Hi folks! I'm newly returned to posting online after a long hiatus when the kids were little and I had zero time. I've been growing and collecting a variety of heirloom vegetables for quite a while, and peppers are a big part of that.
I thought I'd say hi, and give a little background.
I was a chef in one of my early careers, now I do some specialized consulting for the hospitality industry and still play with cooking for charity events and such. I've been dreaming the past couple of years about a specialty heirloom seed and food products company as a way to expose my kids to running a business that they can understand and help with, so a lot of my growing and collecting has been geared towards that.
I'm currently working on getting certified and licensed to produce sauces, salsas and smoked and dried seasoning mixes. This year I grew more plants of a smaller variety of peppers for making test batches of sauce. Here is a picture of my first large one day harvest of just the hot peppers.
Left to right, first row is chocolate bhut jolokia, Trinidad scorpion red, Trinidad scorpion yellow, Trinidad congo black and Trinidad 7-pot Jonah.
Second row is a yellow bhut jolokia, Trinidad 7-pot yellow, Trinidad 7-pot douglah, Trinidad 7-pot red, and Trinidad scorpion yellow (CARDI strain)
Third row is red bhut jolokia, Trinidad scorpion x morouga yellow, Trinidad congo red, Trinidad congo yellow and Trinidad scorpion x morouga red.
I also grew out quite a few different seasoning pepper varieties to use for mild sauces and as blending material to tone down the heat of some of the superhots while letting the pepper character come through in a sauces flavor profile. Most of those have been picked in the rain lately though, so I haven't taken a shot like this of them.
I thought I'd say hi, and give a little background.
I was a chef in one of my early careers, now I do some specialized consulting for the hospitality industry and still play with cooking for charity events and such. I've been dreaming the past couple of years about a specialty heirloom seed and food products company as a way to expose my kids to running a business that they can understand and help with, so a lot of my growing and collecting has been geared towards that.
I'm currently working on getting certified and licensed to produce sauces, salsas and smoked and dried seasoning mixes. This year I grew more plants of a smaller variety of peppers for making test batches of sauce. Here is a picture of my first large one day harvest of just the hot peppers.
Left to right, first row is chocolate bhut jolokia, Trinidad scorpion red, Trinidad scorpion yellow, Trinidad congo black and Trinidad 7-pot Jonah.
Second row is a yellow bhut jolokia, Trinidad 7-pot yellow, Trinidad 7-pot douglah, Trinidad 7-pot red, and Trinidad scorpion yellow (CARDI strain)
Third row is red bhut jolokia, Trinidad scorpion x morouga yellow, Trinidad congo red, Trinidad congo yellow and Trinidad scorpion x morouga red.
I also grew out quite a few different seasoning pepper varieties to use for mild sauces and as blending material to tone down the heat of some of the superhots while letting the pepper character come through in a sauces flavor profile. Most of those have been picked in the rain lately though, so I haven't taken a shot like this of them.