2017 - what peppers are you growing?

[Gardener123]

So, I put my peppers out 3 days ago... 2 days ago it rained like crazy..... today I was afraid to go look, thinking my peppers would be damaged. Nope..... a few of them seem to even have doubled in size. Nice 70 degree temps, mostly cloudy... so at least they didn't get ruined by overwhelming heat - which we had last week..... they would have just crumpled up.

This isn't me, but this is the pepper I am most wanting to see fruit:

MA Wartyx

https://www.youtube.com/watch?v=K4faUOlqsE4

[digitS']

Most of my peppers went out into the garden, two days ago.

Yesterday, there were 30mph winds! The plants had been hardened off for cool conditions and direct sun, had plenty of water but no protection from the wind. I'm afraid to go out to see how they did ...

I can replace 100% of them at the moment but hope it doesn't come to that.

Steve, and Mother Nature

[applestar]

I'm afraid to go out to see how they did ...

^^^ right there. Know the feeling.

In my case, earlier today, forecast was for "light rain" but it was raining a lot harder than THAT! Checked the weather app and yellow all around with orange and red sitting right over us I was afraid to even look out the window.

[Tmaryso43]

I am so glad to see that I am not the only person who plans on a bunch of peppers this year. I had so many peppers last year that I pickled them and within one month my friends and neighbors had bought them all up. So of course that just encourages me to plant more.

I have started Chocolate Reapers, Yellow Reapers, Carolina Reapers, Ghost, Chiltepin, and Scorpion peppers.

I plan on planting Ancho, Jalapeno, hot chilli, cayenne, North King Bell, Hungarian Cheese, Mini Belle Blend, Cherry Pick, Chablis, Time Bomb, Blight Buster, Quadrallo, Sensation, and Sweet Gourmet.

I have a Blight Buster and now can't find any information on it on the internet. It's like it disappeared. Can you tell me where you purchased your seed or plant and do you have an idea what the plant looks like. I have one growing but it looks like a weed. Thinking the actual plant died and it is a weed growing there but don't want to pull it out until I am sure. Can you help me?

[pepperhead212]

Welcome to the forum!

Something funny happened with me, involving Blight Buster - I got a free seed packet from Seeds N' Such, and thought it was a tomato variety, since I had never had blight on peppers, and the seeds were smaller, like tomatoes, so I never really looked closely at the envelope, or the catalog description. I just noticed that something in a tray of tomato seedlings looked like a pepper seedling! After looking closer, I realized what I had done.

It is a bell pepper, so I planted it under cover, with all the others that are prone to pepper maggots. Too early to tell you much about it.

[imafan26]

I have cayennes, Hawaiian chilis, Snapper, and Red Belgian just starting to fruit now. Red belgian surprised me. It was one of the first to fruit and it put out a pale yelow wedge shaped fruit. It stuck up more than anything else. I expected it to hang down more like a bell pepper. It hasn't turned red yet. So far only one fruit on each plant, but the snapper only has one too. The hot ones always produce more peppers than the large sweet ones.

[applestar]

[JCL]

This is my first year of doing peppers (and everything else). I am planting Jalapeno's, Thai Chili, Poblano and yellow & red bell peppers. So far so good. Most of them I started from seed and I am super happy to see them looking so good!!

[applestar]

Overwintered peppers have ripe fruits already.

Pasilla Bajio and Shishito -- saving seeds from these since Winter Indoor fruitset means much less chance of accidental cross pollination.

[jeff84]

tinidad scorpion, butch t Trinidad scorpion (not sure what the difference is, so far I don't see any), naga inferno, Carolina reaper, bhut jolokia (ghost pepper), some hybrid jalapeno don't remember the name, and a variety of sweet bell peppers.

I wish I would have planted some Cheyenne and serrano. nest year I suppose.

