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RocketMan's 2013 Glog; In The House!!

There are no gardening mistakes,only experiments." -- Janet Kilburn Phillips

I love that quote and it will try my best to remember it through this new grow. So, I'm going with only 18 varities this year as we're looking at moving to a larger house if not buying this summer and I really don't want to have to try and haul a ton of plants when we do. the ones I've selected are:

1. 7 Pot Jonah---------------------------- Pic 1
2. Aji Lemon------------------------------- romy6
3. Chili De Arbol Negro------------------ smokemaster via SocalChilihead
4. Datil-------------------------------------- Pic 1
5. Fatalii------------------------------------ Pic 1
6. Gochu----------------------------------- Stickman
7. Red Savania--------------------------- Pic 1
8. Chocolate Habanero----------------- Pic 1
9. West Indian Yellow Habanero------ Pic 1
10. Jalabanero---------------------------- SocalChilihead
11. Jalapeno------------------------------- frydad4
12. Douglah-------------------------------- Pic 1
13. Peruvian White Habanero---------- ????
14. Scotch Bonnet Jamican Red------- Pic 1
15. Thai Short----------------------------- Lieban
16. Jamican Hot Chocolate------------- ????
17. Butch T-------------------------------- Pic 1
18. T Scorpion Yellow------------------- Pic 1

Here's the layout and they went into the dirt.

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SeedlingMap_zps94636340.jpg


Alot of them are ones i started last year that never grew beyond a certain point and I'm pretty sure that a lot of it was my new grower mistakes. Since I really want to try them I'm giving them a grow again. Once again, thanks to everyone that helped me getting started with gifts of seeds and to all on here thanks for leaving your incredable words of wisdom that we can all learn from.

Cheers to a bountiful grow this year.
RM
 
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Bill, plants are going to be vibrant soon. Wish had known you wanted some Douglah. *sigh* lol. Congrats on settling into new home!
 
That bourbon fatalii apple butter rocks to nth! I use it as glaze for pork, injection for butts, everything. My pints of it got gone last year. Except for two  :D . Tempted to woozy some this year but got another peach bhut ferment to process tomorrow. Processed s bonnet ferment yesterday with fresh whacked pineapple and homegrown tomatillos, bitter orange. It rocks. Think you'd like it! Burnt hand on woozy but OTT.
 
That white ferment looks gorgeous. Thank you so much for helping me get sauce-making to more respectable levels via ferments! Really, Bill! :clap:
 
stc3248 said:
Haha...I did the same thing to a bunch of new Chief wanna-be's one year...I had some leftover pizza in the break room and came back to an empty box with a yellow sticky from the Selectees...so a few days later I left another one in there with a pretty good layer of Primo powder under the cheese...I microwaved it to glue the cheese back down and left it in the break room. Came back to every slice with one bite gone...and another sticky note saying "lesson learned" I came in while they were in there and ate a piece as I talked to them and walked out... :rofl: Haha...love it!
 
Hope that box finds its way...
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Now this I like!
 
Hola Bill, hope all is going great in da new homestead ^_^ just stopping by to ask how Spaghetti night went as we didn't hear mas about it or see any pics? We had some rigatoni last night and I'm loving pasta sauce even more with some Hab powder sprinkled in, mon it rocks ... certainly adds a new dimension to it :)
 
Hab a great week mon!
 
 
 
 
Jamie, I might just have to look into that :)

Right now though these were started tonight

AD9BEC58-2907-4880-ACA6-1FF719220568-1464-000003E351E5D1B7_zps9ae14a3c.jpg


Flaming Pumpkin
And
Burning Priairie

Here's a shot of the whole fermenting shelf

327DE278-01C9-474E-BDE9-3DAEA7901D6D-1464-000003E360664597_zpsdd1531f1.jpg


There's a lot of flavor right there!

We'll wound up with a little case of Hunan Hand but gotta say, the joints in my hand feel pretty good now. Going to have to get some capsaicin lotion for bad days I guess.
 
Great looking ferments Bill ^_^
 
I would pick all the largest green ones and from the look of the 2 ripening on da tree the rest would ripen within the week (or less) just sitting on the kitchen counter. You can speed that up a bit using brown paper bags for holding or that could be an old wives tale I learned from Mom, hehehe. The one turning from the green to yellow it’s ripe. If you can press your finger into the flesh of any of them then they’re overripe. I prefer mine a little firm but that can be a personal preference … Papaya shakes and rum weekend FTW.
 
 
stc3248 said:
I like how you got Sam sitting on the shelf watching them...he'll keep 'em outta trouble!
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Lol … good eye brethren :)
 
 
 
stc3248 said:
I like how you got Sam sitting on the shelf watching them...he'll keep 'em outta trouble!
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That "Sam" is actually the las 5 bottles of my last home brew. It's a Fig Pudding Porter I called Kool Yule
 
WalkGood said:
Great looking ferments Bill ^_^
 
I would pick all the largest green ones and from the look of the 2 ripening on da tree the rest would ripen within the week (or less) just sitting on the kitchen counter. You can speed that up a bit using brown paper bags for holding or that could be an old wives tale I learned from Mom, hehehe. The one turning from the green to yellow it’s ripe. If you can press your finger into the flesh of any of them then they’re overripe. I prefer mine a little firm but that can be a personal preference … Papaya shakes and rum weekend FTW.
 
