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.

 

[Devv]

Wow Adam!
 
I'm still trying to catch up some since I got back. Just a ton of good stuff going on here, sauces, Jerk Chicken, pod tasting, you've been mas busy!
 
Plants and garden are kicking tail! Lots of color in there and I'm sure the Sunday pull will be outstanding!
 
That was a Bhut Yellow 7 cross from Charles, sorry for my poor penmanship. I should have had LB do the writing   The brown pod was a Brown 7 pot from John, those plants just keep producing!
 
Sorry about the disappearing pod, I'd guess a 2 legged animal.

 

[Jeff H]

Things are looking real nice Adam. Like Scott, I am still catching up, but I can't blame it on vacation. I've just been otherwise occupied lately.
 
Jerk chicken looks fabulous. So do the peppers.

 

[maximumcapsicum]

Another Monday, another day to report on a slew of weekend pepperwork!
 

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

 
Thanks Chuck! The sauce is definitely better than you can get in the store. Tangy and pineapply with a slow-bhut heat. I think I could have actually ramped the heat up a bit and cooked the whole thing longer, thickened it, then thinned it with water and it may have came out better, but it's definitely usable and shelf stable, and that's half the battle.
 

 
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.

 
Charles... I am loving the yellow bhuts. Going to try to sauce some tomorrow or Wednesday, when I find a bubble of time in the childcare schedule. Below I do a side by side with yellow bhuts and Fatali.
 
Some of the yellows on this pull look nice and gnarly... the mature pods are getting bigger with those little heat warts. I think the only way they could be better is if they were a little thicker (the thicker parts of the pod seem sweeter), if you could do this without losing the texture. With your blessing, I am tentatively thinking about dedicating 4 or 5 slots to them next year to see their full range of traits. I think the ones I am producing are a tad smaller than the ones you pictured, but that could be environmental.
 
Yeah I think the datil is weak, but the pods are tasty.
 

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!

 
Whoa, thanks Annie! Yeah had a little pod theft, but they aren't putting a dent in production. Probably just burning themselves. Regarding the brown eggs... a bunch I have grown have slightly mushy tips... is that normal or is that BER? I mean, nothing else about the pod is rotten, but the taste of the pod is very strong and I'm wondering if there's something off there. 
 
I am definitely going to need to set up a ferment soon... thinking about fermenting some of Scott's funky's actually!
 

 
 
 
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.
 

 
Wowee. I am going to have to start grilling more to keep up with you! The jerk chicken was great! Finished it up today. Reserving some of the sauce for a glaze would have been a great idea. Live and learn huh?
 
Kebab looks fun... need to pick up some skewers for that. 
 

Wow Adam!
 
I'm still trying to catch up some since I got back. Just a ton of good stuff going on here, sauces, Jerk Chicken, pod tasting, you've been mas busy!
 
Plants and garden are kicking tail! Lots of color in there and I'm sure the Sunday pull will be outstanding!
 
That was a Bhut Yellow 7 cross from Charles, sorry for my poor penmanship. I should have had LB do the writing   The brown pod was a Brown 7 pot from John, those plants just keep producing!
 
Sorry about the disappearing pod, I'd guess a 2 legged animal.

 
Too busy. I had no idea things would pick up this month like they have. I shouldn't mope about a stolen pod or two... I'm pulling a ton right now, and if some garden gnome sweetened a dish with one of my MoA's well... they should have just asked!
 
That brown 7 pot was serious. So were the jigsaws. They may make the list next year, though I still need to experiment with the range of 7's. Stuck some more of your pods in sauces and tossed a couple on the dehydrator. 
 

Things are looking real nice Adam. Like Scott, I am still catching up, but I can't blame it on vacation. I've just been otherwise occupied lately.
 
Jerk chicken looks fabulous. So do the peppers.

 
Thanks Jeff! No problem man, glad to have you around. Frankly the garden itself is taking so much time it's hard to remember to come here and write about the garden! Also I'm enjoying a slight writing hiatus while my wife works on a deadline (I am full time childcare to my 1 year old right now).
 
