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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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Bodeen said:
How long do those cherry tomatoes take to dehydrate and what temp you running them at?
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Hi Bodeen
I measured the hot air coming out of the slots in the dehydrator cover at around 120 degrees, and I started running it about 7:30 this morning. Just got home at 7:15 or so and the bottom 2 tiers with the Principe Borghese tomatoes are crispy dry. I emptied them into a glass jar with a tight-fitting lid and shuffled the top 2 tiers with the sungold tomatoes to the bottom. I figure they'll take another hour or two... They were juicer when they went in and need more time to dry. Hope this helps.
I ate a piece of a sungold tomato, and was surprised at the taste... still sweet, and the tomato flavor was concentrated.
 
That's what I should've done to my maters. I had some just rot in the fridge. I'll remember that next year. This years mater crop was a bunker. Spider mites won this year. Love the am meal. If I plan on cooking more meals WTH peppers id Need to buy my own pots. Last batches of salsa I made still had capsaicin and kids had spicy Mac n cheese

Nice up see romy back at sending out care packages.
 
KiNGDeNNiZ said:
That's what I should've done to my maters. I had some just rot in the fridge. I'll remember that next year. This years mater crop was a bunker. Spider mites won this year. Love the am meal. If I plan on cooking more meals WTH peppers id Need to buy my own pots. Last batches of salsa I made still had capsaicin and kids had spicy Mac n cheese

Nice up see romy back at sending out care packages.
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Hi Denniz
Thanks for stopping by! Sorry to hear the creepy crawlies gave you a rough way to go this year... My biggest problems in that area this year were the Mexican Bean Beetles and Squash Bugs. I've got their number though... and next year will gas them with a spray of tobacco tea! I just need to make sure that I plant them as far away from the peppers, eggplants and tomatoes as possible. Cheers
 
Hmmmm....dried tomatoes!!! Gonna have to give that a whirl now!

That Paul sure is a great guy! Well deserved my friend!
 
stc3248 said:
Hmmmm....dried tomatoes!!! Gonna have to give that a whirl now!

That Paul sure is a great guy! Well deserved my friend!
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Hi Shane!
He definitely is! He's surely contributed to my education...

I've been giving a lot of the sungold tomatoes away from my two plants because they've been coming in faster than we could eat them... My neighbors are beginning to avoid me when they see me coming toward them with a heaping bowl! lol... so I figured, why not try drying them? I'm glad I did, the results are pretty darned good. I've been adding them to the plum tomatoes when I make spaghetti sauce too. It'd be too much of a pain to scald and peel them though, so I just puree them in a blender first. They're pretty juicy, and significantly change the color of the sauce, so I add a small can of tomato paste when the plum tomatoes have reached the proper consistency. It brings the color of the sauce back to a traditional red and gives it a good, thick consistency without having to boil the sauce for hours to reduce it. I've noticed before that when adding tomato paste to spaghetti sauce I have to add a tsp of sugar to counter the acidity of the concentrated tomatoes, but if I use at least 4 cups of pureed ripe sungolds then I don't have to.
 
Hi Paul
I had 4 of your Omnicolors in an omelette this morning, and as Bonnie reminded me... some of the Peach-Serrano jam on toast. Just the right amount of heat to start a foggy day.
 
Looking very tasty Rick. Just a heads up I always cook my habs before eating them. Gets that earthy flavor out of them :P
 
romy6 said:
Looking very tasty Rick. Just a heads up I always cook my habs before eating them. Gets that earthy flavor out of them :P
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Thanks Jamie, I appreciate the heads-up. I didn't find the flavor unpleasant though. I'm one of those people who say "If you can't taste it with your eyes closed, there's not enough." Speaking of strong flavors... I've been a fan of Moxie since I was 5 years old...
 
Just FYI that's a grilled Habanero sandwich with cheese. Peppers always take precedence! Looks tasty, you got two of my favorite quick meals in today. Once again made me hungry with the visit! How are your plants doing? Haven't seen a good morning patrol in a while...
 
stc3248 said:
Just FYI that's a grilled Habanero sandwich with cheese. Peppers always take precedence! Looks tasty, you got two of my favorite quick meals in today. Once again made me hungry with the visit! How are your plants doing? Haven't seen a good morning patrol in a while...
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Hi Shane, point taken... ;)
Ok, here's the recon requested by headquarters...
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The overall community garden with the Frankilin County Fair in the bacground...
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Second round of Chimayo Chiles...

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Chimayo canopy showing second round of blossoms

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second round of Serranos...

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Jalapenos still pumping out the pods, mostly green... What I'd like is for them all to turn red instead of just one to three every other day...

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Orange Habs still chugging along...

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Gochus not blossoming any more... concentrating on ripening the remaining pods before snowfall...

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The same with the Poblanos... as they get red-ripe I've been drying and grinding them for chili powder with the Anaheims and Pasilla Bajios.
 
Hi Shane
Glad to oblige! I finally had to admit that my Jalapenos won't all ripen together in time to make a batch of chipotle sauce, so I got 5 pounds of red-ripe Japs at a local farmstand and added my ripe ones to them.
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I have charcoal and Apple wood on hand to smoke them with. My brother is coming today to see the fair, so I'll smoke them tomorrow and make a half-batch of Katrina's Chipotle-Apple sauce. Supper tonight will be Mexican Lasagna... corn tortillas layered with ground meat chili with onions, garlic, green Bell Pepper and cheese on top. Pics to follow...
 
Great photo update. Glad to see your plants are still gifting you before winter arrives. Those corky red jalaps look like they are going to make some great Chipotles.
 
Dang Rick, they're still producing? What have your temps been running up there? Been thinking about just putting everything I have in the ground lately and seeing if they do any better. At least now I'm getting a few pods on.
Have a great one
 
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