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Show Us Your Pubes! Group GLOG From The Rocoto Giveaway

I am starting this thread for folks who received some Pubescens seeds from me through the Pubescens giveaway. I figured it would be fun to see everyone's progress, plus have a general place to share any pics, growing techniques, and general Pubescens knowledge. I wish everyone great success in their gardens this year.

Even if you didn't receive seeds from me, and want to contribute info about your Pubescens plants this year, please feel free to share.
 
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I brought this bruiser in, my Big Apple Red. It seems to get plenty water, little direct sun, yet the leaves are elephantine and like eskimo-gnawed deerskin. Super dark foliage, obviously adequate Nitrogen, trunk, stems and branches so purple that they're almost black.

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It quit flowering for a time, all previous dropped. Leaf veins vary from a lighter green to that purple, sometimes both on the same leaf...

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Lots of new growth, new flower buds, but I don't get the sickly droop & sag & wrinkle. Temps are high 70s to low 80s, humidity hovers between 45% and 55%...am I missing something with this variety? I brought it in for a dose of 24/7 72°F treatment. Don't know what else to try...No ferts have been applied up to now...

Advice?
 
Thanks Dale, I will try that. The transplant will have to wait, but for the moment I have worked the soil up with a bamboo shishkabob skewer to promote aeration...
 
Believe it or not there are a couple small pods developing and a lot more flower buds coming. It's the foliage that worries me right now. Most of the leaves have the feel of a rubber balloon after being popped. Is there a such thing as hydro-toxification without yellowing?
 
Stetto the bigger pot that TGCM suggests is one of the things that occurred to me and I'll focus on next time I grow these.  That and keeping them better cooled/shaded. They started off performing great early season for me last year, but then did similar to what yours are doing.  They seem to want to grow into big strong plants and maybe their roots are growing big too and pushing up against the sides of the container and getting too hot.  Late in the season I hid their 5g (black) buckets in bushes to try to keep them cooler, but they never produced many pods and the leaves did buckle like yours.  I'm thinking bigger containers (and maybe fabric containers) to keep the roots cooler and decent amounts of shade.  It seems like these guys have a ton of potential, but I wasn't able to coax it out of them last year.
 
CaneDog said:
Stetto the bigger pot that TGCM suggests is one of the things that occurred to me and I'll focus on next time I grow these.  That and keeping them better cooled/shaded. They started off performing great early season for me last year, but then did similar to what yours are doing.  They seem to want to grow into big strong plants and maybe their roots are growing big too and pushing up against the sides of the container and getting too hot.  Late in the season I hid their 5g (black) buckets in bushes to try to keep them cooler, but they never produced many pods and the leaves did buckle like yours.  I'm thinking bigger containers (and maybe fabric containers) to keep the roots cooler and decent amounts of shade.  It seems like these guys have a ton of potential, but I wasn't able to coax it out of them last year.
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Yeah, I have a 20 I've been saving for a day I want to go buy a potting soil company, or maybe a peat bog...Next season, if I like the Big Apples enough to plant more, I'll do one in the 20 and one in a fabric 5 or 10.
 
Big Apple is still in the house, south facing window w/no direct sun, little variation in temp...and no change for better OR worse. 
 
My Mini Brown, OTOH, maybe 10 inches tall total, has decided to like the full sun of another south facing window without eaves to block the sun. Lots of flowers, most look to be setting fruit. It's in a 5 gal fabric pot.
 
Thegreenchilemonster said:
I gotta say, those Santa Natalias are HOT! I'm making rocoto relleno with some right now, and I had to boil them 3 times in vinegar/salt/sugar to make them edible for my wife. The typical Peruvian rocotos take only one boil for her to be able to eat them.
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TGCM, are you saying boiling them in your mix will lessen the heat? I've never heard that before.
 
Thegreenchilemonster said:
It'a funny you mention that, because I just finished some chipotle powder today. Farmers market jalapeños smoked over apple wood, then dehydrated, and ground into powder.
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how well did the powder turn out? ive got a ton of them and not sure what to do with them yet.  mine don't have any heat and don't have that distinct jalapeno flavor.
 
BDASPNY said:
 
 
how well did the powder turn out? ive got a ton of them and not sure what to do with them yet.  mine don't have any heat and don't have that distinct jalapeno flavor.
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It's really tasty, but my FM jalas actually have a good kick, and good flavor. Jalapeños are some of my least favorite peppers, but I actually don't mind the FMs at all.
 
Thegreenchilemonster said:
It's really tasty, but my FM jalas actually have a good kick, and good flavor. Jalapeños are some of my least favorite peppers, but I actually don't mind the FMs at all.
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very odd compared to mine.  no kick and taste similar to a reg bell pepper.  maybe ill try smoking some and see if they improve.
 
My FM jalas had no heat either and the flavor had a hint of cucumber. A hotter version would be great.
 
No one wants to shit their brains out after eating a couple of stuffed rocotos.
 
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I run into that also. Some spicy stuff makes me shit like a goose. Really hot jalapenos on nachos being one of the worst. Not much warning either. Get a slight cramp and churning then you better be heading for the crapper.
 
I shared a few Aji Oro with the guy at the market....He said they were amazing.....Like the mango of peppers.
 
Pubes don't usually bother my stomach like annuums and chinenses do. I sometimes take one to the cutting board, cut it open and gently clean out the seeds with a tiny espresso spoon thus leaving the placenta and heat nearly 100% intact, then I slice it up and eat the whole thing bit by bit without any drinks.
 
If the weather holds out this year, I have a very real possibility to get about 40kg (88lbs) of rocotos. Basically, if each of my 6 Manzano Rojos sets 100 pods and they weigh minimum of 60 grams each then that is 36kg. And between my 2 Montufars and 1 Pico Mucho, they could easily make up the remaining 4kg. The Rojos are podding up pretty fast right now but it's difficult to even get an estimate count of pods when they are so damned dense plants - in the area the size of my hand, there are easily 5 pods and these plants are over 5 feet tall and 5 feet wide now.
 
So, now I'm wondering what the hell I'm gonna do with 88 lbs of rocotos.
 
CaneDog said:
 
Better to have 88 pounds of Rocotos and not need them, than to need 88 pounds of Rocotos and not have them.
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I bought a Hurom 43 RPM slow juicer on Sunday and only now it hit me - I can also use it to make chili sauces. This is going to be interesting.
 
Would also be great to smoke and dehydrate some for powder, but my neighbors wouldn't tolerate it. Really can't wait to move to the countryside - a few more years...
 
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