Karoo 2017/2018 glog

New season, new things.
My biggest challenges growing peppers in our climate are heat , drought and birds eating peppers and plants.
Biggest advantages are heat and a longer season and good soil and homemade compost.
So I have devised a plan , an all in one raised beds , drip irrigation, shade net and birdproof pepper patch.

Extensive planning have led to this.

Sent from my HUAWEI VNS-L31 using Tapatalk

 

[karoo]

All I can say is well done!
 
What are your current temps?

Thank you
had a 43 degree Celsius Friday , but look forward to a cooler week ahead. 25-34 degrees C
 
 

Love the look of those sugar rush'

First ripe one today  On the left.

 

[ThatBlondGuy101]

Great stuff Jacques!
 
I'm jealous of the poddage, but I'll catch up in a month or so...
 
All is looking fantastic, you're doing a great job of it!
 
 
Keep it up!

 

[karoo]

Thank you TBG.
I will be back in three weeks after my summer holiday.
A three week gap is just what I need away from these slow ripening pods.

 

[Sinn]

Thank you TBG.
I will be back in three weeks after my summer holiday.
A three week gap is just what I need away from these slow ripening pods.

Great looking pods/plants enjoy your time off [emoji41]


Sent from my iPhone using Tapatalk

 

[PaulG]

Hear, hear!  enjoy   
 
Sorry about the birthday label; it was
the only non-alcoholic festive emoji*.  
 
Just delete the 'birthday' part  
 
*above content meets standards for
general audiences. See below for 
mature audiences version:
 
Hear, hear!  enjoy                            
   (West Coast and other select states, only)
 
Just kidding, brother - time for a deserved break!
 

 

[ThatBlondGuy101]

Hear, hear!  enjoy   
 
Sorry about the birthday label; it was
the only non-alcoholic festive emoji*.  
 
Just delete the 'birthday' part  
 
*above content meets standards for
general audiences. See below for 
mature audiences version:
 
Hear, hear!  enjoy                            
   (West Coast and other select states, only)
 
Just kidding, brother - time for a deserved break!
 

 
  This made my day! Thanks Paul!

 

[karoo]

Back from summer holiday.
 
But, great to be back to my plants.
 
One new plant was not big enough to stay at home and joined me on my trip , watching sunsets at the beach.
Rocoto.

 

 
The best thing about going away is ,  ripe pods when you return .
 
It seems that my new favourite pepper , an unknown Baccatum that was supposed to be an Aji Amarillo , will be my best plant of the season . One harvest from one plant , joined by a few others.
 

 
It was easy to open and deseed , so I stuffed a few with cream cheese and cheese grillers.

 

 

 
My Malawi Piquant is now 3 years old and have outgrown its container . I have to water it twice a day in the midsummer heat and will have to put it on a drip irrigation of it's own.
 

 
It is good to be back and see everyone still growing and now also germinating .
Here's to a great growing 2018.
 
 
 
 
 
 
 
 
 

 

[ThatBlondGuy101]

Fantastic stuff Jacques! 
 
The Rocoto on the beach made my day!
 
That Baccatum, my bet is that it is some sort of Sugar Rush Peach, but that Malawi Piquant is massive! The trunk on it is incredible!
 
 

 

[stickman]

Back from summer holiday.
 
But, great to be back to my plants.
 
One new plant was not big enough to stay at home and joined me on my trip , watching sunsets at the beach.
Rocoto.

IMG_20180103_194634.jpg
 

IMG_20180105_160740.jpg
 
The best thing about going away is ,  ripe pods when you return .
 
It seems that my new favourite pepper , an unknown Baccatum that was supposed to be an Aji Amarillo , will be my best plant of the season . One harvest from one plant , joined by a few others.
 

IMG_20180107_171215.jpg
 
It was easy to open and deseed , so I stuffed a few with cream cheese and cheese grillers.

IMG_20180107_171801.jpg
 

IMG_20180107_172220.jpg
 

IMG_20180107_172459.jpg
 
My Malawi Piquant is now 3 years old and have outgrown its container . I have to water it twice a day in the midsummer heat and will have to put it on a drip irrigation of it's own.
 

IMG_20180107_175916.jpg
 
It is good to be back and see everyone still growing and now also germinating .
Here's to a great growing 2018.
 
 
 
 
 
 
 
 
 

Nice job with your chile garden Jacques! How would you say your watertight raised beds are working out? Did they meet your expectations? You've certainly got your potted plants dialed in judging by that Malawi Piquant plant! Keep up the good work. [emoji106]

Sent from my LGL44VL using Tapatalk

 

[karoo]

Nice job with your chile garden Jacques! How would you say your watertight raised beds are working out? Did they meet your expectations? You've certainly got your potted plants dialed in judging by that Malawi Piquant plant! Keep up the good work. [emoji106]

Sent from my LGL44VL using Tapatalk

Thank you,
those beds are working just great.
Best growth in my pepper plants ever , and much easier to water and keep watered.

 

[karoo]

Fantastic stuff Jacques! 
 
The Rocoto on the beach made my day!
 
