Good Afternoon, All!
I grow in 7a (sometimes 7b, depending on how weird the weather is that season) and came upon this group in my search for the red biquinho that is not hot. My current hotter selections are all put to use in my culinary adventures: Aleppo, biquinho (red and yellow), Inca Red Drop, a slender, red 3 inch chili pepper brought back from Sorrento, Italy by a friend, jalapeno, JEPpoblano, Anaheim. Uses include drying, marinating, saucing and other further processing. I make a killer white chicken chili that uses jalapeno, poblano and Anaheim, so I freeze those peppers in the proper proportions for that use.
My current germination/grow setup is an inexpensive 20"D x 27" W x 62" high 4-shelf simple greenhouse, lit by a hand-crafted light system consisting of six 15W 5,000K LED bulbs for each shelf, lined with mylar blankets to reflect the light & heat back into the house, 2 heat mats and a thermostatic control, along with small circulating fans on each shelf to keep the air moving. A couple of TP-Link smart plugs control the whole setup. Totally home-made but it works well for my purposes.
Once germinated and transplanted, they go into pots on the deck (too many trees & critters in the yard) or get moved into a community garden plot. At the end of the growing season, those that are good enough for me to want to over-winter get potted and/or cloned, brought inside and travel to Florida and back in the coach Hubby and I take to Naples every winter.
Soooooooooo, if anyone has any of the red biquinho seed that falls in the 50-1,000 Scoville range, I'm interested! PM me.
Nancy
I grow in 7a (sometimes 7b, depending on how weird the weather is that season) and came upon this group in my search for the red biquinho that is not hot. My current hotter selections are all put to use in my culinary adventures: Aleppo, biquinho (red and yellow), Inca Red Drop, a slender, red 3 inch chili pepper brought back from Sorrento, Italy by a friend, jalapeno, JEPpoblano, Anaheim. Uses include drying, marinating, saucing and other further processing. I make a killer white chicken chili that uses jalapeno, poblano and Anaheim, so I freeze those peppers in the proper proportions for that use.
My current germination/grow setup is an inexpensive 20"D x 27" W x 62" high 4-shelf simple greenhouse, lit by a hand-crafted light system consisting of six 15W 5,000K LED bulbs for each shelf, lined with mylar blankets to reflect the light & heat back into the house, 2 heat mats and a thermostatic control, along with small circulating fans on each shelf to keep the air moving. A couple of TP-Link smart plugs control the whole setup. Totally home-made but it works well for my purposes.
Once germinated and transplanted, they go into pots on the deck (too many trees & critters in the yard) or get moved into a community garden plot. At the end of the growing season, those that are good enough for me to want to over-winter get potted and/or cloned, brought inside and travel to Florida and back in the coach Hubby and I take to Naples every winter.
Soooooooooo, if anyone has any of the red biquinho seed that falls in the 50-1,000 Scoville range, I'm interested! PM me.
Nancy
, If it had been Larsen it would most likely be Norwegian or Danish but Larson sounded Swedish. If hubby speaks any Swedish just tell him 'heja Sverige'. Have a great day.
