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Post by txdirtdawg on Jan 4, 2013 16:03:53 GMT -5
So what are you going to start for 2013? Today I sowed the following:
Jimmy Nardello -12 Beaver Dam - 4 Roumanian Rainbow -3 Maxi Jala Jalapeno F4 -7 Jaloro -7 Red Marconi -7 Numex Big Jim -14 Quadrattro D'Asti Rosso -16 Emerald Giant -14 Ancho Grande -12 Long Thin Cayenne -15 Numex Sunset -10
I went out in the garden and found the 3 most shrivelled up Chocolate habanero fruit I could find (it's been raining a lot so they aren't dry, but I think they'll be ok) and put them on paper towels to dry. These weren't bagged, so I'll be playing roulette with these seeds. I'll sow them when I start another mixed tray of maters and peppers in about a week.
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Post by LinFL on Jan 5, 2013 17:27:34 GMT -5
Heh, much smaller selection here, sowed on Dec. 19th:
Hots: Ancho 101 - 2 Senorita Jalepeno - 2 Tabasco - 4
Sweets: Flavorburst (yellow bell) - 4 Red Beauty (red bell) - 4
I had intended to branch out and try some others (Big Jim, Beaver Dam, Red Marconi, Sweet Banana, and maybe a pepperoncini type for pickling), but somehow never got around to ordering seed. So I planted what I had on hand.
Two Tabasco plants and one "Mild Jalepeno" (a Bonnie's transplant) have still not given up the ghost. What's amazing is that the Tabascos are still setting and maturing fruit! We usually get hard freezes in January and early February, so odds are very good they won't make it. But if they do, I'll have them also. And I will have to figure new homes for the plants that would have gone in that container.
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Post by marielouise on Jan 6, 2013 0:43:46 GMT -5
ya'lll doing fine !!!
Its still a tad early for us to sow indoors usually start in Feb.
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Post by LinFL on Jan 6, 2013 14:13:28 GMT -5
Whoops - I just saw I had made a typo - I sowed the peppers on Dec. 29th, not the 19th!
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Post by directsunlight on Jan 6, 2013 15:53:09 GMT -5
Here's what I'm doing: Aji Dulce Fooled You Jalapeno Anaheim Tam Jalapeno Wonder mix Orange blaze
May try a few in pots this fall, to see what they do vs. the ones that eventually go in the garden.
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Post by LinFL on Jan 6, 2013 22:00:38 GMT -5
Have you grown Tam jalepeno before? When I grew it the heat level was all over the place. Some of them were HOT, hotter than most jalepenos. Maybe I got a bad (not true to type) batch?
That's why I am growing Senorita this year...continuing my quest for a jalepeno with some heat, but milder than a "standard" jalepeno. That Bonnie's Mild Jalepeno I referenced above was just about perfect. (Wish I had bagged some blossoms and saved some seed from it.)
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Post by directsunlight on Jan 7, 2013 23:24:19 GMT -5
Have you grown Tam jalepeno before? When I grew it the heat level was all over the place. Some of them were HOT, hotter than most jalepenos. Maybe I got a bad (not true to type) batch? That's why I am growing Senorita this year...continuing my quest for a jalepeno with some heat, but milder than a "standard" jalepeno. That Bonnie's Mild Jalepeno I referenced above was just about perfect. (Wish I had bagged some blossoms and saved some seed from it.) Yes-- TAM was consistently hotter than I had expected. I'd put it about there with an Anaheim pepper. I couldn't find the fooled you one last year-- that one really does have no heat. Aji Dulce, the last one of the season was very hot, about 3 x hotter than a jalapeno. I thought I'd burned my mouth when I ate it fresh-- was expecting some flavor but not that! I drank a couple of glasses of milk to bring the burn down to a manageable level. I can take mild heat but not when it gets far up into the 1000s of Scoville units.
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Post by LinFL on Jan 8, 2013 15:27:15 GMT -5
Ah, the unexpectedly hot Tams are not just my bad luck. I'll let you know how Senorita tastes, if you're interested. It'll be a while...the seedlings just came up.
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Post by capebuff on Jan 8, 2013 16:33:07 GMT -5
gettin' quite a list of different peppers for the redneck crew !
dirtdawg those jaloros are a really nice productive pepper. definitely a favorite of mine.
i reckon if i'm gonna try to grow some this year i'd better get crackin'. just hard to think of growing anything with " feet" of snow on the ground and more a flyin' as i write.
