The Pacific Northwest GLOG 2015

ColdSmoke · May 13, 2015

I've never done much with pH. Here are my test results. The exact same as my starter soil. Is this too high!

queequeg152 · May 13, 2015

idk... looks like 6.5 to me. but cameras... monitors, they all distort colors.

bpwilly · May 13, 2015

I agree, if the colors are coming through OK, I make to be about 6.5 to my old eyes.

Roguejim · May 14, 2015

Early pods in southern Oregon. All but maybe 2 or 3 plants have pods. I was barely planting out this time last season, and didn't see pods until around June, I think. Even some of the rattier plants are spitting them out.

Jamaican Mushroom. Breaded and fried...murder.

Pimenta Leopard. I'll have seeds available.

MOA. I've yet to get one with the correct shape, and I got the seeds from Steve954. Maybe this season.

Bahamian Goat. I can see by what's already popping out, that I will be inundated with these things.

Trinidad Congo. Not sure what color. Poor record keeping on my part.

Naga-Brain.

Chile Chilaca. I think these might also be referred to as Chile Negro, turning almost black. Chop and sautee with scrambled eggs.

Siling Bilong. My current favorite sweet pepper, turns deep red. Large, like a red bell, but much better tasting. Very apple-like.

ColdSmoke · May 14, 2015

Roguejim said:
Early pods in southern Oregon. All but maybe 2 or 3 plants have pods. I was barely planting out this time last season, and didn't see pods until around June, I think. Even some of the rattier plants are spitting them out.

Jamaican Mushroom. Breaded and fried...murder.

Pimenta Leopard. I'll have seeds available.

MOA. I've yet to get one with the correct shape, and I got the seeds from Steve954. Maybe this season.

Bahamian Goat. I can see by what's already popping out, that I will be inundated with these things.

Trinidad Congo. Not sure what color. Poor record keeping on my part.

Naga-Brain.

Chile Chilaca. I think these might also be referred to as Chile Negro, turning almost black. Chop and sautee with scrambled eggs.

Siling Bilong. My current sweet pepper, turning deep red. Large, like a red bell, but much better tasting. Very apple-like.

I bet you're not regretting your early start anymore.

Roguejim · May 14, 2015

ColdSmoke said:
I bet you're not regretting your early start anymore.

Yes, and no. Digging 27 holes with a full sized shovel, in raised beds, and trying not to step all over the "no till" bed (soil compaction = bad) was back breaking for me. I'm used to sitting down and using a hand shovel for smaller plants. Not sure what I'll do next season as far as timing everything goes. I'm looking forward to everyone else's pod shots, now!

What happened to "organic pepper"? He was building raised beds with air pot material.

OCD Chilehead · May 14, 2015

Northwest pods! Woohoo! Your grow is looking good Jim. Going to have nice hardy plants come Summer.

Roguejim · May 16, 2015

MOAs are leading the field for first ripening. It's going to be a bumper crop this season, I think.

bpwilly · May 17, 2015

Wow Jim,

That MOA sure is a early ripening for the Pac Northwest. You win the early bird special this year!

I liked your comment on the Jamaican Mushroom "breaded and Fried" Never tried them that way, now I have a new goal.

Those Bahamian Goat peppers have been close to the most proficient plant in my garden for 2 years straight. You only need to plants to swamp yourself with that type of pepper. Nice flavor and wonderful color and shape. Has seemed to be a very easy plant to grow and take care of (in my limited experience) I do wish my MOA were as productive and consistent on quantity and shape as the Bahamian Goats because I sure do love the flavor of them.

Roguejim · May 17, 2015

bpwilly said:
Wow Jim,

That MOA sure is a early ripening for the Pac Northwest. You win the early bird special this year!

I liked your comment on the Jamaican Mushroom "breaded and Fried" Never tried them that way, now I have a new goal.

Those Bahamian Goat peppers have been close to the most proficient plant in my garden for 2 years straight. You only need to plants to swamp yourself with that type of pepper. Nice flavor and wonderful color and shape. Has seemed to be a very easy plant to grow and take care of (in my limited experience) I do wish my MOA were as productive and consistent on quantity and shape as the Bahamian Goats because I sure do love the flavor of them.

My bad. I was thinking of the Jamaican Mushroom, cut in half,scooped out, breaded and fried. I've stuffed scotch bonnets with cheese, breaded and fried them, and the first one was good. By the second one, my mouth was on fire!

Roguejim · May 17, 2015

Bill, you would love this.

http://thehotpepper.com/topic/41795-cheesy-bacon-stuffed-peppersbang/

KevinH · May 17, 2015

Looking great guys. All mine are dead. So I will be looking for some replacement seed in the coming months. May my plants RIP

Roguejim · May 17, 2015

KevinH said:
Looking great guys. All mine are dead. So I will be looking for some replacement seed in the coming months. May my plants RIP

Huh? Explain, please.

bpwilly said:
Wow Jim,

That MOA sure is a early ripening for the Pac Northwest. You win the early bird special this year!

I liked your comment on the Jamaican Mushroom "breaded and Fried" Never tried them that way, now I have a new goal.

Those Bahamian Goat peppers have been close to the most proficient plant in my garden for 2 years straight. You only need to plants to swamp yourself with that type of pepper. Nice flavor and wonderful color and shape. Has seemed to be a very easy plant to grow and take care of (in my limited experience) I do wish my MOA were as productive and consistent on quantity and shape as the Bahamian Goats because I sure do love the flavor of them.

How do you prepare/cook the Goats and MOAs?

bpwilly · May 18, 2015

Jim,

I have just been using the MOA's and Goats in sauces and Jams as well as Jerk sauces with the MOA. I love the smell that comes off the BBQ when a good jerk sauce hits the hot grill. The allspice or something has a real unique smell that sure wakes up the taste buds.

The Jams made with any of the hab/bonnet type peppers are great in the morning on toast. Who the heck needs Caffeine!

I looked at that link and now I have a new thing to BBQ this summer! Might hurt, but you only live once. Thanks

Roguejim · May 18, 2015

BBQ? Those peppers were fried, unless you're talking about something else.

ColdSmoke · May 18, 2015

Some plant out pics.

OCD Chilehead · May 18, 2015

ColdSmoke said:
Some plant out pics.

Nice pics Jeremy. They all look great. Damn! Those stuffed peepers look amazing. I might have to give that a try. I think Bill was talking about the pic someone else had posted down at the end of the page.

Thanks for sharing

Roguejim · May 18, 2015

ColdSmoke said:
Some plant out pics.

Awesome, dude. Time to relax a bit now, and wait...Who are you planning on keeping out of your garden with that little fence?

I laughed when I saw it because deer have been prowling around, and through my raised beds. No damage though thanks to the smelly deer repellant I use. I hope you'll post another photo of your patio corner when all of the plants are loaded with ripe pods. I wish I had done something like that, now. What's that plant growing down like a vine?

ColdSmoke · May 18, 2015

The little fence is the keep our dogs out. No deer issues in the yard. I still have quite a few to plant in containers but the majority of the work is done. The other plant is hops growing out of the half wine barrel. They need to be trimmed!

Roguejim · May 18, 2015

ColdSmoke said:
The little fence is the keep our dogs out. No deer issues in the yard. I still have quite a few to plant in containers but the majority of the work is done. The other plant is hops growing out of the half wine barrel. They need to be trimmed!

I was thinking those might be hops. Any truth that hops are aphid magnets? I hope not.