WalkGood 2013, 2014 and Beyond

This is my first Glog so excuse what ever mess I may create, lol. Took way to many pictures today (31), so Ill post the first 9 and add more in subsiquent posts but didn't think it a good idea to start out doube or triple posting just for additional pics. I will also be updating the thread over time to show growth, pods and such ... but the first few pics of are of the young ones. While Ive been growing my favorite peppers for around 17 years (guess, lol), I always limited myself to 3 varieties or less. Jamaican peppers/Hab, Jalapeño and Cayenne. When things got too tuff Id milk them till they died off and stop growing for a while and start fresh. Most years I only grew the Jamaicans which are my favorite for cooking, home made sauce and the occasional powder to rub meats with or put into certain recipes.

Current inventory:

• 5 Jalapeño
• 1 Cayenne
• 1 Serrano
• 7 Datil
• 15 Jamaican Habs (3 large around 3 years old and 12 less than year old)
• 12 more to be determined

The young ones below are not that old with the oldest being the JA Habs which are around 3 years old now. I happen to find THP site while looking for advice/knowledge to cure one of my Jalapeños, thanks for all the good info guys/girls! In 2012 I added Datil, Thai hot, Cayenne, Jalapeño and Serrano to the mix, totaling around 41 plants now. Hats off \o_ to those of you who grow many more, dont know how you find the time and patients when things go off. That said, Ive done my fair share of battling aphids, nematodes, snails and white fly to no end over the last 3 years. Fortunately I believe to have things under control for now so Ive decided to add 12 new peppers to the mix from the listed seeds shown below.

Ill select 12 to start near end of December or first week in January from the seeds below and give credit once I get some new ones going

Need to start clearing our yard to grow more & more & more peppers (*WG rollseyes*)

Top left to right: two Thai Hot and one Cayenne. Bottom row all Datil. BTW I don't grow everything in clay pots, just happen to get a good deal on a bunch in yard sale for a few bucks.

Huge live Oak in background, there's 5 of them in front yard so the shades hard to avoid in first few hours of sun rise.

8 Jamaican Habs in ground and cherry tomatoe in the pot, I need to find a good place to plant the tomatoe soon.

Top left Serrano and more Datil, I'm probably going to gift a few Datils for xmass and some of the other peppers

Serrano's first fower

Serrano's different angle

Edit: final list copied to first post from post #40. These seeds were soaked in water on 12/31/12 and planted 1/1/13 \o/

Edit: This list is constantly being updated as new hooks pop. Even though I lost #5 :/ I will not give up as there are 2 other seeds in dat egg mon ....

A few links to some of my better posts

• Ramons Spiked Cooking Sherry & Rum in cooking with fire!
• Green Mango Salsa in cooking with fire!
• Sofrito Starter in cooking with fire!
• Philippine Tomato Salad in cooking with fire!
• Caribbean Island Soy in cooking with fire!
• Adventure before you read the Tres Alarmas Sauce recipe, Click Here
• WalkGood Tres Alarmas Caribbean MoA Sauce (Salsa Picante) a must try IMHO
• White Bhut Jolokia Jerk Sauce

Did you say powder?

• Click Here
• Click Here
• Caribbean Mellow Yellow
• Click Here
• 
  Strawberry Hill Salt
• Click Here
• Peach MoA Pixie Dust
• 
  Tally Mon Powder (MoA & Nana powder)

Did you say MoA?

• Click Here

Black light night shots & horn worms

• Click Here

Reviews and taste impressions in no order

• Jamisons Pecan Smoked Scotch Bonnet Powder Review
• SETEV954 TFM Scotch Bonnet Powder Review
• romy6 Pepper Powder Blend Review
• Jamaican Ministry of Agriculture Scotch Bonnet Review (MoA)
• Chocolate Scorpion Review
• Red Lantern Infused Salt Review
• Trinidad Scorpion Review
• White Bhut taste
• Red Bhut taste impression, possibly a "Not"
• Yellow 7 taste impressions
• Peach Bhut Jolokia Review

 

[annie57]

Oh yeah! Nice and thick, querido! (Looks really good!)

