Highalt's 2013 Grow - End of Season Wrap Up

I know some of you guys have already started seeds for next year's grow, and I should have started the Manzano's a month ago, but I am still working on finalizing the grow list.

Each year since I started growing peppers, the list has gotten bigger, and they have taken up a larger % of my vegetable growing space. I started working part-time 3 months ago, and I am a mother of three, so I am struggling with being realistic about how much time I can devote to pepper growing this coming season. Right now, I've got between 65 and 70 varieties on the list, and some of them I'd really like to have more than one plant. Last year, I ended up with about 50 varieties and a total of 75 plants. So you can see that I have some work to do before I start putting the seeds in the dirt!

I thought I would go ahead and put up my tentative list, and use the feedback I get from you guys to help me narrow things down a bit. Those of you that know me will notice that I still haven't gotten brave enough to add any supers yet ... maybe next year.

So here's what I got so far:

Annums
Alice's Favorite
Alma Paprika
Ancho Gigantia, and/or Ancho San Luis
Barker (NuMex)
Biker Billy Jalapeno
Black Hungarian
Cayenne Thick (Can't remember who it was that was raving about this one this past season, but I don't have seeds for this one yet.)
Chilhuacle Amarillo
Chocolate Cherry
Cochiti
Cosa Arrugada and/or Pepperoncini
Costeno Amarillo
Fish
Fresno
Georgia Flame
Goat's Weed
Golden Cayenne
Hungarian Hot Wax
Jaloro
Jamaican Hot Yellow (Anyone have a source for these? It's confusing to me that the Jamaican Hot Choc. is a Chinense, but this one is listed as an Anuum!)
Jimmy Nardello
Leutschauer Paprika
Lumbre
Mulato Isleno
NuMex Pinata
NuMex Vaquero
Patio Red Marconi
Pusztagold
Sandia
Sante Fe Grande
Serrano (Not sure which one. May try the purple one this year.)
Tangerine Pimento and/or Yummy
Tobasco (Need seeds for this one.)
Zapotec Jalapeno

Baccatums
Aji Chinchi Amarillo
Aji Yellow
Birgit's Locoto
Bishop's Crown (Don't actually have seeds for this one yet. If anyone has some, I'd be willing to trade for them.)
El Oro de Equador
Inca Red Drop
Lemon Drop (Maybe. Last time they were bitter. May try a difference source.)
Pimenta Barro do Robiero
Purple de Arbol and/or Negro de Arbol (Which one is better?)

Chinenses
Aji Dulce (type 1 or 2 ?) Is this the same as Rocotillo?
Aji Limo Rojo
Bonda ma Jacques (Don't have seeds for this one yet either. May just grow Gold Bullet or regular yellow habanero as a substitute?)
Cheiro Roxa
Habanero, Peach (and maybe the Pink as well)
Habanero, White (I have the regular white, and White Bullet. Is the Peruvian White better, or are they all about the same?)
Jamaican Hot Chocolate
Purple Bhut (Okay, I don't have seeds for this one either. Maybe I'll substitute Condor's Beak if I can't find any.)
Scotch Bonnet Yellow (Have some labeled True Jamaican Scotch Bonnet. Should those be yellow? Or red?)

Pubescens (Yeah, I know I'm really too late on these, and probably won't get any ripe fruit this coming season)
Orange Manzano
Red Manzano
Yellow Manzano


Well, I think that's about it. I'm sure the list will change a few more times before it's a done deal, but at least it's a start!

So tell me what you think about the ones I have questions on, or let me know where to find seeds for the ones I'm missing, or tell me what I should have on the list and don't. Just kidding on that last one!!!

 

[stickman]

Hi Bonnie,
   sorry to hear things are so hectic for you, but that was a gorgeous harvest! Here's hoping you can process your garden bounty without too many losses...

 

[highalt]

Just a couple more shots from Sunday's harvest.
 