I'm also growing san marzano sp? and roma tomatoes. there will be lots of salsa, catsup, hot sauce, tomato juice/whole, powdered peppers. and I'm sure some other flaming hot concoctions. thinking of pre seasoning and canning ground beef for chili

[KitchenGardener]

Let's see...padrons, pasilla, serrano, sweet bell pepper, ghost pepper, and an unknown prolific and slightly spicy green heart shaped pepper which overwintered in the garden (!) and which came up in a packet of padron seeds. Think that's it!

[Gardener123]

Just saw my first pods.... my yellow monster plant has about 8 of them.....

[applestar]

I didn't get around to sending her those fruits... but maybe I was premature in denouncing this plant? Or maybe it's another evidence of Internet snooping by my plants....



...what do you think? Does it get an "A" for effort to be true? (Sorry they are a bit blurry)

IF this is true to type, maybe it means first year plants are sometimes not fully matured enough to produce the fruits in the correct fully mature form -- another reason to overwinter them?

Not Peach Bhut Jolokia


Well, it seems my Peach Bhut is not fruiting true to type. I thought the fruits look like a small 1 inch habanero type -- like the way Peru White Hab and White Bullet look. At first I thought/hoped it was because of the mite infestation and threw out the first pod that looked like it had fully ripened....



So I searched for "Peach Bhut x habanero"and came across a very interesting similarity with these, especially the smallest smoother blunt/snub nosed pods... mine might not be as wrinkled. My Winter Indoor Garden Not Peach Bhut is on the Cool Gang floor, which means it is in the low 60's except when the space heater is being used in the room by someone.

I think mine still looks kind of peach colored. I wonder if the fruits will also change color or grow more elongated or wrinkled in the summer?

https://thehotpepper.com/topic/54076-the ... ?p=1149316

Posted 17 April 2015 - 04:09 AM
TKP Bhut Jolokia Snub Nose - Peach Gen 1

This was initialy a plant that was an uknown quanitity, it was grown from a batch of Peach Bhut seed

https://thehotpepper.com/topic/54076-the ... try1173421


TKP BHUT JOLOKIA SNUB NOSE - Officially not calling this a Peach anymore.. I'm going with Orange..

Here's some more of the TKP Bhut Jolokia Snub Nose (BJSN) - 2 of the pods got to the standard size and the others where obviously under as we head into winter.. The plant is still maintaining that size so I am confident its a true genetic trait ..

[Gary350]

Sweet bell peppers are all I grow. Wife dices them for the freezer. Several bags will be enough for the winter.

[applestar]

What about now? Maybe it IS Peach Bhut after all that fuss

[pepperhead212]

Sunday I harvested 43 Carolina Reapers from one plant, and tested one for the first, and probably last, time. I chewed a half of one up, but couldn't keep it in my mouth for longer than 18 sec. Other superhots (Bhut Jolokia, Jwala, Mogul Scorpion) I could make it over 30 sec. with, but not even close with this one, so it was definitely hotter!

This is definitely a determinate pepper, as there was not a single flower on it, or any smaller peppers - just the ripe ones.
DSCF0285 by pepperhead212, on Flickr

DSCF0292 by pepperhead212, on Flickr

The gold bullets, OTOH, are definitely what I call an indeterminate pepper! This is just one plant, loaded with ripe peppers, but when you look closely, there are even more green ones, of all sizes, with open flowers, and more flower buds just waiting to open! Here's the one plant, from the best angle I could get many of the ripe ones in the photo, with the reapers on the left, and habanadas on the right:
DSCF0283 by pepperhead212, on Flickr

And here's a photo of one section after the harvest, showing all those green peppers and flowers I was referring to. Hard to see many of them, but you get the idea:
DSCF0286 by pepperhead212, on Flickr

And here are all of the peppers I picked from the one plant:
DSCF0296 by pepperhead212, on Flickr

And the chocolate habaneros are also somewhat indeterminate, though most are full sized and ripening. I think with these, many of the flower buds are waiting for this harvest to open in sync. The plant in the same Earthbox as this largest one, is smaller than the one that was taken down in that spring storm! This huge plant I am going to bag one of the branches of unopened flowers, and save some seeds!
Here's a photo of the plant:
DSCF0289 by pepperhead212, on Flickr

