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.

 

[stickman]

I didn't add any sugar. Could just be the onion making the difference.

I think the dried oregano might be adding a touch of bitterness... I'll add a half tsp of sugar to adjust. Thanks!

 

[Beehunter]

Man looks awesome! And the indo Shrimp sounds like my kinda dish! Looks like you are really putting your garden to good use! keep the pics a comin!

 

[stickman]

Hi Britt, Thanks for stopping by. Glad to see you dodged a bullet with the high winds earlier this summer. Boy, the weather has been pretty extreme in Europe hasn't it?
Nothing much new to report really... The Gochus are still loaded, holding pods at mature size that haven't started to ripen yet. I wonder if they need cooler temps at night to trigger ripening? Can't complain though... They may not be getting bigger or (with a few exceptions) setting more pods, but a few random samples have been getting consistently hotter. When they finally do ripen indications are that they're going to have a really good cayenne burn.
I have three Serrano chiles (originally labeled Big Jims) and a Gwari Put that are absolutely loaded with pods, and each of these have a decent burn. I'm thinking they'll be the workhorses for salsas and curries this summer. The Anaheims that were labeled as serranos are beginning to kick in and generate some decent pods. Their flesh is thicker than the Anaheims I'm seeing in the markets around here and they also pack a pretty good punch... Maybe they're crossed with something like a jalapeno? The Habaneros have about 20 pods apiece ranging in size from the first joint of my thumb to the point just after flower drop.They're opening a couple new flowers apiece each day, so they're moving along pretty well too. Cheers!

Orange Habs... The peppers in my hand are Long Da Ri 35's I picked today to try.

 

[MisterNo]

Hi Britt, Thanks for stopping by. Glad to see you dodged a bullet with the high winds earlier this summer. Boy, the weather has been pretty extreme in Europe hasn't it?

Tell me about it

Ma region is now in a third week of extremly high temps and low humidity (under 40% in the middle of the day)

Nothing much new to report really... The Gochus are still loaded, holding pods at mature size that haven't started to ripen yet. I wonder if they need cooler temps at night to trigger ripening? Can't complain though... They may not be getting bigger or (with a few exceptions) setting more pods, but a few random samples have been getting consistently hotter. When they finally do ripen indications are that they're going to have a really good cayenne burn.

I have a few habaneros that are in full size for more than a month now, still no ripening. Not even a tiny spot of color. I also think that high temps are stopping them. A week a go I've put them in a shade, with only one hour of sun in the morning, and two hours in the afternoon, but still no reaction.

Or maybe we just have to be a little more patient

 

[stickman]

Tell me about it

Ma region is now in a third week of extremly high temps and low humidity (under 40% in the middle of the day)



I have a few habaneros that are in full size for more than a month now, still no ripening. Not even a tiny spot of color. I also think that high temps are stopping them. A week a go I've put them in a shade, with only one hour of sun in the morning, and two hours in the afternoon, but still no reaction.

Or maybe we just have to be a little more patient

Hi Robert! Probably we just have to be patient... I guess they mean it when they say it'll take 100 days to maturity.

Here's a few pics to back up the earlier post...

Gwari Put

Not-Big-Jim Serranos

Wae Mae Wo Gochu

Mat Jang Gochu

Poblano keeps chugging along...

Andy and Frigitello both getting some purplish stripes on the pods. Hopefully that means they're ripening.

Andy Gochu

Frigitello

 

[MisterNo]

Hi Robert! Probably we just have to be patient... I guess they mean it when they say it'll take 100 days to maturity.

Rick, I advise you to go out and see your habs.
'Cause, after I post to Your blog earlier I went out and saw my habs are starting to ripen.
Two of them on one plant are having colored shoulders

Good luck

 

[Beehunter]

You might not consider it much to report but im still loving the pod pics. And i hear ya ive got a few varieties that seem to take forever to ripen!

 

[stickman]

WOO HOO! I got my first red/ripe chile tonight!
The Chimayo chiles are starting to ripen. Makes sense that they'd be the first since they grow up in the mountains above 5,000 feet where the season is short.

I love Eggplant as much as I love chiles, and those are going nuts right now too! I counted twelve fruits coming on one plant alone. These are the biggest.

What you can't see is that the bigger eggplants are twice as wide as the part you can see. I'll let them get to about a pound and a half, fire up the grill and make baba ganouj... smoked eggplant whirled up in a blender with garlic, lemon, salt and tahini!

 

[stickman]

I'm getting a steady harvest of a handful of Serranos and one or two Gwari Puts a day now. Finally got a fairly decent shot of the Anaheims...

 

[RocketMan]

Guess we'll be seeing some spicy eggplant here pretty soon there. I didn't realize they were purple so young but then I've never grown them.