 
Clockwise from the top:  Birgit's Locotos, a couple of El Oro de Ecuadors, a Chilhuacle Amarillo next to a pile of Golden Cayenne's (thanks for the seeds, DocNRock!), a ton of the NOT Jamaican Hot Yellows (sweet, fairly thick fleshed with a jalapeno-ish heat), a few White Habaneros, some Barro do Robieros, Beni Highlands, a mix of Hung.Hot Yellow Wax and Wenk's Yellow Hots, and those two big pods in the center are Barker's Hot, which by the way aren't ... hot that is.
 
A close up of the Birgit's
 

 
These went in the dehydrator this evening.  The ones on the top are Sandia, a mild thin to medium fleshed pepper with a fairly thick skin.  They have some sweetness to them, and make a great cooking-for-the-family powder.  The row underneath is Cochiti.  It's also a NuMex type, but a lot shorter than most of the ones I've grown.  Much hotter than the Sandia though, probably somewhere between a Fresno and a Serrano, with a thin flesh. Think it should make a nice powder.
 

 
I also managed to roast under the broiler and peel, deseed and freeze that big bowl of pobanos.  Most of them were mild, but a couple of them had some heat, because my hands are burning and tingling.  Didn't think they were hot enough to require gloves, but probably should have used them anyway.  Ended up with one quart sized freezer bag full.
 
Haven't been to the garden all week, but I know there are quite a few peppers here at the house than are ripe, so I'm sure there is more picking to be done there.  

 

[midwestchilehead]

Sorry the Barkers and Sandias are not hot. I am not growing the Barker this season, but my Sandias are bell pepper mild. I'm really disappointed.

 

[highalt]

Have you tried Lumbre?  That one is similar in length to the Sandia, but more slender, and probably the most heat I've ever had in a NuMex type chile.  I'll be sure and save some seeds from that one!

 

[stickman]

Nice pull Bonnie! You've certainly been busy, but I hope you get enough breathing room to process your harvest this year. Think you'd be interested in a bottle of my Hab sauce and smoked mixed chile powder? They both have a lot more authority than what I sent you last year... you'd probably want to keep them for yourself rather than share with the family... the powder in particular has Butch T pods in the mix and it's no joke!

 

[JJJessee]

Beautiful harvest of peppers and those tomatoes are absolutely gorgeous!

 

[midwestchilehead]

I tried my first Lumbre a few days ago.  It had great green chile flavor, and heat approaching a jalapeno level.  I was pleasantly surprised!
 
I hear that CPI will be coming out with the Heritage Sandia this fall.  I hope it is better than the Sandia pulls I've been getting lately.
 
 

Have you tried Lumbre?  That one is similar in length to the Sandia, but more slender, and probably the most heat I've ever had in a NuMex type chile.  I'll be sure and save some seeds from that one!

 

[highalt]

Nice pull Bonnie! You've certainly been busy, but I hope you get enough breathing room to process your harvest this year. Think you'd be interested in a bottle of my Hab sauce and smoked mixed chile powder? They both have a lot more authority than what I sent you last year... you'd probably want to keep them for yourself rather than share with the family... the powder in particular has Butch T pods in the mix and it's no joke!

 
 
Thanks, Rick!  I think I see some late nights for me this week.  I have enough peppers, tomatoes and zucchini to can some salsa, relish, and pepper jelly, but with work, soccer and football, the only time I have left is the time I am normally sleeping!!!  (Which is what I should be doing right now...)
The Hab sauce sounds awesome!  As much as I'd love to can some hot sauce, I don't have a digital scale, or ph meter.  Plus, after reading about some ferments gone bad on a couple of glogs from some better growers than I, am sticking with what I know for now.  All that to say, I'd love to try yours out!
I just grinding some powder today, and have a lot left from last year's harvest, but would love to taste this year's Stickman blend.  Maybe just a tiny sample?
 

I tried my first Lumbre a few days ago.  It had great green chile flavor, and heat approaching a jalapeno level.  I was pleasantly surprised!
 
I hear that CPI will be coming out with the Heritage Sandia this fall.  I hope it is better than the Sandia pulls I've been getting lately.
 
