Pulpiteer's grow log 2012

DocNrock · Aug 10, 2012

Great shot. Love the pic of your Daughter. You said she held onto that pepper for about an hour. I hope she didn't rub her little eyes afterwards.

gnslngr · Aug 10, 2012

Better be careful taking "Candy from THAT BABY!"-GREAT PIC-she's a little beauty.
I edited that previous post-and actually decided to have Ken send me some of his powder...instead getting you to send me some of Ken's powder... :rofl:

ajijoe · Aug 10, 2012

everthing looks good!! my stuff is coming in a litle at a time

PaulG · Aug 21, 2012

Hey, Andy. I can't imagine how I got so behind on your glog,
and the last entry was 10 days ago! Great harvests and jungle
shots. How long was your daughter lost in the pepper forest?
Better get her a survival kit, dude! Sorry I missed so much of
your grow, hope it keeps on going great guns for you, brother.

romy6 · Aug 23, 2012

Just wanted to let everyone know Andy grows some big fat nasty peppers. I have never had a box of granola bars sent in the mail with so much tasty goodness in it. Can not thank you enough Andy. Be safe and holler when you get home safely.

highalt · Aug 25, 2012

Just made a batch of jelly using your Lemon Drop Jelly recipe. Man that stuff is seriously addictive! I've already had two slices of toast with a spoonful slathered on, and am jonesing for more. The heat is a little sharper than the jalapeno jellies I've made, and seems to linger a little longer too. I didn't grow Lemon Drops this year, so I used a combination of Aji Chinchi Amarillos, Bulgarian Carrot, and Jaloro peppers. Anyway, thanks again for sharing that recipe! It's a winner!!!

3/5King · Aug 25, 2012

That shot of your Daughter in the garden is priceless. Almost makes me want to have kids.....almost. Looks like everything is right in your world....except those Lions....the Raiders...really?! Bahahahaha :dance:

Pulpiteer · Aug 30, 2012

PaulG said:
Hey, Andy. I can't imagine how I got so behind on your glog,
and the last entry was 10 days ago! Great harvests and jungle
shots. How long was your daughter lost in the pepper forest?
Better get her a survival kit, dude! Sorry I missed so much of
your grow, hope it keeps on going great guns for you, brother.

Thanks Paul, glad you stopped by! I've been behind on glog reading too. There is just so much going on and life is busy and so on, so I'm glad you made it back.

romy6 said:
Just wanted to let everyone know Andy grows some big fat nasty peppers. I have never had a box of granola bars sent in the mail with so much tasty goodness in it. Can not thank you enough Andy. Be safe and holler when you get home safely.

Glad they got to you safely! I'm sure Michigan peppers don't phase you with all that Florida heat, right? :surprised:

highalt said:
Just made a batch of jelly using your Lemon Drop Jelly recipe. Man that stuff is seriously addictive! I've already had two slices of toast with a spoonful slathered on, and am jonesing for more. The heat is a little sharper than the jalapeno jellies I've made, and seems to linger a little longer too. I didn't grow Lemon Drops this year, so I used a combination of Aji Chinchi Amarillos, Bulgarian Carrot, and Jaloro peppers. Anyway, thanks again for sharing that recipe! It's a winner!!!

Awesome - I'm going to post my jellies here in a second. It is addictive for sure. Cream cheese, crackers, ummmmmm... Your combination of peppers sounds interesting. I bet it's good. Simple recipe that can be used with all sorts of peppers, I love it!

3/5King said:
That shot of your Daughter in the garden is priceless. Almost makes me want to have kids.....almost. Looks like everything is right in your world....except those Lions....the Raiders...really?! Bahahahaha

Thanks, having kids is a pretty amazing experience. I love it. I love being an uncle too, although I've not helped my nieces or nephews grow prize winning cabbage

.
Ahhh preseason, who cares? As long as Calvin doesn't suffer an injury from the madden curse, we'll be ok. The lions were undefeated in the preseason the year they went 0-16. That was an amazing year. In fact, being a Lions fan is a test of endurance and it builds character. Being a bears fan is easy. They win sometimes. If you really want to grow as a person, cheer for the Lions for awhile.

Ok, some pictures, I have a lot and doubt I'll get a bump at 2 in the morning, but I'll try.

