• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

PeriPeri's Grow 13/14/15/2016: South African

Welcome to PeriPeri's Grow 13/14/15/2016: South Africa
 
If you would like to see the 2012/2013 Grow, you can see it Here

First a little info about our country:

South Africa is situated at the very southern tip of the African continent. Our country ranges a divers spectrum of cultures and religions and of course habitats. Our country is flanked by the Atlantic on the SW coast line and the Indian Ocean on the NE coast line. Our diverse habitats range from tropical to sub saharan and even desert up north. One thing is for sure, the high summer temperatures and generally mild winter temperatures mean that our country does offer a great opportunity to grow chillies (among other things). To those who are not familiar with our country, Africa probably conjurs up images of harsh barren landscapes with dry baked un-fertile soil and wild animals roaming all over the place. South Africa is probably one of the most established african countries with a large farming sector and loads of fertile soil.

The locality of where this grow will take place is largely situated inland near Pretoria. Altitude here is about 4000ft above sea level. We are talking mild winters with some frost early mornings (temperatures drop at night due to altitude). Daytime temps in winter are round about 21ºC and night time temps can drop as low as -4ºC on a very cold night. There is no rain on the "Highveldt" as we call it in winter. As a rule of thumb all months of the year without an "R" do not have rain. These are our dry months, which go from May till August. Our summer is also our rainy season. This goes from September till April. Temperatures in Pretoria in Summer vary 30ºC - 40ºC daytime to a low of 17ºC on average at night. While there is often long dry spells without rain, rains usually accumulate as huge thunderstorms that bring flash floods, hail and sever lightning.

The farm has a borehole which provides water for the garden. Although at present there is no irrigation system. One of my projects for this year.

Animal wise, we have loads of insects, snakes, scorpions, spiders, primates (Baboons and Vervet Monkeys) as well as Carnivores such as Jackals, Rooicats (mountain lion) and other smaller wild cats. But as far as chillies go, the monkeys and baboons are the biggest problem as they do eat the milder chillies and destroy plants while foraging. There are no traps big enough for monkeys and generally they are very clever to get around most deterrents, so full enclosure with shade netting is the best way.

Other than this, I would say that while there has been much bad publicity about the country in the press, our country is a beautiful country with diversity everywhere, the land, the people, the cultures and the religions. Hence our country is called the rainbow nation. Most famous person is probably Nelson Mandella who established our new democracy in the New South Africa after the apartheit era. Our country is a young democracy in the making - but most of all, our country is a diverse and beautiful country with much to offer and of course home of the Big 5, Blue Whale and Great White Shark... and much much more. Just a quick and very narrow snapshot of what our wonderful country is about!

Last years experience has given me a better understanding of growing at the farm and these are the pitfalls from my exercise last year.

Generally last year was a great season. Great weather - hot and dry. Lots of mistakes made, but things that will not be repeated. Last year we had about 78 different varieties of chillies. We had an estimated 1000 plants in the soil. Last season was our first season growing in the soil and based on previous experiences with growing in pots... I will say adieu to pots and hello soil.

1) Watering. As mentioned there is no irrigation. Water is available a plenty, but regular watering in these hot climates is a must. So for me, I will be looking closely at getting some sort of a watering system up and running. Added problem is that the farm is located about 1 hour from where I live, so watering every day during the week was reliant on staff at the farm watering ever second day during the week. Staffing issues resulted in the loss of quite a few plants due to non watering. So irrigation and a computer will be priority.

2) Season. Last year we started planting seedlings late October/Early November. This year we aim to be in the soil early October. Germination started earlier this season beginning July. I have also acquired a green house which I will use for the seedlings.

3) Planting. Last year planting got into a big muddle. This year I will be more methodical. Also, we planted too close. We found that this becomes a problem when harvesting. We did not feel that last years approach of planting two seedlings together being a problem. We did not notice any significant lower yield with plants that had been planted together as opposed to individually. And found that the cohabitation of plants together (in pairs) actually helped in areas where seedlings were exposed to direct sun. In fact, cohabitation resulted in better growth and larger plants.

4) Spacing. Last year we planted seedlings approx 45cm apart. We would like to extend this to 60cm as we found 45cm to be too dense. We were happy with using channels and rows which helped retain water for approx two - three days between watering and helped channel any run off out of the field. Also, there was no pooling or puddling which was better I think.

