AJs 14th Harvest 09-07-08

[AlabamaJack]

Left to Right:
Top Row: NuMex Pinata, Jalapeno Gigante, Israeli Red, Serrano, Poblano, Big Jim
Second Row: Ring Of Fire Cayenne, Mesilla Cayenne, Super Cayenne II Hybrid, Long Red Slim Pepper, Long Red Slim Cayenne, Big Chile
Third Row: Pasillo Bajio, Anaheim, Jamaican Hot Yellow, Jamaican Hot Red, Hungarian Wax
Fourth Row: Franks Hot Sweet, Pepperoncini, Tobago Seasoning (yellow), Tobago Seasoning (Red), Trinidad Perfume

http://i279.photobucket.com/albums/kk136/AlabamaJack/090708c002.jpg

It seems my nutrient regimen is lacking in some sort or the other...my fruit has been small all year...maybe need more phosphorus?

I can't get over how the weather cooling off has had so much of a positive effect on my plants...all of them are loaded with baby fruit...I have 9 7 Pot plants and about 13 Trinidad Scorpions that are setting fruit hourly... :lol:

The Dorset Nagas (Potawie) and Bhut Jolokias (NMSU) are both flowering and setting a few fruit also...Chocolate habs loaded with pods...what I bought off Ebay as a Dorset Naga is absolutely loaded too...whats funny is I have 7 Datil plants and only now am I seeing a very few fruit set....

my Naga Morich may not set fruit again....pout...

time to get the dehydrator running...

[wordwiz]

Good grief, AJ. You must be in the bushels range by now! And measuring powder in the pounds range. What do you plan to do with all of it?

Mike

[AlabamaJack]

Good grief, AJ. You must be in the bushels range by now! And measuring powder in the pounds range. What do you plan to do with all of it?

Mike

got a bunch of bags of dried peppers not powdered yet...I will just dehydrate most of them right now and use them as I need them over the winter...

I have some friends that are CASI cooks and I am going to try and get them to make their own powder instead of using ready made chili powder...at least that is what I am planning...hope I can get them to grow their own next year...

[Pepper Ridge Farm]

Tasty looking pods all around AJ. You mentioned something about fruit being on the small size and everytime that has happen to me it is because the soil is not loose enough. Maybe add some more perlite and peat moss into your mix next year.

[AlabamaJack]

thanks PRF...I will have to do that...

[wordwiz]

I have some friends that are CASI cooks and I am going to try and get them to make their own powder instead of using ready made chili powder...at least that is what I am planning...hope I can get them to grow their own next year...

And you will sell them the plants to do just that, correct! ;)

I really hope I can find someplace to sell plants next year. I figure I have the room and will have the lights to sow about 800 of them (counting toms, peppers - hot and bell, eggplants, zuchinni, squash and a couple of others).

Mike

[AlabamaJack]

there is a method to my madness sometimes... :lol:

[hixs]

Wow that looks great!You are gonna be eating healthy this year!

[cheezydemon]

How many of the Frank's Hot/sweet do you have? I grew only one this year and I wish I had 3 or 4 of them!

You live and learn.

[lostmind]

Is the franks hot sweet that tasty? I googled quickly but can't find much info...

[AlabamaJack]

I've got 4 of them and they are absolutely delicious...

not much heat but a thick fleshed pepper that is outstanding when stuffed and baked...

[peppermo]

Very nice peppers and picture congratulations on your continued success.

[Sanj]

Nice Harvest, again AJ :).

[RowBear]

Great looking harvest.

[patrick]

This is the 14th time you've done this? Wow. All I can say. Wow.

[chilehunter]

your harvests look great, & 14th harvest :shocked::cool:
I was looking at the picture & matching up the names before reading on, & thought some of'em were to small but you also stated that after the picture. I hope you get that all worked out for next season for a even better season :)

it doesnt hurt to have monster crops one year so you can kickback & deal with less plants next season or try other chiles & not worry about running out of chile spices or hot sauce.

I have a question for you, what are you planning to do with your ripe "purple tiger" pods ? you gonna use them or throw them away ?

[Pepperfreak]

Great looking harvest AJ. My Dehydrator has been running almost none stop for almost 2 months now, as I'm sure your's has too. :) Gotta love the Excalibur.

[skealo]

AJ - How is the Trinidad perfume?

I really think I want to try that next year.

[AlabamaJack]

Thanks all...I have been harvesting weekly since the last week of May or first week of June. If mother nature cooperates, I should have about 7-8 more harvests before the season is over. The only chinense that has been producing a bunch of pods is my second year Orange Hab.