 

[PeriPeri]

Wow Ramon, loving that sauce. I can't wait for them pods to come in!

 

[meatfreak]

That looks good, Ramon! I'm so glad I made a bunch of puree's also this season, it's really versatile. How are the seedlings doing? Have a great weekend!

 

[ronniedeb]

Nice looking puree. I made one recently after seeing it here. Really preserves the flavour well. 

 

[Penny]

Nice looking sauce you've got there....great job!!
 
Question for you, the everglades tomato, is this your first time growing it, what can you tell me about it? That's a new one to me.

 

[WalkGood]

Lookin' good!
Puree is da bomb! And heck on the sinuses!

 
Thanks Scott, I like it’s versatility as you can use it in so many ways, first use was on last nights dinner, tacos con carne or even thin some out for a future liquid sauce ... Some of the processing gets to me but by the time they’re in da pan my sinuses are fine
 
 

Oh yeah! Nice and thick, querido! (Looks really good!)

 
Hmmm you like “thick” too, lol Hab an awesome Sunday muchacha ^_^
 
 

Wow Ramon, loving that sauce. I can't wait for them pods to come in!

 
Thanks Lournes, reminds me of the red I saw in your sauce last season, boy dat went quick
 
 

That looks good, Ramon! I'm so glad I made a bunch of puree's also this season, it's really versatile. How are the seedlings doing? Have a great weekend!

 
Tanks Stefan, did you freeze any of yours? In the past I’ve never done that as I’ve always kept it fresh but I decided to freeze a test batch to see how it taste down the road with and without further processing. Hat’s off to you for doing the same, they look great! Hope you and the family hab a great day!
 
 

Nice looking puree. I made one recently after seeing it here. Really preserves the flavour well.

 
Agreed and to me it taste even better after a few days of flavor blending ^_^ Hab an awesome day \o/
 
 

Nice looking sauce you've got there....great job!!
 
Question for you, the everglades tomato, is this your first time growing it, what can you tell me about it? That's a new one to me.

 
Thanks for the sauce and Purée kudos Penny ^_^
I’ve grown the Everglades tomato a few years now, they do well in our winters but mine died off last summer. Luckily I had one little tomato left that I dried and only one sprouted so if I don’t get more seeds from this grow I’ll have to make another trip into da Glades.
 
They’re really small cherry tomato’s that have that real tomato taste but towards da sweet side. AFAIK they’re wild heirlooms and against predators here they’re really tuff.
 
Edit: Here are some of the small beauties being sautéed with Congri & Pollo for a gallo pinto during the last grow. They go great with anything, you haven’t lived until you eat freshly caught fish sautéed with onions & FL Everglades tomatoes … not to mention fresh pods in the sofrito ^_^

 

 

 

[Jamison]

Ramon, you never cease to amaze me mon! Nonstop fun on this glog. Seedlings and little ladies look perfectly happy! Keep on keepin on brotha!

 

[annie57]

Ramon, question that pic of BOC? It looked smaller than rest. Does it take longer to germinate and grow or did you plant it later? All seedlings look great!

 

[Penny]

Thanks for the info, and that last dish looks pretty yummy!

 

[WalkGood]

Ramon, you never cease to amaze me mon! Nonstop fun on this glog. Seedlings and little ladies look perfectly happy! Keep on keepin on brotha!

 
Thanks Jamison and you my brethren are amazing as well with your grow, hunt & JA life style ^_^
 
 

Ramon, question that pic of BOC? It looked smaller than rest. Does it take longer to germinate and grow or did you plant it later? All seedlings look great!

 
Annie mi hermana at this point I’m starting seeds at different times and they’re getting very little diffused sun so they’re growing at different rates. I’ll be prepping them soon to get full days and strong winds as they’re a little leggy cause dem girls are too close to da house outside and under a canvas awning. Here’s a little look of the 5 BOC’s and the last two shots shows them compared to first seeds in da egg ground (Peach Bhuts). All from you, thank you muchacha, un besso par ti \o/

 

 

 

 

Thanks for the info, and that last dish looks pretty yummy!

