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Not-so Hot talk

:)

Gary, have you ever posted this for discussion in it's own thread? Its very interesting.

I have questions for them!

I'm wondering about the 10cm depth thing. Specifically, will the beneficial effects still transpire without the burying of the material? Because I'd be using it exclusively as mulch.

And then, whether non-deciduous, non-hardwood, non-conifers will still work. Namely, the juniper ash that is the de facto mulching material around here. It is in no way a traditional hardwood. However, it is decidedly slow to decompose. I don't know if that's good, bad, or otherwise.

Either way, I'm going to look for hardwood mulch when its time to give the plants some protection next month.
 
I did present this information in a dedicated thread, but aside from a couple of sincere responses, the significance of the findings did not seem to catch on. I suspect that many growers are more focused on short-term solutions than the sustainable benefits of chipped hardwood....Here's the link to the discussion:

http://www.thehotpep...__fromsearch__1

I must have read Dr. Lemieux's long paper 20 or 30 times, and stil I learn something new every time I read it. I believe that just layering the wood chips on top of the ground will bring good results, as the lignin in the wood would be leached out into the soil. Also, the fungi and annelids which the wood chips bring about would also find their way into the underlying soil. I've got some tomato, tomatillo, and flower beds that I built that way, and they are really good beds.

I just read it again today, or maybe it was Dr. Germain's shorter paper, that mentions the use of a different wood—maybe it was juniper.
 
I've been reading on juniper as well, and it seems fine and not as toxic as true cedar or nut trees for crop beds.

But I also found oak/hardwood mulch nearby for cheap, so I may go that route since its a known factor.

I talked with a local shop dude today that has some fascinating humus solutions that seem to coincide anecdotally with Germain's thoughts. Cory Huck introduced me to him and was right in saying that he's one of the brighter ones in town in regard to knowledge on quality soil interdependency.

I'm definitely trying this, since the raised beds are semi-permanent. Or at least on a long-term lease. :)

Thanks again for sharing, Gary.
 
I use all kinds of wood-chips and sawdust from my sawmill. What you may have to worry about is nitrogen getting used up or locked out, or termites
 
I like Chimayos or Anaheim in my salad, or raw fresh from the garden... Chims were especially sweet this year... I thought about powdering them, mixing with water, and drinking like coolaid.

I remember when you posted that Gary, I read it a couple of times my self. It certainly affected my view of my soil in my garden.

ALSO I put up pictures of the unweeded portion of my garden in my glog lol...
 
Since the original post for this topic was made, I've had the pleasure of harvesting several Chilhuacle Rojo at the "blush" stage. A very nice mild chile—reminds me quite a bit of a Northern New Mexico type—smaller and thinner-fleshed than NuMex 6-4, Big Jim, etc., but with a real nice chile flavor:

chilhuacle.jpg


Thanks for reading the chipped wood paper, Ken....I think the findings there are so important that they will one day change the way people grow food entirely...

My garden has not improved much since I took that weed-choked photo; but just wait and see—It will be finished before the first frost! Yeah it will.
 
I love the Corno di Torro Rosso (red), Corno di Torro Giallo very well... they are sweet with a rich taste. Love them in salads or rellenos, just roasted or roasted and then marinated in some exellent olive oil, sea salt and capers. I also love the Big Jims as well.

This year I'm trying Trinidad Perfume and Chocolat Fatalii, what would be no-heat peppers. If you in love with the Peppadews, you will like Atomic Heart too.
 
Lilly said:
I love the Corno di Torro Rosso (red), Corno di Torro Giallo very well... they are sweet with a rich taste. Love them in salads or rellenos, just roasted or roasted and then marinated in some exellent olive oil, sea salt and capers. I also love the Big Jims as well.

This year I'm trying Trinidad Perfume and Chocolat Fatalii, what would be no-heat peppers. If you in love with the Peppadews, you will like Atomic Heart too.
Click to expand...

