• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

SKULLBIKERS Roaring Into The Twenties GLOG

skullbiker said:
A little humor never hurt anyone....amiright?

And, thank you.
I need to check your glog again, you have something rocoto going don’t you?
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Yes, growing my first rocoto this year, an Arequipa Giant Red from CaneDog in a 1g Kratky jar.  I'm moving him up to a 5g bucket today, though; he drinks almost a half gallon of solution from the jar every day.  I started him early and he got his own dedicated glog.
 
[SIZE=25.53px]Last nights pickin.[/SIZE]
[SIZE=19.73px]Unofficial guess is about a peck of unpickled peppers.  [/SIZE]
[SIZE=19.73px]Left to right: Biker Billy Jalapeno, Italian Pepperoncini, Emerald Fire Jalapeno, Martins Carrot & Bhut Jalokia Indian Carbon & Carribean Red, Cayenne, Sweet peppers(Douce D Espagne & Marconi), Numex Jalapeno Orange/Pumpkin Spice(the fat red jalapenos with corking came from the same seed packet) & Sriracha Hybrid Jalapenos, Red & Yellow Brazilian Starfish, last row is Cherry Bombs and Jalapeno Giantia(which is most certainly not the case, and a few jalapeno unknown crosses which actually are fairly big.[/SIZE]
[SIZE=19.73px]Pic per description above:[/SIZE]
 
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[SIZE=19.73px]Pic from either end of the table:[/SIZE]
 
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skullbiker said:
Last nights pickin.
Unofficial guess is about a peck of unpickled peppers.  [emoji6]
Left to right: Biker Billy Jalapeno, Italian Pepperoncini, Emerald Fire Jalapeno, Martins Carrot & Bhut Jalokia Indian Carbon & Carribean Red, Cayenne, Sweet peppers(Douce D Espagne & Marconi), Numex Jalapeno Orange/Pumpkin Spice(the fat red jalapenos with corking came from the same seed packet) & Sriracha Hybrid Jalapenos, Red & Yellow Brazilian Starfish, last row is Cherry Bombs and Jalapeno Giantia(which is most certainly not the case, and a few jalapeno unknown crosses which actually are fairly big.
Pic per description above:
 
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D91172FB-E57C-4E73-BFF9-F5F7324F6CE6.jpeg
 
Pic from either end of the table:
 
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493C0647-6F05-4A33-B8DF-A0B38608D311.jpeg
 
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49109B80-1342-4E0C-99FA-FAB1A958654F.jpeg
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Holy hell! What a harvest! Let’s hear what products you are thinking for these.


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Peppergator said:
Holy hell! What a harvest! Let’s hear what products you are thinking for these.
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Definitely sauce and relish but beyond that I am unsure what to do with some. I need to get in gear and finish the wiring for my freeze dryer. Once that is up and running I can process 15 pounds at a time. Then into mylar bags with oxygen absorbers and good for 20+ years storage.
 
Devv said:
Wow SB, killer productivity!
 
Will the rains be an all summer deal? Pretty dry here again..
 
Is the processing getting old yet? I know I'm ready to coast for awhile ;)
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From now through October it’s pretty much 70s for lows, low 90s for highs and the daily mid to late afternoon downpour that is generally not more than about 2/10 inch.

The processing is ALWAYS old! I like to grow it, and eat it, but that middle part is a bummer sometimes.
 
ahayastani said:
 
And a treat to the eye as well... The photo of SLP for Montufar shows a more pronounced narrowing at the stem than yours, but I assume climatic conditions could influence that (?)
 
 
dfZmDoo.jpg
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Mine usually look like that photo, these latest ones are kind of puffed up because of the big rains we just had, also the reason for the cracking.
 
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