Alright, Sunday is pull day, so I made a pull. Took nearly 300 ripe pods.
 

 

 
Had this werido TFM:
 

 
I also pulled this beautiful bag full of Charles' yellow bhut pods:
 

 
There are some very cool shapes in there, but I'll hit the pic limit so I'll point them out when I sauce 'em. I am very interested in this chile, especially in the differences between the bhut and the yellow fatalli. There is some overlap in pod shapes, though as the yellow bhut matures the pods are looking more bhut-like.
 

 
Small, but you can see the nice "heat wart," as well as the flame-like bhut profile. Wonderful pods.
 
Here it is next to a yellow fatalii:
 

 
In general, the fataliis are fat and straight, and the bhuts are curved like a scimitar. The fataliis are also more regularly tri-lobed: from the top you see three lobes. Their textures are smooth. 
 

 
Both have that strong chinense aroma with a wide range of fruity flavors. This fatalii was much tastier than the first one I tried, and I did not pick up that "woody bitter" taste I noted before, just lots of floral aroma and a near-citrus flavor. Interestingly I did notice a tad of the woody taste in the yellow bhut this time... I think it was from a part of the pod that wasn't entirely mature. So that's probably where that came from. 
 
I ate each pod back to back with a glass of milk in between. The fatalii had a bright citrus flavor. The bhut was fruitier and sweeter. This bhut was hotter, but both pods were on the low end of heat for supers.
 
I am going to keep working with both kinds, but right now the yellow bhut is my preference, though I wouldn't knock the fatalii by any means. Going to keep experimenting.
 
Also tried a datil:
 

 
Very nice, low habanero level heat and a sweet citrus flavor. Going to chop up a blend of these, MoA's and Habs in a  fresh peach salsa later this week.
 

 
No we're getting serious. This is a red bhut from Puckerbutt, and it's mean. Thin, bumpy flesh dripping with flavor.
 

 
Great shape and texture on this pod. Reminds me of a fleshier version of Scott's funky reaper, though the texture and flavor were distinct. I ate most of the flesh of this pod, thinking "oh, this heat isn't so bad, maybe I'm aclimating". As I chewed, the heat grew. And grew, moving from the back of the mouth to the front until I was snared. The Bhut heat seems to build heat, slower than the other supers, but the intensity grabs and doesn't let go. The flavor was great... completely different from the yellow's... rich, no floral range at all, mostly a tangy and, deep, and sweet. It reminding me a little of the funky reaper, though the heat wasn't as intense as Scott's reapers. 
 
The heat kept building though, to the point I started to feel dizzy. Then I drank the milk. I tossed one of these in a batch of red ripe salsa. Yum.
 
Thanks for reading!

 

[tctenten]

Wow!!! Great pics, great pods. Hopefully you have the time to process all of them.

 

[Jeff H]

 The flavor was great... completely different from the yellow's... rich, no floral range at all, mostly a tangy and, deep, and sweet. It reminding me a little of the funky reaper, though the heat wasn't as intense as Scott's reapers. 
 

 
 
Great review Adam. The flavor of the red bhuts is exactly what I like about them and your review reminds me not to plant yellow bhuts. If they are real citricy, I don't really prefer the flavor. That is why Fataliis  and orange habs were a one and done thing for me. Grew them once, hated the flavor. Not on the grow list anymore. Plenty of good tasting peppers to eat.
 
Funny thing is that taste is so subjective and changes with time. 1/2 of the stuff I eat today, I wouldn't have touched 15 years ago. Maybe in 15 more years Fatallis and Yellow bhuts will be the best, but not now.

 

[OCD Chilehead]

What a fantastic post. Very informative pod reviews. That's a huge pull. I'm sure we'll see some cool kitchen concoctions in the near future. I haven't done any ferments or sauce. I got the salsa and jelly down. Thanks for sharing.

Have a great day.

Chuck

 

[Spicegeist]

I like that red bhut... I just love bhuts in general, but nothing beats a good red bhut!
 