 
No problem, if I get seeds I’ll save you some if you wish … Oh dem yummy with shrimp & garlic Hab powder too ^_^
 
Hab an awesome day everyone

 

[annie57]

Thanks for info on the BOC, mi hermano! Me preguntaba, "Tengo que empezar BOC ahorita?" Glad all your baby girls are doing so well!

 

[Sawyer]

Great looking stuff here, Ramon.  I'm sold on the purées.  I made a bunch using AJ's recipe.  Shelf stable, quicker than drying (and less effect on flavor), no electricity required (even if I had room in my freezer), and like Stefan said, very versatile.  I'll use most of mine for sauces, but I used a teaspoon in a batch of jalapeno jelly to crank up the heat a little.  I've also been eating small amounts on a Ritz with cream cheese.  For me, I think this may be a better way of improving my heat tolerance than trying to eat fresh peppers.  For one thing, the heat is more uniform.  For another, the purée will be here long after fresh pods are gone.

 

[Pinoy83]

 

 

 

 
your babies looks so lavishing they need your florida sun and your food making me hungry

 

[WalkGood]

Thanks Jericson, your plants and babies look awesome as well brethren ^_^
 
No "A shaped pods here," but I had a small MoA harvest today and it looks like this will be it for a while but at least I’ll hab some fresh sofrito starter before I have to tap into the frozen pods \o/ There’s a few green pods left but aside from that all 3 ladies are stripped clean for now …
 

 

 

 

 

 

 
 
Hab Scotch a great week everyone

 

[Devv]

Nice updates Ramon!
 
Plants are looking very healthy too! Been cloudy there? Here too...
 
Pods are still rolling in, can't beat that!
 
And the plate looks yummy! I had some black beans a few weeks ago, I really liked them.
 
Back to work tomorrow...have a great week!

 

[Pinoy83]

loving your scotch shotssss...hopefully the one im sowing grows like yours

 

[stickman]

Sorry to hear you had sickness in your family Ramon... hope all is better now. You've got so much pepper love going on that I bet you have to work at it to stay sick in your house...   The OB report is looking stellar... in a couple of months I bet your grow will start raising steam for 2014.

 

[WalkGood]

Nice updates Ramon!
 
Plants are looking very healthy too! Been cloudy there? Here too...
 
Pods are still rolling in, can't beat that!
 
And the plate looks yummy! I had some black beans a few weeks ago, I really liked them.
 
Back to work tomorrow...have a great week!

 
Thanks Scott, yea cloudy and rainy the last two days and I had yard work to tend to but it was so much rain that I had to postpone it :|
 
 

loving your scotch shotssss...hopefully the one im sowing grows like yours

 
Jericson, I’m sure you’ll have great success growing Scotch Bonnets in Hawaii, dem MoA’s will prosper for sure \o/ Thanks for the pic kudos ^_^
 
 

Sorry to hear you had sickness in your family Ramon... hope all is better now. You've got so much pepper love going on that I bet you have to work at it to stay sick in your house...   The OB report is looking stellar... in a couple of months I bet your grow will start raising steam for 2014.

 
Thanks Rick, my wife will appreciate your good wishes, she’s actually worse today than on Big-Bird day, guess we were too active till yesterday when da rains kept us inside. I know your grow will rock in 2014, can’t wait to see da new garden flourishing … Hab a great week mon!
 
Nothing as great tasting as fresh sofrito starter (SS) on chopped steak ^_^
 
This SS was made a little different as I added freshly ground allspice berries to the typical onion, garlic & 3 pods dam tasty on dat steak as there was nothing left over after seconds & thirds :/
 

 

 

 

 
Thanks all for stopping in, comments and sound advice, I hope everyone has a great week!!!

 

[Pinoy83]

yummmmmmmmmmmm makin me hungrrryyyyyyyy

 

[Sawyer]

Me, too, and I just finished eating.