This was my first year at growing different types of peppers. Was mainly interested in replenishing some of my spices - with powder types. They ranged from mildly hot, to not hot, hot, to whee! One plant - about 3 feet tall has a lot of multi-colored - about an inch long peppers - like X-mas ornaments - all over the bush, green, yellow, orange and red. They are mildly hot - mildest of all, and very prolific. The Thai types - are next in heat and a bit bigger. I use them quite often in small amounts - usually stir fries, and I would rate them close to cayenne in heat. The habaneros - are the whee! in my garden - true to their reputation - and the kind that most often used in hot pepper jelly. They are just beginning to redden up now and looking forward to making that apricot/pepper jelly. I planted many ancho types - about 5 to 6 inches in length - dried them and made enchilada sauce - and will do some like pickled pimentos. The skin is scorched (I use the stove burner) then put in a paper bag to steam, peel, and used like pimento or in recipes, such as pepper steak, etc. I also froze some in small jars with a bit of salty water (to use like canned peppers). For some reason, my jalapeno peppers didn't turn out hot - rather like a green bell - I suspect a sport, as they were meant to be HOT. I had hoped to pickle some - but will settle on one of the others to try instead. The bell types come in many colors - as mentioned - green when immature, red, yellow and orange, and have the characteristic taste of bell peppers. Some still to ripen blocky type peppers are still on the bush - I think they may be paprikas - and if the weather holds long enough for them to ripen, I hope to dry and make powder. One last pepper - aji flor - is shaped just like a small bell - about 1-2 inches in diameter. Never have seen one before. The seeds were given to me by "gardenlad" and they are so delightful. Taste like a bell - not sure what their ancestry is, or what purpose, I'm sure someone grew them deliberately - probably for eye appeal, I'm curious to know, and hopefully "gardenlad" will enlighten me. It has been an interesting pepper year for me, and hope this has been of some help in describing the different types of peppers and their uses. Just my 2 c's. Bejay

Jasdip, eggplant is wonderful!! Especially roasted. But most Americans way undercook it. It's done when it looks like snot. Literally. If it's white, it's not cooked and likely bitter. People tell you you have to salt it to draw away the bitter but I can't tell the difference. It's sweet if it's cooked, and bitter and nasty if it isn't. If you don't want to go to the mess of charring it over a fire, you can do it under the broiler. Just wash the whole eggplant, poke it all over with a fork to break the skin and let the steam out (you do not want an exploding eggplant), and put it in a pie plate, under the broiler, until it's all sunken in and charry looking. Turn it at least once (more if there's another side that hasn't been up--depends on size and shape). You can use a casserole dish if you don't have a pie plate (I use Pyrex which is dead easy to clean), but the lower the sides the less you have to turn it. Temperature can be from 375-450 depending on your druthers, but I wouldn't go higher with a big eggplant because the outside will get totally charred before the inside is cooked. You can if they're the skinny ones, but then you have to watch them like a hawk. It could take 45-90 minutes depending on the oven, temperature, and size of eggplant. Once it's done, let it cool enough to touch, then slice open, use a spoon to pull out the heaviest groups of seeds, then just scoop the eggplant out, getting all the roasty brown parts. You can make it into a salad or paste, add tehinah for baba ganouj, or just use it straight. The fire version takes a lot more tending, but gives a smokier flavor, even when it's just your gas burner. Poke all over, and keep turning every couple of minutes before the charred spots go black. As you turn the eggplant, the hot side will cool down and can take another go over the flames. This will result in eggplant spit all over your burner, so not the thing to do right after a big, deep clean. You can also do very skinny Asian eggplants, cut into spears, oiled and seasoned (a citrusy flavor works very well, and garlic, for sure), and roast them like you would any other veg. It's a little tricky getting them good and cooked without drying out though. I use a higher sided baking dish for them. Sometimes, a dry, white outside remains when it's thoroughly cooked inside. They're best when the whole white collapses against the skin, looking flat and overdone. That's when they're just right. Can you tell I love eggplant?

Mamapinky, I think my DH’s taste buds have suffered the same issue as yours – too much fried food in his past! BTW, didn't you mention a laundry channel on youtube you'll be hosting (on another thread?) I can't find the thread, but let us know for sure - I'll sub, and my first question pre-youtube is how to get those 'screaming hot whites' - please do a vid on that! Cathy, I laughed out loud thinking of you spitting that tomato skin out and making the comment! Too funny! I have a good rapport with mine green grocer.. maybe coz I’m the only one asking for and buying some of the more unusual things here : ) Uh, chocolate chips in the yogurt bars… now you’re talkin’!!! Sherri1058… and guess what we’ve been enjoying? Perfect with fajitas! Thank you so much for sharing this!

Re potting mixes: https://www.ourfigs.com/forum/figs-home/11847-successful-potting-mix-recipes Re best container to use: https://www.ourfigs.com/forum/figs-home/924-best-size-container I have my figs in 5 gallon buckets and in this mix: 5-1-1-1: 62.5% - 12.5% - 12.5% -12.5% (pine bark - peat - perlite - calcined clay). The buckets have 3/4 inch holes drilled on the sides near the bottom. I bury the buckets in about 9 inches of mulch and the roots come out of the holes into the mulch and into the ground. This lessens the amount of watering that I have to do because they get their water from the ground. In the fall, I use a spade to cut the roots and bring the trees into winter storage. You are more likely to find answers to your fig questions on ourfigs.com than on this forum.