Ok, that year i thought: should i care about the hottest and meanest pods if the ones i like most are ones with not so extreme heat profiles? And since i miss so many classics i didn't bother with new crosses.
Yellow also are so good. 3 supers i have are all yellow (they just tastes better).
This time i try with Pepperlover. Nothing against Semillas that was my supplier and has been a great one, i just like to try different vendors. Here my seeds:
Chinense: Yellow Bhut Jolokia, Yellow Trinidad Scorpion, Trinindad 7 Pod Original Yellow, Datil.
Pubescens: Locato (PI 387838)
Annuum: Wild Tepin, Stuffed Red Giant, Hot Beads, Hot Salsa.
Last 2 were freebies... I'm not sure what Hot Salsa is. Also Stuffed Red Giant is not hot but it looked epic so i'll grow that as non hot pepper.
Probably i'll grow at max 10 per type and the rest of seeds to 2 friends of mine. Except Locato that i've started today and used all seeds. First time with pubescens, so i took the easiest to grow. I'll start Chinense in a month more or less and after another various annuums.
I've also seeds of Yellow Cherry and some dried peppers from Thailand. I don't know if i'll just start for friends or if i'll keep some since i don't know if i have the usual place to plant or not. For sure that Thailand peppers are good, great taste and pretty hot:
Also, from 2015 peppers from Calabria are still alive:
Weather is very wet and a bit cold (temps went below 0°C on some nights), guess they'll die sooner or later but are keeping strong.
And this is Goat's Weed:
Maybe it will survive, it still looks very good.
I've given my Aji Amarillo plant to a friend that put it on ground with a specie of greenhouse, i hope it will survive.
Today i've started all Locato seeds, 16:
Random shot of Radicchio (Lusia and Verona):
Today also i've bottled some olives from my tree.
Not much but nearly all good... When harvested i've discarded just a tiny bit, today other 3, the rest were good.
I've bathed them with water change everyday for 55 days with a bit of salt on water.
Here also spices:
All dried: Bay tree leaves, garlic, Caramel Moruga, Yellow Cherry (or something really close), To dry garlic i've sliced it thin and used some salt, result has been good.
Also i use some oregano.
Here olives:
I tasted one, it was good, bitter has gone away (not that i expected otherwise, 55 days of washing are a lot).
I used standard salamoia, 90g of salt per 1 L of water. I've boiled 2 L of water, after turning off fire i've put salt and let it cool overnight and bottled that morning.
Just 4 jars:
Guess they'll be ready in 2 months.
Yellow also are so good. 3 supers i have are all yellow (they just tastes better).
This time i try with Pepperlover. Nothing against Semillas that was my supplier and has been a great one, i just like to try different vendors. Here my seeds:
Chinense: Yellow Bhut Jolokia, Yellow Trinidad Scorpion, Trinindad 7 Pod Original Yellow, Datil.
Pubescens: Locato (PI 387838)
Annuum: Wild Tepin, Stuffed Red Giant, Hot Beads, Hot Salsa.
Last 2 were freebies... I'm not sure what Hot Salsa is. Also Stuffed Red Giant is not hot but it looked epic so i'll grow that as non hot pepper.
Probably i'll grow at max 10 per type and the rest of seeds to 2 friends of mine. Except Locato that i've started today and used all seeds. First time with pubescens, so i took the easiest to grow. I'll start Chinense in a month more or less and after another various annuums.
I've also seeds of Yellow Cherry and some dried peppers from Thailand. I don't know if i'll just start for friends or if i'll keep some since i don't know if i have the usual place to plant or not. For sure that Thailand peppers are good, great taste and pretty hot:
Also, from 2015 peppers from Calabria are still alive:
Weather is very wet and a bit cold (temps went below 0°C on some nights), guess they'll die sooner or later but are keeping strong.
And this is Goat's Weed:
Maybe it will survive, it still looks very good.
I've given my Aji Amarillo plant to a friend that put it on ground with a specie of greenhouse, i hope it will survive.
Today i've started all Locato seeds, 16:
Random shot of Radicchio (Lusia and Verona):
Today also i've bottled some olives from my tree.
Not much but nearly all good... When harvested i've discarded just a tiny bit, today other 3, the rest were good.
I've bathed them with water change everyday for 55 days with a bit of salt on water.
Here also spices:
All dried: Bay tree leaves, garlic, Caramel Moruga, Yellow Cherry (or something really close), To dry garlic i've sliced it thin and used some salt, result has been good.
Also i use some oregano.
Here olives:
I tasted one, it was good, bitter has gone away (not that i expected otherwise, 55 days of washing are a lot).
I used standard salamoia, 90g of salt per 1 L of water. I've boiled 2 L of water, after turning off fire i've put salt and let it cool overnight and bottled that morning.
Just 4 jars:
Guess they'll be ready in 2 months.
I like to use Quinoa like I use rice. The Quinoa is a bit lighter and fluffier though... excellent for Pilaf, Tabouleh or for stuffing summer vegetables like Squash, Peppers or Tomatoes.
