maxcaps 2014 grow: avoiding the freeze!

Hello All,
 
New here, but feeling right at home. I figured I'd go ahead and get my glog started, though I may wait a few weeks yet before starting anything.
 
I'm pretty new, not totally new. I had a small grow last year, mostly in containers, bringing up plants that I hoped would make cool overwinter bonsai's (bonchi's). I ordered a handful of different varieties from http://fataliiseeds.net, all  95% of which sprouted nicely, though something must have gone wrong because many never grew true leaves. I think my house was too cold... I've moved now and now have an excellent heating system. I also kept the seeds by a window that I think got too drafty. 
 
I did have a handful of chinenses survive, including a wonderful Red Habanero from fataliiseeds, and some chiero roxa plants that produced a handful of tasty purple pods. I purchased some local Scotch Bonnett starts from a small scale nursery, and grew jalapeños and serrano starts from a local nursery. It's safe to say I am now addicted, as all these fire worked its way into my family's weekly diet. I have a 12'X8' plot begging for plants, and I may do some extra in containers...
 
Enough background. Here's the plan. As jalapeños (salsa, roasted, and canned) are not a staple, I want to grow a handful of varieties. The chinenses have amazing flavors, so I'm going to branch out with two or three new varieties (though sadly I did not save any scotch bonnet seeds from the last season... what is wrong with me?). Last year I tried some super hot varieties... none lived. I am going to try again! I actually ordered most of these seeds before stumbling upon this wonderful community. In any event, here is the lineup:
 
Chinenses:
 
Red Habanero (seeds kept and OW bonchi (thanks fatalii)
Chiero Roxa (seeds kept, may use OW bonchi, haven't decided)
Scotch Bonnett (forgot to keep seeds, but I can replant OW bonchi)
White Habanero (seeds from Pepper Joe, should arrive soon...)
Chocolate Habanero (seeds from Pepper Joe, should also arrive soon)
Fatali (from pepperlover.com)
Big Sun Habernero (from pepperlover)
 
Superhot Chinenses:
 
Carolina Reaper (seeds from PuckerButt)
Naga Morich (seeds from PuckerButt)
Bhut Jolokia (seeds from PuckerButt)
Dorset Naga (seeds from PuckerButt)
7 pod (from pepperlover.com)
 
Other Superhot:
 
Tiepin (seeds from PuckerButt)
 
Annuums:
 
Poblanos (from Pepper Joe... growing to Acho's to use as powder base)
Giant Jalapeño (from Pepper Joe)
Early Jalapeño (from Pepper Joe)
Black Jalapeño (from Pepper Joe)
Purple Jalapeño (from Pepper Joe)
Fresno Pepper (from Pepper Joe)
 
Wish I had found you guys sooner, I'd have added some douglah's to the list. I am also on the fence about adding a couple more chinense varieties. 
 
Also growing some companions. Planning on putting in a couple tomato plants, garlic, cilantro, and carrots (had a lot of luck with tasty fat purple carrots... atomic purple I think they were called)
 
Will post some picks of my OW bonchi's tomorrow, and start going into techniques. On the fence about coffee-filter germination versus sowing in a tray.

 

[GA Growhead]

Interesting about the jigsaw.
The first I had was wonderfully, somewhat sour, cherry tasting. It was hot, but not death defying. Pod shapes seen different from the three plants I have too.
I will have to tackle the jigsaw Scott sent me today. And... Feel ya on the super limit per day.
Salsa looks great too Adam!

 

[maximumcapsicum]

Great pull you got there, Adam.
I'm surprised the Fatalli left a bitter, woody impression.
They've always be good to me.
 
Beautiful tail on that reaper!

 
Yeah woody is how I'd describe the fatalli's I've had for sure, though as Jason pointed out I can definitely see sour or cherry in there as well. It's a hearty, dry taste. It's not bad by any means. I think it would complement dark fruits or beef really well. The bitter is like a whiskey bitter. I bet the fatalli becomes very rich when powdered.