5) Insects/monkeys/Snails. Mostly cutworm issues with small seedlings. We will tackle this by using (Stickman's stick method) and through pellets - if need be. Pepper maggots: We suffered quite extensively with Pepper Maggots. We will implement sacrificial boundary plants, fly tapes and beer traps (not for me but the wasps). Monkeys: Plant inside enclosures only. We will be looking at extending the current shade net enclosure, but will need to raise funding for this. Giant African Land Snail: Amazing buggers these. We found lots but only a few that had dug into the plants root system to suck the minerals from plant roots. Not much of a threat as these were just removed by hand, but the enclosure goes a long way to preventing them from getting in.

6) Weeds. Last year we had a problem with weeds. Weeds were time consuming at the start of the season and probably brought about by the application of horse manure. We will try and look at applying some kind of ground cover to reduce weeds, but this will be advised at a later stage.

7) Planting. Last year we took young seedlings and planted them in a nursery. Once big enough we transplanted them densely in the inside enclosed garden (which has 40% shade cloth) and then transplanted the young plants to the open fields once about 15 - 20cm in size. We would like to cut out all the extra work and transplanting, which we found to just delay growth. Every time you transplant, the plant growth is set back... so we will be planting directly into the plants final destination. This means we will be waiting for the pants to get to 15-20cm in size before planting in the soil. Last season we planted seedlings in the soil when they were very small and this also resulted in losses through cutworm.

8) Fertilizers. Nothing hectic. The soil at the farm is incredibly rich and fertile soil. But we found last year that Seaweed and Fish fertilizers to be brilliant and totally harmless. So we will definitely be sticking with this recipe. Out of time constraint, last season, pellets were applied to the surface as opposed to mixing the pellets into the soil around the base of the plant, so this season we will try and do this properly. We alo will pay particular attention to maintaining the mounds around the root base and regularly loosening the soil. With our flash floods and heavy downpours the mounds do flatten and the soil becomes compacted. This results in roots being exposed, water running off the soil as opposed to into the soil and ultimately impacting on the plants optimal growth.

9) Support. Last year we added support as the plants became bigger. Not knowing how big some of the plants would get. We have a better idea this year and will be implementing supports at the beginning. We have two types of bamboo on the farm and will be using the harder thinner bamboo as this does not disturb the roots as much.

10) Drink. More beer. Last year we did not have nearly enough beer to get us through the backbreaking work... so there will have to be more beer for sure :) Just one more thing on that, Nature is an amazing process. Trust in nature. Everything has its place and jumping to intervene (which we always want to do) is sometimes the worst thing that we can do. Plants are very forgiving once established and a lot more resilient than we give them credit for. So chill. Have a beer when the nerves are frayed and you want to reach for the napalm. Nature is amazing most of the time and things in nature have survived a million times over. For aphids there are ladybirds. For insects there are the birds... if you napalm the aphids, the ladybirds will go... just chill and have a beer :) This is my theory and I am sticking to it lol

Ok, lots on the cards this year. plenty to do and arrange and it will be kicking off shortly. The plants from last year are still in the garden and field. I only over wintered the special plants. Of these there are 100 mature plants that I rescued from the winter frost. The other 900 plants are still in the soil. It looks like armageddon in the fields. Some plants have been taken by the frost for sure, but others are showing signs of life. I plan to go this week to weed out the dead plants from the survivors and prune dead wood. I am planning to rearrange things somewhat, so once I have established the survivors, I will be transplanting those plants to get order back into the fields. This will allow me to get the vacant land ready for new plants.

As mentioned germination is well under way. Propagator has been fired up now for month and a bit and seedlings are coming along just great. First week of October will be my D-Day for planting.

