Windchicken's Garden 2010

Thanks Hellbilly!

Thanks, Patrick! I think I just made fewer mistakes this year than last year...

Here in NW Louisiana the first killing freeze seems to be right after Thanksgiving. I planted late last year, too, and the tall bird peppers were covered with green fruit when the 15ºF weather hit. This year I made sure to have the long-season plants in pots...
 
Been fighting BLS again for a couple of weeks. Lesson learned: Just because BLS seems to be in remission doesn't mean that it's not there. It probably is there, waiting for the conditions to be right to spread again like wildfire.

Anyway, that's why all the white residue on everything in these photos. Daconil.

Tabasco. 6 plants, 3.5-5 feet tall. This one is 4.5 feet tall. There are no orange or red pods yet because I can't stop eating the yellow-green ones:
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Caribbean Red Habanero, from Baker Creek Heirloom Seeds. 6 plants. This pod is about 3 inches long. This does not look like a C.R., but it looks good, anyway:
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Pusa Jwala. 6 plants, 2.5- 3 feet tall. These plants are crazy productive. The green pods are extremely mild and taste like lettuce. Maybe the red ones will be better:
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Piment d'Espelette. 3 plants, 3 feet tall. These plants are really struggling in the 100ºF+ heat. Also, I think the spot they are planted in may be too clayey. Nice flavor, though, very similar to NuMex Española Improved. (The long increments on the scale are inches):
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NuMex Jalmundo. 6 plants, 2 feet tall. Very nice flavor. The pods are extra juicy and crunchy, with a nice sweetness and the normal Jalapeño bite of around 5000 SHU. The literature implies these were bred for smooth skin:
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Is that an old Ford Bronco sitting up in the trees?
Nice garden, loads of peppers! Your Caribbean's look a bit like Tazmanian's the way they have those pointy ends, but the shape/texture look like CR's. I get some odd ones once in a while too and mine came from Baker Creek as well. Either way, they look great and hot.
 
nice looking garden and pods. Man I wish I had all the way until late Nov until the first frost/freeze...typically comes in Oct, sometimes early Oct, around here.
 
Hater: Thanks! That truck is an old 2-ton flatbed we used for a water tanker. One day while it was parked in the yard something shorted out under the hood, and it burned totally up. Repurposed the water tank to a new truck and pushed the old charred hulk out in the trees...

This is my second season for the Baker Creek C.R.'s. This year's garden is much sunnier and hotter, so we'll see...I'm just waiting for the deep red!

GrowingMan: Thanks! The long growing season we have here tends to make me lazy, and I don't need any help at that, anyway...If I could ever get my seeds germinated in January or February and the transplants in the ground in early April, maybe I could actually be harvesting peppers in June and July, like so many of the other gardeners on this board. Those photos are torture to look at!
 
windchicken said:
GrowingMan: Thanks! The long growing season we have here tends to make me lazy, and I don't need any help at that, anyway...If I could ever get my seeds germinated in January or February and the transplants in the ground in early April, maybe I could actually be harvesting peppers in June and July, like so many of the other gardeners on this board. Those photos are torture to look at!
Click to expand...

I bet it does...I had to start in January to get anything decent this year in my climate. I waited till' March last year and 90% of my peppers were still on the plants when it started dropping below freezing consistently:( Maybe I'm over compensating this year...every harvest this year provides more peppers than I had all together last year.
 
Picked some Thai Chile a couple days ago. Will eat as many as I can before they shrivel, but most will go in the dryer for flakage. There are six plants that produce this many red pods every 4 or 5 days.
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Garden view September 23. The 3 plants nearest the camera are Thai Garden Bird Seed, about 4-1/2 feet tall, just beginning to set pods. To the right of them are 3 plants of Black Cuban. Next on that row, with red pods, are Thai Chile. The tall ones in the next row over, with the yellow-green pods, are Tabasco. Several of the tomato vines, behind the Tabasco, are suffering from either root rot or RKN, or both. I haven't really tended to them much:
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Thai Chile, September 23:
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Tabasco, September 23:
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Tabasco, September 23:
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Volunteer Caribbean Red Habanero, September 23:
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Hi Jesse! Thanks for asking. The seeds for both types of Thai peppers in this year's garden came from Baker Creek Heirloom Seeds (www.rareseeds.com). I like them a lot, however, they can sometimes be inconsistent with labeling. What they call "Thai Red Chilli," can be any of several Thai pod types: In 2008 seeds with that name grew out to be the mild, long-pod, type which the Thai growers call "Prik Ki Faa." This year (2010) the seeds labelled the same way grew out to the hotter, shorter, narrower "Thai Chile."

Next year I plan to order my Thai seeds from Kitazawa Seed Co. (www.kitazawaseed.com) or Lion Seeds (www.lionseeds.com). The former is operated by real Asian people in California, and the latter is actually based in Bangkok, Thailand.
 
Pusa Jwala, Oct. 29. The plants are bushy and very productive. The peppers are 3" to 5" long. The heat is medium. They are crunchy, with a mild fruitiness. My friends and family seem to be very fond of this one. I wish it was a little hotter:
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Thai Bird Seed, October 31. The plants are erect, 4' to 5' tall. The pods are 2" to 3" long. The heat is very hot, with a rich pepper flavor. This plant needs a very long season to produce red fruit. Fortunately, the green (immature) pods are good to eat. This is my favorite Thai pepper so far:
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Thai Chile, November 5. Last day of the season, only hours away from a frosty death. This is a nice, hot, dependable pepper, and a very prolific producer. I eat them with everything:
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