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Post by gulfcoastguy on Jan 8, 2013 22:12:08 GMT -5
Chocolate habeneros and Lemon Drop peppers for super hot and plain hot. No sweet peppers this year.
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Post by coffeebreak on Jan 16, 2013 16:01:16 GMT -5
1st Pepper of 2013 came up today January the 16th the name of this one is the Bahamian Goat pepper it a Habanero like pepper Charles
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Post by LinFL on Jan 16, 2013 20:41:54 GMT -5
It's always exciting to see that first little seedling of the year, isn't it?
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Post by marielouise on Jan 17, 2013 16:13:42 GMT -5
aaawww what a pretty lil baby pepper!!!!!
for those who get ahold of a bite of pepper thats way hotter than ya expected----- instead of milk try a spoonful of sugar ---sugar kools the mouth burning quickly....
some pepper's heat is affected by the amount of water they receive while growing . more moisture less heat. In New Mexico they stress the plants to make hotter flavor . Or so I been told by growers there. On the long jim types ---- the more pointed the tip of pepper the warmer it will be.
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Post by LinFL on Jan 17, 2013 17:24:16 GMT -5
Does the temperature affect the heat, too?
I have some jalepenos that made reasonably hot peppers in the summer but in the fall the same plants produced peppers with essentially no heat in the flesh, and only a little mild heat around the seeds. The Tabascos were still hot, but I could actually eat the fall peppers fresh - they weren't much hotter than a really hot jalepeno. If I had tried to eat one straight in the summer I would have been crying. (I grow the Tabascos for pepper sauce to use on greens and such...I only dared take a bite from one after observing how the jalepenos had lost their heat.)
These peppers were grown in self-watering containers, so they should have had plenty of water in both seasons. Though when it was really hot they sometimes wilted a bit in the afternoon because the roots couldn't take in water fast enough to keep up with transpiration.
If temperature was the reason for the change in heat, I'd better plan on making my pepper sauce from the peppers that ripen this August...not October. I don't want to have to empty the pepper sauce bottle onto my greens just to get a little zing.
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Post by txdirtdawg on Jan 17, 2013 18:47:02 GMT -5
Laura, I think you are dead-on about the climate heat. I had some jalapenos a buddy sent me and they had good heat during summer. He mentioned when things cooled off, his didn't have the heat. I went out and picked one that was all green and good sized, like eating a bell pepper. Picked another one that had some black on it (like jalapenos will do and seem to me to be hotter when they get the black on them) and it still had some decent heat. I think the one with the black set when it was still hot outside as I recall. Surprised me.
ML, I've read that water going either way is supposed to stress a pepper. Either with-holding it or flooding them. Never wanted to test that belief myself. What if it doesn't work both ways? I would not be a happy camper.
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Post by michelle on Jan 17, 2013 20:09:40 GMT -5
That's a great looking pepper.... Coffee. I'm excited to start some long season peppers in the next day or two
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Post by capebuff on Jan 17, 2013 22:21:09 GMT -5
aaawww what a pretty lil baby pepper!!!!! for those who get ahold of a bite of pepper thats way hotter than ya expected----- instead of milk try a spoonful of sugar ---sugar kools the mouth burning quickly.... some pepper's heat is affected by the amount of water they receive while growing . more moisture less heat. In New Mexico they stress the plants to make hotter flavor . Or so I been told by growers there. On the long jim types ---- the more pointed the tip of pepper the warmer it will be. i'm standing in the corner of water amounts equals heat. the practice of stressing peppers does work ! while gone on vaca for 3 weeks last summer most of my stuff died. a hot wax pepper survived and was dry as a bone. sported 4 peppers. i paid it no nevermind and stressed it further with little, irregular watering. bit into one later on and my head caught fire. hotter than a habenero. i had no clue this variety of pepper could get so hot. i ended up composting all 4 as they were too hot to eat raw. prolly could've made a batch of jelly with just the 4. i have used the stressing method previously to ensure some heat.
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Post by marielouise on Jan 18, 2013 0:49:45 GMT -5
Yep heat and water amount affect the heat of peppers . We had yellow banana peppers get extremely hot one year cuz the water didn't reach all the way to the end of the row and we didn't realize it til to late. We stripped off all the peppers and reworked the trench for the water to flow to the end and the later peppers were normal. At that time hubs and I both worked and our garden time was very limited and things got away from us.