 

 
Just another comment regarding the Lumbre.  It was one of the first peppers to set, and I just pulled round 2, so it is both early and productive for a NuMex type.
 
In this picture the Lumbres are third from the left in the top row.  This was my harvest from the community garden yesterday.  Still haven't picked the ripe ones here at the house, and some are way overdue.
 

 
Goats Weed.
 

 
El Oro de Ecuador
 

 
Mulato Isleno
 

 
I believe most of these are Cayenne Thick.  Seed came from KingDenniz.
 

 
Picked a few more tomatoes.  Forecast calling for 50% of showers early in the week, and knew they would be split if I waited until next weekend to pick.
 

 

 
The zucchini is finally starting to wind down now, but I found a half dozen over 18" long the other day!
 

 
Too big to be good for much, and I have a lot already grated and froze, so I made a double batch of zucchini candy for the kids.  I got 10 cups of "fries" from just one zucchini!  Needless to say, I still have a few more zucchini left ...
 

 
Ended up with 8 trays in the dehydrator,  4 Strawberry Kiwi, and 4 Watermelon
 

 
Made breakfast for dinner tonight and tried my first Peruvian Purple.  The flavor was slightly sweet, with just a little bit of heat.  Very seedy.  I also tried my first NuMexPinata, a jalapeno type.  The plant was slow to get going, and now is very yellow and sad looking, but most of the pods are ripe.  Took a good sized first bite, maybe 1/2" x 1 1/2" with plenty of placenta on it.  The pain was instant and searing on the tongue.  Even had 5 or 6 hiccups!  Was NOT expecting that!!!  The rest of the pod, I ate smaller pieces and the heat wasn't overwhelming.   There was some sweetness typical of a red ripe jalapeno.  Even though I liked the heat level, not sure I'll grow again, since the plant just did not seem as vigorous as other jalapeno varieties I've grown.
 
Guess I better call it a night.  I caught up on a couple of glogs this weekend, but I'll try and visit a few more tomorrow ...

 

[midwestchilehead]

Bonnie, yellow and sad is typical for the Pinata. It is a low-chlorophyl variety, so it will not look like other pepper plants, and they are not as prolific as other jalapenos. However I think they are cool because you get alternative colored jalapenos and not just the same dark green to red coloring.

I also tried my first NusMexPinata, a jalapeno type.  The plant was slow to get going, and now is very yellow and sad looking, but most of the pods are ripe.  Took a good sized first bite, maybe 1/2" x 1 1/2" with plenty of placenta on it.  The pain was instant and searing on the tongue.  Even had 5 or 6 hiccups!  Was NOT expecting that!!!  The rest of the pod, I ate smaller pieces and the heat wasn't overwhelming.   There was some sweetness typical of a red ripe jalapeno.  Even though I liked the heat level, not sure I'll grow again, since the plant just did not seem as vigorous as other jalapeno varieties I've grown.

 

[Pulpiteer]

That is a pretty decent looking harvest shot Bonnie! Well done!

 

[highalt]

Bonnie, yellow and sad is typical for the Pinata. It is a low-chlorophyl variety, so it will not look like other pepper plants, and they are not as prolific as other jalapenos. However I think they are cool because you get alternative colored jalapenos and not just the same dark green to red coloring.
 

 
 
Have you grown, Jaloro before?  Jaloro is a yellow to red jalapeno type with a consistent heat level and it's very productive.  I grew that both last year and this year, and it blows the Pinata away.  I'll probably just stick with that one, since it's more reliable.

 

[midwestchilehead]

No, but I may give it a try. I usually only grow one or two jalapeno plants since green ones are usually plentiful at the grocery store. I grow a few red ones for chipotle.

 

[HillBilly Jeff]

Those are some nice pulls Bonnie.  Hope you can find the time to get everything done.

Oh, and please tell me more about this zucchini candy you make.

 

[highalt]

Those are some nice pulls Bonnie.  Hope you can find the time to get everything done.
Oh, and please tell me more about this zucchini candy you make.