Here's what I could get in one photo on the largest plant, as far as the peppers on it:
DSCF0287 by pepperhead212, on Flickr

Here are the peppers from just that one plant:
DSCF0290 by pepperhead212, on Flickr

And here are all of them, in an overflowing 4 qt bowl, after adding 41 from the "recovered plant", and only 13 from the small plant:
DSCF0291 by pepperhead212, on Flickr

A few Thai peppers, too, but this is low in the capsaicin, compared to the others:
DSCF0293 by pepperhead212, on Flickr

It's really too bad that the Habanada did not pan out, as those plants are loaded! The flavor was just not like a habanero, but more like some Aji I grew years ago that I did not like the flavor of - not even pepper like! Here's another photo showing all those peppers on the palnt next to the gold bullet:
DSCF0282 by pepperhead212, on Flickr

[applestar]

Gorgeous! They look great! And I'm sure you will be making some wonderful, yummy food with them.

[JayPoc]

Nice Pepperhead. Do you sell these...or sell products made with these? I cook with peppers nearly every day and I couldn't use all those peppers in 3 life times....

[KitchenGardener]

Nice Pepperhead. Do you sell these...or sell products made with these? I cook with peppers nearly every day and I couldn't use all those peppers in 3 life times....

This! I love your photos - the plants are so big, so healthy, and so laden down with fruit! I thought you must be located in a long seasoned location upon seeing the immense size of your plants, but no, NJ - well done!

I'm curious too as to what you do with all of those peppers?

[applestar]

This NOT Jalmundo is a happy mistake I received in trade. It turns dark like this, not a Jalmundo characteristic, but is a nice sized jalapeño type pepper. I had two of these and the Jaloro -- pale white jalapeño-type. I didn't take a picture, but I dashed out and picked another Jaloro, and made baked poppers, using kielbasa, polish bacon, and raw milk cheddar. Nice appetizers for DH and me.

DH was suspicious of the pale pepper's and took more Not Jalmundo halves -- which changes to dark olive green when cooked -- than Jaloro. Too bad because that one turned out to be spicier AND HE DOESN'T LIKE IT AS SPICY AS I do. LOL

[pepperhead212]

Nice Pepperhead. Do you sell these...or sell products made with these? I cook with peppers nearly every day and I couldn't use all those peppers in 3 life times....

I give away a lot of them, when I get huge harvests, like this. But I eat a lot of them - not a day goes by that I don't eat something with peppers in it. I use more Thai peppers than anything, as they dry well, and the red and greens freeze well, and they have the best flavor - many similar peppers are just hot, with little flavor. And here's another favorite pepper of mine, that I use only fresh - Hanoi Market. It has a unique flavor in the ripe peppers, which I had only found in the Bulgarian Carrot - another orange chili. I have grown countless orange chilis through the years, trying to find one with that Bulgarian Carrot flavor, but that would grow better, and the Hanoi Market is the only one that had the flavor. And it is an indeterminate, while the BC is determinate, and smaller. Here's a harvest from a previous year (only got about a pint, so far this year, but they are loaded!):
009 by pepperhead212, on Flickr

These are delicious in salsas, guacamole, and many Thai and Vietnamese dip sauces. The green ones aren't special, and the dried ones also weren't anything great, so I freeze all of them.

[KitchenGardener]

Nice Pepperhead. Do you sell these...or sell products made with these? I cook with peppers nearly every day and I couldn't use all those peppers in 3 life times....

I give away a lot of them, when I get huge harvests, like this. But I eat a lot of them - not a day goes by that I don't eat something with peppers in it. I use more Thai peppers than anything, as they dry well, and the red and greens freeze well, and they have the best flavor - many similar peppers are just hot, with little flavor. And here's another favorite pepper of mine, that I use only fresh - Hanoi Market. It has a unique flavor in the ripe peppers, which I had only found in the Bulgarian Carrot - another orange chili. I have grown countless orange chilis through the years, trying to find one with that Bulgarian Carrot flavor, but that would grow better, and the Hanoi Market is the only one that had the flavor. And it is an indeterminate, while the BC is determinate, and smaller. Here's a harvest from a previous year (only got about a pint, so far this year, but they are loaded!):
009 by pepperhead212, on Flickr

These are delicious in salsas, guacamole, and many Thai and Vietnamese dip sauces. The green ones aren't special, and the dried ones also weren't anything great, so I freeze all of them.

