Stickman's 2013 Glog - Time To Pull The Plug on 2013

I'm pulling things together to get ready for my next growing season. I bought NuMex variety seeds from Sandia Seed company in New Mexico, Hot Paper Lantern Habaneros and Antohi Romanians from Johnny's Select Seeds in Maine and Korean varieties from Evergreen Seeds in California. Due to the unbelievable generosity of a number of THP members I've also gotten seeds to a wide variety of chiles from around the world. Special thanks to BootsieB, stc3248, romy6, PaulG, SoCalChilehead, joynershotpeppers, highalt, cmpman1974, smokemaster, mygrassisblue, Mister No, chewi, KingDenniz, orrozconleche and most recently and spectacularly, Habanerohead with a great selection of superhots and peppers from Hungary!

There are eleven varieties of Hungarian peppers in here, mostly the early, thick-fleshed, sweet ones that range from white through yellow to purple and red.., plus Aji Lemon Drop, BJ Indian Carbon, Naga Morich, Bishop's Crown and TS CARDI Yellow! Now I just have to go through my seed bank and match the space available to what I want to grow. Thanks Balázs!

 

[DocNrock]

You do a masterful job with the climate that you do have, Rick.  They're looking great.  Nice box of heat from Vincent!

 

[annie57]

+1 what Doc said, Rick! Loving the annuums, chinense coming on, Maya Red was smart move. Supposed to be earlier, lovely taste. On my "to grow" next year.
 
Cute story, in a real "Southern Appalachian" way: first time I ever got a Pepsi without having to share it with brothers, Mama put us on beans, tomatoes, picking Japanese beetles. It was hot, my youngest bro whined, but we all got half quart jar+ of them--I let the baby have some of mine, not that Ma was THAT strict on a little kid. She paid us a penny a piece. (Not that she counted, really.) And we had enough left for a candy bar each as well. Striped cuke beetle was actually on cukes yesterday afternoon (rather than squash) late when I went to check cukes. Have gotten so de-squemish, given the rain, heat, bugs, I just smashed it between fingers. Earwigs, stinkbugs, whatever: "smushing" by hand. The hanging bags work. But I also bought 7 of them this morning in the "respite from Mama-Sit" moments. Why? If my neighbors have JBs, and they do, I'm just drawing all the cussed things to me, which will eventually get to garden in greater numbers than before. But, if neighbors have some bags (as they now do), we share responsibility for offing them.
 
Great hauls of annuums,   Javanese Chix to die for +1 blanching eplant, looked amazing! And thank you so much for the pepper ferts ideas. Gave the manzanos--since, astoundingly one of the red has serious blooms --fish ferts, high nitrogen, tossed a little vermicompost on for good nitrogen measure this morn. And ordered the BioBloom last week to hasten down wind some. Compost teas are great but just can't go through all that once per week. Or, I can't and they all don't need same things. Again, thanks Rick! Some beautiful pulls and love that jerk base!

 

[RocketMan]

Rick, do you have a good recipe for Bulgoghi? I've had a request for some and I've seen several different ways to do it online but not sure I trust a couple of them. One called for Brandy and one for Orange Juice and while they might be some good variation on it, she'll want the original.
 
Podding up there now if they'll just rippen faster, right.

 

[stc3248]

Ripe pods...care packages...all with some hellishly hot Jerk Paste on top. Ahhhhh....life is right at Rick's place! Vincent is da man!

 

[HabaneroHead]

Hi Rick,
 
I hope you haven't started preparing the pickled Almapaprika... I made a mistake when I was copying the recipe! I sent you a PM, please read it carefully!
 
Balázs

 

[stickman]

You do a masterful job with the climate that you do have, Rick.  They're looking great.  Nice box of heat from Vincent!

 
Thanks Doc, as we get into the middle of July, the peppers usually start to ripen here. Last year was an exception since everything was 2 weeks earlier. We have 'til at least the end of September before there's danger of frost, and sometimes that can extend into early October... say, 11 to 13 more weeks for us here. I'm amazed that StefanW has done as well as he has with the "biblical" spring he just had, and he only has another 8 to 10 more weeks left.
 
I'm trying to come up with ideas for how to use the pepper love I got from Jamie and Vince, but I'm afraid that I'll have to powder most of it so I don't have any go bad before I get around to eating them. I really want to get a taste of the Yellow Primo, Giant Naga, SBJ7, White Bhut and the Large JA Hab by themselves, but the rest go in the dehydrator this weekend.

+1 what Doc said, Rick! Loving the annuums, chinense coming on, Maya Red was smart move. Supposed to be earlier, lovely taste. On my "to grow" next year.
 
Cute story, in a real "Southern Appalachian" way: first time I ever got a Pepsi without having to share it with brothers, Mama put us on beans, tomatoes, picking Japanese beetles. It was hot, my youngest bro whined, but we all got half quart jar+ of them--I let the baby have some of mine, not that Ma was THAT strict on a little kid. She paid us a penny a piece. (Not that she counted, really.) And we had enough left for a candy bar each as well. Striped cuke beetle was actually on cukes yesterday afternoon (rather than squash) late when I went to check cukes. Have gotten so de-squemish, given the rain, heat, bugs, I just smashed it between fingers. Earwigs, stinkbugs, whatever: "smushing" by hand. The hanging bags work. But I also bought 7 of them this morning in the "respite from Mama-Sit" moments. Why? If my neighbors have JBs, and they do, I'm just drawing all the cussed things to me, which will eventually get to garden in greater numbers than before. But, if neighbors have some bags (as they now do), we share responsibility for offing them.
 
Great hauls of annuums,   Javanese Chix to die for +1 blanching eplant, looked amazing! And thank you so much for the pepper ferts ideas. Gave the manzanos--since, astoundingly one of the red has serious blooms --fish ferts, high nitrogen, tossed a little vermicompost on for good nitrogen measure this morn. And ordered the BioBloom last week to hasten down wind some. Compost teas are great but just can't go through all that once per week. Or, I can't and they all don't need same things. Again, thanks Rick! Some beautiful pulls and love that jerk base!

Thanks for the good vibe and the +1 on Beetle Traps Annie. Like I told Matt, I want to be assured something's gonna work as advertised before I put any money into it, and the testimonials say the Beetle Traps work.
Glad the ferts perked up your Manzanos and got the flowers to stick. I hope you put a little molasses in with them too. It made a huge difference with all my chiles, but especially the   Douglah and Yellow 7 in the airpots.
Have you ever tried the Maya Red pods before? I lucked into a handful of pods at the County Fair last year. The MA Master Gardener  program had a booth set up there and were giving them out. I was impressed with the taste, and especially the early time to maturity.

Rick, do you have a good recipe for Bulgoghi? I've had a request for some and I've seen several different ways to do it online but not sure I trust a couple of them. One called for Brandy and one for Orange Juice and while they might be some good variation on it, she'll want the original.
 
Podding up there now if they'll just rippen faster, right.

Thanks for the good word Bill! Yup... I do have a recipe book called "Growing Up in a Korean Kitchen" by Hi Soo Shin Hepinstal. Great authentic recipes covering a wide range of favorite Korean foods, written by a Korean expat. If you really like the cuisine you should get a copy. I'll pm the recipe. Cheers!

Ripe pods...care packages...all with some hellishly hot Jerk Paste on top. Ahhhhh....life is right at Rick's place! Vincent is da man!

Agreed... He's da man fo' sho'!
 
Glad to see you're back from the Carolinas and the plants you took pics of are kickin'! My Manzano pods still have a ways to go to catch yours, but I've got half-dollar sized pods now, and the Red Rocoto has started flowering, but hasn't set any pods yet.

Hi Rick,
 
I hope you haven't started preparing the pickled Almapaprika... I made a mistake when I was copying the recipe! I sent you a PM, please read it carefully!
 
Balázs

 
Thanks Balázs... read and understood! I hadn't purchased the ingredient in question yet, so you're in good time. The replacement is readily available, so I'll pick it up today and be ready to make pickled Almapaprika as soon as I have enough to fill a few quart jars.
 
On a related topic... how do you use the Tomato Peppers when they ripen? I have one starting to get red, and the others probably won't be far behind.

 

[HabaneroHead]

HI Rick,
 
Regarding the pickle: use untreated salt, which does not have anything in it, just the NaCl.
I am aware of two usage of Tomato Pepper:
- It is preserved as a pepper paste: grind it (for example in a food processor), give 20 dkg of salt to each kilogram, and seal it in jars. It has an intense pepper flavour, and can be used in cooking, or even in sandwiches
- It is consumpted raw: as garnish with bacon, sausages, sandwiches
 
The industry is preparing Vitamin C from this type, which is very rich in that. During the II. world war the English army bought hundred of tons of the condensed Tomato Pepper paste because of its hight Vitamin content.
 
Cheers!
 
Balázs

 

[Stefan_W]

Great to see the pods getting to the point where you can use them!
 
You never know, your not jalapeno mucho nacho may still pick up a bit of heat when it ripens to red. 

 

[RocketMan]

 and dessert will be some Black Raspberry ice cream with some of Bill's "Dragon's Blood" sauce.
 

The sauce was quite thick... repeated shaking didn't dislodge any of it, but that's why god made chopsticks, right? A very upfront sauce... the Raspberries and Chocolate flavor came across clearly, and were followed shortly after by a pretty good burn that lasted a good 10 minutes despite having been eaten together with ice cream. Not overwhelming either, so it didn't dominate the dessert, but complemented it. I could definitely see baking this into raspberry fudge brownies or stirring a little into a chocolate fondue for dipping fruit into. Camping trip s'mores will never be the same!
 
I have to work a full shift tomorrow, but hope you all have a happy July 4th!
 
 
 
Great review Rick, Thanks

 

[stickman]

HI Rick,
 
Regarding the pickle: use untreated salt, which does not have anything in it, just the NaCl.
I am aware of two usage of Tomato Pepper:
- It is preserved as a pepper paste: grind it (for example in a food processor), give 20 dkg of salt to each kilogram, and seal it in jars. It has an intense pepper flavour, and can be used in cooking, or even in sandwiches
- It is consumpted raw: as garnish with bacon, sausages, sandwiches
 
The industry is preparing Vitamin C from this type, which is very rich in that. During the II. world war the English army bought hundred of tons of the condensed Tomato Pepper paste because of its hight Vitamin content.
 
Cheers!

Thanks Balázs, I use Kosher salt for pickling, so no iodide. Great idea using the Tomato peppers for what amounts to Ajvar as well. I'll taste them together and separately when they ripen to get the best tasting product!
 
What an interesting historical footnote also. I wonder what the Tommies thought about the tins of pepper paste?

Great to see the pods getting to the point where you can use them!
 
You never know, your not jalapeno mucho nacho may still pick up a bit of heat when it ripens to red. 

You bet Stefan! Are you starting to get usable pods yet? I suppose I should leave at least one pod on the Not Mucho Nacho to see if you're right, but while I'm waiting for the other sweet peppers to ripen, I'll keep pulling them to cook with. Cheers!

Great review Rick, Thanks

 
My pleasure Bill, you've got a couple of great sauces there!

The report of the Dawn Patrol was delayed this morning while I was helping my wife unpack and stow her stuff after her trip to Canada, but now I have the primary camera back, and 30 pics to share...
 
You asked about some full-plant pics Greg, so here are the ones for the chiles in air-pruning pots...
 
Douglah

 
Yellow 7

 
Maya Red

 
Criolla Sella

 
Peruvian Purple is coloring up

 
Magnum Orange Habs podding up

 
A pic of the interior of the larger Omnicolor... this thing's loaded!

 
20 more pics for a bump...

 

[HillBilly Jeff]

Here is your bump and looking good.

 

[stickman]

Here is your bump and looking good.

Thanks BD!
 
You were right Bonnie... SeanW confirms this is a Cheiro Recife.

 
JA Hot Chocolate

 
In-ground Yellow 7

 
In-ground Maya Red

 
Butch T

 
Sean also IDs this as a Scotch Bonnet from Pepperjoe

 
Aji Panca blooms... some dropped skirts today, so pods soon to follow...

 
Red Rocoto flower. None of the flowers have stuck on this one yet... probably because it's half the size of the Manzano. I'll have to feed it up so it gets bigger .

 
10 more for a bump...

 

[Devv]

Bump!
 
Perfection!

 

[stickman]

Thanks Scott!
 
Gochu peppers

 
First variegated pod on the Fish pepper

 
Hungarian "coloring" peppers (sweet paprika) pods are about 5 inches long (12cm) and the same height as the Kapias

 
Holy Mole' hybrid

 
Big Jim Anaheims really starting to ramp up now

 
and the Guajillos... the red you're seeing is a ripening Krimzon Lee Paprika

 
The first Chilhuacle Negro pod is starting to ripen up

 
Urfa Biber is sizing up quite a bit now

 
And a local color pic... Trotters exercising at the county fairgrounds racetrack across the street

 
Have a great weekend all!

 

[MGOLD86]

Looking great as always Rick, you got a lotta stuff turning and a ton of pods hanging off those super plants.  Really like the whole plant shots, about hall tall is your Douglah?? 

 

[stickman]

Looking great as always Rick, you got a lotta stuff turning and a ton of pods hanging off those super plants.  Really like the whole plant shots, about hall tall is your Douglah?? 

Thanks Matt! The Douglah is about as wide as it is tall... about a foot and a half each way in a #5 airpot. It had chlorosis quite a bit during its time indoors, and also during the rainy period we had back in June. It's greened up, doubled in size and started setting pods after I started feeding it weekly. If I'd put it in-ground I'm sure it would be as big as the Yellow 7 I put in the pepper plot. That one's 3 feet tall by 3 and a half feet wide. I had to start pinching back the Douglah last week so it wouldn't encroach on the neighbors too much. One of the drawbacks to a drip irrigation system... you can't just reshuffle the pots...

 

[Devv]

Very nice update Rick!
 
Poddage is everywhere I see, even the Chinense are kicking.
 
It won't be long now...

 

[Trippa]

I hope you have a good freezer and a reliable dehydrator Rick .... You are going to have pods coming out of your kazoo if this keeps going. Great work and the Chinense are really kicking into gear now as well. Its all good!!

 

[stickman]

Thanks guys. Life is good... the anticipation of waiting for the pods to ripen is second only to waiting for them to germinate in the first place... after all, once they've sprouted you just have to keep them alive and happy long enough to get pods, right?  (there I go with the straight lines again...)

 

[HabaneroHead]

Hi Rick,
 
They are so beautiful! Amazing poddage on the Hungarian Paprika, too! Beautiful, amazing! :-)
 
 
Balázs