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thoroughburro 2023, kith and kitchen

I’m just a week or so away from my first round of seed starting, and The List has stabilized.

As the title suggests, I’m focusing on a more shareable garden, this year. My high heat tolerance is well satisfied by sauces and flakes, so it’ll be a mercy to others and not much sacrifice to me if I cook more with mild or heatless peppers and lean into condiments for my own spice satisfaction.

Capsicum annuum​

4 Gogoşar (pronounced “gogoshar”; also transliterated as gogosar, gogosari, etc), a heatless Romanian variety whose name is confusingly also used generically for red pepper. My partner has very fond memories of this large, pumpkin-shaped pepper being roasted and then stuffed or preserved. They’re also used fresh, like red bell pepper. I had to import these seeds from a Romanian seller on Ebay who at first resisted since US customers had been leaving bad reviews for unreliable shipping. I assured her I would leave a good review regardless of ever getting them. It all worked out, and now of course I’m that much more invested in growing the variety…

4 Quadrato d’Asti Giallo, a superlative, heatless yellow bell pepper from Asti, in northern Italy. I grew this last year and, although the pods were stunted in only 5 gallons of soil, I was extremely impressed with the thick flesh and excellent flavor. Together with Gogosar, these should account for most of our “vegetable pepper” usage.

4 NuMex Heritage 6-4, well known as a choice, but mild, New Mexican cultivar. I grew Big Jim last year, but it was too hot for my partner to enjoy when used as the base of, for example, chile verde.

4 Jalapeño Zapotec, nearly rejected for again being too hot for my jalapeño-popper-loving partner, it found a place as my primary fresh spice pepper for pico de gallo and other fresh salsas. I’d find a place for it regardless, really; I find it a very compelling pepper.

4 Jalapeño TAM, this is the jalapeño to hate if you despise the near-heatless jalapeño products which took over the mass market: it was developed by Texas A&M University to be a commercial (but open pollinated) crowd pleaser. It should be exactly right for my partner’s poppers, and thus allows me to grow my Zapotecs!

4 Chiltepin O’odham (pronounced something like “OH ohdahm”, the apostrophe representing a glottal stop; they’re fascinating), a really tempting chiltepin collected from a sacred mountain. I struggled to choose a chiltepin for the year, especially because my dried Chiltepin Hermosillo Dwarf from last year have been amazing… but I do want to see if the berries of a non-dwarf might be a bit bigger, and I’m a sucker for a good origin story.

4 Stavros, an apparently choice Greek pickling pepper of the general type known in the US as “golden Greek pepperoncini”. “Pepperoncini” terminology is an absolute minefield, which is a shame since so many of us developed an addiction to them in childhood (thank you for that if nothing else, Papa John’s). This seems to be the only specifically named cultivar widely available, so it was an easy choice.

Capsicum chinense​

4 Orange Habanero (SLP) and
4 Orange Habanero (CPI), let one of these be the harpoon which slays at last this white whale, please god! This will be the third year I attempt to accomplish the original goal of this now-major hobby, which was to replace my no-longer-locally-available favorite sauce (El Yucateco XXXtra Hot Kutbil-ik) with homemade. The first year, I began too late and only whetted my appetite; last year, I put all eggs in the Habanero Oxkutzcab basket, which was too fruity for purpose. I’ve realized I need a bog standard habanero for the sauce I crave. Hopefully one of these will do.

4 Habanada (also using seeds collected from @HellfireFarm), which will allow me to make a medium-heat, taste-alike version of my signature sauce for more sensitive friends and family. This technique, of substituting some of the spicy variety with a heatless version to make a mild sauce, works so well that the smell, texture, and damn near the flavor are almost identical to the real deal. I hope to slowly create more heatless varieties of sauce peppers to allow this for each sauce I make. Someday.

4 Bahamian Goat, which saved my bacon when Habanero Oxkutzcab proved unsuited. It’s bulletproof and super productive with no downsides. It would almost be hubris not to grow: oh, you think you’re so good you don’t need the Goat at your back? It’s a good luck pepper.