Loads of exciting new chillies on the go this season. I had intended to cut down on the number of plants this year... but guess what :D

Grow List 2013/2014

Aji Lemon
Angkor Sunrise
Anheim
Antilaise Caribbean
Avenir
Baby Belle Pimento
Bahamian Goat
Bali Long
Bali Naga
Bhut Jolokia
Bhut Jolokia Cappuccino
Bhut Jolokia Chocolate
Bhut Jolokia Peach
Bhut Jolokia X Habanero Giant White
Big Jim
Bile Bile (Zimbabwean PeriPeri)
Biquinho
Bishops Crown
Black Pearl
Blondie
Bonda Ma Jacques
Boriya Mirch
Cabe Merah
Calapeño Thunder
California Wonder Golden
Calypso
CARDI Red
Carolina Reaper
Cayenne
Joe's Long Cayenne
Cherry Sweet
Cherry Bomb
Cheyenne
Cheyenne X Thai
Condom (Aji Verde)
Datil
Devil's Tongue Brown
Devil's Tongue White
Ecuadorian Sweet
Explosive Embers
Facing Heaven
Fatalii Red
Fatalii White
Fatalii Yellow
Fidalga Roxa
Fish Pepper
Goronong Cili
Habanero Big Sun
Habanero Champagne
Habanero Gambia
Habanero Golden
Habanero Paper Lantern
Habanero Peach Long
Habanero Red
Habanero Large White
Habanero White Jellybean
Hong Kong
Hot Pixies
Hungarian Hot Wax
Hungarian Sweet Wax
Hungarian White Apple
Ignite
Jalapeño
Jalapeño El Jefe
Jamaican Gold
Jawala
Long Thai
Madballz7
Makulu Peri
Malaguetta
Manzano Orange
Mata Frade
Morango
Naga King Jolokia
Naga Morich (European)
Naga Morich (Indian)
Naga Viper
NagaBon
Nagalah
Orange Blob
Pasilla Bajio
Pata Pario
PeriPeri (Mozambique)
PeriPeri (Malawi)
PeriPeri (SA)
Phuli Jiyoti
Pimenta de Neyde
Purple Tiger
Red Savina
Ring of Fire
Rocotillo
Rodo
CARDI Yellow Scorpion
Scarlet Lantern
Scotch Bonnet
Scotch Bonnet Peach Long
Serrano
Sikanya
Tabasco
Thai Dragon
Thaibo
Trinidad 7 Pot Barrakpore
Trinidad 7 Pot Jonah X Trinidad Scorpion ButchT
Trinidad 7 Pot Primo
Trinidad 7 Pot Brainstrain
Trinidad 7 Pot Burgundy
Trinidad 7 Pot Douglah
Trinidad 7 Pot Jonah
Trinidad 7 Pot Red
Trinidad 7 Pot White
Trinidad Scorpion ButchT
Trinidad Scorpion Moruga
Trinidad Perfume
Trinidad Scorpion ButchT X Bhut Jolokia
Trinidad Scorpion ButchT X Trinidad 7 Pot Primo
Trinidad Scorpion ButchT X Moruga
Trinidad Scorpion CARDI Yellow X Bhut Jolokia
Trinidad Scorpion Long Tail
Trinidad Scorpion Moruga Chocolate
Trinidad Scorpion Sunrise
Trinidad Scorpion Yellow FG
Tuscan Frgitello (Pepperoncini)
 
122 different types - I hope that will be it :D
 
Thank you to Stickman for the seeds. Thank you to Conor for his seeds and thank you to Meatfreak for the amazing selection he sent. I am still hoping that Walkgood's package will arrive - so thanks for those in advance my friend!
 
 
 
this is my capsicum flexuosum a wild capsicum and one feature really pops out to me and it is the highly defined segmentation in the leaves but also the dark "waxy" leaves. that picture caught my eye because I notice the same features in those leaves here take a look for yourself. sorry for poor quality.
f4f9fca4-8583-4802-af4a-f8df4b627fb2_zps05e4c01b.jpg


I do believe you have a wild capsicum which one is going to be hopefully determined as soon as the flower pics are loaded. congrats though I love wilds
 
Nightshade said:
this is my capsicum flexuosum a wild capsicum and one feature really pops out to me and it is the highly defined segmentation in the leaves but also the dark "waxy" leaves. that picture caught my eye because I notice the same features in those leaves here take a look for yourself. sorry for poor quality.
f4f9fca4-8583-4802-af4a-f8df4b627fb2_zps05e4c01b.jpg


I do believe you have a wild capsicum which one is going to be hopefully determined as soon as the flower pics are loaded. congrats though I love wilds
Thank you Rob - that would be incredible. Your plants looks good... I notice those hairs on the leaves... looks incredible. I think when I see the plant next I will take pics and a closer look for sure. Thank you for getting back to me on this... it has me completely baffled. I know I got a whole load of wild seeds from Charles... so I guess it is very possible. :pray: Wouldn't that be brilliant!
 
