Hello again, pepper friends!
Courtesy of @bansho hot sauce, I'm starting out with two Bahamian Goat seedlings (left) and one Bahamian Beast Peach. I'd had an absolutely terrible time getting anything to sprout recently, so these new kids are a real relief.
I retired my Hot Thai and Yatsufusa after I ended up with a few liters of hot sauce and couldn't use it or give it away fast enough, but it's not like I can just not grow peppers. So in a few months, all the sauce should be gone, and hopefully these guys will be giving me something new to work with; I've always wanted to grow Goats, so this is exciting. The Beast variety is something I wasn't even aware of, so that's also fun.
Since I've obviously pared things down a lot (heh heh), I'm thinking of growing some larger sweet peppers to smoke and/or dehydrate, so I could potentially make something approximating Mexican food without breaking the bank here. Haven't decided on a variety yet; pretty limited here, without access to Poblano or similar, so it'll still be a bit of improvisation. Which, hey, kind of defines cooking western food for me.
Since the above picture was taken, I have split the Goats into two separate containers, so hopefully in a few weeks they'll all be ready to go into bags. I'm being more careful about keeping the lights close and the nutrients mixed right, so hopefully this time around I'll have less of a leggy-plant issue.
Here we go!
Courtesy of @bansho hot sauce, I'm starting out with two Bahamian Goat seedlings (left) and one Bahamian Beast Peach. I'd had an absolutely terrible time getting anything to sprout recently, so these new kids are a real relief.
I retired my Hot Thai and Yatsufusa after I ended up with a few liters of hot sauce and couldn't use it or give it away fast enough, but it's not like I can just not grow peppers. So in a few months, all the sauce should be gone, and hopefully these guys will be giving me something new to work with; I've always wanted to grow Goats, so this is exciting. The Beast variety is something I wasn't even aware of, so that's also fun.
Since I've obviously pared things down a lot (heh heh), I'm thinking of growing some larger sweet peppers to smoke and/or dehydrate, so I could potentially make something approximating Mexican food without breaking the bank here. Haven't decided on a variety yet; pretty limited here, without access to Poblano or similar, so it'll still be a bit of improvisation. Which, hey, kind of defines cooking western food for me.
Since the above picture was taken, I have split the Goats into two separate containers, so hopefully in a few weeks they'll all be ready to go into bags. I'm being more careful about keeping the lights close and the nutrients mixed right, so hopefully this time around I'll have less of a leggy-plant issue.
Here we go!
