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.

 

[stc3248]

 

[stickman]

Rick plants look loaded that is awesome that you were able to protect your poblano from getting damage and those habs look great can not wait to see them go through the process of changing color.

Me too Fernando! This is definitely going to be an education. I figure that if I make a quart of table sauce with the Habs I'll have enough to last 'til next fall. I'll use a few fresh and dry a few more... for the rest, I think I'll make the Habanero Gold jelly Linda posted the recipe for. It looks like it'll keep well and the sugar and fruit in it should moderate the burn. Cheers

 

[stickman]

Thursday report of the dawn patrol... I've got squash bug eggs and nymphs on my Zucchini... It's probably what killed my cucumbers. Gotta get some neem to take care of the buggers. I'm pulling a few ripe pods a day to add to the ristras.
The Koreans I got from BootsieB are almost ready to ripen.

Mat Jang. You can see a few of the Andy Gochus ripening to the lower right.

Kim Chi

Chilaca chiles looking great

Another batch of Jalapenos big enough for poppers.

 

[Beehunter]

you are the green pepper king! love all the new pics. but i been meaning to ask. with all the green verieties you grow. How are you judging when to pick them? you just waiting till they stop growing larger?

 

[stickman]

you are the green pepper king! love all the new pics. but i been meaning to ask. with all the green verieties you grow. How are you judging when to pick them? you just waiting till they stop growing larger?

Hi Britt
Actually, I only have 7 varieties of green chiles... for a total of 12 out of 62 plants. When picking green chiles I go by size and feel mostly. I want them to be as big as they can be, and I pick them just as they start to soften toward ripeness. The salad peppers I want to be a bit crisper.

 

[Beehunter]

gotcha thanks man

 

[RocketMan]

Rick those Jalapenos look ready for stuffing, grilling and a night of good beer and a game or movie

 

[SocalChilehead]

Wow Rick talk about loading up that is some serious poddage. Which pod is by far your favorite so far?

 

[stc3248]

Can't wait to see Rick's version of poppers! Nice poddage brudda!

 

[stickman]

Rick those Jalapenos look ready for stuffing, grilling and a night of good beer and a game or movie

Hi Bill... I think you're right! Went outside after work and picked about 4 dozen Jalapenos.

Shared a couple dozen between the other two chiliheads in the neighborhood and I'll make poppers with the rest tomorrow....

Wow Rick talk about loading up that is some serious poddage. Which pod is by far your favorite so far?

Hi Fernando
I think it's a three-way tie between the Serranos, Jalapenos and the Gwaris. They all have about the same heat when they're green but each one tastes a little different than the others. The Jalapenos are big and crunchy and the Gwaris and Serranos are thin-fleshed and lend themselves to cooking more.

Can't wait to see Rick's version of poppers! Nice poddage brudda!

Thanks Shane, I'll try not to disappoint... I'll make them up tomorrow night and post pics. Cheers

 

[HabaneroHead]

Nice Harvest, Rick! Next year I am going to try the Jalapenos, too. Those Habs look crazy, nice job!

 

[SocalChilehead]

Going to look into the Gwaris. Have you had the opportunity to try a piece of the 7 pod chaguanes. I am glad you enjoyed the Lemon I have big pods now that I will send you pods from so don't worry about saving those seeds. I tried sharing the superhots only one neighbor seems to enjoy it but only one at a time he tells me that he wont eat straight just adds it the food while cooking. I am glad your season is going amazing for you hopefully it continues that way.

 

[Pinoy83]

Thursday report of the dawn patrol... I've got squash bug eggs and nymphs on my Zucchini... It's probably what killed my cucumbers. Gotta get some neem to take care of the buggers. I'm pulling a few ripe pods a day to add to the ristras.
The Koreans I got from BootsieB are almost ready to ripen.

Mat Jang. You can see a few of the Andy Gochus ripening to the lower right.

Kim Chi

Chilaca chiles looking great

Another batch of Jalapenos big enough for poppers.

what a wonderful view..

 

[stickman]

Nice Harvest, Rick! Next year I am going to try the Jalapenos, too. Those Habs look crazy, nice job!

Hi Balázs
Thanks for the kind words... means a lot coming from a master grower! Jalapenos are only moderately spicy when green, but at least you don't have to wait 4 months for ripe peppers. They're a good warm-up for the main event in the late summer/early autumn. If you let them get red-ripe they have more bite, and a bit of sweetness too. The flesh is too thick to sun-dry, but they smoke-dry very well, and you have Chipotles when you're done.

Going to look into the Gwaris. Have you had the opportunity to try a piece of the 7 pod chaguanes. I am glad you enjoyed the Lemon I have big pods now that I will send you pods from so don't worry about saving those seeds. I tried sharing the superhots only one neighbor seems to enjoy it but only one at a time he tells me that he wont eat straight just adds it the food while cooking. I am glad your season is going amazing for you hopefully it continues that way.