4 Hot Paper Lantern, which I failed to see through last year. These have an almost universally excellent reputation, and in general sound like another pepper with all pros and no cons. I tend to like those! In addition, Johnny’s offers a yet more lauded version which was apparently the pride and joy of one of their breeders, Janika Eckert. I expect great things!

2 7 Pot Jonah, which I fully expect to regret growing. The capsaicinoids all over everything around processing time was a bit annoying last year. This year, I know to dedicate a separate cutting board and generally be more aware of the invisible menace which accumulated capsaicinoids become. Even so, I expect processing a superhot into sauce to be an ordeal. But I do want that sauce. I want a sauce in my repertoire which can make me think twice. Plus, I already thought of a good name.

2 Ají Charapita, which I grew from RFC seeds last year. I wasn’t sure if I would grow it again, but it’s lovely and compact, and looks amazing filled with glowing berries. We made a present of the single harvest of the single plant we grew, packed in vinegar, and it was both surprisingly beautiful and tasty. This seedline from Peter Merle was collected by him from a wild (or, I would suspect, naturalized) context along the Amazon, near Iquitos where the variety is common. I don’t expect it to be appreciably different to RFC’s, but the extra provenance is cool!

2 Redfire, also known as CAP 691. An enigmatic wild (or naturalized) red chinense which @Pr0digal_son described temptingly here. I’m hoping this has deciduous pods…

Capsicum baccatum​

4 CAP 455, which was the most productive pepper I grew last year, as well as the tastiest heatless red. The large jar of refrigerator pickles leftover has seen heavy use in chickpea salad sandwiches. I intend to devote a future season to more widely exploring baccatum, but this one is essential.

Capsicum frutescens​

4 Tabasco, which sure, yawn, but that unique flavor is still my absolute, must-have favorite on breakfast eggs. I’ll be surprised if I can make an acceptable substitute, but taking a shot at it will be my first fermented sauce project.


It’s a smaller grow than last year, in order to allow room for a burgeoning interest in herbs and a tentative branching out into other veg. As long as my choices work for purpose, it should all be more than enough!
 

thoroughburro

Extreme Member
The "gogosar" is a generic name for many varieties or hybrids. I can help for seeds from Romania in the future.
Thank you for the information and the offer! It’s the large, broad, pumpkin-shaped red pepper which she remembers as ubiquitous that we’re after, this being the closest we’ve found so far. Is that just a broad category of peppers in itself, or is there a more specific name we need to use? Does the Ark of Taste entry ring any bells to you?
 

SineNomine

Extreme Member
With pleasure!
It is a category of peppers with almost similar characteristics, but with slight differences in aroma, productivity and commercial appearance. I didn't cultivate because my "garden" is just a balcony, but it is cultivated on a large scale throughout Romania.
Here is a link to different varieties of gogosari.
 
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thoroughburro

Extreme Member

Started Sat Jan 14​

- Orange Habanero (SLP), 1-6
- Orange Habanero (CPI), 7-12
- Habanada, 13-18
- Bahamian Goat, 19-24
- Hot Paper Lantern, 25-30
- 7 Pot Jonah, 31-34
- Ají Charapita, 35-37
- Redfire, 38-40

1673720167277.jpeg

1673720188909.jpeg


This is the first round of starting, being all the chinense. 8 days earlier than last year. As usual when I can be bothered, the seeds were soaked overnight in a 1:10 dilution of 3% H2O2 to water. 2-3 seeds per cube, about 50% more cubes than eventual containers, to allow for some redundancy and selection before plantout.

I’m using rockwool cubes this year, hoping for less trouble than the Jiffy pellets last year. I figured it’d cost more, but it was about the same. That said, this is bargain basement rockwool; very dusty and delicate.

They’re on top on a heat pad and under a dome. Prediction: first action in five days (Thursday). Place your bets!
 
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Good luck on the grow TB.