 
I mainly make it for the kids.  It is very similar to a gummy worm, but better tasting, and hopefully a little better for you.  I put the trays in the dehydrator for about 10 hours on 125 degrees.  Pull them off the trays (they will still be somewhat sticky.  Roll them in some sugar, and put back in the dehydrator for another 3 or 4 hours, until they are dry to the touch, not tacky.
My oldest son was chowing down on some of it tonight, and said, "Mom, I bet you could sell this at the farmer's market.  You could even make you own trail mix with it."   Hmmm, not bad ideas!  I think for trail mix I would dice it rather than leaving it in strips.
 
 
Didn't get any canning done yet this week, but I put over a gallon bag of peppers in the freezer, and got 4 trays halved and seeded and in the dehydrator.
 

 
So progress has been made!
 
I do have a couple of soccer games to go to this weekend, but I am determined some canning will get done!!!

 

[GA Growhead]

I'm behind on everything, including your glog. Had to get caught up tonite. Looking good. Jealous of the maters shot. We had so much rain this season, the tomatoes were just not happy. Starting now to get a few from what has survived now that it isn't raining twice a day. The peppers in ground loved it. Tomatoes not at all.
Happy friday!

 

[highalt]

Thanks GA!  Unfortunately, I had to throw out about half a dozen of those pretty tomatoes.  They had molded and rotted sitting there waiting for me to have some free time to deal with them.   
 
The good news is that I went by the community garden after work today, while the boys were at soccer and football, and my daughter was gone to a friend's house, and picked at least another bowl full, plus quite a few peppers, and a couple more zucchinis.  So still planning to do some canning over the next couple of days.
 
Didn't get any pictures of today's harvest yet, except these Alma Paprikas and Jaloros that I picked here at the house to make poppers tonight.
 

 
Inside view of an Alma Paprika.  Look at how thick the walls are, and sweet and juicy too!
 

 
Ready for the oven.
 

 
Tonight's dinner.  Oh, okay, I did fix the kids a couple of hot dogs
 

 
I'll finish with a shot of the goodies I received in the mail from Shane.  Thank you, Shane!  Your generosity is much appreciated!!!
 

 
I'm hoping he'll stop by here to help identify some of them.  I tried a Charapita, and really liked it.  A quick heat that doesn't linger uncomfortably long, and a distinct chinense flavor.
 
Thankful it is Friday, and hoping to have a productive weekend.
 
 

 

[stc3248]

Only a few I am not sure about are the Brain on the left the solo to their right and the (not) Reaper...but I am pretty sure they're all correct. Oh...and the 7 got cut off the 7 Pot White...have fun with them. Be very very careful with the Brains, Infinity and not Reaper. 

 

[highalt]

Thank you, Shane!  You da MAN!!!   Very cool how you labeled my pic for me.     What program do you use to do that?
 
Yeah, that little guy to the right of the Brains had a bumpy texture, wasn't smooth like the 7 Pot Congos, so that's why I had him tentatively on his own, but near the Brains.
 
Thanks again!!!

 

[stc3248]

Hmmm...could be a small Moruga, be careful with that one too!

 

[annie57]

Thank you, Shane!  You da MAN!!!   Very cool how you labeled my pic for me.     What program do you use to do that?
 
Yeah, that little guy to the right of the Brains had a bumpy texture, wasn't smooth like the 7 Pot Congos, so that's why I had him tentatively on his own, but near the Brains.
 
Thanks again!!!

 
You caught that quick, Bonnie! They're warm. Now the yellow version of TSMB is not too bad. But the red? And as Jason said, worst season in SE ever for tomatoes because of incessant rain, peppers didn't care: your maters are magazine ready. Gorgeous! Working hard at it, got enough for some marinara, which is just sad. Glad pressure canned a ton of salsa last summer to hang until 2014 but again, yours are beautiful.
 

Hmmm...could be a small Moruga, be careful with that one too!

 
"Hmmm" SHANE! Nice of you to send those, hon. "Hmm." Great eye and feel for texture, Bonnie!