Hi Fernando
I'm loving the pods you sent... My wife too. She said she really liked the salsa I made with them today. It's really great that after work I can just go outside and get all the ingredients needed to whip up a batch of salsa, and we can have a little nosh while cooking supper so I can take my time with it. I sympathize with your neighbor wanting to limit the pain of a superhot by mixing it with food before eating it... I feel much the same.
I still have enough Gwari seeds to share if you'd like to try them. Just say the word and I'll get them out this weekend.

what a wonderful view..

Hey Eric
I'm still playing catchup with you, Paul and Shane, but I'm happy with how things came out! What culinary wonders have you been working on?

 

[stc3248]

Nice pull Rick! I love all peppers...even the ones that hurt me, but If I could only grow one, the Jal is where its at! What type are you growing again? Are they a jumbo, or is it just due to your skill?

 

[Pinoy83]

Hey Eric
I'm still playing catchup with you, Paul and Shane, but I'm happy with how things came out! What culinary wonders have you been working on?

i dont even have plenty pods like yours right now ,and my koreans that i transplanted got wilted 2days straight, well at school were in hot1,cooking lots of food ,and plenty german deserts since our chef is german.

 

[SocalChilehead]

That awesome man that your wife enjoyed it my family still hesitant to eat any pepper that looks dangerous or even my sauces, but that is the reason I planted a few non supers that they could use. Thanks for the offer I going to look into every korean variety before I decide because I think next year I will only have space to add one korean variety I will let you know before the end of the season. Let me know if you see anything interesting or want to try I will send out.
Thanks again

 

[stickman]

Nice pull Rick! I love all peppers...even the ones that hurt me, but If I could only grow one, the Jal is where its at! What type are you growing again? Are they a jumbo, or is it just due to your skill?

Thanks Shane
I think it's the variety. Looking back through old threads I see that some folks say that the Coyame Jalapeno variety is a GMO. I didn't see anything on the Burpee packet to say this at the time, so I bought it. I'll dig deeper into it before I buy any more, but I swapped some seed with mygrassisblue to get some Zapotec Jalapenos for next year.

i dont even have plenty pods like yours right now ,and my koreans that i transplanted got wilted 2days straight, well at school were in hot1,cooking lots of food ,and plenty german deserts since our chef is german.

Hi Eric
I'm not surprised... After raising them hydroponically to be monsters in a nutrient-rich media, transplanting them into soil is going to seem awfully skinny with the water and nutrients. They're probably a bit shocky and will continue to be so until they grow a root structure to support them in their new environment. I think that's why mine seemed to grow so slowly at first... they were putting down a good root structure. Once they did that and the nighttime temperatures warmed up enough to support growth they just took off.

See if you can get your teacher to show you how to make Jaegerschnitzel... I had some at a Gasthaus in Wurzburg, Germany that was incredibly good washed down with the dark wheat beer called Dunkelweizen. It's a pork or veal cutlet pounded thin, seasoned and pan fried. Sometimes it's dredged in flour or breaded before frying. After the schnitzel is properly cooked it's removed from the pan and sliced mushrooms and onions are sauteed in it. When they're done the pan is deglazed with white wine and the liquid is simmered with a brown roux and a touch of sour cream to make gravy. When the gravy's done you stir in the onions and mushrooms, check seasoning, pour over the plated schnitzel and add your side dishes.

That awesome man that your wife enjoyed it my family still hesitant to eat any pepper that looks dangerous or even my sauces, but that is the reason I planted a few non supers that they could use. Thanks for the offer I going to look into every korean variety before I decide because I think next year I will only have space to add one korean variety I will let you know before the end of the season. Let me know if you see anything interesting or want to try I will send out.
Thanks again

Hi Fernando
It's one of the things I love about her... we both have our culinary peculiarities, but for the most part we're both adventurous when it comes to food, and she likes the hot stuff.

I located a seed company in Seoul, ROK that has quite a few varieties of chiles, and BootsieB checked it out and bought some seeds from them for a trade this spring. That's where I got the Gwari seeds. Pinoy got his at a local market that bought them from the same source. They're located here... http://asiaseed.en.ec21.com/

If you want to put together a group purchase, I'm in.

 

[stickman]

Hi All
The ristras are growing longer and I'm working on some poppers for supper...

My wife is trying to lose some weight, so I tried to come up with a tasty but low-cal version of poppers for her. I started with a half a block of mashed tofu, half a block of Neufchatel cheese and a packet of ham boullion.

To that I added a minced green chilaca pepper, white wine, garlic powder, a touch of toasted sesame oil and soy sauce and a pinch of italian seasoning.

with these results.

I did half that way, and my half I made with the rest of the Neufchatel cheese, grated Parmagiana Reggiano cheese, shaved Parma ham, Minced Frigitello peppers, white wine, Garlic powder, minced fresh Parsley and Basil from my herb garden.

And the finished product. Have a great weekend all!

 

[SocalChilehead]

Yea Rick I will try to put together a group thing and we can figure it out from there. The ristras and the prep for the poppers is amazing. You need to try that with some rocoto or manzano peppers.