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This week's harvest

10 years ago

This is a picture of most of this weeks harvest minus the monster cayennes and melrose hot that I have already seeded and chopped. There are 7-pot, bhut jolokia, yellow and red devil's tongue, caribbean red habs, orange habs, chocolate habs, aji limon, cito, tree habs (made it to 10 foot in one season), bird's eye, thai, door knob, pumpkin pepper, and bulgarian carrots.

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Comments (6)

ottawapepper
10 years ago
That's a nice variety of peppers and beautiful harvest shot. Nice job!
tsheets
10 years ago
Man, that's a lot of variety! Great harvest!
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some of this weeks harvest
Q
Comments (12)
These are a small patty pan squash, so cute, and my very first Sungold F1 tomatoes. I also found four Sungold Select II tomatoes that had colored, so I'll wait for all of them to ripen a little more on the counter before their initial taste-test. There are still Fortex pole beans waiting to be picked today. From one 8-foot double row, I've gotten a gallon of them every other day for a week. There are a few Italian green beans waiting to be picked, too, not as many. My cowpeas and limas haven't blossomed yet, so I guess they'll be along a little later, maybe with the main season tomatoes. There are several cucumber blossoms on the vines climbing up the trellis, so we should get cukes soon, too! Also peppers, which have babies on them now. We've already eaten our strawberry crop, several zucchini squashes, two patty pans, and a lot of lettuce. I'll set out the Emerald okra today, a bit late, but that won't matter with everything else that's coming in.
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This Week's Harvest
Q
Comments (2)
Hey, we jump for joy over EVERY harvest! : ) With all the critters who want to "share" the harvest, I consider every veggie I carry into the house to be a sign that "we" are winning the produce war. Getting hot sauce made is an accomplishment. We're going to make some next week on DH's day off--he is the hot sauce expert and he makes it so hot that I can't eat it. I like it really, really mild though. I'm really hungry for a ripe melon, but they are slow this year, so I'll just have to be patient. Dawn
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Picture of this weeks harvest
Q
Comments (5)
Wow that looks as good as my harvest this week. I plan to do the same of both sauce and chile powder. Good luck with all those chiles.
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Seas of red -- Last and this week's harvests
Q
Comments (11)
Well so far I have pulled at least 400 cherry peepe and about the same number of jalapeÃÂ±os. I have dehydrated and pickled most of them in a sweet vinegar solution (vinegar,sugar, fresh bay leaf from my tree, peppercorns, oregano from the garden and of course, garlic. Have almost enough to last the winter( guests eat too much)... Did the same with jalapeÃÂ±os, only sliced em up (mostly red and hot), but some bottles of red and green for the holidays. Cayenne, just pickled and will get to cook with or serve with some cheese over the winter. I'm about 75pct harvested and have lots more to go!!! Want to try my hand at slow smoking some ripe JalapeÃÂ±os to get chipotles.... Just a bit intimidated. Also want to tell making some hot sauce... Need to research a good recipe... Of course saving all seeds for next years crop!! What do you do with yours? Rich D
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bzzzzz7777
Original Author
10 years ago
Thanks, I like the super hots but I also like the medium ones as well. I am already excited about next season as I am adding chocolate bhuts, purple habs, bishops crown, and trinidad butch-t to the variety. I also grew cherry bombs and numex twilight peppers this year.
peppernovice
10 years ago
That's a beautiful haul you have there. I hope you have big plans for all that heat.

Tim
tsheets
10 years ago
I have been working on expanding the variety of heat / flavor of the peppers I grow. This year I am trying Guajillo and Pasilla Bajio as lower heat seasoning peppers. Next year, I am going to try some paprika style peppers. My normals range from Big Jim and Poblano up to Hab / Chocolate Hab range. I am also growing a couple 7pot plants because they look really cool / mean. I have no idea what I'll do with something that hot! LOL Variety is good!
bzzzzz7777
Original Author
10 years ago
I made some teriyaki sauce and simmered it with some 7-pot peppers in it and then I canned it in pint jars with a pepper in each jar. I also like to make a sauce with pineapple, kiwi, mango, coriander, cinnamon, and about 10 super hots (I have used ghost peppers and 7-pots). I also smoked some apples and onions and a basket full of peppers similar to the picture above and added brown sugar, molasses, vinegar, and a few spices. This made a very good and smokey sauce...makes everything taste like it came right off the grill.

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