First off, I've been cooking. I made a hot sauce with peach peppers, mangos, apricot juice, and here are the ingredients in picture form:

And here it is all cooked up and run through the seed mill:

I've also been at work with pepper jelly. Here's lemon jelly (here's a link to the recipe):

Chopping up the aji lemons

cooking the peppers and the lemon juice and sugar before adding liquid pectin:

I also made a new creation, black scorpion jelly. It's blackberries and red scorpions.

Here is a shot of the key ingredients:

Here are the peppers cored and seeded, ready for chopping. It's two cups before the blender, I could've used less, I think.

And here are the finished jellies:

The aji lemon jelly is wonderful, as Bonnie said, it's addicting. The Black Scorpion jelly was very good as well. I loved the heat level, it was surprising for a jelly imo. The scorpion flavor battled a little too much with the blackberries though, so I think I should have used like a cup of Scorpions instead of 2, but then the heat would be less, so I don't know. Good stuff though. I've have to get a recipe on here and link it later.

I also made some mango salsa with some "moonglow" tomatoes I got from totally tomatoes. Those tomatoes are sweet and orange and blend in well with the mango. Then I used some pineapple sage, lemon verbena, and lime basil instead of cilantro. A red onion, 2 orange bell peppers some caribbean red habs and some red and yellow Trinidad Scotch Bonnets (from pepperlover.com). I have to say this, if you are on the fence about the Trinidad Scotch Bonnets, get off and grow them for next year. I love their smell and taste and they grow monster pods. They were a great match for this mango salsa. Alright a glimpse of the almost finished product.

I'm growing a few sunflowers this year, never had any luck before, but here we go!

Here's a shot of where I was last week: vacation. It was wonderful! Here's a sunset shot with me and my oldest two:

Alright, if I get a bump I've got some garden and harvest shots.

Lando · Aug 30, 2012

bump

looks jummy

Pulpiteer · Aug 30, 2012

Thanks!

Now for a garden and harvest update. It's been very busy in the garden. Here's a wide shot of the whole thing again. You can see the spiked cucumbers has totally climbed up the window and onto the roof.

We came back from vacation to find a lot of tomatoes and peppers ready, so that's what I've been up to late at night: canning and making jelly. Tonight I made 12 quarts of tomatoes and 7 freezer bags of orange and read bell peppers. The peppers really are doing well. The plants are very tall - here's a shot of me standing in the middle of the patch - I'm 6'1"

Ok, just kidding - her I am standing. The bishop's crowns are by me there and they are neck level. I love those plants!

Here's an underneath shot. I wanted to show two things, first the chocolate habs, second the jungle I crawl through to pick in. Sometimes I'm on my stomach between rows, it's crazy and fun.

Here's a harvest shot: I'm not even close to getting all my peppers out, I've just got to go in small spurts as I can use them. I need a coffee grinder to grind up the dehydrated pods and make powder.

I wanted to get a few good shots of my yellow 7 pots. I've really liked those plants and pods, so here is the same pod at three different angles, I combined them for one picture:

Here is a Trinidad yellow scotch bonnet I mentioned earlier - again, I love these pods too:

Here's my first ripe bishop's crown. I have yet to eat it, I need to get out the cream cheese and get to work on the grill.

Finally, I'll close with some critter pics:

Some sort of worm, I forget now which one. Pretty. Not friendly though.

And a hummingbird moth. These things look amazing, but I believe they are from our good friend the tomato hornworm, correct? See Shane, I got mine to fly. You just have to be patient.

Thanks for stopping by!

allaKAZAAM · Aug 30, 2012

Pulpiteer said:
And a hummingbird moth. These things look amazing, but I believe they are from our good friend the tomato hornworm, correct? See Shane, I got mine to fly. You just have to be patient.

WOW, first off VERY nice garden and harvest!

...second...you SURE you want to taunt Shane? You might wake up to SEAL TEAM 1 poking you in the middle of the night with bayonets! :rofl:

Well, I am liking the Mango use (cannot wait till I can start making Jams/Powders/Sauces! For the Jam, I want to try and add in "hot pepper zest"...just like you have in marmalades (OoooHhhooHHHH this sounds good...Lemon Drop (or Aji Lemon) Hot Pepper Marmalade...YUMMY!).
Thanks for sharing though!
Mark

highalt · Aug 30, 2012

Thanks for the update! You have been a busy guy!!!

First off, your photos are amazing! You have some mad camera skills, or a really, really nice camera. The picture of you in the garden with just your head poking up was hilarious! Combining 3 pictures into one? Wow, mad editing skills too!

