Essegi 2014: 1st grow! Winter is coming.

Ok, today i decided to plant seeds.
First of all i want to thank who helped me in a thread and Sarge in particular that helped me to decide what to do! And Lonewolf from pepperfriends forum that has helped me a lot!

My list, all from Semillas, begin of september 2013:
 

• Trinidad Scorpion Moruga Red
• HP22B
• Trinidad Douglah
• Chocolate Bhut Jolokia
• Fatalii
• Fatalii White
• Ferenc Tender

I've planted all but Ferenc Tender seeds, i'll plant them next month or in beginning of March. If i'll plant them.
11 per type.
I've treated seeds for 15 mins in a 3% bleach solution then i washed them very well in water before planting.
During that process i lost 1 seed of Trinidad Douglah and 3 of Chocoloate Bhut Jolokia (i suppose 2 of that lost seeds were too tiny anyway).
 
I've used plastic glasses with an hole:

 
The soil, specific for seeds (here before planting):

• PH 6-7
• C/N 25
• 0,6 dS/m
• organic ferthilizer
• neutral peat 65% volume
• organic carbon on dry content 35%
• organic nitrogen on dry content 11%
• fulvic and humc carbon on dry content 11%

hope the last 4 are translated accurately...
 

 
 
So 62 plants in total. In a 60*100 cm table

• I plan to grow them all by myself until i have to change the vase.
• Then i keep 2 per type (12 in total) of them in a 2,4 L vase each (top external diameter 18 cm). It's ok for my table. The rest goes to friends and relatives.
• Then 1 per type in a 15-20 L vase each and 1 per type in ground. Or all in vases, but probably half on ground. Of course the last vases will go outside, i have a nice spot of 15 m lenght along my house walls that is without wind and quite hot.

Room, that is heating room:

 
That round thing in the left is warm... I've turned on radiator on right.
 
Here measured temps in center table:
 

Considering some parallax error is 27°C or little more (hoping that thing is accurate) which is 81°F
In the night will be lower but i think still above 20°C (68°F)
There's some natural light, hope that helps.
I have to do some funny things for the light, unfortunately at home have prohibited to use drying racks that would have been perfect.
 
I've a 60*3 watts LED light, nearly 10K lumens. I've found a good price and more than half was a birthday present from friends...
 

 
It's the round thing.
Well, no cats or dog allowed in growing room! Hope all goes well..

 

[lucilanga]

I'm not to buy again extract sauce.

 
Man for quite some time I debated the purpose of extract sauces. Most taste like medicine or chemical compounds.
I can easily see how a chilehead could fall for it, once... but that's it.
To some degree, I understand the use of pure extracts to heat up rather mild sauces.
But basing your sauce on extract, it's like beer with added vodka/whiskey. It's far from either one or another.
 
Another thing I wasn't able to understand, why use extract when there are plenty of superhots to chose from ?
Do you worry about changing the flavour of the sauce ? You're already screwed up with just using the extract anyway so what's the worry then ?

 

[Essegi]

Enjoying your glog very much! love the pics.

Thanks!
 

Man for quite some time I debated the purpose of extract sauces. Most taste like medicine or chemical compounds.
I can easily see how a chilehead could fall for it, once... but that's it.
To some degree, I understand the use of pure extracts to heat up rather mild sauces.
But basing your sauce on extract, it's like beer with added vodka/whiskey. It's far from either one or another.
 
Another thing I wasn't able to understand, why use extract when there are plenty of superhots to chose from ?
Do you worry about changing the flavour of the sauce ? You're already screwed up with just using the extract anyway so what's the worry then ?

Mostly ignorance, at least in my case.
I've ever liked hot stuff. So i wanted to try something stronger and i've chosen to taste some sauces. So usual stuff, somme rtfm, read some comments and ordered something, obviously the strongest stuff at the right price.
Then i just realized i could grow peppers. I (my dad) grew pepper also before that season, but cherry and some other unknonw annum. Here you find only annum. And the thing i like most is fresh pepper cut into food, above powder and sauce.
I like habanero better than annum and superhots even more taste wise, but while i could find haba not so hot sometimes, supers obviously exceed my needs.

I know also Blair's Ultra Death Sauce, in spite of 800k shu is weaker tha mad dog silver, but tastes better (surprisingly taste remembers 'nduja). But you always can taste something unpleasant. Overall is a good sauce, in 2 months i ate the whole bottle.

 

[lucilanga]

I know also Blair's Ultra Death Sauce, in spite of 800k shu is weaker tha mad dog silver, but tastes better (surprisingly taste remembers 'nduja). But you always can taste something unpleasant. Overall is a good sauce, in 2 months i ate the whole bottle.

 
That's another thing! Chileheads can get accustomed with anything, may that be medicine or chemical compounds.
I can clearly understand how you went through an extract sauce bottle in 2 months, we all went that road
 
On another note, I never had 'nduja, I'm accustomed with andouille or andouillette, that 'nduja is based on. I love the flavour and everything but that specific meat consistency doesn't really cut it in for me.

 

[Essegi]

On another note, I never had 'nduja, I'm accustomed with andouille or andouillette, that 'nduja is based on. I love the flavour and everything but that specific meat consistency doesn't really cut it in for me.

I've never tasted andouille but 'Nduja has a particular taste. From pics seems that andouille has a different frame...
 
Today i picked up the big ferenc tender pod. I don't know if it is really ripen, but wanted to pick it up before risking to have it rotten.
I don't know regular size of these pods, but i can't complain about this one:

106g. Tabasco sauce bottle just for comparison.
 

