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pics Harvest

nmlarson said:
Don't give up so easily! The same thing happened to me. After cutting the stems back a bit, and moving the pots into the shade for a week or so, they started flushing out new growth, made a complete recovery and went on to produce well that year.
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Thanks for the encouragement! Yeah, they have already recovered for the most part. Broke a few branches due to picking pods on dry/brittle plants. Probably should have let them rehydrate a bit before picking....
Other than that, they are doing fine. Pepper plants are pretty resilient, even I cant seem to kill them! [emoji23]
 
Some hungarian wax, tekne dolmasi, mini orange bell, Brazilian starfish and jimmy nardello peppers.
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Still no peppers, but harvest nontheless!  A variety of "Salanova" lettuces and "Sylvetta" arugula from Johnny's Seeds.  It's been producing for some time, I've just not shared any photos.
 
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Since the lettuce is pretty fragile, I usually lightly dress it with a vinaigrette, hit it with some good Parmigiano Reggiano, very thinly sliced red onion and some garlicky croutons.
 
It really does make for a pretty plate. 
 
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Thegreenchilemonster said:
San Marzano, Better Boy, Chinese Eggplant, Japanese Eggplant, White Eggplant, Classic Eggplant, Hungarian Orange Eggplant, Yellow Squash, Shishito, Aji Limo, Pipi de Mono, and Aji Cacho de Cabra.
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It all looks great!  But, those San Marzanos!  Wow!  I've never grown a San Marzano that didn't suffer with BER.  Nicely done!
 
nmlarson said:
 
It all looks great!  But, those San Marzanos!  Wow!  I've never grown a San Marzano that didn't suffer with BER.  Nicely done!
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Thanks man! No issues with BRE rot at all. I've got the plants running up a 7' trellis. They are pretty darn healthy, and loaded with fruit.
 

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SoHot said:
This is my first year growing SB's. I've picked 2 pans full so far with a lot more still on the plants.
 
 
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They make a great sauce, smoked or not, and also great powders, again smoked or not.  Mine are cranking right now.  Once I see some yellow showing up, I pull them and let them ripen inside, in case I need to mail some to a friend or family member.  Gives it a better shelf-life once the reach their destination.  This holds true for most peppers I have found.  I have two SBs in 5-gallon containers that are the major producers, and another 2 smaller ones that do OK.  Am picking a half-dozen or more daily based on weather conditions.
 
Thanks for the picking tip. I've been waiting until they are totally orange or yellow to pick. Is there any issue with me frezzing them to use later?
 
This is also the first time ever eating a SB. I ate a few slices to try out. I've gotta say, it's probably the best tasting pepper I've ever had. 
 
I will refrigerate once ripe, which holds them for about 2 weeks, maybe more.  If plans are to smoke/cook/dry, then I have time to decide.  If I don't, into the freezer they go in ripe condition.They seem to keep well in the freezer for at least six months.
 
I picked my first harvest of the season last weekend - but forgot to photograph it.  D'uh!
 
Loving seeing everyone's photos - making me well jell.
 
 
saiias said:
1st major harvest of this season.
 
Srilanka red, baha goat,cayenne long, mako akokosrade, jimmy nardello and a tekne dolmasi
 
 
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Which are the Baha Goat?  None of them look like it to me, but I'm not an expert.
 
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