You're noticing something about the yellow bhuts that I also notice... in my opinion, they're not all quite stable yet.  I have two plants this year, but I only potted up one early enough for it to grow.  The other plant in the smaller pot put out a pod that looks more like what I'd want, so I just potted that up the other week.  I'm hoping it'll flower so I can isolate a few on that plant...

 

[Devv]

Nice update Adam!
 
Really glad to see that huge pull. That should keep you busy!
 
Nice photos and reviews as well. So far I'm impressed!

 

[MeatHead1313]

Awesome pulls and reviews Adam! I definitely agree about the hat on the bhut. Definitely a slow creep up, making you think it's not too bad for a while, til you finally realise it's still getting hotter. 

 

[Capsicum Select]

Congrats on the hauls! Been a while since i've been around on here.  Those are some bhutiful bhuts!

 

[maximumcapsicum]

Gardening and saucing are taking up all my THP time! The eternal hot pepper grower's dilemma.
 

Wow!!! Great pics, great pods. Hopefully you have the time to process all of them.

 
Thanks man! It hasn't been easy that's for sure. I see lots of dehydrated reapers in my near future.
 

 
 
Great review Adam. The flavor of the red bhuts is exactly what I like about them and your review reminds me not to plant yellow bhuts. If they are real citricy, I don't really prefer the flavor. That is why Fataliis  and orange habs were a one and done thing for me. Grew them once, hated the flavor. Not on the grow list anymore. Plenty of good tasting peppers to eat.
 
Funny thing is that taste is so subjective and changes with time. 1/2 of the stuff I eat today, I wouldn't have touched 15 years ago. Maybe in 15 more years Fatallis and Yellow bhuts will be the best, but not now.

 
It's hard. Citrus isn't really the right word... it's that mix of sweet and sour that you find in lemons and limes. I am a big fan of the yellow bhuts because their heat is a little more on the nose, they produce more, and they look much better. Would like 'em to be a little gnarlier and then we'll really be talking. I haven't really even begun to play with the reds yet... I am thinking they'll go better with carrots and tomatoes, or maybe just straight with vinegar or fermented.
 
Fatalii's are meatier and not quite as productive. 
 

What a fantastic post. Very informative pod reviews. That's a huge pull. I'm sure we'll see some cool kitchen concoctions in the near future. I haven't done any ferments or sauce. I got the salsa and jelly down. Thanks for sharing.

Have a great day.

Chuck

 
Thanks Chuck! The experimenting is half the fun! I did very well with the last pull but unfortunately lost some pics in the upload process. Must have been a thunderstorm in the clouds.
 

I like that red bhut... I just love bhuts in general, but nothing beats a good red bhut!
 
You're noticing something about the yellow bhuts that I also notice... in my opinion, they're not all quite stable yet.  I have two plants this year, but I only potted up one early enough for it to grow.  The other plant in the smaller pot put out a pod that looks more like what I'd want, so I just potted that up the other week.  I'm hoping it'll flower so I can isolate a few on that plant...

 
I agree. I am only beginning to mess with the reds. I passed a bunch out to some of the other community gardeners. Eat one of those things straight and you'll be seeing stars. Would love to get the texture and shape of the reds into the yellows.
 

Nice update Adam!
 
Really glad to see that huge pull. That should keep you busy!
 
Nice photos and reviews as well. So far I'm impressed!

 
Too busy. I am losing a handful to spoilage. Time to start converting new chileheads! And I need to be more decisive on the dehydrator. I've been hesitant to freeze them because it feels like it ties my hands later on, but at the same time freezing seems to be the best way to build up a supply for drying or saucing. You say you've had luck dehydrating thawed pods?
 

Awesome pulls and reviews Adam! I definitely agree about the hat on the bhut. Definitely a slow creep up, making you think it's not too bad for a while, til you finally realise it's still getting hotter. 

 
Yeah the red bhuts don't even really taste hot to me. I just have a visceral reaction after eating them. Then the throat burn comes. Youch!
 

Congrats on the hauls! Been a while since i've been around on here.  Those are some bhutiful bhuts!

 
Thanks man! Can't stop admiring those beautiful bhuts!
 