I'm hoping to make a batch of peach habanero jam, but the habaneros still aren't ripe, and the peach season is almost over ...

So did you can the hot sauce, or just hot pack in sterilized bottles?

RocketMan · Aug 30, 2012

Andy i have to agree with Bonnie, those are some great pics you got there nice and clear, read that not from an Iphone

The sunset shot on the shore is amazing. I hope you have a copy of that one framed and in a place of honor in your home or the office.

The jellies are a beautiful color and I can only imagine the smell and taste with the peppers in there but you picked the perfect combinations there. I didn't see in the pic of the sauce though, what did you use for some acid in the hot sauce? It sounds like it's going to have a great flavor though. i don't think people give Approcots much thought these days though. When I saw that you had used them I remembered the Approcot Cream Pie my Great Grandmother used to make. It was fantatic and if I were to make one with some peppers in it...............

Last thing, I love the pic of you and John. Where did you 2 meet up to get the pic? My wife and I have one somewhere with him taken when we lived in Savannah, GA. He was kind of a someone areound there.

Keep doing the good work there Bro.

Bill

romy6 · Aug 30, 2012

Best update by far Andy. Your Garden is macking and you cooking skills are second to none. I keep saying i need to get into the jelly thing and your post may have done it. Looks like you had a relaxing vacation.

You are a very blessed chilihead !!!!

Pulpiteer · Aug 30, 2012

allaKAZAAM said:
WOW, first off VERY nice garden and harvest!

...second...you SURE you want to taunt Shane? You might wake up to SEAL TEAM 1 poking you in the middle of the night with bayonets!

Well, I am liking the Mango use (cannot wait till I can start making Jams/Powders/Sauces! For the Jam, I want to try and add in "hot pepper zest"...just like you have in marmalades (OoooHhhooHHHH this sounds good...Lemon Drop (or Aji Lemon) Hot Pepper Marmalade...YUMMY!).
Thanks for sharing though!
Mark

I know, I'm living on the edge taunting Shane. He could probably run all the way from Cali to here to get me too.
I love using mangos with hot peppers, I really like the flavor blend. I need to use more pears too, I think. I have to find the right mix though. The citrus flavored herbs are great for this sort of thing. Thanks for dropping in!

highalt said:
Thanks for the update! You have been a busy guy!!!

First off, your photos are amazing! You have some mad camera skills, or a really, really nice camera. The picture of you in the garden with just your head poking up was hilarious! Combining 3 pictures into one? Wow, mad editing skills too!

I'm hoping to make a batch of peach habanero jam, but the habaneros still aren't ripe, and the peach season is almost over ...

So did you can the hot sauce, or just hot pack in sterilized bottles?

Glad to hear from you Bonnie! Yeah, it's that time of year to get everything cranked up and cooking for the long months ahead.
It's definitely my camera. A Nikon D40. It's a digital SLR, they are amazing cameras. My wife has a great eye for photography, and she does great with the thing. She's the one who took the sunset shot. I do ok, but it's the awesomeness of the camera that shines though.

I'll be anxious to hear how your peach habanero jam goes. I think I'm trying to make some tonight. I actually have peach habaneros and peaches, so we'll see. I think it'll be a good taste combination. I really like the peach colored peppers as a whole.

As far as the sauce, I refrigerated it in some old hot sauce bottles I cleaned out. I am thinking of ordering some bottles though and trying my hand at making stuff I can keep out. I have a ph tester now that I've figured out. I tried it on my salsa and got a reading of 4.1 which I was pleased with.

Good to hear from you!

RocketMan said:
Andy i have to agree with Bonnie, those are some great pics you got there nice and clear, read that not from an Iphone The sunset shot on the shore is amazing. I hope you have a copy of that one framed and in a place of honor in your home or the office.

The jellies are a beautiful color and I can only imagine the smell and taste with the peppers in there but you picked the perfect combinations there. I didn't see in the pic of the sauce though, what did you use for some acid in the hot sauce? It sounds like it's going to have a great flavor though. i don't think people give Approcots much thought these days though. When I saw that you had used them I remembered the Approcot Cream Pie my Great Grandmother used to make. It was fantatic and if I were to make one with some peppers in it...............

Last thing, I love the pic of you and John. Where did you 2 meet up to get the pic? My wife and I have one somewhere with him taken when we lived in Savannah, GA. He was kind of a someone areound there.

Keep doing the good work there Bro.