So you eat peppers every day. Even so, it sure looks like you'd have to be eating a diet largely based on peppers if you wanted to even remotely dent your fine harvest. So apart from freezing, what else do you recommend re other ways to use them? What are the top 3-4 ways in which you use up a substantial quantity of peppers at one time? I ask because I'm getting close to needing something similar. Thx!

[gumbo2176]

[quote="KitchenGardener
So you eat peppers every day. Even so, it sure looks like you'd have to be eating a diet largely based on peppers if you wanted to even remotely dent your fine harvest. So apart from freezing, what else do you recommend re other ways to use them? What are the top 3-4 ways in which you use up a substantial quantity of peppers at one time? I ask because I'm getting close to needing something similar. Thx![/quote]


I've had years where my harvest was very extensive between Habanero, Butch T Trinidad Scorpions, Ghost Peppers and others not so high on the heat scale. I use many of them to make my own brand of hot sauces, also some used in pepper jellies, pickled peppers, dried peppers to make into flakes and simply diced up and put into something I'm cooking.

I also give a lot of them away to folks that I know can handle the heat and they are much appreciated by them.

[KitchenGardener]

[quote="KitchenGardener
So you eat peppers every day. Even so, it sure looks like you'd have to be eating a diet largely based on peppers if you wanted to even remotely dent your fine harvest. So apart from freezing, what else do you recommend re other ways to use them? What are the top 3-4 ways in which you use up a substantial quantity of peppers at one time? I ask because I'm getting close to needing something similar. Thx!

I've had years where my harvest was very extensive between Habanero, Butch T Trinidad Scorpions, Ghost Peppers and others not so high on the heat scale. I use many of them to make my own brand of hot sauces, also some used in pepper jellies, pickled peppers, dried peppers to make into flakes and simply diced up and put into something I'm cooking.

I also give a lot of them away to folks that I know can handle the heat and they are much appreciated by them.[/quote]

So...recipes or I discount your whole post, lol! Have members been posting recipes to the recipe forum? I'll go look, but if you all have not give us ideas on what to do with our peppers, I may have to send you my excess.

[gumbo2176]

[quote="KitchenGardener
So you eat peppers every day. Even so, it sure looks like you'd have to be eating a diet largely based on peppers if you wanted to even remotely dent your fine harvest. So apart from freezing, what else do you recommend re other ways to use them? What are the top 3-4 ways in which you use up a substantial quantity of peppers at one time? I ask because I'm getting close to needing something similar. Thx!

I've had years where my harvest was very extensive between Habanero, Butch T Trinidad Scorpions, Ghost Peppers and others not so high on the heat scale. I use many of them to make my own brand of hot sauces, also some used in pepper jellies, pickled peppers, dried peppers to make into flakes and simply diced up and put into something I'm cooking.

I also give a lot of them away to folks that I know can handle the heat and they are much appreciated by them.

So...recipes or I discount your whole post, lol! Have members been posting recipes to the recipe forum? I'll go look, but if you all have not give us ideas on what to do with our peppers, I may have to send you my excess. [/quote]


I have posted recipes on here before and I do believe I've also posted mine for jellies and hot sauces. If a search doesn't turn up something, PM me and I'll forward them to you.

[gumbo2176]

Check out the post "Preserving Peppers in small quantities" in this section for a brief rundown on how I make the hot pepper sauce. I don't give quantities all that specific in it since I usually fly by the seat of my pants when making it depending on how many peppers I have at the time.

[pepperhead212]

Like with tomatoes, some years I don't have a huge harvest of peppers, esp. when I am trying new ones which just don't hack it. Still, now that I am using those SIPs, at least for the habaneros, I am going to have reduce the numbers of plants. BUT, there's always that possibility of a plant here or there getting destroyed, like what happened with the chocolate hab in the spring, and certain varieties I simply HAVE TO HAVE, so I plant extras!

