Devv-2018-Loving life in the dirt

Devv · Feb 12, 2018

jedisushi06 said:
My plants will be that big in may lol maybe june.

I need to plant the zapotec still and those Dreadie look amazing. Lettuce baby.

Ah, but by July I'll let the sun have those in the ground. I want spring peppers this year

Devv · Feb 12, 2018

Walchit said:
I wanted to grow that pumpkin bbg, that and a Tabasco bbg cross were two I didn't aquire this year. Your plants are looking super healthy, especially those pdn x bondas.

Thanks!

I'll be isolating quite a few and can have seeds later this season if you're still interested...

Devv · Feb 12, 2018

stickman said:
Gawd... Those plants look like they're ready to take off Scott... Good on ya!

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Thanks Rick!

I'm determined to have those spring pods this season.

Devv · Feb 12, 2018

Thegreenchilemonster said:
Looking good, Devv!

Thanks Dale!

Devv · Feb 12, 2018

Masher said:
Plants look awesome..doing very well.

Thanks Dan!

Devv · Feb 12, 2018

bpiela said:
Looking great!

Thanks Ben!

Devv · Feb 12, 2018

stettoman said:
Our Amish Paste tomatoes have some very healthy complexions, little to no cracking, though they'll split like any tomato if they get too much water.

Scott, please send me that peanut brittle recipe, or kindly direct me to it. I've heard a lot of things, but never peanut brittle and jalapeno together in one sentence....

And jeez guy, slow down a little bit! I have two weeks before I even drop a seed! Didn't that weather I sent you last month teach you anything?

I have 6 Amish Paste in the wings to see how well they do here. I'm thinking just fine. The seeds you sent me produced nice plants last year despite a late start (for us).

Here's the recipe she uses. She just adds Jalapeno powder, 1/4 to 1/2 teaspoon depending on the heat level of the powder. She said you have to make a test batch to decide how much powder to add from then on. She puts it in the mix last. The way it's done around here is you can taste the Jalapeno, and it has heat, but not over powering. This way everyone can eat it.

http://allrecipes.com/recipe/15987/moms-best-peanut-brittle/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%207

We had some of that weather you sent yesterday too!

Genetikx · Feb 12, 2018

Good lawd at your plants. Have you no mercy?

TrentL · Feb 13, 2018

Devv said:
Thanks Trent!

Those are #1 pots, like 3 quarts? I've had them for several years, bought them @ http://www.greenhousemegastore.com/

I've purchased pots elsewhere and theirs are a good quality compared to some others sold on the net.

I thought they looked familiar, that's the same place I order all of my stuff from. They're about 3 hours south of me.

How large do you grow the plants indoors before taking them out to the dirt? Those pots are pretty good sized!

TrentL · Feb 13, 2018

Devv said:
I have 6 Amish Paste in the wings to see how well they do here. I'm thinking just fine. The seeds you sent me produced nice plants last year despite a late start (for us).

I just got 500 amish paste seeds from Johnny's. Good to see they are held in some high regards here. I've never grown them before, or ate them, or even seen them. But I wanted an heirloom paste tomato.

Doing 3x 150 foot rows of them so they better be good!

ThatBlondGuy101 · Feb 14, 2018

Looking good! Plant are shooting up like crazy!

Keep it up! :party:

Devv · Feb 14, 2018

Genetikx said:
Good lawd at your plants. Have you no mercy?

LOL, gotta run hard and fast before the heat stops everything. I lose July, August, and September due to the heat. After that we can go until January, unless crazy cold hits.

Devv · Feb 14, 2018

TrentL said:
I thought they looked familiar, that's the same place I order all of my stuff from. They're about 3 hours south of me.

How large do you grow the plants indoors before taking them out to the dirt? Those pots are pretty good sized!

I just got 500 amish paste seeds from Johnny's. Good to see they are held in some high regards here. I've never grown them before, or ate them, or even seen them. But I wanted an heirloom paste tomato.

Doing 3x 150 foot rows of them so they better be good!

I'm hoping for 12-14"s this year before I put them in the dirt.

Here's a link as to how I grow the maters here:

http://thehotpepper.com/topic/63309-devv-2017-having-a-good-time-in-the-dirt/page-10#entry1426172

The Amish Paste should treat you well!

Devv · Feb 14, 2018

ThatBlondGuy101 said:
Looking good! Plant are shooting up like crazy!

Keep it up!

Thanks Nev!

I'm hoping this season goes better than the last few. 3 years ago I added heavy soil to the garden; I did this because the sandy soil was just hell to keep watered properly in the heat. The 'new' soil was heavy but trash! I should have taken a sample and had it tested. My garden grew great until I added it. I'm thinking it was over limed with mega doses. So I've made all the changes I can for year one. I'll see how it does. And because of that I have a bunch of 15 gallon grow bags, a few 20's, and 10 or so 6.5 gallon pots. I'm going to split my grow so I can have some produce. We're talking peppers here...everything else didn't care.

