ronniedeb's 2014 season

ronniedeb · Jun 18, 2014

Thanks Stickman. Yeah the greenhouse is made from PVC plumbing pipes anchored to a wooden frame. It's lightweight and flexible, but has lasted through 3 winters at my friends place. I think it's flexibility helps it survive storms etc. The only problem with that was that it was difficult to get the polythene very tight as the frame flexed and moved. It's fine though.

Not sure if that is the same as the Dedo de Moca I grew, but they look similar. This is a photo of one of the pods I had. It was actually a little under ripe here. It goes more deep red when ripe.

stickman · Jun 19, 2014

That's a really nice pic of the Dedo de Moca you got... if mine look as good and taste like Judy said, I'll be a happy man.

It's funny how life often seems to travel in parallels... we have a neighbor who's Jordanian, and I looked after his vegetable garden for a few weeks while he was away visiting his folks in the old country. As thanks, he brought me a pint of za'atar from the spice market in Amman. Tonight we're having a salad with fresh greens from our garden, hummus, roasted eggplant baba ganouj and flatbread with good olive oil and za'atar. :drooling:

chile_freak · Jun 19, 2014

Actually Ronnie, you are growing several of my favorite peppers this year. Lemon drop and Inca red drop bright and citrusy, guajillo rich and smoky, aji. Crystal, sweet and flavorful, etc,etc! Point is it looks like you have a great variety of flavors and heat, now you just need some more carribean and a few superhots

ronniedeb · Jun 20, 2014

stickman said:
That's a really nice pic of the Dedo de Moca you got... if mine look as good and taste like Judy said, I'll be a happy man.

It's funny how life often seems to travel in parallels... we have a neighbor who's Jordanian, and I looked after his vegetable garden for a few weeks while he was away visiting his folks in the old country. As thanks, he brought me a pint of za'atar from the spice market in Amman. Tonight we're having a salad with fresh greens from our garden, hummus, roasted eggplant baba ganouj and flatbread with good olive oil and za'atar.

That sounds wonderful. I don't know if you know the Israeli chef I mentioned, Yotam Ottolenghi . He is London based. You'd like his recipes, I'm sure. I made this recipe the other day: http://www.foodandwine.com/recipes/zaatar-spiced-beet-dip-with-goat-cheese-and-hazelnuts

Really nice.

ronniedeb · Jun 20, 2014

chile_freak said:
Actually Ronnie, you are growing several of my favorite peppers this year. Lemon drop and Inca red drop bright and citrusy, guajillo rich and smoky, aji. Crystal, sweet and flavorful, etc,etc! Point is it looks like you have a great variety of flavors and heat, now you just need some more carribean and a few superhots

Thanks chile_freak! I have some superhots, Naga Morich, 7 Pod SR Strain, 7 Pod Primo, Katie, and a few more Carribean ones, M.O.A, Congo Red, CARDI Yellow, Antillais Carribean, Harold St. Barts an Faria. Looking forward to them.

chile_freak · Jun 20, 2014

Those are good varieties as well, I believe you will particularly enjoy the scotch bonnet, the beni highlands, the Harold st Bart's and the antilais, of course nagas and 7 pots are really tasty too!best of luck to you, and continued success on your grow!

ronniedeb · Jun 23, 2014

More from the Allotment:
Chimayo putting out pods. Like last year there seems to be some difference between my two plants.

M.O.A Bonnet

Setting pods now.

Malagueta is also starting to set pods, but is leaning over quite a bit. New growth exploding from the lower stem though.

Serrano setting pods.

CAP267

Ladybird Pupa

stickman · Jun 23, 2014

Yeah, there's always a lot of variation in the plants and pods with Chimayo' chiles. The end result is always worth it though! How do you use them Ronan?

ronniedeb said:
That sounds wonderful. I don't know if you know the Israeli chef I mentioned, Yotam Ottolenghi . He is London based. You'd like his recipes, I'm sure. I made this recipe the other day: http://www.foodandwine.com/recipes/zaatar-spiced-beet-dip-with-goat-cheese-and-hazelnuts

Really nice.