I don't have enough land to grow enough to make hot sauce for sale, even though this looks like a lot of peppers!

And one of those that I have to have is that Hanoi Market, which I just harvested today - all these from just two plants!
DSCF0309 by pepperhead212, on Flickr

Today I pulled all of the stems off of those habs, halved the chocloate ones, and put them in my dehydrator, on its lowest heat. I also took two small vacuum pacs of chocolate habs from last season out of the freezer, dumped them on another shelf of the dehydrator, and when those are dry, I'll take those and crumble them, and use them as a rabbit repellent, tossing them under my shed, and other places the rabbits run through. They really don't like these! I just make sure it's not anywhere I will get into them!

[pepperhead212]

So...recipes or I discount your whole post, lol! Have members been posting recipes to the recipe forum? I'll go look, but if you all have not give us ideas on what to do with our peppers, I may have to send you my excess.

I have posted recipes on here before and I do believe I've also posted mine for jellies and hot sauces. If a search doesn't turn up something, PM me and I'll forward them to you.[/quote]

To give you an idea of the many recipes I make with chilis, here are some indexes from an app that I put all of my favorite recipes on. Ignore all those numbers - those aren't heat levels, but I think the order they were input. Not all have chilis, but many do, esp. in the Thai and Mexican chapters! The Indian cooking I haven't been into long enough to get a lot of my favorite recipes tweaked and entered - only 7, so far, but there are many hot ones there!

Thai and SE Asian

Chicken Wings in Caramel Ginger Sauce (Vietnamese) 31
Chicken With Cashews 11
Chiles in Fish Sauce - Nam Pla Prik 44
Chiles in vinegar sauce - Prik Dong Nam Som 5
Chili Dipping Sauce - Nam Pla Prik Kee Nu 15
Cilantro Pesto 1 - Rahk Pahk Chee 6
Cilantro Pesto 2 16
Country Style Tomato Sauce with Ground Meat 2
Curried Peanut Satay Sauce 36
Curried Peanut Satay Sauce II 24
Curry Paste, Classic Red 47
Curry Paste, Panang 35
Curry Paste, Green (I) 28
Curry Paste, Green (II concentrated) 48
Curry Paste, Green (II concentrated) x 1.5 26
Curry Paste, Masaman 34
Curry, Basic Recipe 43
Curry, Fish Sauté with Yellow 10
Curry, Panang Beef 9
Drunken Pasta 41
Eggplant and Bell Peppers in Nam Prik Pao 8
Hot and Sour Lemongrass Shrimp 13
Mahogany Fire Noodles 37
Malaysian Spiced Pineapple Pickle 18
Nam Prik Pao - Roasted chili paste 33
Nuoc Cham - Vietnamese Table Sauce 42
Pad Thai 12
Peanut Snack, with Kaffir Lime Leaves, Lemingrass, and Chili 30
Pho - Rice Noodle Soup 19
Scallop Salad 20
Shan Eggplant - Makeva Oop 45
Shrimp in Nam Prik Pao 29
Som Tum - Green Papaya Salad (One serving) 39
Som Tum - Green Papaya Salad (I) 38
Spicy Gingered Asian Slaw 46
Spicy Thai Mussels and/or Clams 3
Steamed Eggs 17
Steamed Meatloaf 23
Sweet and Spicy Dipping Sauce - Nahm Jeem Gratiem 1
Thai Cucumber Salad 25
Thai Lemongrass Lemonaide 27
Thai Mussels in Oyster Sauce 4
Thai Tea 7
Tom Kha Gai - Chicken and Coconut Soup 40


Tom Yum Kung - Hot and Sour Shrimp Soup 22
Vietnamese Chicken Salad w/ Rao Ram - Go Xe Phai 21
Vietnamese Hot and Sour Shrimp Soup 14
Yum Woon Sen - meat, poultry, seafood salad 32