It's definitely pepper season. I've taken to bringing a sack full of fresh pods with me to the garden now to pass out to the other community gardeners. I am also going to bring some to the farm organizers to see if they would be of interest to local chefs. The advantage of working in the community garden is it taps a pretty wide network of enthusiasts, and I am hoping to spark more interest in hot peppers around here.
 
I took a round of pictures, especially of a yellow brain and chocolate bonnet a sampled, but the pics got lost in the upload. I deleted them from the camera too quickly and they are lost to the ether. Lost a couple of Henry too, what a shame. Just have to snap more. Here are a couple of garden photos in the meantime:
 

 
I've got some isolated MoA pods. Marked flowers pollinated in a tulle bag so they should stay true. Hoping to get a couple more pods because this is a very exciting pepper. I've been eating two or three a day in various dishes. Juicy, sweet, and basically a perfect bonnet. TFM has a different shape and a more aromatic heat, if you can imagine such a thing. Both are great peppers.
 
I took three MoA's, a couple of Big Sun habs, and a half dozen datils and chopped them up with a red onion, fresh peaches, and some ripe purple jalapenos. The resulting salsa is amazing. Sweet with the full chinense range of flavors. My wife is a big fan. I think datils and peaches go together very nicely.
 

 
Here is a chocolate bonnet from Jason. I sampled one of these yesterday but lost the pics. The chocolates are choc full of a very low, deep, pungent flavor that I am still getting used to. I ate all but the placenta of the pod, thinking "hey, this one is pretty tame." And then my mouth caught fire and I had to run for the yogurt. 
 
The chocolate bonnet had a flavor somewhere between coffee and cherry smoke. Very nice, and the flesh was thick enough to bring some texture to the party. I'll have to try these in a jerk sauce and see how I like the flavor.
 
I am getting the impression that the brown pods are like very rich red pods... like they simply have a lot more of whatever suite of proteins and minerals and fibers make the pods red. That said, they're very strong... good for people who drink black coffee and eat dark chocolate.
 

 
Chocolate Scorpion is ripening. It's going to be a mean one. These are so hot it's hard to comprehend the taste before you run for some ice cream. I will try to solider through it for some more good reviews for THP though.
 

 
Here is a wonderful Indian Carbone I grew from seeds from Jeff H. Very similar to red bhut... in fact I couldn't really make out much of a difference, except the heat was slow. 
 

 
Placenta goes pretty much to the tip of the pod. I ate about half the pod in strips as shown. Nice, rich, cinnamon-plus-bhut flavor, followed by a slow building burn that started in the back of the mouth and eventually wracked my whole digestive system. Wowy, I ate so much of the pod before the heat really turned on that it was pretty agonizing when it came. And it burned for a good half hour. At the highest point I was feeling dizzy, then pretty euphoric. I gave away a couple of these pods with stern warnings to those who tried them. I should get some videos of gardener reactions to them.
 
I also tried a 7pot brain strain (yellow) from Judy. What a wonderful little pod. Slightly less-chinensy than you would expect, with a very high, sweet, citrus component. Almost no heat at all, which surprised me. We're talking low hab level. The pod was the juiciest I've had... I think the flesh was very well developed, or that juiciness is a 7pot trait. It was wonderful... I could munch on these as a light snack, hah! The shape wasn't quite true, and it didn't have that sort of meaty aftertaste I've noticed with some of the other yellow peppers. I'll post some pics of the next round.
 

 
Made a sauce with the Yellow Bhuts. It was about 5 lbs of mango, 9 oz of yellow bhuts, a sweet onion, and 3 or 4 garlic cloves. A touch of sugar and salt as well. This is my kind of fresh sauce... I haven't tried any ferments yet. I roasted the onions and peppers and garlic, then chopped everything and cooked it for about 15 minutes at a boil. Next I ground it as thin as my food processor can get it (still pretty fibery unfortunately), and it got a kind of pasty consistency. This I added two cups of water to and bottled. Ph was 2 so I'm good there.
 
