It's the 2 legged critters and stray cats that bother my garden. I have wasps that get the aphids,mantis that eat whatever and for the first time ever a resident population of ladybugs.The green lacewings are around but not as many as usual.Probably due to the competition between benneficials. Had 4 mantis egg cases this year hatch from last year.I've got a 1-2 inch mantis in almost every plant,a ladybug in every 3 or 4 plants with the cacoons or whatever all over the place. 252 varieties of peppers out there,324 plants-gotta get rid of about 70 doubles(backup plants)to make room for the last of my summer plants. Then start sprouting 400 or so more varieties for winter.LOL I'll be glueing buds shut for pure seeds soon too.

Darylltx, If you have some time I found my bookmark (in my mess of saved bookmarks) this morning to an excellent write up titled Saga Jolokia by Harald Zoschke over at the Fiery Foods website. It's a bit dated but still a valid read IMHO. If you do get through it, for what it's worth, I'm not entirely sure I agree with the Frontal Agritech persons statement that "Naga jolokia, Nagahari, Bhut jolokia, Bih jolokia or Borbih jolokia are the same chilli but named differently at different places". For example I, and others, have observed at least one subtle but consistent difference between the Bhut and Bih Jolokia where the Bih tends to grow straighter. Another example is the Naga Moresh and Dorset Naga. Both are thought to be from the same Bangladeshi branch but there is a distinct difference between the two in that the Dorset puts out smaller pods. Just my subjective two cents ;-) FWIW, Bill Here is a link that might be useful: Saga Jolokia

Hi, I have been growing bhuts for over 4 years and have end up with far too many each season. Two of my solutions have been as follows: 1. Food saver 1 or 2 individually and freeze them. I have some from 2 years ago that taste identically fresh. The bonus is the are very easy to cut and mince frozen. 2. Last year at the end of the season I literally ended up with over 80 ripe peppers. I didn't want to make a sauce that heated the pepper(appreciate the unburnt taste to much) so I decided on a traditional tobasco procedure sans the oak barrels. I used a similar process to Sandy but just in a different order. Basically mashed the peppers and stored them in a mason jar with a fair bit kosher salt especially on top. Covered the jar with cloth and stored it under the kitchen sink with over the winter. After I assumed it was fully fermented I reblended (on liquify) the pepper mash with about 3 times white distilled vinegar and put it into a gallon jar. Placed the gallon in the frig for a couple weeks and I have to tell you it is unbelievable. The flavor is still smooth fresh, but about 100 times hotter than tobasco. Now, the question is how long will it take to use up a gallon of this good stuff?

I start mine in November indoors, plant out on 3/1. And the 2nd season started a couple weeks ago, and I started mine outside so I dont have to go through hardening off the plant. I think you'd be fine to start some now, you might not harvest any before winter, but your plant will have a good size and be ready for spring. Its easy to over-winter the plant in our climate, just bring the plant inside on nights that we have a frost warning. Although that would be difficult with a 30 gallon container. For the peppers that I leave in the ground over-winter, I just cover them with hay at night.