Sawyer '14 - Seed Offer

PaulG · Jan 8, 2014

"I sent seed for that BJ Yellow to a few folks and am thinking of starting a variety-specific thread for it, so we can compare notes. Maybe Scott will start one for the Funky Reaper."

Count me in, buddy! Sounds like fun!

GA Growhead · Jan 8, 2014

I'm in too!

Jeff H · Jan 9, 2014

Sawyer said:
I'm ashamed to admit it, but I actually bought some jalapenos at the store to make the last batch of pickled rings. While the first batch was good, I wanted to tweak the recipe and didn't want to wait a whole year. I'll definitely be planting more jalapenos this year. "Pinata" (CPI) is good for the coloration it lends to the jar and "Early" is good for productivity. I don't think I'll grow "Cracked" again; the corking is not attractive in a jar. Stefan (meatfreak) is sending me some varieties that should be optimal for pickle rings, good heat, small cavity, fewer seeds.

That is my number one lesson from last year. Grow bunches more medium hot peppers. I too have had to buy jals to finish recipes. My annuum garden this year will be 3 times the size it was last year. True, I will loose some supers, but I have tons of powder already. The jals I am growing this year are Jalumdos from CPI and Giant jalapenos from Judy I think.

capsidadburn · Jan 9, 2014

+2 on buying jalapeno's. Got some from Stefan also for this season.

meatfreak · Jan 9, 2014

I hope they arrive soon, John. Shouldn't be to long now since Mike already got them. I sent them out on the same day.

Devv · Jan 9, 2014

PaulG said:
"I sent seed for that BJ Yellow to a few folks and am thinking of starting a variety-specific thread for it, so we can compare notes. Maybe Scott will start one for the Funky Reaper."

Count me in, buddy! Sounds like fun!

I don't know how many people are growing the Funky Reaper, I still have seeds if anyone wants them. It's not a large pepper but very tasty :drooling:

PaulG · Jan 9, 2014

I'd be down with the Funky reaper thread, too,
Scott, should you decide to do it.

maximumcapsicum · Jan 10, 2014

Dropped afew seeds in to soak yesterday! Over capacity but who knows what will take?

Sawyer · Jan 10, 2014

maximumcapsicum said:
Thanks for all the info Sawyer! Gonna be a bit down the road before I really need to worry about processing any pods. Best canned product wa candied jalapeños last year. Looking forward to powders and purée bases got sauces this year. Gonna keep things pretty basic as I am still leaning the ropes.

You're welcome, Adam. Sharing info and experience is what THP is all about. When you say "candied" jalapenos, are you talking about something like the sweet pickled rings I made, or something that is dry and more like actual pieces of candy? If the latter, I'd love to see the recipe.

Devv said:
Sorry to hear about the woes with the well and cold weather John!

Hopefully you're now warming up.

Thanks, Scott, it's all good now. I won't get caught ~~napping~~ ~~brain-cramping~~ being an idiot again. The last several years of mild winters had made me careless.

maximumcapsicum · Jan 10, 2014

There were like the sweet pickled rings actually. I am hoping to find a recipe that makes them more candy-like. Will keep a lookout... if you find one first maybe we can compare notes!

Sawyer · Jan 10, 2014

PaulG said:
"I sent seed for that BJ Yellow to a few folks and am thinking of starting a variety-specific thread for it, so we can compare notes. Maybe Scott will start one for the Funky Reaper."

Count me in, buddy! Sounds like fun!

Okay, I'll start one soon. I sent seed for the yellow BJ to 4 or 5 folks, one of whom isn't a THP member (yet...

), but I'll renew the offer of seed in the new thread. Do you think such a thread should go in the "Growing" sub-forum or the "Glogs" sub-forum? I could see an argument for either.

GA Growhead said:
I'm in too!

Gonna be fun! (I really, really hope at least one of us will get a plant true to type.)

Jeff H said:
That is my number one lesson from last year. Grow bunches more medium hot peppers. I too have had to buy jals to finish recipes. My annuum garden this year will be 3 times the size it was last year. True, I will loose some supers, but I have tons of powder already. The jals I am growing this year are Jalumdos from CPI and Giant jalapenos from Judy I think.

I hear you, Jeff. This may be sacrilege here on THP, but my primary motivation for starting all this was to use the capsaicin for non-culinary applications. Now that I've tried a few recipes, though, I'm up to about 50/50 on food vs. non-food. I don't think I'll start one, but I would definitely participate in a thread devoted strictly to jalapenos and which ones are better for different applications.

capsidadburn said:
+2 on buying jalapeno's. Got some from Stefan also for this season.

Yep. I'm not even sure what I bought were jalapenos. They tasted more like jalapeno-shaped bells. Well, that's a bit of an exaggeration, but they certainly didn't have the heat or flavor of the ones I grew.

meatfreak said:
I hope they arrive soon, John. Shouldn't be to long now since Mike already got them. I sent them out on the same day.