That Baccatum, my bet is that it is some sort of Sugar Rush Peach, but that Malawi Piquant is massive! The trunk on it is incredible!
 
 

Thank you ,
 
I agree , Sugar rush peach , Sweet and tasty .
 
I had a choice with the Rocoto seeds , germinate early December or only now on my return home.
I could not wait , so he had to join me on my trip.
 
I did get a few raised eyebrows from my family.

 

[stettoman]

Dammit Jacques, every time I see those mystery baccatums of yours I swear I'm looking at Aji Mango. The size, shape, wall thickness and placenta structure are identical. Only that dang peach color....

Only thing left to compare is flavor and maybe heat. If it weren't for open water and seasonal differences I'd challenge you to a trade of fresh pods.....


Did I mention dammit? Well, if not.....dammit.

 

[karoo]

Dammit Jacques, every time I see those mystery baccatums of yours I swear I'm looking at Aji Mango. The size, shape, wall thickness and placenta structure are identical. Only that dang peach color....

Only thing left to compare is flavor and maybe heat. If it weren't for open water and seasonal differences I'd challenge you to a trade of fresh pods.....


Did I mention dammit? Well, if not.....dammit.

I agree , But I do have an Aji Mango plant that should be delivering fruit in about 4 weeks.
I will do a side by side comparison when the time comes.
 
 
Aji Valle De Canca

 

[karoo]

Mid summer over here and I suspect it is only the beginning. At least it's good for ripening peppers. Here are a few pics.
My Malawi Piquant Peppadew x Aji lemon f1 , with a few of my biggest Aji lemon. A lot bigger than the parents. It has the mother's redness , but more Aji lemon taste and heat. Bonus on bonus.
I really love it and will try to squeeze in a few f2 plants before winter.

Sent from my HUAWEI VNS-L31 using Tapatalk

 

[ThatBlondGuy101]

That looks like its gonna be a great cross! 
 
Looking forward to seeing how it turns out...

 

[karoo]

Hi all , I have been quite busy keeping plants alive in the searing heat , but with a lot of water and a little bit of shade they are really thriving , growing big and pushing pods . One bonus is pods drying in the sun is really easy , three days tops.
 New pepper to me , Swiss chocolate, bonus seeds from Whitehotpeppers.com , are really doing well.
 

 
Swiss chocolate in the middle , flanked by chocolate cherry and Choc Habs.
 

 
And cut open.
 

 
My very productive Sugar rush peach.
 

 
As I said , drying is easy and I like the powders I get from fully ripened and then sun dried peppers.
Sugar rush peach
Aji valle de canca
Malawi piquante
Bubba and Piquante X Aji Lemon

 
 
 
 
 
 
 
 

 

[ThatBlondGuy101]

Good to see you've got pods coming in left, right and center!
 
Whats the heat on the Swiss Chocolate?
 
Keep up the good work! TBG.

 

[Devv]

I see you're killing it there buddy!
 
Good on ya
 
Not many experience the temps we both get here on THP that I know of. I was wondering if fruit setting comes to a screeching halt once the temps get in the 36° and up range. Mine sure do.
 
And that 48c is just crazy!

 

[Masher]

Back from summer holiday.
 
But, great to be back to my plants.
 
One new plant was not big enough to stay at home and joined me on my trip , watching sunsets at the beach.
Rocoto.

IMG_20180103_194634.jpg
 

IMG_20180105_160740.jpg
 
The best thing about going away is ,  ripe pods when you return .
 
It seems that my new favourite pepper , an unknown Baccatum that was supposed to be an Aji Amarillo , will be my best plant of the season . One harvest from one plant , joined by a few others.
 

IMG_20180107_171215.jpg
 
It was easy to open and deseed , so I stuffed a few with cream cheese and cheese grillers.

IMG_20180107_171801.jpg
 

IMG_20180107_172220.jpg
 

IMG_20180107_172459.jpg
 
My Malawi Piquant is now 3 years old and have outgrown its container . I have to water it twice a day in the midsummer heat and will have to put it on a drip irrigation of it's own.
 

IMG_20180107_175916.jpg
 
It is good to be back and see everyone still growing and now also germinating .
Here's to a great growing 2018.
 
 
 
 
 
 
 
 
 

 
 
Wow, what a great looking plant... those little baccatums you stuffed have me salivating!!!

 

[karoo]

Good to see you've got pods coming in left, right and center!
 
Whats the heat on the Swiss Chocolate?
 
Keep up the good work! TBG.

Thank you TBG , The Swiss Chocolate is a real mild Chinence with little heat in the flesh and more in the placenta. None of the yellow oil on the inside of the flesh as with the Choc hab .
Will do a cut through side by side later.
 
 

I see you're killing it there buddy!
 
Good on ya
 
Not many experience the temps we both get here on THP that I know of. I was wondering if fruit setting comes to a screeching halt once the temps get in the 36° and up range. Mine sure do.
 
And that 48c is just crazy!

 
Thank you Devv ,
Very few flowers at the moment , no fruit setting due to the heat , but enough ripening pods to keep me busy until march and April , always the best part of the season. I have been cutting back a lot of plants after the first harvest , to prepare them for the second half of the season.