Happy Friday Eve Rick

 

[stickman]

Guess we'll be seeing some spicy eggplant here pretty soon there. I didn't realize they were purple so young but then I've never grown them.

Happy Friday Eve Rick

Hi Bill, The first of the gochus is beginning to ripen. They've been yellow green for a couple of weeks. This week they started getting purple stripes and last night I saw one beginning to blush in the promise of turning red.


Here's the report of the Dawn Patrol...

Andy Gochu

Ripening Korea Winner Gochu... just in time for my second batch of Yeolmu Mulkimchi.

Here's a better shot of the Frigitello peppers showing the purple striping...The flash washed some of it out but you can still see enough.

Sorry Robert... no ripening habs yet. They only started setting pods the end of last month, so I probably won't see any ripe ones until the end of this month at least. I'll be looking for them though!

Everybody have a great weekend, it looks like we're getting into harvest time up here in zone 5!

 

[MisterNo]

Sorry Robert... no ripening habs yet. They only started setting pods the end of last month, so I probably won't see any ripe ones until the end of this one at least. I'll be looking for them though!

Everybody have a great weekend, it looks like we're getting into harvest time up here in zone 5!

Nice to see some ripening peppers, ha?

I'm sure your habs will start to change colors in a week or two.

Thank God it's almoust harvest time, I'm getting nervous

 

[stickman]

Nice to see some ripening peppers, ha?

Oh yeah, you got that right!

I'm sure your habs will start to change colors in a week or two.

Thank God it's almoust harvest time, I'm getting nervous

As extreme as your weather has been this summer, I understand. Good luck to you bro'!

 

[roper2008]

When all those pods ripen up, you are going to be a busy man.

 

[stickman]

When all those pods ripen up, you are going to be a busy man.

Hi Linda!
Looking forward to it is all I can say... First order of business is to get the chile peppers dried that need to. I'll string them up into ristras and hang them up behind our south-facing sliding glass door. When they're dry enough to be crunchy I'll flake them up and pack them away in glass canning jars and store them in a cool, dry place away from the sun. The Anchos and Pasillas I'll bag up and freeze after I dry them.
I'm not so sure what to do with the Orange Habs... This is the first time I've ever grown them. I'll definitely make some hot sauce with some of them, and dry some others as skunk and rodent repellent. I'm open to suggestions for the rest though. Any ideas?
Cheers

 

[roper2008]

Hi Linda!
Looking forward to it is all I can say... First order of business is to get the chile peppers dried that need to. I'll string them up into ristras and hang them up behind our south-facing sliding glass door. When they're dry enough to be crunchy I'll flake them up and pack them away in glass canning jars and store them in a cool, dry place away from the sun. The Anchos and Pasillas I'll bag up and freeze after I dry them.
I'm not so sure what to do with the Orange Habs... This is the first time I've ever grown them. I'll definitely make some hot sauce with some of them, and dry some others as skunk and rodent repellent. I'm open to suggestions for the rest though. Any ideas?
Cheers

You can make habanero gold jelly, or orange hab powder.

 

[stickman]

You can make habanero gold jelly, or orange hab powder.

Cool, do you have a recipe for the Habanero Gold jelly?

Picked a couple of ripe Gochus this afternoon after work.

A little fuzzy but my heart was palpitating, my hands were shaking and I was drooling...

 

[stc3248]

Yes Linda please share that recipe! Ristra drying works great! Some of them I just put in a bowl in a sunny window and they dry fine too...especially the small pods like Tepins or Pequins. I really like saucing the orange habs with a sweet base like Mango or a Carrot/Onion base. Thinking papaya, or pineapple would work well also. The Mango Hab sauce is wonderful on toast or a bagel in the morning. I am a dab of this-dash of that cook so I will try to record my recipe next time. Kind of hard for me to do since I keep seasoning till it tastes right.

 

[SocalChilehead]

Great looking pods Rick your garden is looking awesome overall. Can not wait to see what awesome meal presentations and reviews that come next.

 

[stickman]

Hi Guys, thanks for dropping in! I'm so glad to be getting ripe pods... I usually don't get them until sometime in August, so this is a couple of weeks early. Not in large numbers yet but we're on our way. I'll be pickling another batch of Frigitello peppers and cucumbers this weekend, and making another batch of Yeolmu Mulkimchi. Unfortunately, my cucumbers seem to have a wilt problem but I got at least 4 quarts of cucumbers for pickles so no worries... I'll just pull them up and plant something else. I need the space to plant Napa Cabbages for P'aechu Kimchi and Korean Fall Radishes for Kakduki anyway. My Kkaennip plants have full-sized leaves now but the plants are only about nine inches tall. In the next three or four weeks they should grow to about four feet tall and then flower. This year I'm going to save the seeds and plant them in the fall to overwinter in place after the frost has killed the garden. Cheers!

My first Eggplant! It weighs about a pound and a quarter.