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Meatfreak 2013

With some delay I sowed last sunday, 24 february. First I had doubts to start at all since it was already getting late in season but with all the varieties (thanks to all the great people I traded with!) I wanted to try I had to give it a try
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Keep in mind that the list was over 100 varieties, so I trimmed it down a lot. I intend to keep the 2 strongest plants of each variety except for the Piment d'Espelette. Some seeds are already old like the CGN (±8 years), so I got replacements in case the have popped up in 2 weeks.


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The first one to germinate after 3 days was the Coyote Zan White (C. Chinense). The rest followed quickly
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Now almost a week later 69% has germinated:

7-Pot Brain Strain Yellow 4/4
Aji Panca 3/0
Ampuis 3/3
Ancho 3/3
Bhut Jolokia Mustard F2 3/1
Brito's Mystery Peach F3 3/3
Bubblegum 7 F3 3/2
CGN 16905 3/0
CGN 22796 3/0
Chilhuacle Amarillo 3/3
Chilhuacle Negro 3/3
Chilhuacle Rojo 3/3
Chimayo 9/9
Chinese 5 Color 3/3
Coyote Zan White 3/3
Devil Serrano 3/3
Devil's Tongue White 3/0
Dulce de Espana 3/2
El Oro de Ecuador (PI 585244) 3/3
Elephant's Ear 3/3
Fish Pepper 3/3
Gochu 4/4
Green Chinense 3/0
Guajillo 4/4
Habanero Galapagos Isabella 3/3
Habanero White Giant 3/1
Jalabanero F4 3/2
Jalapeño Apache F3 3/3
Jalapeño Ciclón 3/3
Jalapeño Colima 3/3
Jalapeño Coyame4/4
Jalapeño Craig’s Grande3/3
Jalapeño Dark Red 3/1
Jalapeño Dulce 3/3
Jalapeño Farmers Market Potato 3/2
Jalapeño Fooled You 3/3
Jalapeño Gigantia 3/3
Jalapeño Goliath 3/3
Jalapeño Ixtapa X3R 4/4
Jalapeño Jalapa 3/3
Jalapeño Jalastar 3/3
Jalapeño Mammoth 3/3
Jalapeño Master 2/0
Jalapeño Numex Jalmundo 3/3
Jalapeño PS 11435810 3/3
Jalapeño Tajin 3/3
Jalapeño Zapotec 3/2
Jalapeñona 3/2
Madame Jeanette "Long Strain" 3/3
Maldivian White 3/3
Petenero 3/1
Piment d'Espelette 12/6
Puya 3/0
Rocoto de Seda 3/0
Scotch Bonnet "P. Dreadie Strain" 3/2
Scotch Bonnet Belize 3/1
Scotch Bonnet Foodarama 3/0
Scotch Bonnet Jamaican Indian Red 3/1
Scotch Bonnet Orange "Bahama's Freeport Strain" 3/1
Scotch Bonnet Papa Joe's Mkt 3/0
Scotch Bonnet True Jamaican 3/1
Scotch Bonnet Yellow x 7-Pot Brainstrain Yellow F1 3/0
Sweet Chocolate 3/3
Sweet Pickle 3/3
Trinidad Scorpion Yellow 3/0
Urfa Biber 3/3
Waialua 3/0


The ones in the bottom are mostly the Scotch Bonnets, so they are a bit hard to see on the photo.
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Bit to much Chimayo seedlings in one hole
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I re-potted the Chimayo seedlings tonight, I will give away most of them.
 
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Love all da pod porn pics starting with the Scotch Bonnet/Yellow x 7-Pot Brainstrain and all da rest, great job and nice pictures! Awesome harvests you’ve been having and the colors look wonderful!
 
Woot on dem pickled Jals, they look great! But only 16 jars to hold you out thru winter, hehe ;)
 
Have a great weekend mi chili loving brethren ^_^
 
Devv said:
Please tell us about your pickling process....
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+1 on that! Do you hot-pack or cold-pack when you can? I tried hot-pack last year, and was disappointed by how soft the pickles were (I like pickled peppers with some crunch!)... it sorta makes sense that they'd come out that way because they're half cooked by the process. Habanero Head was kind enough to share his mother's cold-pack recipe with me, but if you use one too, I'd be interested to hear about it so I can try it and compare the results. Cheers!
 