I have a question for you, what are you planning to do with your ripe "purple tiger" pods ? you gonna use them or throw them away ?

I am letting the pods ripen fully on the plant, then picking them to air dry...I am going to save the seeds for next season. I plan on having a bunch of these in the flower bed in front of the house. Of course, there will be plenty of seeds for trade and/or gifts too. ;)

AJ - How is the Trinidad perfume?


It is another seasoning pepper with not much heat at all if any. I may not grow these next year since I have the Tobago seasonings. It has not been a very good producer for me yet.

[HotPeppersFlyFishing]

once again great harvest AJ
the chile powder idea is great
I have been thinking about making
my own chile powder using big jims
jalapeno tams but I am missing a 3rd
type maybe a standered Jalapeno for
a lil heat

[Pepperfreak]

With such a long growing season, I may have to try and talk my wife into re-locating :lol:

[AlabamaJack]

I have been thinking about making
my own chile powder using big jims
jalapeno tams but I am missing a 3rd
type maybe a standered Jalapeno for
a lil heat

my basic three chilis I use for making my chile powder are anaheim, pasillo bajio, and cascabel...then I add other peppers for color and heat...

With such a long growing season, I may have to try and talk my wife into re-locating :lol:

If she doesn't like heat then she doesn't want to come here...july and august are usually brutal...

[Chiliac]

...but if old ladys invade his garden again, he can shoot them!

[AlabamaJack]

***grin***

[Omri]

Damn I love Texas! :D

[skealo]

It is another seasoning pepper with not much heat at all if any. I may not grow these next year since I have the Tobago seasonings. It has not been a very good producer for me yet.

Please excuse the rookieness...

What do you mean by seasoning pepper?

[rainbowberry]

Please excuse the rookieness...

What do you mean by seasoning pepper?

Chillis like this (http://www.thechileman.org/results.php?find=seasoning&heat=Any&origin=Any&genus=Any&chile=1) that are often mild.

[AlabamaJack]

good link RB...

seasoning pepper = great pepper taste without all the heat...

[rainbowberry]

Just ignore the first one on that list then :lol: I thought they were all mild though.

[AlabamaJack]

I thought they were too RB...learn something new every day...

[Chiliac]

These St. Lucia peppers look great. Anyone growing them?

[skealo]

Thanks for the link!

[patrick]

How do you get the peppers turned into powder? How fine is it? Thanks.

[Chiliac]

By dehydrating it first and then grinding them with whatever you have. I am using my blender.

[cmpman1974]

I grew the red version in 2007. I grew a large number of seasoning C. Chinense types if I recall. The Yellow looks nice too. :)

Chris

These St. Lucia peppers look great. Anyone growing them?

[HotPeppersFlyFishing]

[QUOTE=AlabamaJack;106023]my basic three chilis I use for making my chile powder are anaheim, pasillo bajio, and cascabel...then I add other peppers for color and heat...



Thanks AJ That gives me a start for next growing season.

[Philipperv]

14th harvest..wow!

[Chiliac]

Actually, I have harvested at least that many times, but never as much as AJ! Don't worry, he makes each and everyone here blush!

[AlabamaJack]

well, when you have 300 plants....

I looked at the averages temps here in Fort Worth last night...looking at them, I have about a 7-8 month grow season...

and remember...what I am doing as far as growing is concerned has been learned here on THP....

[patrick]

A 7 - 8 month growing season. I can only imagine what my plants would do. That's almost double what we have here in Nebraska.

[talas]

Grenada Seasoning is good for the Soul..Bad for the mouth Brothers and sisters..Respect :rolleyes:

[skealo]

A 7 - 8 month growing season. I can only imagine what my plants would do. That's almost double what we have here in Nebraska.

I can only dream of that kind of growing season also...:(

[millworkman]

I will probably get a full seven months, from late march to late october.

[Chiliac]

Mid May until Sept./Oct. is the best I can hope for without taking too many risks. That may change soon, in 10 yrs I might be growing all year round.

[AlabamaJack]

Mid May until Sept./Oct. is the best I can hope for without taking too many risks. That may change soon, in 10 yrs I might be growing all year round.


Moving to Trinidad are we heh?

[cheezydemon]

Is the franks hot sweet that tasty? I googled quickly but can't find much info...

They are the closest thing to a tomato I have seen from a pepper. Thick sweet sweet flesh, a little heat, I like them in salads.

I still have some seed from last year.