Rockwool is a great medium to germinate in. I say the first hooks in 3 days.

If you don't mind me asking - what type of tray is that underneath the 1020 tray? The previous owners of my house left a similar looking one - it's a Garland tray and I love it. I've been meaning to get a second one but it seems like they are hard to find here in the US.
 
I’m just a week or so away from my first round of seed starting, and The List has stabilized.

As the title suggests, I’m focusing on a more shareable garden, this year. My high heat tolerance is well satisfied by sauces and flakes, so it’ll be a mercy to others and not much sacrifice to me if I cook more with mild or heatless peppers and lean into condiments for my own spice satisfaction.

Capsicum annuum​

4 Gogoşar (pronounced “gogoshar”; also transliterated as gogosar, gogosari, etc), a heatless Romanian variety whose name is confusingly also used generically for red pepper. My partner has very fond memories of this large, pumpkin-shaped pepper being roasted and then stuffed or preserved. They’re also used fresh, like red bell pepper. I had to import these seeds from a Romanian seller on Ebay who at first resisted since US customers had been leaving bad reviews for unreliable shipping. I assured her I would leave a good review regardless of ever getting them. It all worked out, and now of course I’m that much more invested in growing the variety…

4 Quadrato d’Asti Giallo, a superlative, heatless yellow bell pepper from Asti, in northern Italy. I grew this last year and, although the pods were stunted in only 5 gallons of soil, I was extremely impressed with the thick flesh and excellent flavor. Together with Gogosar, these should account for most of our “vegetable pepper” usage.

4 NuMex Heritage 6-4, well known as a choice, but mild, New Mexican cultivar. I grew Big Jim last year, but it was too hot for my partner to enjoy when used as the base of, for example, chile verde.

4 Jalapeño Zapotec, nearly rejected for again being too hot for my jalapeño-popper-loving partner, it found a place as my primary fresh spice pepper for pico de gallo and other fresh salsas. I’d find a place for it regardless, really; I find it a very compelling pepper.

4 Jalapeño TAM, this is the jalapeño to hate if you despise the near-heatless jalapeño products which took over the mass market: it was developed by Texas A&M University to be a commercial (but open pollinated) crowd pleaser. It should be exactly right for my partner’s poppers, and thus allows me to grow my Zapotecs!

4 Chiltepin O’odham (pronounced something like “OH ohdahm”, the apostrophe representing a glottal stop; they’re fascinating), a really tempting chiltepin collected from a sacred mountain. I struggled to choose a chiltepin for the year, especially because my dried Chiltepin Hermosillo Dwarf from last year have been amazing… but I do want to see if the berries of a non-dwarf might be a bit bigger, and I’m a sucker for a good origin story.

4 Stavros, an apparently choice Greek pickling pepper of the general type known in the US as “golden Greek pepperoncini”. “Pepperoncini” terminology is an absolute minefield, which is a shame since so many of us developed an addiction to them in childhood (thank you for that if nothing else, Papa John’s). This seems to be the only specifically named cultivar widely available, so it was an easy choice.

Capsicum chinense​

4 Orange Habanero (SLP) and
4 Orange Habanero (CPI), let one of these be the harpoon which slays at last this white whale, please god! This will be the third year I attempt to accomplish the original goal of this now-major hobby, which was to replace my no-longer-locally-available favorite sauce (El Yucateco XXXtra Hot Kutbil-ik) with homemade. The first year, I began too late and only whetted my appetite; last year, I put all eggs in the Habanero Oxkutzcab basket, which was too fruity for purpose. I’ve realized I need a bog standard habanero for the sauce I crave. Hopefully one of these will do.

4 Habanada (also using seeds collected from @HellfireFarm), which will allow me to make a medium-heat, taste-alike version of my signature sauce for more sensitive friends and family. This technique, of substituting some of the spicy variety with a heatless version to make a mild sauce, works so well that the smell, texture, and damn near the flavor are almost identical to the real deal. I hope to slowly create more heatless varieties of sauce peppers to allow this for each sauce I make. Someday.