wilds are so cool and unique good luck Lourens will be eager to see those pics

I love your list of African birdseyes and wilds. I have friend from south Africa who said he loves types of peppers unfortunately cant get them anymore since he moved to the us
 
Nightshade said:
wilds are so cool and unique good luck Lourens will be eager to see those pics

I love your list of African birdseyes and wilds. I have friend from south Africa who said he loves types of peppers unfortunately cant get them anymore since he moved to the us
This season has been the first time I have tried wilds and I do find the amazing. Species that go back to the beginning of chilli time... amazing!
 
I do have quite a few African Birdseyes. I am also growing the Malaguetta this season to see how the PeriPeri changed. I have PeriPeri from South Africa, Mozambique, Zimbabwe and Malawi. I was confused as to why the vendors decided to fixate on the Zimbabwean Birdseye as the origins of the PeriPeri traces back to the Portuguese colonies ie Angola and Mozambique. In our neck of the world PeriPeri is synonymous with Mozambique. For us, this is the origins of PeriPeri. Yes, we have in most countries around southern africa (through trade)... but the original PeriPeri is the Mozambique PeriPeri. I plan to collect more varieties from different countries around africa. It's a little project I have going on.
 
I also recently was sent some dried PeriPeri from my contact in Malawi and it is unusually small pods that are nuclear in heat. So far the hottest PeriPeri veriety I have come across. So I will definitely be planting these next season.
 
Ok, so the first batch has been boiled. I will let the chilli cool off for a while, before putting it in the blender.
 
I did buy one of those hand held blenders with the blade on the end of an extension... but that thing has just overheated :( Bummer! Was actually very effective... but the blender will do.
 
IMG_5643.jpg

 
IMG_5644.jpg


So, the big pot of chillies filled to the brim reduced to less than 1/3 in volume. So the next step once this has cooled down is to blend this all in the blender. From there we will strain the sauce to remove all the seeds and skins.
 
Here's a bunch of recipes for Tomatillos from a popular Mexican cooking show in the States. The basic cooked Tomatillo salsa recipe is the base for most of the rest. You can grill the tomatillos instead of simmer them, and I think grilling vegetables gives them a better flavor. You don't have to crush them in a Molcajete... a blender or food processor work just as well. Just pulse the veggies into the texture you like instead of making a smooth puree.  Enjoy!   http://www.patismexicantable.com/?s=salsa+verde&IncludeBlogs=3&posts_per_page=20&x=17&y=6
 
Mild processing looks to be proceeding well. Excellent. Sorry your blender pooped out on ya. 400 bottle must have helped you recoup some of your grow cost...
 
stickman said:
Here's a bunch of recipes for Tomatillos from a popular Mexican cooking show in the States. The basic cooked Tomatillo salsa recipe is the base for most of the rest. You can grill the tomatillos instead of simmer them, and I think grilling vegetables gives them a better flavor. You don't have to crush them in a Molcajete... a blender or food processor work just as well. Just pulse the veggies into the texture you like instead of making a smooth puree.  Enjoy!   http://www.patismexicantable.com/?s=salsa+verde&IncludeBlogs=3&posts_per_page=20&x=17&y=6
Thank you buddy that is great... I will check out the links now!
maximumcapsicum said:
Mild processing looks to be proceeding well. Excellent. Sorry your blender pooped out on ya. 400 bottle must have helped you recoup some of your grow cost...
Yea... wasn't a cheap on either - it was a Kenwood. Anyway... a lesson learned. The mild sauce is all processed for now. All of 20 litres from that pot. I am a little surprised it was so little... but 20 litres is 160 bottles.
 
The sauce I made today will go in the freezer till blending time. Many more mild chillies to come in... so early days. I am hoping to make much more than 400 bottles this year. And also hoping there will be quite a few bottles of Tabasco ready too. I am also working on doing 50litres of Tabsco sauce... I think that should cover the petrol to the farm every weekend and all the beers I consumed picking chillies lol
 
PeriPeri said:
This season has been the first time I have tried wilds and I do find the amazing. Species that go back to the beginning of chilli time... amazing!
 