Mmmmmmm Trinidad! I can't imagine a 3 year old pepper never overwintered, just growing on through!

[AlabamaJack]

all you got to do Cheezy is look at Trinis pics she has posted...I actually have considered moving there after the wife retires...got to do a lot of research before I leave Texas...heck...south Texas wouldn't be bad...be about like Miami...

[BigDogDaddy]

I spent 3 years in Central Texas...best 3 years of my life....drop a seed in the ground and step back...awesome people and awesome place to live and raise a family and a garden....that's where I will live out my golden years, already lookin on the web for some property. God Blessed Texas!!!!!!!!

[peter pepper]

By dehydrating it first and then grinding them with whatever you have. I am using my blender.

What's the easiest way to dehydrate peppers? Do you have to buy a food dehydrater or can you do it another way? Can you dehydrate anything or only certain types? Sorry for all the questions....

[Chiliac]

I have bought a dehydrator, but before I had it, I simply strung them up. If you got any thick walled varieties, you're better off, drying them in your oven though. Don't be put off it too easily though, people say you shouldn't dry habs by stringing them up, but it workked fine for me.

[talas]

These St. Lucia peppers look great. Anyone growing them?

I Got some coming in october remind me then yellow i think :rolleyes:

[Chiliac]

I'll try to remember that, mate! Thanks!

[talas]

Right it down bad memory :rolleyes::)

[Chiliac]

My memory isn't thaaat bad, there are just plenty of things to remember! :)

[talas]

Me mines like that fish from finding nemo..er..See..cant remember her name :oops:

[Chiliac]

Dorie?

[talas]

Dorie?

Yes see ;):lol:

[PrairieChilihead]

What's the easiest way to dehydrate peppers? Do you have to buy a food dehydrater or can you do it another way? Can you dehydrate anything or only certain types? Sorry for all the questions....

I've been dehydrating peppers for years. When I first started I simply left them in a bowl above the fridge and turned them every few days. It worked, alright, but took forever. For a few years I used the stove. The fastest method by far. You set your stove at it's lowest possible setting (for me it's 180 degrees) and use the convection setting. Cut the peppers in half and spread out on a couple of cookie sheets. Keep an eye on them so they don't burn and remove the pods as they harden. (If you take them off before they are totally hard, they will harden afterwards, easily.) This method takes 2 or 3 hours. For the last couple of years I've been using a dehydrator. It takes about 16 hours but you can do a whole S*itload at a time. They dry out perfectly. Afterwards, I use a magic bullet to grind them into a fine powder. Sometimes I use a coffee bean grinder to get a coarser grain. My favorite combo is Jalapeno (for bulk), Serrano and Habanero. I also add a dark red pepper for colour. Something like Cayenne or there is a great tasting round pepper my wife occasionally surprises me with, from an Indian Food Store she goes into from time to time. Which ever method you choose, the result is great! It's always superior to the generic chili powder you can get at the store. And you can have the heat level you want/need.

Man -- Is there anything better than this? This is the life! :party:

[PrairieChilihead]

Left to Right:
Top Row: NuMex Pinata, Jalapeno Gigante, Israeli Red, Serrano, Poblano, Big Jim
Second Row: Ring Of Fire Cayenne, Mesilla Cayenne, Super Cayenne II Hybrid, Long Red Slim Pepper, Long Red Slim Cayenne, Big Chile
Third Row: Pasillo Bajio, Anaheim, Jamaican Hot Yellow, Jamaican Hot Red, Hungarian Wax
Fourth Row: Franks Hot Sweet, Pepperoncini, Tobago Seasoning (yellow), Tobago Seasoning (Red), Trinidad Perfume

http://i279.photobucket.com/albums/kk136/AlabamaJack/090708c002.jpg

It seems my nutrient regimen is lacking in some sort or the other...my fruit has been small all year...maybe need more phosphorus?

I can't get over how the weather cooling off has had so much of a positive effect on my plants...all of them are loaded with baby fruit...I have 9 7 Pot plants and about 13 Trinidad Scorpions that are setting fruit hourly... :lol:

The Dorset Nagas (Potawie) and Bhut Jolokias (NMSU) are both flowering and setting a few fruit also...Chocolate habs loaded with pods...what I bought off Ebay as a Dorset Naga is absolutely loaded too...whats funny is I have 7 Datil plants and only now am I seeing a very few fruit set....

my Naga Morich may not set fruit again....pout...

time to get the dehydrator running...

What an amazing assortment AJ!! Your peppers are so colourful! Fantastic picture. I'm green with envy.