Mexican

Beef in Morita Sauce 15
Chicken Livers in Chipotle Sauce 16
Chili - Reno Red 17
Chili - Texas Bowl of Red 18
Chorizo 1
Jalapeños en Escabeche 20
Jalapeños en Escabeche x 1.33 2
Jalapeños en Escabeche x 1.5 3
Mushroom-Passilla Tacos 4
Poblano Rajas - seasoned, roasted chile strips 5
Pork Brain Filling For Quesadillas 6
Pumpkin Seed Dip - Sakil P'ak 7
Recado Colorado 8
Salsa Con Muchos Chiles 19
Salsa Cruda 9
Salsa De Chile Cascabel 10
Salsa de Chile de Arbol 23
Salsa Negra (original) 21
Salsa Negra (simplified) 22
Shrimp in Chipotle Sauce (I - Bayless) 11
Shrimp in Chipotle Sauce (II - Kennedy) 12
Tomatillo and Chipotle (Morita) Salsa 13
Torta de Flor de Calabaza - Squash blossom Torte 14

Chinese (less hot ones here, but there's the Szechwan!)

1, 2, 3, 4, 5 Spareribs 24
Ants CLimb a Tree 23
Basic Dump Sauce for Jao-tze 1
Basic Lo Mein 6
Chicken With Fresh Button Mushrooms - Moo Goo Gai Pan 7
Dry-Fried Green Beans 8
Ground Pork with Hot Peppers 9
Hot and Sour Soup 10
Lo mein in Meat Sauce 11
Macerated Broccoli Stems or Kohlrabi 22
Mandarin Pancakes 12
Moo Shoo Pork 13
Spareribs in Black Bean Sauce 21
Spicy Soybeans 14
Sweet and Sour Cabbage 15
Sweet and Sour Cucumbers 16
Szechwan Chicken 17
Szechwan Eggplant 3
Szechwan Lamb 18
Szechwan Preserved Vegetable and Pork Soup 19
Szechwan Shrimp 2
Tea Smoked Chicken 20
Tea Eggs 4
Velveted Chicken (basic recipe) 5

And this is just my cookbook. Being a cookbook junkie, I have probably over 500, many of them on spicy cuisines!

[KitchenGardener]

Check out the post "Preserving Peppers in small quantities" in this section for a brief rundown on how I make the hot pepper sauce. I don't give quantities all that specific in it since I usually fly by the seat of my pants when making it depending on how many peppers I have at the time.

Thank you!

[JayPoc]

This is what we're growing this year...King Arthur's Bells (very productive and they get HUGE), Thai Vesuvius (the pretty red one), and Hungarian Wax (these are nice and warm, but about every 5th one is pretty darn hot). Anyway, this was the pepper bill for a pot of chili I made yesterday. It's not really chili weather, but I had a few pounds of 'maters that were going to go bad if I didn't do something with them...lol...

[pepperhead212]

Incredible production from these chocolate habs this season! One of these plants would have produced way more than I need, but one of the seedlings was put in a pot where nothing sprouted (the red savinas), and I have to plant more than one of the varieties I can't be without, in case something happens to one plant, like what happened to the one plant in the spring, when 3/4 of the plant was taken out in a storm. Amazingly, it came back, and produced more than the smaller plant.

All in the left 4 qt bowl is from the one plant! The ones in the 3 qt bowl on the right, from the smaller plant, and the comeback plant:
DSCF0336 by pepperhead212, on Flickr

This was the best shot I could get, but you can sort of see what it looked like from just one side!
DSCF0335 by pepperhead212, on Flickr

I also harvested more Thai peppers, and a few more Big Jims, but the habs are the ones going crazy this year. The Gold bullet plant is also loaded again, but I didn't pick those today. The habs are in SIPs, which has a lot to do with it, I'm sure.

[applestar]

Those are beautiful - if scary looking - peppers Which SIP? Earthbox or home-made bucket? Have you observed any difference between them?

[pepperhead212]

Those are in original Earthboxes, apple. The homemade ones have a larger reservoir, which is better for tomatoes, since they suck up a lot more water, but the EB works well for peppers, even these big things.

