2017 - what peppers are you growing?

[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?