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Stickman's 2012 Gochu Pepper Glog

Well, here we go... Started about 35 Korean Gochu Peppers and a few Korean salad peppers, jalapenos and orange habs. All are mostly up today but the habs. I started them early last week in my heated grow tent down in my cellar on top of a grow mat, but didn't have the thermostat quite dialed in. When I left it it was 70 degrees f. in the tent. When I checked again the next morning it was 85 degrees, and I was afraid I'd cooked the seeds, so I moved them onto my kitchen windowsill on the grow mat and awaited developments. Looking much better now. I'll give the Habs until the weekend to pop, then move the flat down to the grow tent.
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Your plants sure are putting on a ton of pods! Got me interested in a few of these varieties for next year for sure! Still don't know the exact answer for you on set to harvest time on the Poblano/Big Jim's, all I know it that if you have baby pods on there now by this weekend they'll be 3+" long and in another week near 6". The pods grow really fast, and once they start setting they load up quick. Will have to go out and measure and count for you plus look back to when they first started to pod up.

Won't be long 'till I have some ripe supers so start thinking about which ones you would like to sample!

Well lookie there...didn't even try and I'm on top!!!
 
stc3248 said:
Your plants sure are putting on a ton of pods! Got me interested in a few of these varieties for next year for sure! Still don't know the exact answer for you on set to harvest time on the Poblano/Big Jim's, all I know it that if you have baby pods on there now by this weekend they'll be 3+" long and in another week near 6". The pods grow really fast, and once they start setting they load up quick. Will have to go out and measure and count for you plus look back to when they first started to pod up.

Won't be long 'till I have some ripe supers so start thinking about which ones you would like to sample!

Well lookie there...didn't even try and I'm on top!!!
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Hi Shane, once more at the top eh... (high five) Thanks for checking that out for me. Sure, I'd be happy to share some seeds. Just let me know whether you'd be interested in the ones for drying, fresh use or some of both. If you can spare a few I'd certainly be interested in trying some Aji Omnicolor, Choc. Habs and Yellow Scotch Bonnet. After seeing reviews saying the Brain Strains have strong negative flavors I'll definitely pass on those! My main directive is oriented towards taste for sure!

I needed something to do with the pods that were on the side branches I cut, so I pickled the largest of them. No heat to speak of, but they're freakin' awesome on top of salads or just by themselves as a snack. Really simple to make too. I'll post the recipe if you're interested in pickling some of your jalapenos for the winter.
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Back from the garden just before lunch and found progress in the slowest of my chiles to pod up.

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the Oe Mat Put that got frosted. it's still about six inches shorter than the rest but it's setting pods

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The Chilaca and Holy Mole Hybrids are at about the same stage

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and the Big Jim Heritage.
 
Looks like my kind of meal!! I'd love the recipe if you're willing to share. I make chicken enchiladas with a green chile sauce that uses most of those same ingredients, but something tells me the casserole is probably quicker to throw together.
 
highalt said:
Looks like my kind of meal!! I'd love the recipe if you're willing to share. I make chicken enchiladas with a green chile sauce that uses most of those same ingredients, but something tells me the casserole is probably quicker to throw together.
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Hi Bonnie! Exactly why I make it that way... For company I'll fry the tortillas and roll them around the filling but for everyday it's a lot less hassle to make it like a lasagna. I just tear the tortillas in half so it's easier to get good coverage in a single layer in the casserole dish, wrap them in a paper towel and nuke them for 2 minutes in the microwave. To reduce fat I don't brush them with oil first. It takes 18 six inch tortillas to make three layers in a 10 by 14 inch dish. Prepare your fillings and shredded cheese, and make your favorite enchilada sauce.(For most things, like enchilada sauce and soups, I like to make my own chicken stock in our 7 quart slow cooker. I add the bones and skin from roasted chickens, carrots, celery, onion, water to cover and a little white wine or lemon juice. Simmer in the slow cooker all day and strain through cheesecloth when done). Assemble and bake in a 350 degree oven until cheese is bubbly... just like you do already. I needed to add a little zip to the enchilada sauce since the jalapenos were still green and not that spicy, so I added two heaping tsp of my cayenne pepper flakes. The results made me sweat in a cool room but it's not so spicy as to turn off most people that aren't chiliheads. Cheers
 
Good morning Rick~ Can always count on some deliciousness going on over here! Plants looking stellar as usual also.
 