[pepperhead212]

And here are more Gold Bullets! I harvested a bunch more today, with a lot I missed, plus countless green ones. Too bad those really aren't a type of green chile you can really cook with, as I'll be wasting a lot.

This is my favorite chile to toss into smoothies, since they are so small, but packed with flavor!
DSCF0337 by pepperhead212, on Flickr

[pepperhead212]

Peppers are on their way out, but still getting a few. And this heat wave in the forecast might give me even more of them!
DSCF0361 by pepperhead212, on Flickr

The front row are Aleppos, then a few Big Jims (not real big now), a few Jalapenos, the orange Hanoi Markets, a small pile of Thai (many more out there, but it got dark), 3 small poblanos, and one last Godfather.

I didn't bother with the habaneros, but they are still producing big time!

[Gardener123]

And here are more Gold Bullets! I harvested a bunch more today, with a lot I missed, plus countless green ones. Too bad those really aren't a type of green chile you can really cook with, as I'll be wasting a lot.

This is my favorite chile to toss into smoothies, since they are so small, but packed with flavor!
DSCF0337 by pepperhead212, on Flickr

OK, I need the smoothie recipe.

[digitS']

After a little bit of a shaky start, the pepper season in the open garden was a good one.

These, however, are from the greenhouse where I prepared a very narrow bed against the south wall. They are late but ripening now!

There have been about 2X this many in the garden and there was a limited number of sweet peppers (& jalapeños to go with them). It probably didn't make a whole lot of sense to plant the Thai & Super Chili in the greenhouse as well as the garden, where they always have done just fine. However, it wasn't always apparent that peppers were going to be okay in the summer greenhouse. It was hot in there!

As open through the day as I could keep it and with an exhaust fan running, it was still hot! The greenhouse isn't really set up for summer growing and I've done very little of that sort of thing. The plants took an inordinate amount of time to set fruit. The plants were busy growing - about twice as large as in the garden. I think that the flowers may have had the same trouble as tomato flowers do in very hot weather. I didn't spend much time in there trying to figure it out ... just did the best to make sure that the peppers had enough water.

Having staved off a first frost and after such a warm summer, there are plenty more hot peppers in the garden, albeit they are all green after our "rescue harvest" last week and just as the threat of frost loomed. There are also plenty more in the greenhouse. I don't intend to turn on the heat this fall but the structure's protection should allow continuing ripening of fruit for several more weeks. I'm expecting only about 7 more days before frost outdoors will once again be at hand.

Steve

[pepperhead212]

And here are more Gold Bullets! I harvested a bunch more today, with a lot I missed, plus countless green ones. Too bad those really aren't a type of green chile you can really cook with, as I'll be wasting a lot.

This is my favorite chile to toss into smoothies, since they are so small, but packed with flavor!

OK, I need the smoothie recipe.

The smoothies that the habanero flavor is really good in are those based on canteloupe. And you know that seed slop you scoop out and throw away from canteloupe and other melons? You don't have to through it away, and it has an intense flavor! A Mexican drink is made with it - Horchata - and it is blended up with the seeds still in it, then strained. Using my Vitamix, the seeds are ground up so fine that I don't even have to strain it! I blend the seeds from a half of a canteloupe on highest speed, until it is totally ground up, then add the flesh from that half, along with a gold bullet, blend until totally ground up, then add ice, until it is the right thickness, then divide it in half or thirds. The habanero flavor is incredible with this.

[Gardener123]

Wait, horchata is made with ground rice, sugar, water, and honey, I think.

I have a cantelope ripening in my kitchen now.... I will try to use the seeds.

[pepperhead212]

That's one version of it. The one I'm talking about is a recipe I've been making since the early eighties, from one of Diana Kennedy's early cookbooks. She said that it was usually made with cleaned seeds, but saw it made with the "uncleaned" seeds, and the flavor was much better. And here version was not a smoothie - it was more watered down, and sweetened. I just used the basic idea for grinding up the seeds - why waste something like that?