A Good Old Fashioned RedHotChiliPepper Grow Off
- Thread starter newty
- Start date
andIhalped
Well-Known Member
Man, yr killing it amigo. Nice work @scrogster !
andIhalped
Well-Known Member
SatherbDay—harvesting herbs from the garden. But first my usual early July breakfast fresh off the vine.
Harvested the basil which has been doing sensational, along with some chocolate mint (in the colander), a glorious culinary mint that’s wonderful in middle eastern dishes, marinades, & summer drinks.
But let’s get to the peppers. These are Havasus:
Never grown ‘em, but they are kicking it. Supposedly, the hotter ones are almost as hot as jalepenos…I hope! I’m going to let get them a bit more color before sampling a few. (and that’s a pimiento de padron in the foreground, a pepper that I’ve never grown, but that has cult-like popularity in Spain).
The Italian roasters have been super, it’s become one of my favorite to grow. Super productive, easy to grow, & if they’re left to get about as big as an Anaheim, they can be fairly hot. Last nite, I had one that I’d let go long & it was so hot I couldn’t finish with my dinner--& I have a pretty high heat threshold from growing up in the SW. So, I'm quite pleased w/ em!
Harvested the basil which has been doing sensational, along with some chocolate mint (in the colander), a glorious culinary mint that’s wonderful in middle eastern dishes, marinades, & summer drinks.
But let’s get to the peppers. These are Havasus:
Never grown ‘em, but they are kicking it. Supposedly, the hotter ones are almost as hot as jalepenos…I hope! I’m going to let get them a bit more color before sampling a few. (and that’s a pimiento de padron in the foreground, a pepper that I’ve never grown, but that has cult-like popularity in Spain).
The Italian roasters have been super, it’s become one of my favorite to grow. Super productive, easy to grow, & if they’re left to get about as big as an Anaheim, they can be fairly hot. Last nite, I had one that I’d let go long & it was so hot I couldn’t finish with my dinner--& I have a pretty high heat threshold from growing up in the SW. So, I'm quite pleased w/ em!
- Thread starter
- #284
Wow just wow! These all make me excited for my peppers to flower!
Kismet
Well-Known Member
scrogster
Well-Known Member
Nice I have 5 different tomato plants that stand 6ft +tall ill snap spine pics this weekend they are monsters .
Kismet
Well-Known Member
Yah used all the soil i was running this winter and added it into the baby tomatoes plants holes. They are going gangbusters round 6 feet tall and just getting started.
scrogster
Well-Known Member
Nice I used peat moss, some compost and some cow manure and they are blowing up just started putting some tomatoes on last 2 weeks.
Kismet
Well-Known Member
Every now and again i'll mix up some nutes ph'd and throw it on them. Added kelp meal, biotone and some other goodies i had laying around for them to tap into looks like they found it. Post some pics of them as well this week
Pulled a few stalks to celery tonight
Getting some flowers on my peppers now
My tomato plants are not doind to good. But my cucumbers and cantaloupe are monsters
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Time to harvest my herbs again.
White Sage
View media item 1581850Tarragon
View media item 1581851 Lemon Thyme
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White Sage
View media item 1581850Tarragon
View media item 1581851 Lemon Thyme
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My giant sunflowers are huge this year. This one is over 7 foot tall.
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andIhalped
Well-Known Member
Love this thread. Peppers and toms are popping here. Will try to get some snaps up soon.
Great work, folks!
Great work, folks!
Ground cherries
Strawberries and asparagus
One of my peppers
Strawberries and asparagus
One of my peppers
andIhalped
Well-Known Member
Right to left: Pimiento de padron (not much heat, but quite tasty), shishito (no heat, but flavorful), & Italian roasters, which are sometimes hot, but always good. All of these plants have been quite productive—I’ve been harvesting 1-4 peppers daily off each plant over the last week & they should continuing producing through Sept.
And below--left to right: Italian roasters, patio & heirloom ‘maters, & poblanos, which I’m grilling tonite..
I’m going to be up to my neck in tomatoes over the coming week, but when they’re in season, I eat 4-6 day. Plus I’m planning on taking a box down to the local foodbank—they’re always happy to have good fresh produce, so I do it every summer.
While this thread’s about chiles, here’s a nice super simple fresh tomato dish that’s a common part of Spanish breakfasts:
Coarsely dice 3-4 very ripe tomatoes
Sprig of fresh basil torn up
Combine in a bowl
Sprinkle with a dash of salt & pepper. Drizzle it w/ olive oil.
Mash the mixture & let sit about ½ hour
Serve over good toast, as they do in Spain.
It’s great!
And below--left to right: Italian roasters, patio & heirloom ‘maters, & poblanos, which I’m grilling tonite..
I’m going to be up to my neck in tomatoes over the coming week, but when they’re in season, I eat 4-6 day. Plus I’m planning on taking a box down to the local foodbank—they’re always happy to have good fresh produce, so I do it every summer.
While this thread’s about chiles, here’s a nice super simple fresh tomato dish that’s a common part of Spanish breakfasts:
Coarsely dice 3-4 very ripe tomatoes
Sprig of fresh basil torn up
Combine in a bowl
Sprinkle with a dash of salt & pepper. Drizzle it w/ olive oil.
Mash the mixture & let sit about ½ hour
Serve over good toast, as they do in Spain.
It’s great!
andIhalped
Well-Known Member
& here's that simple tomato "jam" served with breakfast en Espana
Gotta love a country where this breakfast (pan tostada, tomate, fresca zumo de naranja y cafe con leche) can be found in most towns for $4 or less...the juice or java would run more than that here.
scrogster
Well-Known Member
- Thread starter
- #299
Holy cow! Veggies are rolling in now!! I’ll get my update in tomorrow as I have all sorts of harvests riling in, potatoes, peas, onions, zucchini and my tomatoes and peppers are in full bloom
I want to make my sage for smudging and the others for cooking.
Just in time! Lol I’m growing Thyme and Sage, and they look ready. can you tell me what you do for harvest? Also basil? I’m growing a bunch of stuff I’ve never grown. I can google but since I’m here
I want to make my sage for smudging and the others for cooking.I use the sage for smudgeing. I do dry some sage for cooking. But most gets wrapped up into sticks. The Tarragon I hang in my chicken coop. I Cook with a little again. But hanging it in the coop helps with the pests and smell..Holy cow! Veggies are rolling in now!! I’ll get my update in tomorrow as I have all sorts of harvests riling in, potatoes, peas, onions, zucchini and my tomatoes and peppers are in full bloom
Just in time! Lol I’m growing Thyme and Sage, and they look ready. can you tell me what you do for harvest? Also basil? I’m growing a bunch of stuff I’ve never grown. I can google but since I’m here
So I just cut all the sage and remove some of the big stems. Roll it tight and tie with twine. Then let that dry. You can hang it around your grow room too to dry. And you'd be surprised but all my friends love it when I give them cutie littl herd bottles with fresh organic. They love that shit.
What all do you need to know?