He hadn't appeared on my radar yet, but thanks for the tip. I'll have to check him out. Unfortunately, I'll have to take a pass on the recipe you forwarded... my wife has food allergies and asthma, and Hazelnuts are one of the worst for her.
Cheers!

ronniedeb · Jun 23, 2014

stickman said:
Yeah, there's always a lot of variation in the plants and pods with Chimayo' chiles. The end result is always worth it though! How do you use them Ronan?

He hadn't appeared on my radar yet, but thanks for the tip. I'll have to check him out. Unfortunately, I'll have to take a pass on the recipe you forwarded... my wife has food allergies and asthma, and Hazelnuts are one of the worst for her.
Cheers!

I dont really remember how I used the Chimayo last year, besides that I ate them! Didnt dry or powder any. I tend to use the less hot ones fresh or in cooking rather than preserving them.

Leave out the hazelnuts. They are only a topping on the dip.

PIC 1 · Jun 23, 2014

Ronan glad to see some MoA's podding up for you. Everything else looks great also...

ronniedeb · Jun 23, 2014

PIC 1 said:
Ronan glad to see some MoA's podding up for you. Everything else looks great also...

Thanks PIC 1. My bonnet grower friend extends his thanks again. He had great germination from the seeds you sent.

stickman · Jun 23, 2014

ronniedeb said:
I dont really remember how I used the Chimayo last year, besides that I ate them! Didnt dry or powder any. I tend to use the less hot ones fresh or in cooking rather than preserving them.

Leave out the hazelnuts. They are only a topping on the dip.

If you like Tex-Mex food, you should try drying enough whole pods to make a batch of chili or some enchilada sauce. You can use them pod-for-pod like the dried Guajillo chiles, and I think the Chimayo's have superior flavor.

ronniedeb · Jun 24, 2014

stickman said:
If you like Tex-Mex food, you should try drying enough whole pods to make a batch of chili or some enchilada sauce. You can use them pod-for-pod like the dried Guajillo chiles, and I think the Chimayo's have superior flavor.

Cheers Stickman. They do taste great!

ronniedeb · Jun 24, 2014

More from the Allotment:
Potatoes. Probably one of Irelands favorite varieties. Called British Queen, or "Queens", funnily enough:

Beetroot, Onions, Spring Onions, Shallots, Carrots, Fennel:

Peas and Mangetout

Some shots from the back garden/greenhouse plants:
Oo'dham Chiltepin has this dark coloring. Not doing much in terms of flowering/fruiting

Tomatoes are filling out the DWC buckets nicely:

Orange Habanero ripening some small fruit

Runescape · Jun 24, 2014

Plants are lookin neat, nice MoA pods...

ronniedeb · Jun 24, 2014

Runescape said:
Plants are lookin neat, nice MoA pods...

Thanks!

ronniedeb · Jun 26, 2014

Found a few of these in the Allotment tunnel. Didnt even have to buy them this year! :lol:

A more mature one in the greenhouse at home.

Fatalii x Murupi Doce F2 cross has set a few pods.

7 Pod SR Strain

Physalis Peruviana flower.

Aji Cristal looks like it will be productive. Lots of pods setting now.

Katie Pod

Trying some lettuce using the Kratky Passive Hydroponic method this year. Seems to be doing alright.

ronniedeb · Jul 7, 2014

Windowsill plants update:
Yellow Fire. Lovely plant. Loads of flowers. No fruit yet! :cry:

Beni Market. No fruit either!!!

Bode Amarelo. Vine like plant, unlike any chinense I've grown before. Again, no fruit.

Sprawling Inca Red Drop in Hempy.

Inca Red Drop Fruit

Heart Throb. Really tall plant, yet needs no support, so far.

Heart Throb Fruit

stickman · Jul 7, 2014

Hi Ronan! Nice pics, but I notice they're all inside the house. Has it stopped raining and warmed up for you at all yet?

ronniedeb · Jul 8, 2014

Yeah. Weather is not bad at all. Still, these plants are kept indoors on a windowsill. Outdoor plants don't do so well here.