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!!!

 

[highalt]

You are right, Shane!  I started my Manzano seeds at the end of December, and had the first pod set right before the first frost!  I'm thinking I should start them in mid-November this time.  That, and plant them in a shadier spot next time.
 
 
Yesterday, I ground up a couple of trays of dried pods, some Golden Cayenne, Aji Chinchi Amarillo/Costeno Amarillo, and Chilhuacle Amarillo.  There are still a LOT of peppers to process.  
 
I got side tracked this weekend by the great grape project.  Ended up with a total of 25 lbs. of grapes from two vines!!!
 
This is NOT the same two bowls of grapes in my last post.  These were picked the next day when I discovered that the frost didn't ruin them.
 

 
Had a little help crushing them into juice.
 

 
Ended up with 16 half pints of Spiced Grape Jelly
 

 
This is 16 pounds of grapes.  It came to the 12 quart mark on my largest stock pot!
 

 
Turned them into a little over 10 pints of pure 100% grape juice.
 

 
In the middle of canning the juice, my oldest son decided we needed to make some homemade breakfast bars with, you guessed it, homemade grape jelly.
 

 
Okay, I promise my next post will be about nothing but peppers!!!    :

 

[PaulG]

Okay, I promise my next post will be about nothing but peppers!!!     :

Oh, please, Bonnie!  You know we come here for the food!
I'm going back to catch up on your glog a bit...
The bars look to die for!

 

[highalt]

Looks like my hard drive crashed on me this week.  Given my current circumstances, not sure when I'll have a working computer.  Just popped in to say that I may be MIA for a bit.  Doubt I'll ever catch up on all the glogs (maybe over the winter?) but hope everyone's grows are going well. 

 

[HillBilly Jeff]

Wishing you a fast recovery!!!

 

[gnslngr]

Hey Bonnie-
You'd never all that comes from the foothills in Colorado!
1) HaHa-I ate first, so I knew it would be safe to have a peek
2) Those purples are still all over the place-lots variations.Of the seeds sent to me they are all different.The two plants from S Kaiser a few years back were some of the original bunch-and they seem to be rock solid.I suspect open pollenated seeds are the culprit.The good thing about those pods is that are relatively mild, and slightly sweet.
3).Manzanos to fruit in Colorado-no easy task!
4) I might snitch that table top pic. from 714 for one of my screensaver slides
5) The season isn't over til it IS!-
Nice (very) grow!
DJ

 

[highalt]

I'm BACK ... sort of!
 
My computer is still not fixed, but the old one my kids use has been repaired (power supply exploded the week after mine crashed!), so I at least have a usable computer.
 
I'm pretty close to finishing up preserving the harvest for 2013.  In addition to another batch of salsa, here are some other ways I used the peppers.
 

 
Froze a quart of green chile, tomatillo puree for chicken enchiladas.
 

 
Speaking of chicken enchiladas ...
 

 
Also, made a batch of Apricot Pepper Jelly.  I used the purple "Mystery" habanero-like peppers for this batch.  It's got some heat, but it's not overpowering the flavor of the jelly.
 

 
I ended up freezing a LOT of peppers, so I may still try and make some hot sauce, or more jelly or powders later on.  I still had peppers that went south on me before I had a chance to process, but not near as many as last year.  Considering I was working full time during the harvest season, I am happy with the amount I accomplished.
 
Today's canning project was non-pepper related, but a kid's favorite  ... Candy Apple Jelly
 

 
Now that fall sports are over, and the garden is put to bed for the winter, maybe I can catch up on everyone's glogs!!!

 

[PaulG]

Bonnie, always good to see what's cookin' there.  
Sorry to read about your computer.  That is a PITA for sure.  
 
Looks like your grow turned out well this season.
Looking forward to seeing what 2014 brings to the high desert!

 

[Indiana_Jesse]

I believe your mystery pepper on pg 36 is an Aji Limo. Keep in mind that they may vary a little in size, shape, and color. Limo Rojo typically goes from light green to purple, orange/yellow (sometimes), and then to red. We North Americans like to give a new name to every shape/size/color that grows, but typically they are all called "Aji Limo" in Peru. For example I believe that the Condor's beak, Cajamarca, and a few other's out there are all just "Aji Limo" in Peru.

 

[Pulpiteer]

Froze a quart of green chile, tomatillo puree for chicken enchiladas.
 

Now that's a good idea! Looks like you got a lot of good work in Bonnie!

 

[highalt]

Since I know I don't have enough time to visit all of my THP friends glogs today, thought I'd wish everyone a Merry Christmas, and best wishes in the New Year.
 
Without getting too personal, 2013 was a very tough year for me on many levels.  Not sure if I'll have as big a grow this coming season, since I am working full time now, struggling financially, and having other ... um, relational issues.  The expression, "It's complicated" certainly applies.  I'm thinking my growlist will have less experimentation, and more tried and true varieties, but I haven't really started working on it yet.
 
I wish I had more time to visit everyone's glogs, but I am kind of in survival mode these days, and free time seems to be a rare luxury.
 
Looking forward to the upcoming grow season!  Love the faith and hope represented in the simple act of planting a seed.

 

[stickman]

Hi Bonnie,
   Sorry to hear life has been complicated for you lately. I hope you know you're always welcome to stop by whenever. Meanwhile, here's hoping you and your family have a Happy Christmas and a new year filled with joy and health. Cheers!

 

[PaulG]

Bonnie, here's wishing you all the best for the new year; hoping
things look up for you and the kids.  Good luck getting the 2014 grow
going.  Concentrating on what you know will go for ya is smart!
 
See you in 2014!  You hang in there, girl!

 

[midwestchilehead]

Bonnie, sorry to hear you are having to work too much and the other challenges you are facing. May 2014 get better for you than this year. Let mr know if you need anthing.

 

[stc3248]

Merry Christmas Bonnie...I hear ya on all levels. My grow next season will probably be just 3-5 plants total. It just takes too much of the little bit of time I have at home to maintain such a large grow. I have to adjust my priorities...getting into airsoft with my son and taking him fishing more often...enjoying the last few months before my oldest goes off to college this fall, teaching my soon to be sixteen year old daughter to drive...and just plain relaxing more! 
 
Hope 2014 brings brighter days to you my friend! Look forward to hearing from you whenever you can.
Shane