Greetings from New Jersey newbie

J

jgeoff

It's my first year growing peppers, and look forward to learning more about it thru trial-and-error and the valuable advice from you guys!

Here's what I have right now...

In May, I purchased the following 6 seedlings (on a whim) from Wal-Mart (Bonnie Brand): Habanero (Orange), Hot Banana, Red Chile, Red Hot Cherry, Cayenne and Jalapeno. They are now 7-12" tall in 8" containers on the balcony of my apartment (see below). (Unfortunately, facing West so no direct sun right now until 3PM)

On June 1, I planted seeds I bought from Pepper Joe's: Tabasco, Giant Serrano, Thai Sun, the infamous Peter Pepper, and the free New Mexico Big Jim's he sent with my order. I know it's way late in the growing season for me here in NJ, but I get enthusiastic when I start a new hobby! :)

Here are my original 6 plants as of yesterday:
Peppers051306.jpg


As for the new seedlings, the Thais, Peters, and Tabasco are doing the best so far, about .5"-1.5" tall. Big Jims are slow, only 2 have showed life. No Serranos yet, and none of the dried Arbols (taken from the kitchen, by the way) have sprouted. These all likely will need to be finished indoors under lights in the Winter. :?

Anyway, that's it right now, I'll post significant updates if anyone cares - lol. I will also be posting plenty of questions, and hopefully some answers and tips from what I've learned so far.
 
Greetings all. Another NJ newbie here. I just started a small hot sauce company, and am looking for insight as to upcoming events in which I may be able to set up a stall to show my wares. Any information will be greatly appreciated.
 
someone posted in another forum a food show in new york?? im to far away and have no money so i cant go. :)
like the screen name defcon creator....is your sauce defcon??
like defcon 1 thru 5??
 
DEFCON, the sauce

Actually, yeah. The mildest is Defense Condition 3, which is cayenne based, and a great wing sauce. The #2 is still cayenne based, but a little hotter, #1 takes a big step towards heat being habanero based, and the #0, which isn't available as of yet (still perfecting the habanero distillation method), will be strictly an additive (end result should yield well over the 1 million Scoville reserve.). Thanks for the information regarding the NYC show, I'll look into it.
 
Hi Defcon.

I don't know if it was me who had posted about the New York show, but there's a major show in New York July 8, 9 and 10, called New York Fancy Foods... Of course I don't know what the cost is for an American or US pricing, but it would cost us $5,500 to set up our booth... That might be shooting a little high for you, and something tells me you're looking for a retail show not a trade show???

T
 
course, it helps if the pics you want to link to are on the net somewhere. If you attempt to link to a pic that's on your hard drive. It won't work.

T
 
Thanks Tina. Me and the wife already have tickets to go to the Fancy Foods show at the Javitz. We're mainly going for packaging and marketing ideas.
 
:welcome:  from sunny South Florida!  :woohoo:
 
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