Doomboy15
Well-Known Member
Kung pao peppers are them red ones
Your peppers please!
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Doomboy15
Well-Known Member
blueberryrose
Well-Known Member
No kidding? And all this time I thought they were cayennes, having grown these from seed several years now. The seeds from these came from pods I grew 2 years ago, last year I didn't grow these ones.
I did a cross where I pollinated them with a big, sturdy, productive chocolate habanero (store bought plant). Here is the pod with the same little envelope still on it after I had done the pollination.
Here is a better look at it
They are tasty too. There's a bit of heat, with these that make the lips tingle for some time after eating them, but not with burn of a chinense cultivar.
The seeds are really nice, I'll probably pop some soon after they've dried enough and see what it turns out like inside
I did a cross where I pollinated them with a big, sturdy, productive chocolate habanero (store bought plant). Here is the pod with the same little envelope still on it after I had done the pollination.
Here is a better look at it
They are tasty too. There's a bit of heat, with these that make the lips tingle for some time after eating them, but not with burn of a chinense cultivar.
The seeds are really nice, I'll probably pop some soon after they've dried enough and see what it turns out like inside
blueberryrose
Well-Known Member
Brrr, it's starting to cool off already. Curse this Eastern Ontario weather!
(time to start harvesting the ripe ones to give the green ones a chance)
Golden habs, chocolate habs, what I used to think was cayenne but may be kung pao, and trinidad scorpions.
All my reapers and scotch bonnets are still green. Also still a ways away from being ripe are the scotch brainstrain orange and numex bigjim. Plus my other mystery pepper which may be tabasco.
(time to start harvesting the ripe ones to give the green ones a chance)
Golden habs, chocolate habs, what I used to think was cayenne but may be kung pao, and trinidad scorpions.
All my reapers and scotch bonnets are still green. Also still a ways away from being ripe are the scotch brainstrain orange and numex bigjim. Plus my other mystery pepper which may be tabasco.
waterproof808
Well-Known Member
Still waiting on these Sugar Rush Peaches to turn color. 
farmingfisherman
Well-Known Member
I think my peppers look like like something out of a Dr. Seuss book.
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GreenhouseGreen
Well-Known Member
3 gal fabric pots with Jalapenos, Tabascos, and Golden Cayennes. Hopefully I'll be able to successfully overwinter these guys and have plants closer in size to some of the ones on this thread. Maybe move them up to 7 gal fabric pots next year. When I was a kid I remember us having a Tabasco bush the size of me that produced every year in our backyard. Maybe I can try planting it straight in the ground and try this here? I'm in a different zone 10 than I was as a kid. Still a zone 10, though.
The leaf damage was due to a real struggle I had with White Moth Caterpillars. They're still a problem but BT made them only a slight problem instead of the huge problem they were.
Anyone familiar with whatever happened to this one cayenne? Not sure if it was something I did wrong or if it just happens.
The leaf damage was due to a real struggle I had with White Moth Caterpillars. They're still a problem but BT made them only a slight problem instead of the huge problem they were.
Anyone familiar with whatever happened to this one cayenne? Not sure if it was something I did wrong or if it just happens.
xtsho
Well-Known Member
I'm satisfied with my peppers this year. They got off to a slow start but came around. I had to stake most of the plants up because they were falling over from all the fruit. I don't know what I'm going to do with it all. I've been picking green peppers for awhile. Usually I have people over for just visits and grilling and barbecues and they take some home but this year not a single social gathering so I have way more than I can use.
I've had the dehydrator going for days drying tomatoes. I think I'm going to do a batch of green peppers to use later in soups and stuff. I'm making jerk marinade out of the habaneros which can be frozen and some Nam Pla Prik, Prik Namsom, and Nam Som Prik Dong with the Thai chili's that I'll put in small jars and refrigerate. Those condiments will last a 2 - 3 weeks but the Nam Som Prik Dong will last for months. The rest of the Thai chili's I'll freeze whole for later use if I have enough.
Some of my peppers. I crammed them in so I have several of each except just 1 habanero and Thai.
Green
Yellow that haven't turned yellow
Jalapeno
Habanero
Thai
I've had the dehydrator going for days drying tomatoes. I think I'm going to do a batch of green peppers to use later in soups and stuff. I'm making jerk marinade out of the habaneros which can be frozen and some Nam Pla Prik, Prik Namsom, and Nam Som Prik Dong with the Thai chili's that I'll put in small jars and refrigerate. Those condiments will last a 2 - 3 weeks but the Nam Som Prik Dong will last for months. The rest of the Thai chili's I'll freeze whole for later use if I have enough.
Some of my peppers. I crammed them in so I have several of each except just 1 habanero and Thai.
Green
Yellow that haven't turned yellow
Jalapeno
Habanero
Thai
farmingfisherman
Well-Known Member
Looking good. Our Jimmy Nardello's are doing great and our red bells are actually turning red.I'm satisfied with my peppers this year. They got off to a slow start but came around. I had to stake most of the plants up because they were falling over from all the fruit. I don't know what I'm going to do with it all. I've been picking green peppers for awhile. Usually I have people over for just visits and grilling and barbecues and they take some home but this year not a single social gathering so I have way more than I can use.
I've had the dehydrator going for days drying tomatoes. I think I'm going to do a batch of green peppers to use later in soups and stuff. I'm making jerk marinade out of the habaneros which can be frozen and some Nam Pla Prik, Prik Namsom, and Nam Som Prik Dong with the Thai chili's that I'll put in small jars and refrigerate. Those condiments will last a 2 - 3 weeks but the Nam Som Prik Dong will last for months. The rest of the Thai chili's I'll freeze whole for later use if I have enough.
Some of my peppers. I crammed them in so I have several of each except just 1 habanero and Thai.
Green
Yellow that haven't turned yellow
Jalapeno
Habanero
Thai
FresnoFarmer
Well-Known Member
Finally got to harvesting the peppers in the south gh. 
Jimmyjonestoo
Well-Known Member
Yesterday's jalapenos.
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Got a nice video, share with you
farmingfisherman
Well-Known Member
xtsho
Well-Known Member
I've watched some videos from that guy. What I like about them is that they just use basic methods for growing. Nothing fancy. Just basic fertilizer epsom salts and what I found interesting is he sprays his plants with aspirin. Something I might look into next season. Great success using basic stuff. The same methods apply to cannabis. In fact getting a successful harvest of peppers is likely more difficult than growing cannabis.
But by growing with the KISS method "keep it simple stupid" and no I'm not calling anyone stupid, he gets great results. Too bad new cannabis growers can't understand that.
Edit:
"new cannabis growers" should be "all growers"
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farmingfisherman
Well-Known Member
Our peppers received a much needed bath this morning. Tomatoes i'm afraid have all mostly split because of the shower. Oh well I'll take spit tomatoes over fires and smokey air any day of the week!
xtsho
Well-Known Member
That just sucks. Not much else I can say.
I was out in the rain early picking tomatoes before they split. Some already had. Some of the cherry tomatoes split so much they're ready for the dehydrator. No need to slice in half.