I do have quite a few African Birdseyes. I am also growing the Malaguetta this season to see how the PeriPeri changed. I have PeriPeri from South Africa, Mozambique, Zimbabwe and Malawi. I was confused as to why the vendors decided to fixate on the Zimbabwean Birdseye as the origins of the PeriPeri traces back to the Portuguese colonies ie Angola and Mozambique. In our neck of the world PeriPeri is synonymous with Mozambique. For us, this is the origins of PeriPeri. Yes, we have in most countries around southern africa (through trade)... but the original PeriPeri is the Mozambique PeriPeri. I plan to collect more varieties from different countries around africa. It's a little project I have going on.
 
I also recently was sent some dried PeriPeri from my contact in Malawi and it is unusually small pods that are nuclear in heat. So far the hottest PeriPeri veriety I have come across. So I will definitely be planting these next season.
This sounds like a great project im actually doing the chiltepin equivalent to that same project next season I will be growing a ton of different tepins from tons of different sources and comparing
 
Nightshade said:
This sounds like a great project im actually doing the chiltepin equivalent to that same project next season I will be growing a ton of different tepins from tons of different sources and comparing
I am growing a Tepin this season... although its not flowering or got pods :( Good luck with the Tepin project. Its actually good fun to just take one chilli and do research on it.
This is the final product of the mild base stock for the chilli sauce... all ready for the freezer. Good consistency I think.
 
IMG_5645.jpg
 
PeriPeri said:
I am growing a Tepin this season... although its not flowering or got pods :( Good luck with the Tepin project. Its actually good fun to just take one chilli and do research on it.

This is the final product of the mild base stock for the chilli sauce... all ready for the freezer. Good consistency I think.
 
IMG_5645.jpg
looks awesome!! give some time on that tepin but once they do start flowering get ready to pick
 
Nightshade said:
looks awesome!! give some time on that tepin but once they do start flowering get ready to pick
Thank you Rob. Plenty still coming in... loads of supers still on the way... by the time its done, it will be HOT! I will take special care of that Tepin for sure.
 
Nice to see some sauce making, it appears that your stockpot is aluminum. You probably don't have vinegar in it, but do you notice a difference in the sauce taste compared to perhaps a stainlees steel pot ?
 
PIC 1 said:
Nice to see some sauce making, it appears that your stockpot is aluminum. You probably don't have vinegar in it, but do you notice a difference in the sauce taste compared to perhaps a stainlees steel pot ?
Hi Greg. No vinegar in these preliminary cook offs. I know, it's just not cool using an aluminium pot, but a stainless steel pot would cost an absolute fortune that size. But I may have to make a plan when I do the final boiling and mixing... a nice 70 litre enameled pot would suffice me ;)
 
Hi Lourens, For a easy big pot blender get a stainless steel or heavy duty aluminum Paint stirrer and an electric drill, you can blend the sauce while its cooking and will not hurt the drill one bit,  I would use a fairly heavy duty drill that have a low setting on it along with a high setting.  I have seen various cooks use this method  when preparing large amounts of soups, sauces and large amounts of thick tomato paste. I used this method last year and it works great, also if you can get a gas or butane deep frier stand that would hold your cooking pot would be handy as they will heat your pot faster and more evenly and you can move the cooking process outside so that the main kitchen area will be cooler to work in.
 
wildseed57 said:
Hi Lourens, For a easy big pot blender get a stainless steel or heavy duty aluminum Paint stirrer and an electric drill, you can blend the sauce while its cooking and will not hurt the drill one bit,  I would use a fairly heavy duty drill that have a low setting on it along with a high setting.  I have seen various cooks use this method  when preparing large amounts of soups, sauces and large amounts of thick tomato paste. I used this method last year and it works great, also if you can get a gas or butane deep frier stand that would hold your cooking pot would be handy as they will heat your pot faster and more evenly and you can move the cooking process outside so that the main kitchen area will be cooler to work in.
Hey Buddy, now that is a great idea. I was thinking today about a contraption that would do that... and you are so right! Nice one... I will investigate. Thanks for the tip - nice one!
 
