Greetings, friends of the fire!

hardkase

hardkase

Hi, I'm new. Just finishing my first growing season. In Ireland. I'm from SoCal, I miss Mexican food. I wanted to make Green Chile. No green chillis or salsa verde on offer in most of Ireland. So, I got an assortment of seeds from Sandia Seed Co and decided to GIY.
 
I started in late Jan 2019 with a heated propagator and a cheap set of LED growlights. Had setbacks, but ended up with great flora:
  • Hatch Big Jim Medium
  • Yellow Fatallis
  • Tombstone Ghost
  • Rocoto Orange
The ghosts didn't make it. The plants grew well, flowered like gangbusters, but no pods. Just not enough ambient heat, I'm thinking. The fatallis will produce maybe 40 chilis - I'll cut them down to overwinter in a week or so? I guess not bad for 3 plants for 1 season? Wicked hot. Harvested most of my hatch last weekend to make my first crock pot batch of Green Chile. Maybe enough for another batch still growing - all indoors now as frost is only a week or two away at this point. Great way to use a pork shoulder, and wasn't bad. Still waiting on the Rocoto's. Lots of em, but still green - I guess they take a while to ripen (but some have been on the plant for the guts of two months. Sampled a green one, didn't taste of anything.
 
Sorry for the novella. I'm here to learn, and share what I have learned. I'm a fairly decent cook, and can share tips there, especially in regards to chili con carne, chili SIN carne, currys of multiple denominations, and now green chile.
 
Cheers!
 
PC aka HardKase
 
PS Looking forward to seeds from Rare Seeds for next year: Passilla, Poblano, Hungarian Black, a mix of Habs, and Rezha "engraved" Chilis from Macedonia.
 
aouY7Ry.gif
 
You must log in or register to reply here.
Back
Top