TrentL · Feb 14, 2018

Devv said:
I'm hoping for 12-14"s this year before I put them in the dirt.

Here's a link as to how I grow the maters here:

http://thehotpepper.com/topic/63309-devv-2017-having-a-good-time-in-the-dirt/page-10#entry1426172

The Amish Paste should treat you well!

Hopefully they're good for salsa / spaghetti sauce / pizza sauce etc. I won't use too much of them. Hopefully they'll sell good at farmers markets. I never see any "good" Roma type tomatoes at the store, which means we end up relying on canned junk.

Do you know if the amish paste ones are low acid? I couldn't find much on them. I'm hoping I can minimize citrus additive when I can them.

I'm trying to figure out how to do bulk steaming to de-skin them and how in the hell I'll be able to process them in bulk for canning. If I can get a certified kitchen this year, could probably do a short run of paste / diced / salsa / spaghetti sauce / etc.

Timing is going to suck though. I can't see doing that concurrently with the pepper harvest, both are labor intensive and both will be ready to pick right about the same time. I'll be faced with processing "one or the other", this year.

Walchit · Feb 15, 2018

I should probably order some Amish paste myself, I should honestly have a hundred tomato plants instead of these peppers. One ghost and one reaper was more heat than I could use last year.

stickman · Feb 15, 2018

Devv said:
Thanks Nev!

I'm hoping this season goes better than the last few. 3 years ago I added heavy soil to the garden; I did this because the sandy soil was just hell to keep watered properly in the heat. The 'new' soil was heavy but trash! I should have taken a sample and had it tested. My garden grew great until I added it. I'm thinking it was over limed with mega doses. So I've made all the changes I can for year one. I'll see how it does. And because of that I have a bunch of 15 gallon grow bags, a few 20's, and 10 or so 6.5 gallon pots. I'm going to split my grow so I can have some produce. We're talking peppers here...everything else didn't care.

Actually, planting your chiles in containers and your calcium-loving veggies in the garden until you've leached out the excess pH might be a good idea. Cabbage-family crops love the higher calcium. Okra, beans, melons, squash, lettuce, cilantro and tomatillos do too. [emoji3]

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Devv · Feb 15, 2018

TrentL said:
Hopefully they're good for salsa / spaghetti sauce / pizza sauce etc. I won't use too much of them. Hopefully they'll sell good at farmers markets. I never see any "good" Roma type tomatoes at the store, which means we end up relying on canned junk.

Do you know if the amish paste ones are low acid? I couldn't find much on them. I'm hoping I can minimize citrus additive when I can them.

I'm trying to figure out how to do bulk steaming to de-skin them and how in the hell I'll be able to process them in bulk for canning. If I can get a certified kitchen this year, could probably do a short run of paste / diced / salsa / spaghetti sauce / etc.

Timing is going to suck though. I can't see doing that concurrently with the pepper harvest, both are labor intensive and both will be ready to pick right about the same time. I'll be faced with processing "one or the other", this year.

I have yet to find a tomato that I couldn't just blanch, skin, and can straight up. We've been canning Early Girls and using them for everything for 35 years. In fact we just finished using our 2016 maters a few months ago (100 quarts canned). Oh, and I have the sauce recipe to die for, it's my Grandfathers who came here from Italy in 1917

Gotta have the red sauce

And yes if 3 150' rows produce, you will have tons!

Devv · Feb 15, 2018

Walchit said:
I should probably order some Amish paste myself, I should honestly have a hundred tomato plants instead of these peppers. One ghost and one reaper was more heat than I could use last year.

I have 36 mater plants for this year. I should get close to 45 quarts if all goes well :shh:

Devv · Feb 15, 2018

stickman said:
Actually, planting your chiles in containers and your calcium-loving veggies in the garden until you've leached out the excess pH might be a good idea. Cabbage-family crops love the higher calcium. Okra, beans, melons, squash, lettuce, cilantro and tomatillos do too. [emoji3]

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Exactly! The garden is ready to plant, just waiting on the weather!

I have one plant with peppers, an Aji Largo. It's looking a bit rough, but has some nice sized pods on it. It's been outside all winter except when it gets close to a frost here. Once I harvest the pods I'll give it a reboot.

All but 4-5 plants are outside until the weather reports go bad. A front is coming tomorrow, so I screwed some boards and 2' high plywood on the right (North) side to protect them from the wind. The temps are not suppose to go below 50°, so we should be good.....

I'm sure this is the last time the gals look this pretty