4 Bahamian Goat, which saved my bacon when Habanero Oxkutzcab proved unsuited. It’s bulletproof and super productive with no downsides. It would almost be hubris not to grow: oh, you think you’re so good you don’t need the Goat at your back? It’s a good luck pepper.

4 Hot Paper Lantern, which I failed to see through last year. These have an almost universally excellent reputation, and in general sound like another pepper with all pros and no cons. I tend to like those! In addition, Johnny’s offers a yet more lauded version which was apparently the pride and joy of one of their breeders, Janika Eckert. I expect great things!

2 7 Pot Jonah, which I fully expect to regret growing. The capsaicinoids all over everything around processing time was a bit annoying last year. This year, I know to dedicate a separate cutting board and generally be more aware of the invisible menace which accumulated capsaicinoids become. Even so, I expect processing a superhot into sauce to be an ordeal. But I do want that sauce. I want a sauce in my repertoire which can make me think twice. Plus, I already thought of a good name.

2 Ají Charapita, which I grew from RFC seeds last year. I wasn’t sure if I would grow it again, but it’s lovely and compact, and looks amazing filled with glowing berries. We made a present of the single harvest of the single plant we grew, packed in vinegar, and it was both surprisingly beautiful and tasty. This seedline from Peter Merle was collected by him from a wild (or, I would suspect, naturalized) context along the Amazon, near Iquitos where the variety is common. I don’t expect it to be appreciably different to RFC’s, but the extra provenance is cool!

2 Redfire, also known as CAP 691. An enigmatic wild (or naturalized) red chinense which @Pr0digal_son described temptingly here. I’m hoping this has deciduous pods…

Capsicum baccatum​

4 CAP 455, which was the most productive pepper I grew last year, as well as the tastiest heatless red. The large jar of refrigerator pickles leftover has seen heavy use in chickpea salad sandwiches. I intend to devote a future season to more widely exploring baccatum, but this one is essential.

Capsicum frutescens​

4 Tabasco, which sure, yawn, but that unique flavor is still my absolute, must-have favorite on breakfast eggs. I’ll be surprised if I can make an acceptable substitute, but taking a shot at it will be my first fermented sauce project.


It’s a smaller grow than last year, in order to allow room for a burgeoning interest in herbs and a tentative branching out into other veg. As long as my choices work for purpose, it should all be more than enough!
I like how you have them listed with your descriptions .
I haven't even ordered seeds yet but my thinking is along your lines this season.
I fine your glog to be helpful in my planing.
Best of luck in your 2023 season
 
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thoroughburro

Extreme Member
Today is day 11, and nothing is up yet. The chinense are officially late.

To compare like with like, there are two I’m growing from the same seed as last year: Bahamian Goat and Hot Paper Lantern. Last year, those both came up on day 9. My earliest chinense was Ají Charapita, on day 6, but that was a different seed source.

I know they should pop up any day, but of course now I’m worried…
 
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MikeUSMC

Extreme Member
Bahamian Goat is an outstanding pepper. It absolutely lives up to the hype. I remember the first time I bit into one like it was yesterday. They’re as sweet as candy (to me). Definitely in my top 3 favorites (for flavor) of all time 👍🏻

Great list! Best of luck this season 🍻
 
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thoroughburro

Extreme Member
Two weeks now, and still nothing.

I’m going to start all the same seeds today, but… I don’t know what to do different. I’ll keep them less damp, as that’s my only hunch, but every single seed in the flat? I feel like something more must be wrong, but I’ve got no ideas. These are already best practices.
 

Downriver

Extreme Member
Could be heat. Check the temp in one of the cubes. I shoot for 80F, give or take 2 degrees. Water-soaked cubes and too much heat could cook the seeds. Also, I'd cover the tray with either a dome or plastic wrap until you see some sprouts. Keep after it. As long as the seeds are viable, things will pop.
 
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