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Post by directsunlight on Jan 21, 2013 2:52:57 GMT -5
Am going to start some soon. No grow light = slow going. Some day I'll find the right time to start everything! Am interested to hear how the new varieties are going to go for all of you & whether they turn out as advertised with the heat--- as I was "lit up" by one of the peppers last fall that wasn't supposed to do that I was surprised at how slowly the Aji Dulce grew until I went back and read the description in the catalog. Then it was... oh yeah, it did say over 100 days!
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Post by garrett on Jan 27, 2013 16:38:18 GMT -5
hoping the wild cayenne come up...lol threw 60 or so pods into the leaf pile.......
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Post by gulfcoastguy on Jan 27, 2013 19:58:34 GMT -5
replanted the chocolate habaneros and spotted two more coming up for a total of 6 out of 12.
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Post by txdirtdawg on Jan 27, 2013 21:03:34 GMT -5
Glad you're continuing to get germination GCG. With give-away and your intending planting, have you got enough sprouts yet?
I think my germ rate on peppers is going to be low this year. Didn't use the heating pad like last year - just uncomfortable with hazard. Going to have to invest in a heating mat one of these years.
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Post by gulfcoastguy on Jan 27, 2013 21:12:52 GMT -5
^ 6 would be cutting it close. I've only promised to give 2 away but I'd like to experiment with hot sauces, pickled peppers ect. Maybe even dehydrating some. If the lemondrops do well they might adtually be a better drying pepper. Luckily I ordered 2 packs of all critical seeds this year, What I will have an excess of is eggplants and maters. Since my youngest niece got married and has land now I can pawn off any extras on her.
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Post by txdirtdawg on May 9, 2013 23:54:52 GMT -5
Jalapenos and Jaloros have some fruit going. I ended up adding a few no-name jalapenos and a few no-name habaneros from the local garden center to the mix. Never started the Chocolate habs. Will miss them this year. One hab fruit started on the biggest hab plant.
I've been removing flowers on most types of peppers to let the plants get bigger before setting fruit.
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Post by gulfcoastguy on May 10, 2013 6:30:43 GMT -5
I've added a store bought habanero to replace a chocolate hab that some varmint got and a carmen sweet pepper. I bought Dad 2 pimento peppers, 2 Giant Marconis, and 1 sweet pepper whose name is forgotten. Next year I'll start more chocolate habs if they do well.
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Post by LinFL on May 13, 2013 9:22:33 GMT -5
The first 4 jalepenos on one of my Senorita plants are getting close to full-size - looks like those will be the first peppers of the season for me.
One of my Chichimeca jalepenos just wasn't doing anything (not sure why - it is in a SWC with three other peppers that are going great, and it looked good at transplanting), so I replaced it with a purchased Tam, which is at the flower bud stage. I will have to wait and see how the Tam does in that spot. The other Chichimeca looks good and is loading up with fruit, but those are all small.
My bell peppers are setting fruit right and left. The first few red bells are about 1/3 size, but the yellows are a little behind (I was more aggressive about removing early blossoms from the yellows). The biggest yellow bells are about the size of a quarter. The yellows are all the same variety (Early Sunsation), but the reds are two varieties, Red Beauty and King Arthur, two of each. It will be interesting to see if there is a taste/size/yield difference between them.
Big Jim and Ancho have lots of fruit setting, and their biggest peppers are 2-3" long and growing fast.
One of my Tabasco plants was not doing well, so I replaced it with a purchased Tabasco plant. The other Tabasco has lots of flowers just starting to open. I didn't pinch early blooms from the Tabasco; it just took it a little longer to get started blooming. If it is anything like last year's Tabasco plants, it will make hundreds and hundreds of peppers this season.
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Post by jillybeantx on May 13, 2013 10:44:47 GMT -5
Has anyone ever grown seasoning peppers? They are suppose to have the caribbean-type flavors of the hot peppers without so much heat. I am trying Grenada, Trinidad and Cuban, but they haven't taken off yet. Looks like we've got nice warm days now, so hopefully I'll see growth soon!
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Post by LinFL on May 14, 2013 9:30:11 GMT -5
You know, I hadn't heard of those until after I had my seeds started this year. I am interested in hearing how they do for you. I am thinking of trying some next year. I love those Caribbean flavors, but I am kind of a wimp about the heat.
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Post by jillybeantx on May 14, 2013 15:21:34 GMT -5
If I can get the buggars to grow, I'll be happy to share seeds if you want some.
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Post by LinFL on May 15, 2013 0:39:21 GMT -5
Thanks, I may take you up on that later on, and maybe there is something I have that you will want.
Hopefully the upcoming heat is just what they need to get going.
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