Going to need to get a blender to up the sauce game. 
 
Anyway, the sauce is thick but tasty, and HOT. Hotter than I expected it to be. It was tasty on the side of some of Rick's jerk chicken. I also used it to top some turkey burgers which was quite nice.
 
Thanks for reading!

 

[OCD Chilehead]

Nice pod pics. That Carbone looks huge. Thanks for the reviews Adam. Sauce looks tasty. A nice sweet taste I would imagine.

Have a great Friday.

 

[Spicegeist]

Alright, good to see the yellow bhuts put to some good use.  Nice reds of course too!

 

[maximumcapsicum]

Evenin' folks.
 

Nice pod pics. That Carbone looks huge. Thanks for the reviews Adam. Sauce looks tasty. A nice sweet taste I would imagine.

Have a great Friday.

 
They got some size on 'em, that's for sure. Thinking they'd be good for powders or sauce. Decisions, decisions. Taste is very similar to the Funky Reaper (and most reds), but with a little more subtlety and a more gradual heat.
 

Alright, good to see the yellow bhuts put to some good use.  Nice reds of course too!

 
Work work. Thinking I'll powder the next batch... you ever ferment yellow bhuts?
 
Pulled another 7 lbs of peppers today:
 

 
Some of the bhuts are slowing down, and the 7 pots are speeding up. 
 
Finally got some brown eggs without the rubbery tips. I am thinking they'll taste better.
 
Help me on this one. Is this what a yellow 7 pot is supposed to look like:
 

 
These are the juiciest peppers in the garden right now. Amazing citrusy taste and hardy pods to boot. The plant is really picking up steam. Recall that this one almost got wiped out by frost.
 
We had a lot of rain, and a bunch of pods (and tomatos) got those burst lines. 
 

 
Alot of the yellow bhuts in particular, as well as the fataliis and MoAs. Do you guys normally discard pods with this cracking on them? Think they're salvagable? I was thinking about smoking and drying them tomorrow, but there are a couple soft spots. Should I discard the ones with soft spots?
 
Ate this guy:
 

 
Chocolate Moruga Scorpion. Actually this was the second one I've tried, and boy it was killer.
 

 
Great shape, with red, pink on the interior. Smells like cinnamon and sand... the desert is blowing through this pepper. Along with its heat. I ate the bottom of the pod and the slice you see. Thought I had it under control, but the heat came and put me on the floor. Cap cramps like I've never had, and a cold sweat. Not a friendly pod. Eat with caution.
 
Garden is looking great, aside from the water damage. Tomatoes are calling it quits... haven't been able to ease the crowding enough and some blight is spreading. Maybe I can get to it later this week.
 

 
Had to cut back the chintexle plant a little. Taking up tons of space but not putting out a whole lot of pods for some reason. Maybe they'll ripen up all at once.
 

 
Red Bhuts getting ready...
 

 
MoA's looking nice.
 

 
True Goat's Weed starting to look harvestable!
 
(on a side note, the crossed goat's weed is very sweet with low heat... my dad love 'em so I sent a bunch his way. A win for all!)
 
Jamaican Yellow Mushroom is nothing but trouble. Someone has moved in:
 

 
Those are some real stingers. I am of two minds.... mamma is really helping out with the worms, but harvesting has become impossible around some of the jals. Need to research their life cycle and see if I can ride it out, or if I need to clip the nest before the babies hatch.
 
That's 10, now for some feedback:
 
1. Rain burst pods: discard or not? I am thinking I'll probably toss the soft ones and keep the firm ones despite the cracks. 
 
2. Reapers and Red Bhuts... would they make a good ferment? I am thinking of sticking them in some brine with carrots. Maybe some red ripe jals too? Am I on the right track here? 
 
3. Dehydrator... is dehydrating multiple varieties at once a bad idea? I have small numbers of some pods and would like to preserve them, but they'll mush if I don't dehydrate several types together (takes about 15 hours to brittle a pod with my cheap gear).
 
4. Habs... freeze, pickle, add to ferment, or candy? So many choices.
 
Would love your votes!
 
