huge one. It is finally making some new buds. The Cheiro do Norte, Datil, and Chocolate Hab are doing well.

I'll be happy with mid 90's.

Mike

No doubt, no doubt, sir. 90s are welcome. Glad to hear my donations are doing well! My White 7 is loaded with pods, but behind yours in maturity. However, the Onza Roja is going nuts and hard to keep up with, and the Costeno Amarillo has...yellow pods! Woo hoo! I haven't sampled one yet, but am eager to. Your Bih has what must be literally 75-100 pods on it. Only two ripe (none tasted individually) but many more coming.

Thanks for sharing, Mike.

 

[capsidadburn]

Well today is my daughter Mariah's 12th birthday. Big excitement for her today and tomorrows party. Lately she has taken to creating her own herb creations for bug bites and scents. She got books from the library and has set up shop.

I am on vacation for the next week and half. Don't have much plans beyond some day trips and much required home maintenance. Oh yeah my 25th anniversery is Wednesday. Bang! Pop! Sizzle!

Here are a few pics from this week;
7 pot Chiguanas

Aji Yuquitania C. chinense

A close up of Wild Brazil (upper left) and Cumari do Para (bottom right)

Some wild Mustang grapes from the fence at my work, future jam

A large ripe White 7 pot pod from plant I got from Eephus man

Happy 4th week everybody!

 

[Spicegeist]

A close up of Wild Brazil (upper left) and Cumari do Para (bottom right)

Nice to see them side-by-side. Cumari do Para is neat little pepper, I have more than expected growing since I started some extra by accident.

 

[highalt]

Congratulations, Mike! My husband and I have you beat by a couple of weeks, LOL! The only difference is my oldest is 13. Hope you enjoy your time off from work, and the celebrations with family!

Your harvest shots are amazing! You are really raking in the pods now! I love that you're a jam maker, and your Strawberry Passion Fruit with Hawaiian Chiles sounds very interesting! Not familiar with the flavor of passion fruit. What does it add to the flavor, sweetness, tartness, or a tropical taste?

 

[capsidadburn]

Thanks alot Charles. I do love that pepper too!


Thank you very much Bonnie! Does it count since we dated for 2 years prior to being married? lol! My son will be 14 15 (edit) this fall.

The passion fruit looks like a large plum with tough skin. Inside is a white wall similar looking to coconut. It is all seeds inside that has juice and pulp stuck to them. I used a strainer and a pestle to extract the juice. Not in season so I paid way to much for the experience. They were 2.99 each and I got 5. I wound up with 55 grams of juice that is very sweet tropical and smells awesome. I will try to grow my own in the future. It is hardly noticable in the amount of strawberrys I had. Also I reworked the jam cause the heat was not enough so I added a dozen Peruvian white habs in 3 half pints.

I first encoutered them in Hawaii. I came across a jam and jelly maker at a Farmers market in Kona. They were all wonderfull. We paid for a bunch and had them mailed back to Texas. My favorite was the Jalapeno Passion fruit. The habanero was also very good. At the time I visited he had a Bhut Jolkia flavor but it did not sell for him. I told him about THP but have not seen him.

Here is a link to his stuff. I recommend them highly.
http://www.honomujams.com/

Have a great weekend, Mike

 

[highalt]

Nope, 'cause we dated for 4! And my son will be 14 in the fall too!

Thanks for the information about the passion fruit. Sounds similar to a pomegranate. Judging from the price of jam on that website, you may still have come out cheaper making your own, even at the price you had to pay for the passion fruit!

 

[capsidadburn]

Looks like his prices have gone up since 2 years ago. You know you gotta pay for that custom artwork. The artist's are hungry on the islands!

 

[capsidadburn]

Finished up some Hot pickle relish today. Tasty too! I used most of the recipe from Highalt's 2011 grow page 5 at the bottom post #99. Omitted the carrots, used two lbs of pickling cucmbers and one lb of Zucchinni. I'm a little tired now.

Here are the peppers used; Yellow Scorpion CARDI, Chocolate Habs, Cumari do Para, Inca Red Drops, Aji Panca, Unknown mild red chile, Cheiro do Norte

Happy 4th tomorrow everybody!
Mike