Devv said:
Please tell us about your pickling process....
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It's pretty basic. Same amount of water as vinegar.
 
1½ cup water
1½ cup vinegar
2 teaspoons salt
4 teaspoons sugar
some mustard seeds (whole)
some bay leaf
¼ teaspoon cilantro powder
¼ teaspoon cumin powder
 
I first wash the jars and tong in the dish washer on the highest temperature. Then I put them in the boiling water bad for at least 30 minutes or longer. In the meantime I mix everything together, put it to the boil and then let it simmer it for a while so the flavors can blend together. Washed the Jalapeno's with cold water before I started everything and let them sit in a cold water bath till I chop them up.  Before I start chopping up I take out some jars so they can cool off a bit, upside down on a clean towel. Also I turn of the vinegar blend so that to is cooled of. After chopping up a batch of Jals (I wore 3 layers of gloves, for hygiene and I don't want any heat on my hands because of my daughter) I fill up the jars and pour it on the slices with a funnel. Don't want to get a mess ;) I take the lid out of the boiling water bath and put it loosely on the jars. Then I place them back in the boiling water bath and remove them when the liquid starts to boil again. I screw on the lid and put it upside down on the clean towel to let it cool of. It works for me and maybe I do it wrong but the ones I did last year were great and still had a bite and crunch to them :D If you see some flaws, don't hesitate to let me know!
 
Spicegeist said:
That looks great.  I'd love to eat only vegetables during the winter I've grown during the summer in this way.  I'm too spoiled and accustomed to modern technology to make it happen quite yet...
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Thanks, SG! The problem with Jalapeno slices over here that they are mushy and don't have a bite left. The ones I made are still crunchy and have texture which is the way it should be in my opinion :D
 
Portuge said:
Mmm home made pickles and jalapenos, my favorite... Amazing harvest and still some time left to get another in...
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There's a lot more coming :) This was only about a fifth of all the Jalapeno's I've got hanging on the plants.
 
So today I went to check up on the garden and of course looked for pods that show some color. A lot are starting to ripen but unfortunately only a picture of the Bubblegum 7 :D It's really a bright red color and the calyx is showing some color also!
 
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Also a nice mater harvest again, more and more are ripening off and we love to try all these nice varieties :)
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WalkGood said:
Love all da pod porn pics stating with the Scotch Bonnet/Yellow x 7-Pot Brainstrain and all da rest, great job and nice pictures! Awesome harvests you’ve been having and the colors look wonderful!
 
Woot on dem pickled Jals, they look great! But only 16 jars to hold you out thru winter, hehe ;)
 
Have a great weekend mi chili loving brethren ^_^
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Wait till you see the other Scotch Bonnet's I got going, they are podding up and looking really good!
 
I tasted the Scotch Bonnet Orange "Bahama's Freeport Strain" this week, the fruity aroma was nice but reminded me of the Orange Hab varieties. It also had that strong smokey aftertaste. Won't be growing this one again.
Gochu was sweet and spicy, didn't notice any heat at all but it was the first pod and rather small.
Biker Flames F2 had a really overpowering smell and taste, did not like it at all. Really hot (at least for me), hotter then a Habanero. As an ornament I would grow it again because it's a beautiful plant and pods look cool.
Ampuis tasted really really sweet, it was like eating sugar :lol: expected a bit more from this one.
Jalabanero F4 plant #1 had the taste and heat from the Red Hab, did not taste any Jalapeno in there at all. The flowers of this one are purple inside and white outside. The stems and veins of the leaves are dark like the Pimenta de Neyde.
Chupetinha Yellow, has a great fruity aroma and is a lot hotter then the red variety. It surprised me when trying it ;) The burn kinda reminds me of a Annuum burn. The pod shape however isn't as stable as the red one.
 
I'm gonna make some more jars when I have vacation. Maybe I keep some more for myself :D I noticed a lot of pods were turning color, so I will have to wait for the second round of pods to get unripe ripe :)
stickman said:
+1 on that! Do you hot-pack or cold-pack when you can? I tried hot-pack last year, and was disappointed by how soft the pickles were (I like pickled peppers with some crunch!)... it sorta makes sense that they'd come out that way because they're half cooked by the process. Habanero Head was kind enough to share his mother's cold-pack recipe with me, but if you use one too, I'd be interested to hear about it so I can try it and compare the results. Cheers!
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It's a bit in between :) I don't cook them because I wanna keep them crunchy. The cumin and cilantro goes very well with the Jalapeno, but you don't wanna use to much of it otherwise it overpowers the flavor of the slices itself.
 