Thanks for reading!

 

[MeatHead1313]

Looking outstanding Adam! As for your questions, in my experience I've kept the rain burst pods (which I've had a few of myself lately) if they're not too bad. Haven't noticed any real difference.
2 I can't help with. Never done a fermentation.
3-did that a few times last year and didn't have any adverse effects. To be safe though I put milder peppers above the hotter one's.
4-all of the available answers. Lol.

 

[OCD Chilehead]

I can't believe the pod pulls Adam. Congrats Congrats Congrats. You deserve it. That Brown gave me cramps just looking at it. Ate one of those Sicman sent me and damn it was brutal. That Goats Weed is a nice looking plant. Just ordered some seeds from Judy (pepperlover). Cant wait to see what kitchen project comes next.

As always, thanks for sharing.

 

[ribbedturtleneck]

Hit that yellow mushroom with a strong blast of water and run like the wind!

 

[stickman]

Very nice pulls you've been getting Adam, way to go! 
 
I'm not sure why your Chintexle is more interested in putting out foliage than pods... how are your nitrogen levels in the soil? How have your temperatures been? Mine have been producing well, but it's been a cool spring and early summer here.
 
I keep cracked pods if they don't have soft spots, I just use them right away.
 
Most peppers make good ferments with the right fruits/veggies added for flavor and texture. You might want to check in with brother Bill (rocketman) and Salsalady for suggestions. Bill says it's better to start simply with just a few things to get a handle on the process, and then tweak it to your taste from there.
 
Drying and grinding excess pods is always a popular choice if the pods are tasty. If they're too strong-tasting (like Barrackpore, Douglah, Butch T for example) their flavor can often be improved by smoking with cherry wood before drying and grinding. I'd use smaller amounts of them in powder blends so their flavor doesn't overpower the others. I don't keep my dried, powdered pods separated by variety... I make blends. So drying multiple varieties at the same time makes sense.
 
One of my favorite ways to use whole, dried Bhuts and Scott's Funky Reapers is to use them to infuse good-tasting vegetable oil and drizzle it over foods or incorporate it into marinades. It spreads the heat out enough that you can really taste the flavor of the peppers... kind of like how adding water to straight whiskey reduces the burn of the alcohol and allows the taste of the grain to come through.
 
You could use all the methods mentioned to process Habaneros... don't exclude cooked sauces from your list... they're tasty and have a much quicker turn-around time than ferments. Here's a recipe for my "Rick's Red" Hab sauce...
 
[SIZE=12pt]3 pounds Red Habaneros, processed to a mash in a food processor
1-1/2 pounds Carrots, grated
2 jumbo Spanish Onions, chopped
1 head Garlic, chopped
2 cups shredded sun-dried Tomatoes
4 stalks Celery, chopped
1/4 cup salt
2 tbsp sugar
2 tbsp ground Cumin
6 cups white vinegar
1-1/2 cups water[/SIZE]
 
I cook it all until soft, puree well in a blender, run through a food mill to get out all the seeds and bits of veggie skins (making the sauce smoother), and process in a hot water bath canner if using canning jars, or keep the temperature of the sauce at 170 degrees while filling woozies, then cap and store upside-down.
 
Keep on truckin' Adam!

 

[Sawyer]

Yeah, you need to get rid of that wasp nest.  They are great predators to have in the garden (they're murder on cabbage worms), but not right there.  I have successfully moved a red wasp nest before (superglue, cardboard box, "over there" out of the way), but then you'd have to worry about allergies amongst your fellow gardeners.
 
I think your questions have been well-covered, but I'll add this about the cracked pods.  Even if they aren't of good enough quality for eating, you can still dry them, grind them, and use the powder as a repellent.

 

[HillBilly Jeff]

Peppers are looking good man.  Continued good growing!!!

I simply cut peppers in half and freeze.  I can pull out what I need and dice while still frozen for whatever I am cooking.  I personally don't like a vinegar taste in my peppers, so I don't really pickle them.  Once you dry them, you've dried them.  You can still dry ones from the freezer.  I like smoking em first,