Bill

Thanks Bill! Like I said, the Nikon D40 SLR, very nice camera. We love it. I think we'll take that sunset shot with some others and put them in a little vacation memories book. They are great to look at in the middle of winter.

Thanks for the compliments on the jellies. I love making, eating, and sharing them. It's great for people who have never had a hot jelly, because they are surprised at how good they are. As far as acid in the hot sauce, I just relied on the fruit and apricot juice and tomatoes. Then I refrigerated it. Like I wrote to Bonnie, I'm thinking about getting some bottles and storing some longer term, and I'll use my ph tester for that. I'm also leaning towards fermenting at least some hot sauce, which will lower the pH. It's all a new world of learning for me. I love it.

Apricot creme pie sounds delicious! I had a choice of a lot of fruit juices, and apricot seemed interesting, but also like it would blend well with the peach peppers. The sauce turned out great, but I really like the hot sweet stuff.

That's great that you picked up on that being John Wesley! That's a picture from where I went to seminary: Asbury. It's just outside Lexington, Kentucky. Yeah, that whole Georgia trip did not go well for the Wesley brothers, especially John. It pushed him on to some important realizations though. Are you very familiar with the whole story? There's a fairly entertaining story about him refusing to give communion to a woman and her husband because she had formerly been his girlfriend. He was not good with the ladies.

romy6 said:
Best update by far Andy. Your Garden is macking and you cooking skills are second to none. I keep saying i need to get into the jelly thing and your post may have done it. Looks like you had a relaxing vacation.

You are a very blessed chilihead !!!!

Thanks Jamie! You definitely need to get into the jelly thing. You won't be able to stop, and if I can do it, you can. Just use that lemon pepper jelly recipe - it's not too hard and that stuff is great with cream cheese and crackers :drooling:

.
Vacation was awesome, and I am very blessed! Good to hear from you!

Pulpiteer · Aug 31, 2012

I was at it again tonight making more salsa and more jelly. This time I think I found the best pepper jelly ever: Peach Habanero Jelly :drooling:

Amazing. This stuff is worth planting a peach tree and growing peach habs every year for. Here is the recipe:

It's an alteration of a recipe found in the Ball Blue Book on canning

Peach Habanero Jelly

Ingredients:

1 quart peaches - peeled, pitted, finely chopped
7 peach habaneros - cored and seeds removed
7 1/2 cups sugar
1/4 cup lemon juice
2 pouches liquid pectin

Instructions:

I use a food processor to chop up the peeled peaches and habaneros.
Mix together the peaches, habaneros, and sugar.
Bring to a boil - stirring in the sugar.
Add the two packs of liquid pectin.
Return to a hard boil for 1 minute.
Begin to test how well it will set (put a few drops on a plat, put in freezer for a half minute and see if it is setting.)
Pack in sterilized jars. Process in boiling water bath for 10 minutes.

Here's the fruit and peppers

Remove seeds from peach habaneros. They are a wonderful pepper, by the way, and you can see there is still plenty of that wonderful oil on left.

After running the peeled peaches and deseeded habaneros through the food processor:

Final product:

Amazing taste - one of my favorites. Enjoy!

And if you liked this recipe, check out my aji lemon pepper jelly or Black Scorpion jelly!

meatfreak · Aug 31, 2012

That's a lot of tasty stuff your making there, Pulpiteer. Great job, I just might give that peach hab jelly a try when I harvest some habs

Pr0digal_son · Aug 31, 2012

No need to worry about Shane. He is probably somewhere running with broken glass in his shoes,and fire ants in his gutchies.haha My bad,he probably isn't wearing either!! Was it your intention to give us sensory overload with this update? This was quite enjoyable....plants,pods,food,family,art,etc. Thanks for a good coffee break my friend.

highalt · Aug 31, 2012

That's what I'm talking about!!! :dance:

I will be making a batch of this for sure, as soon as those Peach Habs ripen up for me. So is the 2 quart measurement on the peaches after peeling, pitting and chopping or before? How does the heat on this jam compare to the Lemon Drop and Blackberry Scorpion?

Judging by the lids on those jars, I'm guessing you have hard water issues like I do. I can usually tell when it's time to change the house water filter, by how much mineral deposits I have on my jars when I pull them out of the canner. I've found it comes off easiest right after the jars are removed from the boiling water bath. I just gently wipe them with a damp paper towel. Once it dries on there, it's much harder to remove.

ajijoe · Aug 31, 2012

they all look very yummy!! :dance: