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Stickman's 2015 - That's All She Wrote...

Hi All! It's been an incredibly busy winter dealing with one thing and another, and it's only about half over here. :rolleyes:  Still, it's time to get on the stick and put my seeds in the dirt in preparation for plant-out in another 12 weeks or so. I have a Manzano over-wintering inside that's going on its third year. It's next to a sliding glass door with a great southern exposure but the light it gets here this time of year is pretty paltry... I expect it'll start to perk up sometime in March. I have a couple of MoA Scotch Bonnets over-wintering at a friend's house because there wasn't space in front of the sliding glass door for them and my wife's indoor plants... the deal is that if they both survive the winter, we'll split the plants. If not, he'll keep the one that lives. That seems fair since he did all the work. ;)
 
The rest of the list is looking like this...

Pubiscens Varieties
Total bust this year... nothing that germinated survived.

Baccatum:
Ditto

Frutascens:
Tabasco
Hawaiian Bird chile
 
Chacoense:
Ditto

Chinense:
7-pot Yellow Turned out to be a red "Not"
MoA Scotch Bonnet
Beni Highlands... Also turned out to be a "Not"... maybe a Mako Akokrosade cross?
Ja Hab
Trinidad Perfume
Zavory

Annuum:
Cabe Rawit (mouse turd pepper, in Singapore where the seeds were collected they're called Cili Padi)
Red Thai
Biggie Chile Anaheim

Poblano Gigantia
Jalapeno Ciclon
Jalapeno Tormenta
Serrano Tampiqueno
Hungarian Hot Wax
Almapaprika
Ethiopian Brown Berbere
 
I'll also be planting a sweet Criolla de Cucina plants and about 20 sweet Kurtovska Kapijas. The Kapijas have the longest growing and ripening times of any Annuum I know, but they're big, meaty sweet peppers that average around a half a pound apiece... just the thing for making that eastern european condiment called Ajvar.
 
Too tired to say more now, but will pick up later... Cheers!
 
Glad to see you're back in the game Rick!
 
As always I look forward to your space on the THP!
 
I was worried about 'Yall with the flooding and had a look at a map, glad you're way inland. But I don't envy the weather up your way!
 
Good luck this season!
 
Devv said:
Glad to see you're back in the game Rick!
 
As always I look forward to your space on the THP!
 
I was worried about 'Yall with the flooding and had a look at a map, glad you're way inland. But I don't envy the weather up your way!
 
Good luck this season!
 
Yessirree... looking forward to another season of "fun and frolic" Scott... :P  The weather here is cold, sure enough... Overnight lows are in the single digits... below zero, with daytime highs in the teens and twenties. I can live with that, but to make the money to pay the bills I have to be out on the roads.
 
maximumcapsicum said:
Great looking list Rick! I sure do love the bubblegums... Do the chocolates have the big calyx on the pods like the reds?

Glad you're back. Stay warm!
 
Yup... the ones Jamie sent me sure did. The pods were small, but I think that was because of the season they were grown in. Right now, the daylight hours are short and the angle of the sun is long (less intense). I'm really looking forward to spring but don't know if a snowstorm tomorrow means the Woodchuck may not see his shadow but we're still in for another 6 weeks of winter. :think:
 
I got your package right and tight Adam, thanks so much! The dried pods look like Annuums... which variety are they? I'll get my sauces out to you in the next couple of days depending on the weather... we're supposed to get up to a foot tomorrow... :banghead:
PeriPeri said:
Good luck buddy, may 2015 bring you even more adventure, delights and heat ;)
 
Thanks Lourens... and right back atcha! :P  Hope all is well in the southern Hemisphere. How are your tomatoes doing? :)
 
stickman said:
 
Yup... the ones Jamie sent me sure did. The pods were small, but I think that was because of the season they were grown in. Right now, the daylight hours are short and the angle of the sun is long (less intense). I'm really looking forward to spring but don't know if a snowstorm tomorrow means the Woodchuck may not see his shadow but we're still in for another 6 weeks of winter. :think:
 
I got your package right and tight Adam, thanks so much! The dried pods look like Annuums... which variety are they? I'll get my sauces out to you in the next couple of days depending on the weather... we're supposed to get up to a foot tomorrow... :banghead:

 
Thanks Lourens... and right back atcha! :P  Hope all is well in the southern Hemisphere. How are your tomatoes doing? :)
urghhhhh that's a plight alright lol I'll try harder next year lol
 
Glad to hear they arrived! Sorry it took so long to get them in the mail... Could only have improved the taste of the sauce right? Sure. Rookie year, I've learned a lot and will adapt as I get more time to dedicate to it.

Annuums are from a goats weed that didn't grow true. I found them to be sweet and somewhat mild, nice in a salsa. Not a bad flavor. Let me know what you think.
 
meatfreak said:
Have a great season again, Rick! Hope the weather gets better real soon :)
 
Cheers Stefan! I've passed on some of the seed I harvested from the Pimenta Lisa I grew last year. Would that be F3 or F4? I gave them to a friend of mine who helps out at a contract farm, and they'll give him a place to plant them outside.
   Hope 2015 is a great year for you as well... you're gonna have your hands full with your family, but I hope you get a decent crop as well. :)

neoguy said:
I'll be checking from time to time. Good luck with your grow.
 
Feel free Dan... welcome to the zoo! :) Are you going to plant any chiles in 2015?

maximumcapsicum said:
Glad to hear they arrived! Sorry it took so long to get them in the mail... Could only have improved the taste of the sauce right? Sure. Rookie year, I've learned a lot and will adapt as I get more time to dedicate to it.

Annuums are from a goats weed that didn't grow true. I found them to be sweet and somewhat mild, nice in a salsa. Not a bad flavor. Let me know what you think.
 
That's the way Adam... there sure isn't any shortage of things to do... ;)  I'm glad to know what those Annuums are. From what you said they sound like they'd make good red pepper flakes, so I pulsed them in  the blender to use in Italian food. Cheers!
 
Home with (mostly) nothing to do today due to the snow outside. We've got about 5-6 inches on the ground already and maybe another 3-4 inches to come. I was watching the birds at the feeders outside and had a ringside seat when a Cooper's Hawk took down a Mourning Dove right outside our sliding glass door maybe 15 feet away.
 
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stickman said:
Home with (mostly) nothing to do today due to the snow outside. We've got about 5-6 inches on the ground already and maybe another 3-4 inches to come. I was watching the birds at the feeders outside and had a ringside seat when a Cooper's Hawk took down a Mourning Dove right outside our sliding glass door maybe 15 feet away.
 
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Brutal! I can't wait to get away from the city and back into nature.
Definitely an interesting list you got going, I'm pretty New so a lot of these I haven't heard of. I'll be paying attention for next years grow. You sure know how to keep everybody on the edge of their seat, we want seeds in dirt!
 
stickman said:
 
Cheers Stefan! I've passed on some of the seed I harvested from the Pimenta Lisa I grew last year. Would that be F3 or F4? I gave them to a friend of mine who helps out at a contract farm, and they'll give him a place to plant them outside.
   Hope 2015 is a great year for you as well... you're gonna have your hands full with your family, but I hope you get a decent crop as well. :)
That's great, Rick :) That would be F-3, your phenotype looked very much true so thanks for spreading some of it! I'm growing it out again of course but I can't have more then 2 plants this season as I'm scaling back on amount of plants. So far it's not helping a lot with this great germination rate I'm having again :lol: Yep, I intend to spend more time on the rest of the garden this year to grow all kinds of fruits and veggies.
 
stickman said:
OK, ok... I'll post something this weekend. I didn't think you'd want to see Chickpea Dal and Rice even if I showed the go-withs. ;)
 
Actually, I was talking about the hawk, but I wouldn't mind looking at some food porn, too. :)
 
Here in South Africa, some locals call a wall (endeeringly) - "stop nonsense". I think the term may originate from the mines, where all different languages come together and the miners communicate in a communial language called Fanagalo - which is a hybrid of different languages all mashed up together. So yea, "Stop Nonsense" - because it is the boundary to any activities, it is the line that defines the perimeter to any nonsense. Well, that white stuff you have right there is the ultimate Stop Nonsense I guess... we all need our rest and that is it right there untill it melts away, the chilli nonsense stops right there lol Enjoy the rest buddy untill the stop nonsense melts away :D
 
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