 
So i filled with mozz and wrapped with bacon, just that, no other spices:

 
After 20 mins of 210°C oven:

 

I think this is a good cooking, all is well cooked and the pod was still somewhat crunchy!
Mozz is good to contrast bacon that is very salted.
Next time i must taste it uncooked.
 
I took also some macros of red rocoto flowers:

 

 

 
Beautiful color!

 

[JoynersHotPeppers]

Nice MACRO shot! It has been far too windy here for me to get any at all since the hurricane...

 

[Essegi]

Thanks! I was able to shot because i have rocoto in vase so i moved it into home. Without flash and iso 100 shutter times ranged from 0,6 to 4s...
Now i keep it in under the fig so it is protected from sunlight in hotter hours and heavy rains...

 

[capsidadburn]

Beautiful flower and bloom, and food, close ups SG! 
 
My daughter just got a new Nikon bundle special deal for her birthday and the pics just leave me in the dust.  She's enjoying it!
 
Have a great day!
 
Mike

 

[MeatHead1313]

Delicious looking stuffed pepper Essegi! Love the macro shot of the rocoto flower too.

 

[Essegi]

Thanks!

My daughter just got a new Nikon bundle special deal for her birthday and the pics just leave me in the dust.  She's enjoying it!

Nice, i've no doubts she'll like that!
 
Yesterday a friend of mine gave me this:

If i am not mistaken that should be bird's eye or something related... Good for next year!
 
Here rocoto plant:

Maybe it's the plant that has grown more (curious since others are on ground).
 
This is the mystery plant my uncle gave me:

Late growing but i hope to see what it turns out.
 
Mourga grows...

 
Today's harvest:

 
The following are from my aunt's trees:
 
Pears:

 

 
Apples:

 

 
Some early grapes:

 

[lucilanga]

 
Yesterday a friend of mine gave me this:

If i am not mistaken that should be bird's eye or something related... Good for next year!
 

 
That's Cabe rawit, similar to thai as well, I as a matter fact I cannot really find the difference between those peppers, yet the plants and pods slightly differs...
 
OTOH the one on the bottom seems a bit big than what I'm used with.
 
Oh yeah, your macro photos are as ugly as usual

 

[Essegi]

Thanks! The bottom one is 2 to 3 inches.... Next year i want to grow again superhots so it's good to have some annum too.

 

[Essegi]

A quick OT update: last harvest, garlic and shallots!
 

 

 

 

 

 

 

[Devv]

I've been trying to catch up after a short vacation, so much happening in such a short time. Love the macro shots.
 
Congrats on the Onions, Garlic, and Shallots, we grew them too here. Great staples

 

[PIC 1]

Excellent updates............more to look at than just shades of green !
Those battered squash flowers are a delicacy !.........so are the garlic and shallots...........no heat to them when they're harvested on time

 

[Essegi]

Thanks!
 
Ferenc Tender is a nice plant. Its pods are a good alternative to bell peppers for salads or sandwiches.

 

All those pods are pretty big.
Peter made a good mistake sendig me these seeds!
 
Piri Piri are doing fine too:

 
Red Rocoto is setting pods:

 
In my aunt place all is fine... Except that plants are a bit on the yellow side and i found that douglah on ground:

Too bad it was rotten, i had to throw it away. Strange that it was nearly ripe.
Maybe it has rained too much and soil it's quite hard there. I don't remember to have ever seen much rain in july like this year.

 

[lucilanga]

BER, my friend. And yes, rain is a contributing factor.
How come you get all the rain and I'm getting all the sun ?
I'm not really complaining, but this time last year I barely knew what a full sun was

 

[Essegi]

That year is good here: it was hot early, now there are good rains. Maybe too much last week, but better than nothing (helps sleeping for sure). Sometimes it doens't rain for long in summer. It seems that now here there will be sun for all week (today was sunny, yesterday still some rain). I must check what winemakers say of this year when it's time...
Last year was bad: cold till end of may. We had a couple of cherry peppers in back of home and barely produced some pods...

 

[Devv]

Nice update!
 
And I agree too much rain promotes BER

 

[Essegi]

Probably i've swapped a fatalii white with a reaper, since a supposed reaper looks as a fatalii and a fatalli looks that way:

Btw now plants have returned to the green side.
 
Yesterday i picked up my first douglah:

 
And today another one with a moruga and a fatalii white:

And a prehistoric tool!
 
I took a tiny piece of douglah to make a lemon granita:

Good!
 
Then used it with other peppers, onions, tomato, dark balsamic vinegar, lemon juice to make a sauce:

Not much but should be strong. Dark colour is from vinegar.
 
Another crop:

Aside tomatoes that are from an uncle of mine rest is from back of house.
 
Ferenc tender:

 
Selected some stuff plus some bread, evo, onion and an homegrown cucumber and garlic:

 
Made some gazpacho topped with sauteed ferenc tender stripes:

Recipe didn't said to use garlic, but i used it and was the right choice!
 
Random shot:

That was under the lemon tree...

 

[lucilanga]

Probably i've swapped a fatalii white with a reaper, since a supposed reaper looks as a fatalii and a fatalli looks that way:

 
Darn man! I wish I had made that swapping mistake too. Unfortunately, no dice. My fatalii is fatalii and my reaper is ... well ... habanero something.
I really envy your hook, looking top notch, A+, speechless!
 
Oh, on another note, I really dig your uncle's tomatoes. Nicely done!