Hello...haven't been here in a few days :D I won't wintersow peppers again. I've been doing the Thai Hot's for a few years, but last year was the first time trying to wintersow them. I thought they would be a good candidate since they are early maturing (45 days) and I was getting at least 2 harvests (about 40-50 peppers on a single plant) of mature red peppers and again another green harvest in late fall. I'm going back to indoor sowing in April :D I think these are light frost hardy as mature plants, but as seedlings in early spring exposed to frost/cold I think they reacted by stunting out. I finally picked a very few smaller than normal peppers...and they are small normally...but these took the cake and the plants were less than 6" tall when they should have been around 12x12"!) late in the fall. Wasn't worth it. Comparatively my indoor started Pueblo hot peppers were healthy and productive and were still producing after I brought them in to winter. BTW the Thai Hot were "springsown" on 4/17 and germination started 5/5. Here is some comparison on July 19th....two different peppers but the Thai should have been producing by then. It didn't get much bigger and barely started branching out by the end of August! First a Pueblo Pepper.... Thai Hot... An indoor sown Thai Hot in August last year on it's 2nd round of peppers... Just a few more pictures of the Pueblo... July 5th August 14th... August 28th... Here's a Barney on July 19th too... ...and Golden Habenero on July 19th...the slowest of them all! I think from now on it's indoor all the way for me:D Vera

Thats a really cool pic, Wayne. Thanks for sharing.

Like I said Mitchell. Just let me know when you want to come up and I'll be your guide. I know a place in Indiana near Champaign for Fox Snakes and Smooth Greens. Dave

Mom was raised on a farm in SD. She said that she loved buttermilk when she was a child, but it tasted nothing like our cultured buttermilk. Less tart. As Linda said, you can culture your own by tempering milk with a bit of buttermilk (sort of like you do yogurt, but you don't need to heat it). And if you save the last bit of your homemade buttermilk and continue making more batches, it mellows out a lot. I use store bought buttermilk to make dressings and such, but can't bring myself to drink it. But after a batch or two of my own, I really like the taste.