Comptine's Swedish Glog 2016

dragonsfire · Jul 6, 2016

Well their looking great. I always get nervous with watering, sometimes I get a yellow leaf even thought they look like their drooping, maybe the intense sun.

Trident chilli · Jul 6, 2016

Sorry "El oro de Ecuador" .... senior moment focused on the Oro ....

Comptine · Jul 6, 2016

Trident chilli said:
Sorry "El oro de Ecuador" .... senior moment focused on the Oro ....

Ah, that explains it. The shape looked very similar. El Oro de Ecuador actually looks really nice too, I did a quick google search.

stickman · Jul 7, 2016

Everything's looking great Alana! I'll be interested in your take on the Oro Pubiscens. So far I've only tasted the Manzano. Cheers!

Comptine · Jul 12, 2016

stickman said:
Everything's looking great Alana! I'll be interested in your take on the Oro Pubiscens. So far I've only tasted the Manzano. Cheers!

Cheers! It will be the first time I try pubesence as well, didn't not realise they're normally around habanero level, it's going to be hot!

Let's throw in another quick picture update!

Getting some pods on the Hab Manzano, very exciting!

The chupentinhos are storting to get that upside down tear shape.

I can never get a good picture of the Omnicolour, but I believe a pod is turning orange now.

Mini Rocoto (yellow?) is getting some pods! And they are still mini xD

Flower drop on maybe Rio Hualaga, I keep forgetting, since they all look the same at the moment.

I only have one rocoto that hasn't recovered from it's nute burn now, all the rest are either setting pods or flowering at least.

Thegreenchilemonster · Jul 12, 2016

Nice plants! The mini rocoto is a great producer, but the pods take FOREVER to ripen! Like 3 weeks at least to ripen once fully grown.

Comptine · Jul 12, 2016

Thegreenchilemonster said:
Nice plants! The mini rocoto is a great producer, but the pods take FOREVER to ripen! Like 3 weeks at least to ripen once fully grown.

You know, three weeks is what I consider quick. I swear I've had full sized cayennes on for longer than that at this point.

Thegreenchilemonster · Jul 12, 2016

Comptine said:
You know, three weeks is what I consider quick. I swear I've had full sized cayennes on for longer than that at this point.

Lol, yeah I guess you're right. Aji amarillo takes a month at least to ripen. Still, I would expect such a small pod to ripen quicker. The mini rocoto is pretty tasty though. Just the right size for some stuffed rocoto poppers. I'm brewing beer with them, since they have great flavor, but lower heat. I hope you enjoy eating your first rocoto!

Comptine · Jul 12, 2016

Thegreenchilemonster said:
Lol, yeah I guess you're right. Aji amarillo takes a month at least to ripen. Still, I would expect such a small pod to ripen quicker. The mini rocoto is pretty tasty though. Just the right size for some stuffed rocoto poppers. I'm brewing beer with them, since they have great flavor, but lower heat. I hope you enjoy eating your first rocoto!

Cheers! I have great expectations of the rocotos, I really want to like them! I've got a few from each sub family growing, so hopefully I'll be able to hone in on what my preference is this year.

stickman · Jul 16, 2016

Hi Alana, you'll like the little Chupetino pods... they only get to about a cm in size, but are very prolific and have great heat and aroma. They're particularly good for powders. How are the Takanotsume and Mulato chiles doing for you?

Devv · Jul 16, 2016

Glad you're getting some poddage

I just love the purple flowers!

Comptine · Jul 18, 2016

stickman said:
Hi Alana, you'll like the little Chupetino pods... they only get to about a cm in size, but are very prolific and have great heat and aroma. They're particularly good for powders. How are the Takanotsume and Mulato chiles doing for you?

I finally remembered to take the phone with me when inspecting the peppers. Right, so, I have two Mulato Isleno plants and one Takanotsume.

This is the Takanotsume

And things are starting to happen in there.

This is one of the Mulato Islenos

And it has one confirmed pod, and several flowers.

The second Mulato Isleno is in the back corner there, I have yet to see fruit set. But there are a few flowers so hopefully.

I also wanted to share this Aji Charapita plant. It's quite the bush! There are some flowers hiding behind all that green, but I couldn't spot any fruit yet, I only had a quick glance.