Me, too, Stefan. Maybe they'll get here today. I'm really looking forward to trying all those new varieties this year.

Devv said:
I don't know how many people are growing the Funky Reaper, I still have seeds if anyone wants them. It's not a large pepper but very tasty

I've still got seeds, too. As far as I know, Scott, you and I are the only ones with both versions. I think it would be good if everyone had both versions. Besides you, I sent seeds to Paul (PaulG), Mike (capsidadburn), Jason (GA Growhead), Dave (gnslngr), and Penny (Penny). Entirely up to you on starting a thread, though. Our purpose might be as well served through PMs.

PaulG said:
I'd be down with the Funky reaper thread, too,
Scott, should you decide to do it.

"This tape will self-destruct in five seconds."

maximumcapsicum said:
Dropped afew seeds in to soak yesterday! Over capacity but who knows what will take?

Good luck! We'll be watching.

meatfreak · Jan 10, 2014

payed

Sawyer said:
Yep. I'm not even sure what I bought were jalapenos. They tasted more like jalapeno-shaped bells. Well, that's a bit of an exaggeration, but they certainly didn't have the heat or flavor of the ones I grew.

I think the cause is they harvest them to early before they have developed their real flavor because they don't want pods with cracks. At least that's what a commercial grower told me. They can't sell Jalapeno's with cracks.

Sawyer · Jan 10, 2014

maximumcapsicum said:
There were like the sweet pickled rings actually. I am hoping to find a recipe that makes them more candy-like. Will keep a lookout... if you find one first maybe we can compare notes!

I have seen one here on THP, but can't find it at the moment. At least I think it was here. You can find a few recipes by searching for "candied" in the cooking and recipes sub-forums, but I'm not seeing the one I think I remember.

meatfreak said:
payed

I think the cause is they harvest them to early before they have developed their real flavor because they don't want pods with cracks. At least that's what a commercial grower told me. They can't sell Jalapeno's with cracks.

That makes sense. Never mind if something tastes good or not, as long as it looks pretty. I haven't bought a tomato at the grocery in decades and likely never will again.

meatfreak · Jan 10, 2014

I wise I could grow my own tomatoes all year but unfortunately that's not possible over here. Anyway when the wife bought a few tomatoes last week they were really grainy with absolutely no flavor at all. Now that we've tasted our own grown tomatoes again we really don't like any other anymore :lol:

Gonna have enough plants this season so that we can have an year supply of tomato sauce

Sawyer · Jan 10, 2014

Yep. I just buy tomato juice, paste or sauce if I need something for cooking. Hopefully this year I'll get back into canning my own. Dang, now I'm craving a glass of tomato juice.

Jeff H · Jan 10, 2014

meatfreak said:
I wise I could grow my own tomatoes all year but unfortunately that's not possible over here. Anyway when the wife bought a few tomatoes last week they were really grainy with absolutely no flavor at all. Now that we've tasted our own grown tomatoes again we really don't like any other anymore Gonna have enough plants this season so that we can have an year supply of tomato sauce

^^ This^^

To add to Meatfreak's comment, I'm reserving a small corner of my grow room to tomatoes this year (just two plants). I didn't start them early enough to get tomatoes in the winter, but I should have a few by early spring.

HillBilly Jeff · Jan 10, 2014

Jeff H said:
^^ This^^

To add to Meatfreak's comment, I'm reserving a small corner of my grow room to tomatoes this year (just two plants). I didn't start them early enough to get tomatoes in the winter, but I should have a few by early spring.

Now will tomatoes grown indoors during the winter months give fruit that is "Forced-Ripe" like? Or will they have a garden like flavor and texture to them? I was thinking about growing some sun sugar cherry tomatoes through the winter but wasn't sure how they'd be.

There is nothing like fresh tomatoes out of the garden. Most of my cherry tomatoes don't even make it to the house unless they are going into a salad right away. And with homemade tomato sauce, some rice, hot peppers, garlic, and a meat of your choice, you always have meal options!!!

Sawyer · Jan 10, 2014

Okay, that does it. I gotta go find some food. :drooling:

Jeff H · Jan 10, 2014

HillBilly Jeff said:
Now will tomatoes grown indoors during the winter months give fruit that is "Forced-Ripe" like? Or will they have a garden like flavor and texture to them? I was thinking about growing some sun sugar cherry tomatoes through the winter but wasn't sure how they'd be.

Last year I only grew one plant and it wasn't until later in the winter. They didn't taste 'forced ripe' but they were definitely smaller than tomatoes grown outdoors. Also, last year, I grew a determinate which I think is the wrong thing to do. Planted a couple indeterminates this time so I can control how bushy they get. I figure I can suspend the vine all over the grow room if I need to.

Sawyer · Jan 10, 2014

I may be wrong, but I think the varieties optimized for commercial indoor growing just generally yield that "forced-ripe" or hot house flavor. I suspect if you could bring a good beefsteak to fruition indoors it would taste at least somewhat like the real deal.