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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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Nice shift of the gears Rick! From Korean to Cajun...and over to Morocco! Nice use of the Orange Habs as well. I think Jamie's right...your page should come with a calorie count and serving size attached...

Visiting this glog has been know to cause the consumption of excess calories averaging 500 per 5 minute serving...
 
stc3248 said:
Nice shift of the gears Rick! From Korean to Cajun...and over to Morocco! Nice use of the Orange Habs as well. I think Jamie's right...your page should come with a calorie count and serving size attached..
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Thanks Shane, glad you like what you see.

Visiting this glog has been know to cause the consumption of excess calories averaging 500 per 5 minute serving...

This from the guy that makes poppers by the hundred? :rofl: Cheers, mate!
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Bodeen said:
Everything is looking so good. Loved the looks of the fish.
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Hey Bodeen! How they hangin' out in Indiana? I've been lovin' the rundown on the 30+ varieties on your glog!

Hey Chris, I cooked some summer squash for supper and added some red bell pepper strips. My wife said it was too bland... so I added some of your Tri-Thai powder. :twisted: That really perked it up!
 
stickman said:
Hi All
I've hit my target of 2 quarts of dried gochu pepper powder (gochu garu), so I'm all set for kimchi making for the winter. The gochus are still producing, though they're slowing down as the nights get cooler and the days shorter.
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Been a long road you got there Bro!
 
Just brought in about 35-40 pounds of onions from my vegetable garden. Best harvest I ever had... it all came from a plot that was only 16 square feet. I have them spread out on the steps under the hatchway on the south side of my house to dry.
 
Wow Rick that is awesome I missed some great food shots had a Douglah quesadilla, but you got me hungry for an omelet maybe tomorrow with some yellow and red bhuts. Let me know what your trying to grow for next season might have some varieties you might be interested in. That is a large batch of onions not surprise compared to how your season has been. Amazing work my friend
 
SocalChilehead said:
Wow Rick that is awesome I missed some great food shots had a Douglah quesadilla, but you got me hungry for an omelet maybe tomorrow with some yellow and red bhuts. Let me know what your trying to grow for next season might have some varieties you might be interested in. That is a large batch of onions not surprise compared to how your season has been. Amazing work my friend
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Thanks Fernando
I was pretty pumped about it... last year's onion harvest was kind of a bust. What I learned from it was that I needed to start them from seed early enough in the season and give them lots of nitrogen.
Wow, that Douglah quesadilla sounds like it hurt so good!
 
stickman said:
Just brought in about 35-40 pounds of onions from my vegetable garden. Best harvest I ever had... it all came from a plot that was only 16 square feet. I have them spread out on the steps under the hatchway on the south side of my house to dry.
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35 - 40 pounds of onions, Man, if i had about 5 acres they'd never see me at the produce stands. That's a great harvest Rick.
 
RocketMan said:
35 - 40 pounds of onions, Man, if i had about 5 acres they'd never see me at the produce stands. That's a great harvest Rick.
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HI Bill
It sounds like more than it is... the onions need to lose some water weight before they'll keep well, and the other thing is that we usually go through 3-5 pounds of onions a week. I've probably got enough to keep us until Christmas though.
 
Finally took a shot of the onions drying on our hatchway steps...
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How do you like the critters hanging out with the onions Shane... (sotto voce:... attack crickets... that can't be right...)

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roughly the average size...

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Still getting plum tomatoes and eggplant... the poblano dropped another branch because of too many pods, dang it! The short jar is this year's blend of chili powder made of anchos, pasillas, anaheims and 3 tablespoons of chimayo molido. The tall jar is dried principe borghese tomatoes. I've gotten 2 pulls of the drying tomatoes and should get one more before the season is done.

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aaand the money shot... about 6 quarts of ripe gochus to load into the dehydrator tomorrow morning.
 
Awesome harvest on the onions! This will be my best year too, but I sort of cheated. I've tried growing from seed and most didn't have time to bulb up. I've also tried growing from sets, and the bulbs were still on the smallish side. This year, I just grabbed a bundle of onion plants at Walmart. They were about as thick as a chive, and there was probably 4 dozen little plants in the bundle. Planted a single row down at the community garden, and those things are huge now! Easily as big as the ones at the grocery store. When I grew them before, it was here at the house and I think they were planted too close together. They had room to spread out down there, so it worked out much better.

My ancho is just now flowering ...
 
Last year I bought some bundles of starts from Johnny's seeds in Maine, and they didn't get very big either. I read over the winter that the long-day onions we grow here need an early start so they can grow as many leaves as possible before bulbing during the period when they get 15 hours of daylight... late May to early August here. This article was very informative... http://www.mofga.org...92/Default.aspx

I started my onions back in early February and planted them outside the middle to the end of March. I was a little early, but the weather cooperated this spring. Your elevation is probably about equivalent to our northern latitude for planting times... check with your agricultural extension service to see if they recommend long-day onions in your area.
Good luck with the Poblanos... I hope you get some before it frosts. You've worked hard and deserve them.
 
So I just learned I can dry onions without them going bad. It looks like they are in a dry dark place. I assume you dry them to powder them??? That's excellent!! I want to grow them next year with tomatoes and garlic. Along with peppers. It will be my first time growing either so I'm excited. Great harvest. An a wonderfully red money shot.
 
Sanarda said:
So I just learned I can dry onions without them going bad. It looks like they are in a dry dark place. I assume you dry them to powder them??? That's excellent!! I want to grow them next year with tomatoes and garlic. Along with peppers. It will be my first time growing either so I'm excited. Great harvest. An a wonderfully red money shot.
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Hi Pia
No, I don't dry the onions to the point where I can powder them, it's just that they keep better in the cellar if I dry them to the point where they firm up well. When I first pulled them up they had more water inside and weren't as firm as they needed to be for storage. You can dry onions to the point where they can be powdered... but it's such a hassle that I buy onion powder, I grow onions to store in the cellar in mesh bags. As it's your first time planting garlic, you're going to want to read up on it and get it in the ground this fall. There's some good information here... http://www.uvm.edu/v...ets/Garlic.html

Hi Chris
I tried one of your white Habs this morning... interesting... lots of heat and Chinense aroma, but not much flavor. I can see why you use it as a base for your powders but not the "main event". I saved the seeds and will dry the rest. One of my neighbors has a brother that married a woman from Nicaragua. They came to visit last weekend and we got to talking about chiles. She said that she likes the "really hot ones" so I gave her the larger of the two Nagas, but I'll keep working on the other one myself. A little goes a long way for me, so I've been adding slices to food to stretch it out. Haven't tried the Orange Thai yet but I'll let you know when I do.

I have another load of gochus in the dehydrator this morning. I've picked enough of the Serranos and chimayos that they're blossoming again, but not like they were when the outside temps. were hotter. The rest of the chiles have stopped blossoming for the season and seem to be concentrating on ripening up the pods still on the plants. As I strip them, I'll pull them up to prepare the soil for winter greens like claytonia and mache.
 
Those critters look delicious! Lol...nice pull on the onions brother. Great season for you up there, very impressive across the board. Very informative as usual! I didn't leave the glog needing a cheese burger and fries this time either!
 
stc3248 said:
Those critters look delicious! Lol...nice pull on the onions brother. Great season for you up there, very impressive across the board. Very informative as usual!

Thanks Shane

I didn't leave the glog needing a cheese burger and fries this time either!

What, no onion rings? :P I must be losing my touch... Be well Chief!
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Got an envelope from Buddy in Illinois with a packet of Orange Manzano seeds! I'm definitely looking forward to planting those next year. Thanks a lot Buddy!
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