 
 
Lol … good eye brethren  :)
 
 
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I was thinking about picking the ones that are showing some color and giving the green ones a little more time. There's like 3 or 4 places on the tree where they're growing but this is the only one that is changing color. Think I'll get the ladder out and pick the ones with color and a few green ones and give the bag trick a try. Looks like it might be time for a shrimp salad this weekend :)
 
"Kool Yule" . . . love it, Bill.
 
Fermentaciones lookin' good grrr-eat! And not myth about brown paper bag. Toss an apple or two in bag with papaya, stick in dark place couple days. Usually works with mango too. But, processing Peach bhut from ferment today and dang, have world's only "unripenable" mango. Bought 5 because that one will never ripen; really a red/yellow rock. Gotta watch that bag however and snag when ripe to your liking. Or leave it to ripen with brothers. Dang, man to have papaya growing in yard. Wow! ;)
 
Bill, congrats on getting into a new place.  I'm sure it will be
pepper heaven in no time!  I'm glad you were able to make
a landing after the turmoil of earlier in the year.
 
Have fun getting it all set up - nothing like your own place to
do with as you please!
 
Wow, that Papaya looks cool!  And those ferments - wonderful... I notice you don't have an airlock on them, that works fine?  Does enough air escape through the lids?  And if that's the case, does the lack of being air tight affect it?
 
annie57 said:
"Kool Yule" . . . love it, Bill.
 
Fermentaciones lookin' good grrr-eat! And not myth about brown paper bag. Toss an apple or two in bag with papaya, stick in dark place couple days. Usually works with mango too. But, processing Peach bhut from ferment today and dang, have world's only "unripenable" mango. Bought 5 because that one will never ripen; really a red/yellow rock. Gotta watch that bag however and snag when ripe to your liking. Or leave it to ripen with brothers. Dang, man to have papaya growing in yard. Wow! ;)
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Yep, it turned out good but I need to tweak it a bit I think. Going to pull some of the Papaya tonight and then I'll figure out what I'm going to do with it. Might dry some :)
 
PaulG said:
Bill, congrats on getting into a new place.  I'm sure it will be
pepper heaven in no time!  I'm glad you were able to make
a landing after the turmoil of earlier in the year.
 
Have fun getting it all set up - nothing like your own place to
do with as you please!
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Thanks Paul, it's great having a place where I don't have to ask permission to do something. Now just need to get the area's ready for planting :)
 
Pulpiteer said:
Wow, that Papaya looks cool!  And those ferments - wonderful... I notice you don't have an airlock on them, that works fine?  Does enough air escape through the lids?  And if that's the case, does the lack of being air tight affect it?
Click to expand...
 
Thanks Andy, I can't wait to try some of the Papaya and see if it's a good tree.
 
The jars that I use are the big Mission Pickle jars and the lids on them have a lining that seals the jar but when the pressure builds up enough it will lift the lid enough to blow off what it needs to relieve the pressure and then reseal itself. I've never used an airlock on them and haven't had any pressure related problems yet. So... :)
I've also used a smaller one, maybe a quart size, for a small ferment and it worked fine too.
 
Well, the plants continue to struggle from the move. I gave them and the front yard a good dose, root drench and Folier spray, of AACT so we'll see if it helps. Kind of starting to think I might just pull them all up and start fresh with new plants that can go right into the ground when they're big enough. Also I'd actually know what I had and not be guessing on a bunch of them. Gotta think about this a bit. Hope y'all have had a great week, it's Friday Eve!
 
"Thanks Paul, it's great having a place where I don't have to ask permission to do something. Now just need to get the area's ready for planting  :)"
 
I can't wait to see what kind of magic you work there, Bill!
Have fun!
 
RocketMan said:
 
Yep, it turned out good but I need to tweak it a bit I think. Going to pull some of the Papaya tonight and then I'll figure out what I'm going to do with it. Might dry some :)
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Papaya amchoor  . . . why doesn't it strike me as a bit odd you might do someting like dis? :dance:
 
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