 

[Sawyer]

I really get a kick out of the fact you've got such a great grow op going right there in the middle of the city.  Tasty looking salsa, and a great care box from Scott.  He was a busy beaver before leaving for vacation.  I got a box, too, but have been afraid to eat any, yet (except for the Jimmy Nardello... yum)... well, okay, I just sampled one of his Funky Reapers (I think).  Great flavor, but holy cow, it's hot!
 
I know the Jigsaw was developed by the guy at Fatalii Gourmet, but I don't know if there is any actual Fatalii pepper in its parentage.  It's based on the Moruga Scorpion, which would explain the heat.  You can read some of what he has to say about it here.

 

[maximumcapsicum]

I really get a kick out of the fact you've got such a great grow op going right there in the middle of the city.  Tasty looking salsa, and a great care box from Scott.  He was a busy beaver before leaving for vacation.  I got a box, too, but have been afraid to eat any, yet (except for the Jimmy Nardello... yum)... well, okay, I just sampled one of his Funky Reapers (I think).  Great flavor, but holy cow, it's hot!
 
I know the Jigsaw was developed by the guy at Fatalii Gourmet, but I don't know if there is any actual Fatalii pepper in its parentage.  It's based on the Moruga Scorpion, which would explain the heat.  You can read some of what he has to say about it here.

 
Thanks man! It seems you are correct. I knew Jigsaw was associated with Fatalii, but it would appear to be a mean scorpion derivative. So maybe the similarity to the yellow fatalii is in my head. The jigsaw was so hot it was hard to get a read on for sure. I can definitely relate to the "instant tongue numbness" he describes on his site. Practice makes perfect right?
 
Peppers are amazing. Going to try a couple more later today.

 

[JJJessee]

Thanks, John. I had always assumed Jigsaws had  Fatalli genetic parentage.

 

[Sawyer]

Glad to help.  I would like to know what else is in it besides the MS.  Maybe there is Fatalii there, which would explain your taste experience, Adam.
 

Going to try a couple more later today.

 
You're a braver man than I.  Scott's Funky Reaper that I tried earlier today lit me up and I only took a small bite off the end.  I remember getting a very nice flavor, but the heat hit so hard I forgot what the taste was. 

 

[maximumcapsicum]

Glad to help.  I would like to know what else is in it besides the MS.  Maybe there is Fatalii there, which would explain your taste experience, Adam.
 
 
You're a braver man than I.  Scott's Funky Reaper that I tried earlier today lit me up and I only took a small bite off the end.  I remember getting a very nice flavor, but the heat hit so hard I forgot what the taste was. 

 
Hah!
 
So far this is my experience with the funky reaper, which to me had a nice cinnamon kind of kick to it, fataliis and trinidads. Not going to stop me though.

 

[maximumcapsicum]

Alas. A pod has disappeared today, I suspect by human hands. 
 

 
The MoA to the top left has been snatched. The other two are still there. I'll leave 'em till tomorrow, hopefully they'll be there for me to pick. I suspect birds or animals on this one... why would a human steal just one? Maybe they took a bite and reconsidered. The others will come in tomorrow's pull. If the problem repeats I may have to do some scare-crowin' and flourin'.
 
Some pod porn to cheer me up:
 

 
TFM Bonnets are ripening up.
 

 
Yellow Bhuts won't fit in one picture. Tons of ripe pods on this plant. Going to pull tomorrow.
 

 
Yellow Fatalii's are looking nice too.
 

 
Carolina reapers have great tails! These are fun pods. Got some ripening funky's too. Digging these pods, but they are painful.
 

 
Yellow 7 pot from Jamison looking quite nice.
 

 
Bubblegum 7 pot!
 

 
Brainstrain
 

 
Primo!
 

 
More bubblegums in a pouch!
 
 

 

[stickman]

Sorry to hear you had a pod go missing, but I hope if it was one of the 2-legged pests, it was the one who helped themselves to your tomatoes and they got more than they bargained for...

 

[OCD Chilehead]

Missing pod! That sucks. I really like the flour idea. Maybe get messy and spill it on the ground. Footprints. Then we could get all CSI on there A$$. LOL. I hope it was a bird. Then it could spread MOA's all over Atlanta.

Enjoy the rest of your weekend.

Chuck

 

[maximumcapsicum]

Sorry to hear you had a pod go missing, but I hope if it was one of the 2-legged pests, it was the one who helped themselves to your tomatoes and they got more than they bargained for...

 
Yeah, it happens. The numbers tell me it's not too big a deal though. Going to give your jerk sauce a try on Thursday for another round of chicken parts.
 

Missing pod! That sucks. I really like the flour idea. Maybe get messy and spill it on the ground. Footprints. Then we could get all CSI on there A$$. LOL. I hope it was a bird. Then it could spread MOA's all over Atlanta.

Enjoy the rest of your weekend.

Chuck

 
Yeah I should put down another layer of security. Time is short though, and the impact they're having on my grow isn't huge, just frustrating.
 

 
Detailed stats will come at the end of my grow, but at this point I am doing a pull a week. Jalapenos of course make up most of my harvest, but the chinenses are starting to make their contribution as well.
 
I've pulled a total of 626 pods weighing in at 6671 grams. That's 14.71 lbs. If they were all supermarket jalapenos, that would come out to $28. If they were all organic jals, that would be $56. If they were all organic habaneros, the figure would be much higher, and they don't sell superhots in the stores around here fresh. Dried supers are something like $10 for a half dozen off the shelves. Add the tomatoes (haven't been counting cherries, I've pulled about 12 lbs of romas and 5 lbs of brandywines), and I'm doing quite well. 
 
In terms of products, I've made 6 cans of salsa, 3 cans of pickled jals, 6 cans of pepper jam, and 3 cans of candied jalapenos (mixed results). At around 5 bucks a can (hard to price products that aren't actually sold), that puts me at $90.
 
The beds cost me $100, so I haven't quite paid for them yet, but I am confident I will by the end of the season. Soil, nutes, lighting equipment and seeds are a different matter.
 
By the end of the season I am also going to put up some histograms of plant productivity. It'll be interesting to see if they follow normal distributions or if they cap out after a big pull. I suspect the latter. So more breakdowns are coming.
 
Now for some garden pics!
 

 
Orange Thai is ripening. Finger is in there too!
 

 
Puckerbutt red bhut is looking good. Will have a couple of these to sample after this week's pull!
 

 
Another Red Bhut.
 

 
Indian Carbone from Jeff H.
 

 
Datil has been sickly. Going to try one of these pods soon.
 
I've been getting a ton of curled leaves lately. Is this from heat?
 

 
Giant white habs have been more pink than white.
 

 
One of my best looking plants. This is the funky reaper from Scott, enjoying it's Hotlanta local.
 

 
Brown Morugas from Jeff. I actually sampled one of these with a fried yesterday but forgot to take review pics. Very nice flavor, but I only experienced it for a second before the burn grabbed my throat and wouldn't let me think of anything else. I got the impression of berries and sweetness, then pain and suffering. The heat built up and then held for about 10 minutes, then subsided. Very nice pod.
 

 
TFM scotch bonnet with a little tail. From Jason. I ate one of these yesterday too. Not very hot, but the aroma from cutting it up made my son start coughing. Excellent fruity flavor, man I love the bonnets.
 
That's all for now. Thanks for reading!

 

[stickman]

Very nice-looking Bhuts and Brown Eggs Adam! Think you might try some of that Vindaloo action yourself? Have fun with the MoAs in the Jerk marinade!

 

[GA Growhead]

Sucks about the giant whites. Nics big habs at least. TFMs are awesome though!
Nice haul of pods already! Cool statistics!

 

[OCD Chilehead]

Yeah, it happens. The numbers tell me it's not too big a deal though. Going to give your jerk sauce a try on Thursday for another round of chicken parts.
 

 
Yeah I should put down another layer of security. Time is short though, and the impact they're having on my grow isn't huge, just frustrating.
 

 
Detailed stats will come at the end of my grow, but at this point I am doing a pull a week. Jalapenos of course make up most of my harvest, but the chinenses are starting to make their contribution as well.
 
I've pulled a total of 626 pods weighing in at 6671 grams. That's 14.71 lbs. If they were all supermarket jalapenos, that would come out to $28. If they were all organic jals, that would be $56. If they were all organic habaneros, the figure would be much higher, and they don't sell superhots in the stores around here fresh. Dried supers are something like $10 for a half dozen off the shelves. Add the tomatoes (haven't been counting cherries, I've pulled about 12 lbs of romas and 5 lbs of brandywines), and I'm doing quite well. 
 
In terms of products, I've made 6 cans of salsa, 3 cans of pickled jals, 6 cans of pepper jam, and 3 cans of candied jalapenos (mixed results). At around 5 bucks a can (hard to price products that aren't actually sold), that puts me at $90.
 
The beds cost me $100, so I haven't quite paid for them yet, but I am confident I will by the end of the season. Soil, nutes, lighting equipment and seeds are a different matter.
 
By the end of the season I am also going to put up some histograms of plant productivity. It'll be interesting to see if they follow normal distributions or if they cap out after a big pull. I suspect the latter. So more breakdowns are coming.
 
Now for some garden pics!
 

 
Orange Thai is ripening. Finger is in there too!
 

 
Puckerbutt red bhut is looking good. Will have a couple of these to sample after this week's pull!
 

 
Another Red Bhut.
 

 
Indian Carbone from Jeff H.
 

 
Datil has been sickly. Going to try one of these pods soon.
 
I've been getting a ton of curled leaves lately. Is this from heat?
 

 
Giant white habs have been more pink than white.
 

 
One of my best looking plants. This is the funky reaper from Scott, enjoying it's Hotlanta local.
 

 
Brown Morugas from Jeff. I actually sampled one of these with a fried yesterday but forgot to take review pics. Very nice flavor, but I only experienced it for a second before the burn grabbed my throat and wouldn't let me think of anything else. I got the impression of berries and sweetness, then pain and suffering. The heat built up and then held for about 10 minutes, then subsided. Very nice pod.
 

 
TFM scotch bonnet with a little tail. From Jason. I ate one of these yesterday too. Not very hot, but the aroma from cutting it up made my son start coughing. Excellent fruity flavor, man I love the bonnets.
 
That's all for now. Thanks for reading!

Wow Adam. That's a lot of pod pulling you've been doing. I haven't pulled any. Have one little Scorpion growing. Don't forget to factor in the entertainment factor in your grow. Hobbies cost money. I quit drinking 6 years ago and smoking 2 years ago. I was spending at least $300 a week on drink and $50 a week on smokes. So I figured I'm still ahead.LOL. I get one pull here if all goes well in the Fall. Browns and Bonnets are looking good.

 

[Spicegeist]

Very nice.  Sorry to hear about your garden gnome... I had some really nice pods disappear a couple years ago in a community garden .

 

[maximumcapsicum]

Very nice-looking Bhuts and Brown Eggs Adam! Think you might try some of that Vindaloo action yourself? Have fun with the MoAs in the Jerk marinade!

 
Thanks Rick! The Bhuts have been my favorite so far, but they've also been yielding the most so I've had a ton to play with. Here's the jerk:
 

 
Wow! A very sweet recipe. I used 2 MoA's in it. Tastes great but I lost some skin to the sticky grilling gods. Will make it again... going to give it a whirl with fish as well. The wife liked it too... I'd say it was a medium to low level hab in heat, very sweet and tropical. Other versions of the jerk sauce I've made were a bit heavy on the allspice... yours was much more balanced. Assuming I got it right...
 
Do you have any tandoori chicken recipes you like?
 

Sucks about the giant whites. Nics big habs at least. TFMs are awesome though!
Nice haul of pods already! Cool statistics!

 
No big deal... they taste great! Next season I'll try to grow something white. 
 
Going to do a side by side of the TFM's and MoA's next week. My first impression is that the MoA is sweeter but the TFM is a bit more aromatic. 
 

Wow Adam. That's a lot of pod pulling you've been doing. I haven't pulled any. Have one little Scorpion growing. Don't forget to factor in the entertainment factor in your grow. Hobbies cost money. I quit drinking 6 years ago and smoking 2 years ago. I was spending at least $300 a week on drink and $50 a week on smokes. So I figured I'm still ahead.LOL. I get one pull here if all goes well in the Fall. Browns and Bonnets are looking good.

 
Thanks Chuck. I think I'm just getting started. I got hundreds on the plants right now. I've been blown over by jal and bhut production in particular. Crazy how much better this season has gone than my rookie season, though there is definitely room for improvement.
 
Yeah its a nice hobby, but I try to integrate the produce into our grocery routines as much as possible. Nice to let the peppers pull their weight a little.
 

Very nice.  Sorry to hear about your garden gnome... I had some really nice pods disappear a couple years ago in a community garden .

 
No big deal, looks like a couple hundred are rising up to take their place. Mildly annoying.
 
Haven't had a ton of time lately... helping the wife put the final touches on her thesis. Did manage a jerk chicken (see above) and made my first round of hot sauce. Used two MoA's, wonderful flavor. A Pineapple-White Bhut sauce.
 

 
Color was perfect, but it is thicker than I'd like. I need a blender instead of a food processor, but you use what you have, right? Garlic is a little strong, and there is a slight syrupy taste that I fear came from the freezer, but that could just be the taste of the white bhuts. Anyway, the whole point is to experiment, right? Got plenty more sauces to make. I'll do some step by steps when I get happier with the process. 
 
I am thinking my next round will be yellow bhut and mango. Also working on a jellybean hab sauce.
 

 
Sampled this Bahamian Goat pepper. Wonderful, fruity flavor, very sweet, light heat. Maybe half a regular hab heat? 
 
Now some garden pics:
 

 

 
Bhut alley is in full gear. Fataliis, Yellows, Whites, Reds, and Carbones will all produce pods for Sunday's pull.
 

 
7 pots and reapers choose July to start filling out nicely. Tomatoes are starting to wane though. 
 

 
Bubblegum is getting some color!
 

 
Kind of a strange looking 7 pot brain strain pod. But its ripe and ready to go.
 

 
7 pot primo.
 

 
Gonna have about a dozen JA habs next pull too. They're looking quite good. Quesadillas this week?
 
Thanks for reading!

 

[OCD Chilehead]

Everything is looking good in the garden and kitchen too. That sauce looks great. I bet it's better then anything you can buy in the store. Love the color action going off in the garden. You've done a awesome job this season. I agree there's always room for improvement. Just ask the best of them. I see a huge difference this year compared to last. Still taking notes on what will be done different next year.

Have a great day and weekend as well.

Chuck

 

[Spicegeist]

 
I'll have to ask Scott! It's labeled as a Bhut 47. Nice pods... working my way through them. 
 
Question... do you save all your seeds, even the open pollinated seeds? I've been trying to isolate but obviously building up a stock of open pollinated seeds so that I have plenty to pass out to budding pepper growers here and in the community plot/
   
 

 
I isolate the varieties I really want to keep going... it's just something you have to learn what works best for you.
 
Also, about your other comment with the Yellow Bhuts... I will have a ton of isolated seed this year, I'll definitely send some your way in the fall if you like...
I love that you're growing both reapers and primos and that they're both looking good... I've been curious to taste them side-by-side...
Also, about the datils, I grew them a couple years ago and they also grew weak.  I wonder if there is just a particularly weak datil floating around.