Devv said:
Thanks for the input on the pickling!
 
Glad to see the harvest pics, congrats!
 
Bubblegum looking great!
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I removed the link because I realized I do it different then described over there :lol: I don't slice all the Jals at once, but in batches otherwise the exposure to bacteria is longer.
 
Thanks for the input on your canning method Stefan, I'll probably give it a try when I put away my Jalapenos. In the end, I wound up with just 2 Jalapeno Zapotec since the Mucho Nacho ended up as a "not". No poppers this year if I want to put away pickled jalapeno slices...
 
Good news on the Gochus... they don't have much of any heat when green, but spice up a bit when red-ripe. They have moderately thin flesh and thick skins, so they're best as powders or sauces. I made both last year, and both were moderately hot and very flavorful. Cheers!
 
Great update Stefan … love all your pod, plant pics and the greenhouse overview … once I get a nice pull off my Jals I’m going to make your recipe but thinking I’ll add a little fresh garlic to my jars and a few jars with a super to kick up da heat. Thanks for the idea ^_^
 
Devv said:
Excellent update, you're killing it there!
 
7-Pot Brain Strain Yellow is awesome!
 
Elephant's Ear is huge!
 
 The pubes look great! I hear they're hard to grow?
 
Have a great week!
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The Pubes are taking their sweet time yes, I sowed this at the same time as my other plants (25th of February) and they are just setting pods. The plants however are pretty big and bushy, loaded up with buds/flowers. Hopefully the green house can make the difference at the end of the season so they can still ripen off. If I like the variety I will need to sow this one at the beginning of January or maybe even December this year. My red brain strain from last season was more consistence and true in shape, this was the first pod of the yellow but a lot of the new pods don't have the true shape either. The Elephant's Ear is gonna be used for making Ajvar, got 3 plants with about 3 big pods on each :lol: I hope they are meaty so I can fill up at least a couple of jars :)  
 
stickman said:
Thanks for the input on your canning method Stefan, I'll probably give it a try when I put away my Jalapenos. In the end, I wound up with just 2 Jalapeno Zapotec since the Mucho Nacho ended up as a "not". No poppers this year if I want to put away pickled jalapeno slices...
 
Good news on the Gochus... they don't have much of any heat when green, but spice up a bit when red-ripe. They have moderately thin flesh and thick skins, so they're best as powders or sauces. I made both last year, and both were moderately hot and very flavorful. Cheers!
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Sorry to hear about your Mucho Nacho, I think the Numex Jalmundo is perfect for making poppers. The pods are very wide but still quite large, about 4inch. I sowed it again this season for this very sole reason of making poppers :lol: If you wanna try it next year, let me know and I sent you some seeds! I got one Zapotec going but it stays rather small compared to the other plants, also the pods are the smallest of all the Jals I got going. Thanks for the info on the Gochu's, I noticed some more pods ripening off today so I can give them a try very soon :)
 
Quick update!
 
Trinidad Scorpion Cardi, very happy with this shape :)
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7-Pot Brain Strain Yellow
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Bhut Jolokia Mustard F2, I think this one is about ripe, the top felt a bit soft.
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Jalabanero F4 #1 now it get stripes on the pods? :lol: check out the purple inside the flower above ;)
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Habanero White Giant, really hope this one is true!
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Bubblegum 7 F3, podding up again
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Chilhuacle Negro
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Jalapeño Colima
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Waialua, this is just 1 plant, awesome! Thanks again Greg :)
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Devv said:
Nice update!
 
The brain and the scorp look really mean!
 
The rest are loaded down, can't beat that!
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Gonna be a big harvest for sure at the end of the month :D
 
Yesterday when I got to the garden I noticed something happen to my Tomatillo plants :( The wind was pretty hard and the weight of the fruits had gotten to heavy for the branches.
 
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Luckily they are strong plants, there was still life in the broken branches. Gonna patch them up tomorrow. I pulled of the fruits that were the cause of the weight.
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How about them apples?! Freaking huge this year :) The weight of this small harvest was 2,5 lbs. Gonna make some Salsa Verde this week  :dance:
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Oh and a picture of the Sweet Pickle I couldn't post before.
 
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