• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

It's never too early to get started!

Sooo... 2022 season is over and most of my 2023 plants are already there - no reason not to start a new thread already! 😃

See my previous glog... https://thehotpepper.com/threads/2022-too-early-to-get-started.75362/

While all my current plants are technically overwinterers, only a couple have grown through the 2022 season and are considered interesting enough to keep for next seasons grow.

Let's start with the famous Schneider farms SB plant, which will be going into it's third season in 2023. It currently doesn't look all that nice but that was also the case during the winter of 2021 so no worries here...

20221203 132021 DC-LX100M2 10.90mm f8.00 ISO200 P1000376.JPG


Top view:

20221203 132038 DC-LX100M2 10.90mm f8.00 ISO250 P1000377.JPG


Next in row is my Scotch Brains plant...

20221203 132124 DC-LX100M2 10.90mm f8.00 ISO200 P1000378.JPG


Top view:

20221203 132137 DC-LX100M2 10.90mm f8.00 ISO200 P1000379.JPG


And then there's the Humble Servants Homestead (HSH) SB, which was also elected to stay for next season...

20221203 132244 DC-LX100M2 10.90mm f8.00 ISO200 P1000380.JPG


Top view:

20221203 132259 DC-LX100M2 10.90mm f8.00 ISO200 P1000381.JPG
 
Last edited:
Click to expand...
I tried various pineapple-based marmalades earlier this year:
  • + mango = my favourite
  • + coco = very good, I will make again
  • + (artificial) vanilla = OK (creole favourite)
  • + passion fruit = taste OK, but caused gastric upset
I usually add an oil-based salsa (such as salsa macha) on pineapple marmalade to spice things up a bit.
 
Been thinking about using passion fruit also but I'm a bit bothered by the seeds...
 
MarcV said:
Been thinking about using passion fruit also but I'm a bit bothered by the seeds...
Click to expand...

You shouldn't... The seeds can be removed but I usually don't do that. They become very soft and give an extra crunchy "bite". I also scoop out the flesh after boiling the skin. The flesh doesn't have much flavour (often somewhat tart), but it creates volume and is very rich in pectine. This Downunderer was my inspiration when I made my first passion fruit marmalade.

Some people are put off by the look of the seeds in the final product (as my better half commented: looks like a jar filled with eyes), but I don't care. For giant granadilla (Passiflora quadrangularis), I remove the seeds because they tend to float on the surfrace and the final product doesn't look homogenous.
 
Last edited:
Thanks for the info!

Been looking up some more videos. I like the way this man describes it...
 
Last edited:
The 2023 season is obviously not over just yet but I already want to start growing my plants for the 2024 season like I did last fall. My intention is to grow multiple plants of only one variety, being the schneider farms scotch bonnet, as this is the only pepper variety that I actually use, and also I want to save seeds without the need to isolate my plants.

I do have some other varieties on my want-to-grow list, so this is gonna be hard for me... 🙄 maybe I have to disconnect from the forum to avoid influence? :seeya:
 
And yet... 🤔

I know I'm too easily influenced and we still have a very long way to go to the 2024 season but I do have a very good reason to make this decision! I need as many scotch bonnets (the schneider farms) as I can harvest for my pineapple jam as it has become very popular and would also like to save my own seed stock while avoiding cross pollination 🙂. Makes sense, doesn't it? 😁
 
Since it's never too early to get started I put words into action today and planted 8 Schneider Farms Scotch Bonnet seeds! 😉 The plan is to grow at least six of them out but I might just as well keep them all. I will also try to overwinter my current Schneider SB plant, that could theoretically bring the total to 9 plants. Now I still need to figure out a way to grow my own pineapples! 😄

Now, I need you people to stop raving over all your beautiful and delicious pepper varieties, otherwise I may not be able to stick to my single-variety-season-plan!
 
MarcV said:
7pot Burgundy: some pods have set. They are remarkably pale green...
20230709 125400 X-T2 60.00mm f4 ISO200 DSCF3258.jpg


20230709 125410 X-T2 60.00mm f5.60 ISO400 DSCF3259.jpg


20230709 125433 X-T2 60.00mm f3.60 ISO200 DSCF3260.jpg


And another view on my grow corner...
Click to expand...

How did it go with 7 Pot Burgundy? I finally got it this year, after 3 years with various problems, I was able to have my first 2 Burgundy plants.
I found them to be one of the best varieties I have ever tried. Really sweet, with a mild flavor, very non-invasive, some hints of honey. The heat is high, but not as high as other 7 pots.
I am very happy with these. I will grow them again next year.
 
I have saved some pods in the freezer but to be honest I wasn't a fan of the taste... heat was definitely there!
 
Last edited:
20230928_182907.jpg


I cut half of this SB7J pod to slivers and put it on my pizza... that pizza was pretty darn hot! :fireball:I tasted just a sliver before putting it on my pizza and that already put my mouth on fire. That made me a bit afraid to use it entirely. Half the pod was enough...
 
You must log in or register to reply here.
Back
Top