Also, I can't stop being impressed with this Prik Kee No Suan. It has it's first ripe fruit now! The plant seems super prolific for such a small pot.

stickman · Jul 18, 2016

All looking fine Alana! The Takanotsume will grow out bunches of 20 to 30 pods if it's happy... not all at once, but over a period of time. When the pods on the Mulato get full-sized but not yet ripe, they're called "Poblanos" and you can roast and peel them and use them in sauces or stuffed, battered and fried for Chiles Rellenos. When they're fully ripe they'll turn a chocolate brown, and at that point they'll be Mulatos. In Mexico they dry them whole to store for the winter or grind them to powder. Ancho or Mulato powder are great additions to chili powder blends along with garlic powder and ground toasted cumin. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/chili_powder.html

willow · Jul 18, 2016

Those are some lovely looking plants. Whatever soil mix you have they seem to be loving it and like you say the Prik is not messing around and it just doesnt match the pot. Great job, keep the pics coming.

Devv · Jul 18, 2016

Very nice grow! In a short while they will reward your efforts!

Comptine · Jul 19, 2016

stickman said:
All looking fine Alana! The Takanotsume will grow out bunches of 20 to 30 pods if it's happy... not all at once, but over a period of time. When the pods on the Mulato get full-sized but not yet ripe, they're called "Poblanos" and you can roast and peel them and use them in sauces or stuffed, battered and fried for Chiles Rellenos. When they're fully ripe they'll turn a chocolate brown, and at that point they'll be Mulatos. In Mexico they dry them whole to store for the winter or grind them to powder. Ancho or Mulato powder are great additions to chili powder blends along with garlic powder and ground toasted cumin. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/chili_powder.html

I grew Yukari Bakan last year, and that one seemed to grow in bunches as well. I'm really happy with most plants at the moment, they all seem to be flowering at least, some have fruit, some have maturing fruit. I didn't realise poblanos and mulatos were the same, I thought they were different varieties. I reckon I'll let mine mature, unless I have some at the end of the season that I need to salvage before the frost. My understanding is that they aren't particularly spicy, so I might do stuffed chillies.

willow said:
Those are some lovely looking plants. Whatever soil mix you have they seem to be loving it and like you say the Prik is not messing around and it just doesnt match the pot. Great job, keep the pics coming.

Cheers! The soil itself is nothing special, it's peat, I've thrown in a lot of goodies for the plants though, lots of slow releasing ferts.

stickman · Jul 19, 2016

Comptine said:
I didn't realise poblanos and mulatos were the same, I thought they were different varieties. I reckon I'll let mine mature, unless I have some at the end of the season that I need to salvage before the frost. My understanding is that they aren't particularly spicy, so I might do stuffed chillies.

Yeah... and Anchos are siblings of Mulatos too... the difference is that Anchos ripen a garnet red and Mulatos ripen chocolate brown. The unripened pods of both are called Poblanos. There's a lot of that in Mexican names for chiles. They seem to refer to the stage of ripeness as well as the variety. Another is the chile called Chilaca when unripe and Pasilla when ripe. Here's a good recipe for Chiles Rellenos if you're interested... http://www.rickbayless.com/recipe/classic-pork-picadillo-stuffed-chiles-in-tomato-broth/

Trident chilli · Jul 19, 2016

Alana all looking good hope your getting this nice weather we are presently having .... today is a blistering 32c

Comptine · Jul 20, 2016

Hey! Look what I found today!

It's the first Aji Pineapple!

Also, what's up with this? It's a runt Zimbabwe bird that's mature, it's existence is so unnecessary, it's so small I can't eat it.

Comptine · Jul 20, 2016

Trident chilli said:
Alana all looking good hope your getting this nice weather we are presently having .... today is a blistering 32c

Cheers John. The weather has picked up recently, although not as much as yours has. We hit 26C today, and it was mostly sunny. We're in for a nice week though. I'm hoping things will start ripening properly now. I have hundreds, if not over a 1000 tomatoes, and none has ripened yet, and I feel like my Cayennes have on for over a month and are still green.

I hope you are well, and that your plants are doing great. How are the air pots working out so far?