This whole forum has inspired me to attempt to grow a few peppers. After receiving some seeds from another forum member, I decided to give it a go myself. The original plan was to have a local farmer grow them for me, but I'd feel real bad if they did a ton of work all season and they only produced a few pounds of peppers.
SO~ Here we go!
The seeds I received are-
Red Savina habanero
bhut jolokia
trinidad scorpion
7 pot- homegrown
7 pot- other
I printed out the growing instructions from Peppermania to have something to work with, bought a couple 72-cell starting trays, some germination mix, recruited SalsaNut0.5 to help, and set to work.
We set the seeds to soak in warm bleach water, filled the trays with dry germination mix and poured water over top of the mix and into the bottom tray. Rookie mistake! An hour later and the water was still pooled up on top of the mix, hadn't soaked up at all. So we dumped the mix out into a tray, added more water and mixed it up by hand. Back into the cells and after rinsing the seeds, we were finally ready to plant!
While we had the seeds soaking in little cups, 'Nut0.5 bumped one that was pretty full of water and splashed some of the 7 Pot seeds into the Trinidad Scorpion cup. OH WELL!
We ended up filling both 72 cell trays and putting 28 more seeds in a couple other plastic things I had laying around. OMG! 172 seeds! What Have I Gotten Myself Into?!?!? And the really scary thing is......I have some Aji Amarillo, orange Peter Peppers, Fatali and Peruvian white hab seeds on the way! YIKES!
Here's the temporary set up. It's under a SS table out in the salsa kitchen (hope the inspector doesn't pop in for a week or two until I can get the rest of the set up done). There's a space heater to keep thing warm, a blanket to hold the heat in, a thermometer in the tray, and we used colored toothpicks for ID-ing the different varieties.
all tucked in for the night-
I checked this morning and the temp in the tray is a nice cozy 80F.
And, in trying to find buckets to grow the plants in, I found these-
These are 4.5 gallon oil jugs from a restaurant, the kind that fryer oil or salad oil comes in. I picked up about 50 of them at the first place I went. We took the cardboard boxes off them already. I figure we can cut away the tops, but keep the handle, poke some holes in the bottom....what do you think? SCORE or BUST?
SO~ Here we go!
The seeds I received are-
Red Savina habanero
bhut jolokia
trinidad scorpion
7 pot- homegrown
7 pot- other
I printed out the growing instructions from Peppermania to have something to work with, bought a couple 72-cell starting trays, some germination mix, recruited SalsaNut0.5 to help, and set to work.
We set the seeds to soak in warm bleach water, filled the trays with dry germination mix and poured water over top of the mix and into the bottom tray. Rookie mistake! An hour later and the water was still pooled up on top of the mix, hadn't soaked up at all. So we dumped the mix out into a tray, added more water and mixed it up by hand. Back into the cells and after rinsing the seeds, we were finally ready to plant!
While we had the seeds soaking in little cups, 'Nut0.5 bumped one that was pretty full of water and splashed some of the 7 Pot seeds into the Trinidad Scorpion cup. OH WELL!
We ended up filling both 72 cell trays and putting 28 more seeds in a couple other plastic things I had laying around. OMG! 172 seeds! What Have I Gotten Myself Into?!?!? And the really scary thing is......I have some Aji Amarillo, orange Peter Peppers, Fatali and Peruvian white hab seeds on the way! YIKES!
Here's the temporary set up. It's under a SS table out in the salsa kitchen (hope the inspector doesn't pop in for a week or two until I can get the rest of the set up done). There's a space heater to keep thing warm, a blanket to hold the heat in, a thermometer in the tray, and we used colored toothpicks for ID-ing the different varieties.
all tucked in for the night-
I checked this morning and the temp in the tray is a nice cozy 80F.
And, in trying to find buckets to grow the plants in, I found these-
These are 4.5 gallon oil jugs from a restaurant, the kind that fryer oil or salad oil comes in. I picked up about 50 of them at the first place I went. We took the cardboard boxes off them already. I figure we can cut away the tops, but keep the handle, poke some holes in the bottom....what do you think? SCORE or BUST?
Yea! That's it! Course, It would have to be written by a chile expert.....hmmmmm, wonder who that could be?
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