Heya, I'm very interested in your pepper plants, particularly: t. scorp morough, bhut jolokia and douglah. Do I happen to have anything listed that you like? I'd love to do a trade. Erica

Sent you an email. Becky

Tomato - Beefsteak Tomato - Doc Wyche Pepper - Poblano Pepper - Habanero Pepper - Amarillo Costeno Mimosa tree seeds Garden huckleberry seeds Husk tomato (aka ground cherry) seeds

I'm a first year newbie. Most of my seeds came from Tradewinds and Pucker Butt (their mild category). I'm in the colder part of zone 5 in NH, usually except for this year, getting a light frost around 9/18. Sante Fe Grande was very prolific and might be a substitute for jalapenos except they have a thinner flesh. Gold Spike cayenne was prolific but I think it's only use will be dried. Sweet Cayenne is prolific both outside and in a high tunnel environment. Piquillo ripened pretty early and was a little hotter than my wimpy palette expected. Soroksari Paprika went into the dehydrator as planned but a little nibble fascinated me about using it fresh cooking. Not sure if I have any more peppers left in the garden. Large peppers on a somewhat small plant. I might have had 8 total. This is the pepper I am most likely to plant more of next year and not just one plant, either. (This was my year of experimenting.) Lemon Drop may be too hot for me. I chose it because a hot sauce recipe sounded intriguing. Fruity and hot appeals to me. Young chilihead ate it fresh off the vine and started sweating. It is prolific, sprawling plant. My sweet husband built a wood framed high tunnel for me (covered in greenhouse quality plastic). It was originally meant for growing greens in winter but it is wonderful for tomatoes and peppers in summer. With the sides rolled up and front doors open, it still gets to about 104 degree F on sunny days. Soroksari was planted in the high tunnel. I planted one Topepo Rosso sweet pepper in the tunnel and one outside. The high tunnel plant produced 5 red ripe peppers by mid September while the outdoor plant had only one beginning to turn red and had less total peppers on the plant. I chose some peppers that had the flavor of a habanero but not the heat and anything with more than 90 days to maturity got started under lights early and got a place in the high tunnel. Because of the high tunnel, my ripening rates are probably better than usual for zone 5.