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P. Dreadie Memorial Group Grow 2016

Long-time THP veterans mourned the loss last August of Amarillo, Texas musician/songwriter/silversmith/chilehead Erin Mason, known to us here on the boards as P. Dreadie. Erin was an enigma, one of the most interesting and creative, yet gentle and loving guys I ever knew. Many of us may be unaware that he played harmonica in one of the original Austin, Texas bands of the early 1970s "Cosmic Cowboy" era, Alvin Crow and the Pleasant Valley Boys. When Erin decided to step off of Alvin's perpetually-touring bus and return to Amarillo, he travelled to Jamaica, fell in love with the Reggae beat, collected the best Scotch Bonnet fruit he could find, and his alter-ego Papa Dreadie was born.

In 2013 Erin sent me a few pods of the Scotch Bonnets he had been breeding, carefully selected descendants of the original fruit he brought back from the Caribbean all those years ago. I harvested every single seed from those pods, and stored them away, as I focused increasing attention on other varieties. When his wife Liz gave us the news last August that Erin had passed, I knew what I had to do with those seeds: a community grow in his memory. I have already shared about half of them, and I will continue to share them with experienced growers of the Scotch Bonnet until they are gone.

Papa Dreadie Scotch Bonnet Select, grown by Erin in 2013:

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Lifetime memories posted by Liz Mason on Erin's FB page. Liz is an extremely talented professional photographer:

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The legendary bus:

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stettoman said:
 
I'm making chokecherry jelly this weekend.....Hmmmmmmmmm! :think:
I make jelly based on a couple of PeterStanley's recipes hes posted.
one is Pomegranate/Blueberry and the other is Blueberry(but I add rhubarb too).
I've made them with RedSavinas and with Bahama Goats. 
 
I can only image other bonnets doing well also. i used Goats in a low sugar jam with smashed kiwis and lime. I may try that again with with a sugar recipe.
 
If you have the freezer space, I'd just freeze any you don't use fresh. keep your options open. you can always dehydrate and powder frozen peppers when you don't know what to do with all the harvest.
 
 
Malarky said:
I make jelly based on a couple of PeterStanley's recipes hes posted.
one is Pomegranate/Blueberry and the other is Blueberry(but I add rhubarb too).
I've made them with RedSavinas and with Bahama Goats. 
 
I can only image other bonnets doing well also. i used Goats in a low sugar jam with smashed kiwis and lime. I may try that again with with a sugar recipe.
 
If you have the freezer space, I'd just freeze any you don't use fresh. keep your options open. you can always dehydrate and powder frozen peppers when you don't know what to do with all the harvest.
 
 
Just freeze them whole? Or de-seed and filet? I assume the calyx is disposed of...
 
I have a 21 cu. ft. stand up, two 12 cu. ft. chest and the freezers on two refrigerators. Mostly filled with game and home grown veggies, but I'll have plenny room for peppers.... :party:
 
if you want to save seed, do that before freezing. toss the calyx
otherwise it doesn't really matter. Some people slice them open just to make sure they're not moldy inside.
once frozen and then thawed they will lose any crunchiness they had. and any natural bacteria on/in them will likely take a hit.
but still good for jam, sauce, and the dehydrator of course
 
By all means, make some Bonnet powder... But don't pulverize ALL of them. That's a waste of fresh Bonnets, on my view. Make some fake Jerk chicken. Stuff'm with cream cheese, wrap'm in bacon, and bake'm. Put one on a strawberry & banana smoothie. Make an omelet with 2 eggs, 2 Bonnets, some onions and your favorite cheese. They're not so hot that you can't use'm in just about any recipe. I like Bonnets dry just fine. But nothing beats a good, fresh yellow SB
 
I used bonnets in a Peach jelly, just killer. Rick turned me on to Peach jelly's. Also make a puree, you will not regret it. We use it to spice up wings and babyback ribs. Add it and honey to your favorite BBQ sauce, adjust the heat to your liking on the fly. So many uses for this fantastic pepper! Did I forget a bacon and egg taco laced with a nice bonnet? I could go on ;)
 
MoA versus P. Dreadie, the MoA has more heat from the ones I have grown. The P. Dreadie is more edible for the family, with a richer flavor. They also seem easier to grow here in deep South Tejas.
 
After a rather dismal year compared to last year, I had what will be my last harvest of the season. Temps are dipping into the single digits and the small amounts that I have harvested will be dried. All but the bonnets. Those will be frozen for future jerk sauce. These are a few of the select bonnets that I'm quite proud of given they are close to true to form.
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Sent from my SM-G950W using Tapatalk
 
Wow just wow this is a great glog and a great way to honor someone I'm new to this site and i would just absolutely love to grow some Papa Dreadie  peppers here in NYC next season if anyone would be willing to send me a couple of seeds i would be very grateful I'm willing to cover any expense to get those lovely seeds here if anyone is willing to send them please pm me thank you for all the wonderful pics i have really enjoyed this glog
 
 
 
Well, i got me some promising pods on the Dreadie plant but nothing yellow yet but I'll get a few. Been picking plenty of other Bonnets but still waiting on a ripe Dreadie..


Sinn said:
Wow just wow this is a great glog and a great way to honor someone I'm new to this site and i would just absolutely love to grow some Papa Dreadie  peppers here in NYC next season if anyone would be willing to send me a couple of seeds i would be very grateful I'm willing to cover any expense to get those lovely seeds here if anyone is willing to send them please pm me thank you for all the wonderful pics i have really enjoyed this glog
 
 
I got some seeds. If no one else is offering'm, HMU
 
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