I have never tried the Corno di Torro peppers. What are yields like. I have a bad habit of growing too many varieties, so I usually only have 1-2 plants each, max. :D

I'm trying to get better about reducing to my favorite varieties, but this place keeps introducing me to new ones!
 
Well... I had 15-20 peppers from one single plant last year (I had 4 plants) and I had last year a short season. The plant has anaheim typed pods which are between 18-25 cm, don't know in inches (I presume that you all here mesure in inches?) I didn't like them green, but totally ripened they are sweet.
 
Lilly said:
Well... I had 15-20 peppers from one single plant last year (I had 4 plants) and I had last year a short season. The plant has anaheim typed pods which are between 18-25 cm, don't know in inches (I presume that you all here mesure in inches?) I didn't like them green, but totally ripened they are sweet.
Click to expand...

That's not bad at all. Thank you.
 
No, certainly not! I have them this year for the 3rd year, only two plants. Because of shifting homes and the fact that I'm currently using the garden of my parents in law, I couldn't have too many plants. Till now every year was a succes.
 
Well lets see, I favor poblano peppers, and the new mexican pepper styles..
I also like the cherry bomb types, but so far my favorite pepper has been those darn addicting ones in the store....
you know, the ones that are mini bell peppers.
 
I have seeds of a poblano (Ancho Poblano I believe) but never sowed. What is the taste, what are the yields and can you tell me something about the usage?
 
Anne,

Three of the primary uses around here (that I've seen) are, in order:

- Chile Rellenos
- Rajas
- Mole (Chicken or Enchiladas)

They are all very good, in my opinion. Moles of all kinds are some of my favorite dishes. Period. A good mole sauce is a work of art. More flavor than most can identify, very intense, and...well, you may well know exactly what mole is. I'm going on. :D
 
Thank you for the answer! I tried to make a molke sauce before and it is an interesting way of cooking and even more a interesting taste/flavour. There are so many flavours in one tiny piece of sauce, it's wonderfull. Later I tasted a mole in a restaurant and was very dissapointed, the sauce only tasted like chocolat and a little hint of tomato. That's definitly not what a mole supposed to be. Whit the rellenos I'm familiar too, like them very much. I have to search more about rajas, I don't have a clue what kind of food that is. .... (sorry about the late answer, I was on holiday to Turkey, what a wonderfull climate there, could grow my peps there very easily :) )
 
Lilly said:
Thank you for the answer! I tried to make a molke sauce before and it is an interesting way of cooking and even more a interesting taste/flavour. There are so many flavours in one tiny piece of sauce, it's wonderfull. Later I tasted a mole in a restaurant and was very dissapointed, the sauce only tasted like chocolat and a little hint of tomato. That's definitly not what a mole supposed to be. Whit the rellenos I'm familiar too, like them very much. I have to search more about rajas, I don't have a clue what kind of food that is. .... (sorry about the late answer, I was on holiday to Turkey, what a wonderfull climate there, could grow my peps there very easily :) )
Click to expand...

Indeed. Turkey is on my short list of "to do before I die". Ton of history, culture, great food there. Glad you got to visit. Wish I could live vicariously through you Europeans sometimes. A lot to see in a relatively short distance from one another.

Rajas are essentially strip-cut roasted poblanos mixed with cheese (and sometimes onions) and served with tortillas. At least that has been my experience of what they are. Very "heavy", but delicious.
 
Sounds good! Definitly something I want to make, try and taste!

Turkey is a wonderfull country, have bin there thrice and it always remains beautiful. When you visit the coast on meditarian side, you can't go home without seeing Ephesus (Efeze, an enourmous amount of Greek history in just one city), Pammukale and Kalamaki (national park) on the Peninsula Dilek. People forget the Turkey mountains often, but they are beautiful.

The food is georgous, all what they make with eggplants, wow! They like peppers as well. Ate there in hot oil fried green peppers with some salt, delicious that sweetness fresh of the pepper together with salt. At breakfast they eat these green peppers raw. In the evening there are little yellow peppers with the heat of a jalapenõ in a acid fluid..... Indeed, in Europe we have very much to see, but attainable in Short distances.
 
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