Ya I ran into the same problem that you did and ruined a expensive pot blender the paint blender came to mind about twenty minutes after I ruined it , I was so mad at myself. I get a lot of really good medium cost Stainless Steel pots at home brew shops, also you can check with a stainless steel fabrication shop to see just what it would cost to have some custom made pots made if they have a sheet of stainless that has small dents in it you can get the stainless for half of the cost, I sold one last year that I made in shop and welded it myself, I payed for the sheet which cost me twenty dollars and then cut and rolled the stainless to size and did all the welding sanding and polishing total cost for a 15gal. pot with handles $35. USD, so sometimes you can really find a good deal. Oh yes you can get a motorized paint blender set up and ready to go brand new that will do a great job at blending a sauce up to 20 gallons at a time, but they cost a lot more than you going and buying the drill and blender yourself, one thing you have to be careful of is back torc,  so buy a drill with a handle on it. that way you won't end up snapping your wrist.
 
wildseed57 said:
Ya I ran into the same problem that you did and ruined a expensive pot blender the paint blender came to mind about twenty minutes after I ruined it , I was so mad at myself. I get a lot of really good medium cost Stainless Steel pots at home brew shops, also you can check with a stainless steel fabrication shop to see just what it would cost to have some custom made pots made if they have a sheet of stainless that has small dents in it you can get the stainless for half of the cost, I sold one last year that I made in shop and welded it myself, I payed for the sheet which cost me twenty dollars and then cut and rolled the stainless to size and did all the welding sanding and polishing total cost for a 15gal. pot with handles $35. USD, so sometimes you can really find a good deal. Oh yes you can get a motorized paint blender set up and ready to go brand new that will do a great job at blending a sauce up to 20 gallons at a time, but they cost a lot more than you going and buying the drill and blender yourself, one thing you have to be careful of is back torc,  so buy a drill with a handle on it. that way you won't end up snapping your wrist.
Hi George, thank you for all the info buddy. The irony is living in a country like South Africa where mining (used to be) king, trying to get the materials and fabrication would lead to a series of expensive disappointments :) I will check it out and maybe I will be pleasantly surprised to find I have a neighbor who has a stainless steel factory - which I do... :dance: :dance: :dance:  Brilliant George - thank you! Damn why didn't I think of this!
I have been chopping chillies right through the night. I still had a pile left over from last weekend that I just didn't get to process... but It was therapeutic somehow. I also tried the chillies as I went along and this morning drinking my coffee I can feel my tongue is toast lol It feels like I scolded my tongue... I taste tested the Yellow Bhut - nice heat on that one... nice subtle flavours - I like. The Moruga and Brainstrain... man they were insanely hot. A Reaper... (only a little) - that was a reminder... Primo, Barrakpore, regular Bhut... Morango (nice now its gone fully ripe)... Puta Pario, Malaguetta (Like a cross between Tabasco and PeriPeri, lovely fruity orangy flavours) and a Scorpion... so this morning the tummy she no wanna be happy lol :D
 
PeriPeri said:
Hi George, thank you for all the info buddy. The irony is living in a country like South Africa where mining (used to be) king, trying to get the materials and fabrication would lead to a series of expensive disappointments :) I will check it out and maybe I will be pleasantly surprised to find I have a neighbor who has a stainless steel factory - which I do... :dance: :dance: :dance:  Brilliant George - thank you! Damn why didn't I think of this!

I have been chopping chillies right through the night. I still had a pile left over from last weekend that I just didn't get to process... but It was therapeutic somehow. I also tried the chillies as I went along and this morning drinking my coffee I can feel my tongue is toast lol It feels like I scolded my tongue... I taste tested the Yellow Bhut - nice heat on that one... nice subtle flavours - I like. The Moruga and Brainstrain... man they were insanely hot. A Reaper... (only a little) - that was a reminder... Primo, Barrakpore, regular Bhut... Morango (nice now its gone fully ripe)... Puta Pario, Malaguetta (Like a cross between Tabasco and PeriPeri, lovely fruity orangy flavours) and a Scorpion... so this morning the tummy she no wanna be happy lol :D
puta pario aka PI 260426 is a very beautiful wild species it is capsicum chacoense it translates to a very vulgar name :censored:  it basically used when something terrible happens like eating a really hot pepper almost like fuxxing sh!t. it has very long teeth from the pics I have seen and beautiful white flowers. do you mind posting pictures of this variety when possible? I have been searching for this variety for a while it is great congrats on successfully growing it :dance:  :dance:  :dance:
 
Back
Top