 

[annie57]

Wow, Adam!! Sweet coloring-up! My early Fatalii-turns have tasted bitter but sweeten up as summer goes on. Bill/Rocketman turned me on to a late season Bourbon Fatalii Applebutter sauce that rocks . . . I use it more as a warm glaze. But dang man--Jigsaw--I think Fatalii Gourmet is uh, just a name. As you, uh found out. LOVE those Brown Eggs! See LOTS of uses for them mixed with other like Brown Morugas or SB Browns in a ferment for sauce to sweeten taste of ferment. Sauces look killer (mango is always a good host for sauce). That early plant out and early heat is more than working for you! MoA theft? Really, now. You slept-walked? Just kiddin'!    But that pod looked like human or smart chimp pull. Love Scott's Funky Reaper taste but righto about the heat. But is best tasting Reaper had. Love the food porn! Tried an early jerk sauce with frozen MoAs, bonnets, a few JA Habs with fresh thyme before foot fiasco. Best jerk have made, and on sweet side to balance allspice but also tad warm but not impossible for middle-tolerance; (my father coughed a little while eating chicken but kept going.) For whatever reason, dried thyme just doesn't work great for me no matter how little I put in, so determined to keep fresh thyme happy. No way in world doubting Rick's jerk recipe! No, no. And if you want an alt., PM me. (I can't have enough sauce/glaze recipes.)
 
Just gorgeous "urban jungle" here, Adam!

 

[stickman]

 
Thanks Rick! The Bhuts have been my favorite so far, but they've also been yielding the most so I've had a ton to play with. Here's the jerk:
 

 
Wow! A very sweet recipe. I used 2 MoA's in it. Tastes great but I lost some skin to the sticky grilling gods. Will make it again... going to give it a whirl with fish as well. The wife liked it too... I'd say it was a medium to low level hab in heat, very sweet and tropical. Other versions of the jerk sauce I've made were a bit heavy on the allspice... yours was much more balanced. Assuming I got it right...
 
Glad you liked the Jerk marinade recipe!  When I first make the marinade, I put a cup or so aside and use the rest to marinate with. The reserved marinade is for glazing with after the chicken's cooked, and I use the indirect method for that. When the chicken's 170 degrees in the thickest part of the breast, I oil the grate well with something that doesn't scorch at high heat... like peanut oil, then transfer the chicken over the fire and baste with the reserved marinade. When it's caramelized, the chicken's done.
 
Do you have any tandoori chicken recipes you like?
 
You bet! Tandoors tend to be very hot inside, and chicken has to be cut up into smaller pieces before it goes in, so it cooks quickly all the way through. Otherwise it's charred on the outside and raw in the middle.  That's why tandoors lend themselves so well to kebabs. Probably my favorite chicken kebabs are Iranian Joojeh Kebabs that are marinated in grated onion, yogurt, vegetable oil, lots of lemon juice and saffron. Indian Reshmi Kebabs made with ground chicken,  ground blanched almonds and spices are a close second.   http://www.saveur.com/article/Recipes/Reshmi-Kebab  
There's so much stuff going on here that you have to add egg whites to help bind it all together until it's cooked, and that, quickly.
 
Haven't had a ton of time lately... helping the wife put the final touches on her thesis. Did manage a jerk chicken (see above) and made my first round of hot sauce. Used two MoA's, wonderful flavor. A Pineapple-White Bhut sauce.
 
The sauce looks good Adam! I'll bet the new one with mango will be as good or better! Keep 'em green buddy!
 

 
I am thinking my next round will be yellow bhut and mango. Also working on a jellybean hab sauce.
 

 
Sampled this Bahamian Goat pepper. Wonderful, fruity flavor, very sweet, light heat. Maybe half a regular hab heat?