Thanks Shane, and the top o' the mornin' to you too. I'm still thinking about those cheese and bacon poppers. It's a good thing you're still in the military and you work out every day eating like that! I was always a skinny kid, but now that I'm in my fifties, I have to dial it back or I'll have to roll around instead of walk... That casserole will give us 2 meals a day for three days...
Thanks for the info about the Big Jims, I see they grow quickly... some of mine went from a sixteenth of an inch to three inches in less than a week. Glad to see the bulk of your babies looking well. We're pullin' for you here for the rest.
 
Rick, I'm thinking those pickled peppers would be killer on a good sub and that chicken looks good enough to eat twice a day for 3 days.​
 
RocketMan said:
Rick, I'm thinking those pickled peppers would be killer on a good sub and that chicken looks good enough to eat twice a day for 3 days.​
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Hi RM, that's right... you're living in the land of the Cuban sandwich aren't you... Yeah, they'd do well in those too!
Well, I picked those Long Green chiles when they were ready, and I find they're sweet peppers. Smaller than Italian frying peppers, and thinner flesh too, but they taste a lot the same. I can see why they call them Salad Peppers. I think I'll use them in green salads cut into strips, and I bet they'd be good pickled too.
 
I'm going to have to keep an eye on what's supposed to be Serranos but now appears to be some sort of cross. The largest pod on the plant is as large as any serrano I ever saw before, and it's still getting bigger. All the pods are obviously two-lobed as well.
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Pasilla Bajio picking up nicely...
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And a shot of whimsy... Got up this morning and went out to water the garden, and was greeted by piteous yowls from my roof. I look up, and my neighbor's cat is looking down at me. I go and get the extension ladder to get her down and when I climb up, the little fleabag heads for the roof peak. My roof has a 12 in 12 pitch... not the easiest to climb without staging, but I manage it by holding to the bottom of the trim board on the siding of the duplex unit next to ours. I get to the peak and the little bugger skitters down the other side of the roof to the place where our roof wraps around the south side of the other unit under a bedroom window, and back inside through a gap between the bedroom air conditioner and the window frame. When I got to the top of the ladder I took this pic...
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Cat on a cool asphalt roof...
 
Guess it beat hot tin...most cat "rescues" are for our own peace of mind. If they got up the can almost certainly get back down. I think they just like making us look silly. Looks like your serrano may have a bit of chinense in it! Could be a keeper! Looks similar (but larger) than my pequins...crosses are fun stuff! Hope they're delicious and productive!
 
Stockman. Awesome glog. Took me awhile but I got to the end of it. I'm thinking of starting some of those Korean peppers Pinoy sent me. You farming area is huge and plants look very happy in its location. Makes me want to also grow billy bikers or big Jim's. Photo looks good as well as we really should start a recipe book. Have people jot down recipes as have one person gather them and make a portfolio or everyone to make. THP recipe book. Keep us update with your grow.

Denniz
 
KiNGDeNNiZ said:
Stockman. Awesome glog. Took me awhile but I got to the end of it. I'm thinking of starting some of those Korean peppers Pinoy sent me. You farming area is huge and plants look very happy in its location. Makes me want to also grow billy bikers or big Jim's. Photo looks good as well as we really should start a recipe book. Have people jot down recipes as have one person gather them and make a portfolio or everyone to make. THP recipe book. Keep us update with your grow.

Denniz
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Hi Denniz, Thanks for the kind words and for dropping by... Good luck with the Koreans. They're vigorous growers and you shouldn't have too many problems. If you like chiles with a bite, let them get red ripe before you pick them though... They've got plenty of punch then.
I'm sure we have enough recipes on THP to make a book already, it's just finding someone willing to do the editing to turn it into a .number of pdf files... say one file per chapter. Then posting them to the site. Then anybody who wants to print out a copy can do it on their own time and expense. Cheers
 
Those pickled peppers look good. Does it have any sugar in it? I tried a recipe last year I found online for
pickled peppers. It had some sugar in it, and it was so good. What did I do? I lost it :doh:, and now I can't find
the exact recipe. I'm hoping to find another good one this summer.
 
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