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Post by daylilydude on Jul 27, 2017 5:49:47 GMT -5
pepperhead212, are you saying there are no seeds in the Habanada peppers???
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Post by pepperhead212 on Jul 27, 2017 8:03:07 GMT -5
That's right, daylilydude, no seeds. Which is strange, since they are supposedly OP. So how do they get the seeds? I have only cut open peppers from one plant. I'll see what the others are like.
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Post by Laura_in_FL on Jul 27, 2017 17:32:06 GMT -5
No seeds - that's weird. But if they really have the habanero flavor without the heat, I may try them sometime. (Though I'm wary because of how much I disliked Suave Orange.)
Looks like you are about to be drowning in peppers, though. Congratulations!
I have to say, that Reaper looks downright scary.
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Post by pepperhead212 on Jul 27, 2017 19:47:40 GMT -5
I am probably going to dry a bunch of those habanadas. There are a number of sweets that I make with powdered habaneros, but I'd have to do a test run, as the peppers varied from year to year. I'd often have to reduce the amount, as the cookies or whatever would be too hot, but the flavor would be reduced. If these are as good flavored, I can just use some, to make up for it, or make a totally heat free recipe, so the wusses can sample some of those delicious habanero concoctions I make all the time.
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Post by daylilydude on Jul 28, 2017 5:06:48 GMT -5
LOLOL... pepperhead212, call me what you like, but I bet they would be delish. Laura_in_FL, Just what is it you don't like Suave Orange?
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Post by Laura_in_FL on Jul 28, 2017 14:41:13 GMT -5
Oh, my Suave Orange was a lovely healthy big plant, ridiculously productive, and the bright orange peppers are very pretty. And it had no heat, as advertised.
But mine just tasted bad. I didn't taste any of the fruity sweetness that habaneros are supposed to have. The closest comparison I can think of to describe the flavor is green bell peppers, but the Suave Orange were more bitter. And yes, I let the peppers get completely deep orange, dead ripe. It wasn't at all what I was expecting...maybe I got a bad batch? In any case, after tasting a couple of the fruit I knew I wasn't about to eat them, so I cut the plant down.
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Post by pepperhead212 on Jul 30, 2017 22:00:31 GMT -5
I wasn't crazy about the Suave either, Laura_in_FL, though I got the Red Suave. Not so much bitter, but just not as much flavor as a regular hab. I grew the Aji Dulce the year before, which was maybe 300 heat units, so not totally without heat, but it tasted like any other habanero; lateness and low production was the problem with that one. Today, I uncovered my peppers, which I had protected from pepper maggots, after not seeing any of the flies on the new yellow sticky tapes for over a week. It's always around the 1st of August. There are a lot of Aleppo peppers ripened, and ripening, and some Anaheims and poblanos full grown, but not ripening, so I'll have to pull them soon. A lot of Hanoi markets, with a few starting to ripen. I thought that I'd get some earlier, due to the early starting, but it's about the same as usual, though the plants are much larger. One thing that I discovered, that was a disappointment, was that the seeds for the Superthai, which I got from Pinetree Gardens, is not what it used to be (they dropped it for several years, and started stocking it again). It used to be a long (5-6"), skinny, thin fleshed pepper, about 50k, which I found to be the best flavored in my nam prik pao, and I have been trying to stabilize the seeds, as they were definitely a hybrid. I'll see what these short ones they are calling Superthais taste like, in comparison, though I'm not holding out great hopes. Still, they look very productive, and may be a good flavored, basic Thai pepper. DSCF0246 by pepperhead212, on Flickr I have 7 more Reapers ripening! They are nowhere as productive as the other habs, as you will see. DSCF0247 by pepperhead212, on Flickr Here are about 1/4 of the chocolate habaneros ripening on the plant that was 2/3 damaged in a wind storm in the spring. Imagine how many are on the 2 full sized plants! DSCF0249 by pepperhead212, on Flickr And here are those Gold Bullets. Talk about plentiful! DSCF0251 by pepperhead212, on Flickr
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Post by daylilydude on Jul 31, 2017 4:51:09 GMT -5
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Post by pepperhead212 on Jul 31, 2017 8:43:45 GMT -5
Nothing special, daylilydude; however, all but the first one are growing in SIPs.
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Post by daylilydude on Aug 1, 2017 6:51:13 GMT -5
WOW... i'm thinking I may need lotsa room when growing peppers in the SWB's that i'm making.
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Post by tomike on Aug 1, 2017 15:22:04 GMT -5
I'm not all that much into peppers but this year I decided to try a few varieties and to date the results are positive......
A picture of a small Gemüsechili de Bico followed by a Stavros..... (and yes.....I have more)....
free picture hosting for ebay
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Post by spike on Aug 4, 2017 16:20:11 GMT -5
Now this is so not a complaint but I am buried in peppers! I am taking them by the bucket to my neighbors. Tickles me silly and makes them happy but man many peppers!!
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Post by pepperhead212 on Aug 4, 2017 20:07:19 GMT -5
I'm buried in peppers, tomatoes, and eggplants spike! I guess that's better than not getting any. And I told my neighbors to take what they want, though I warned them about the peppers. I picked some today, though there are many more out there. Soon, my dehydrator will be filled up! I picked a bunch today, though there were many more that I didn't get to. Reapers and Chocolate habs: DSCF0265 by pepperhead212, on Flickr Hanoi Market, jalapeños, and Thai peppers: DSCF0264 by pepperhead212, on Flickr Aleppo, Big Jim, poblano, jalapeñoa, and Godfather (underneath, I'll have to take another photo, as they aren't really visible): DSCF0263 by pepperhead212, on Flickr
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Post by spike on Aug 4, 2017 20:57:24 GMT -5
pepperhead212, such beautiful peppers!!! The only ones I have left that I want are the orange habaneros. I took a Lowe's bucket 3/4 full of green bell peppers and the rest of the way full of poblanos to my neighbor today. A huge bag of the Aleppos to her daughter. My Aleppo peppers are flaming hot. Yes I am growing habs but I need to crush them into power for the ginger snap cookies that someone gave me a recipe for . . . not mentioning any names . . . pepperhead212,
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Post by pepperhead212 on Aug 9, 2017 22:01:03 GMT -5
Update on the Habanada pepper. Really strange, but the flavor has changed considerably, and it does not taste at all like a chinense now - more like some Aji peppers I have grown, but wasn't fond of. The peppers ripened somewhat small, at which time they had no seeds, as I previously noted. However, they have gotten much larger, on the same plants, and the peppers that are now ripe are much lighter in color, have seeds, and a totally different flavor! Granted, the first ones had only a mild habanero flavor and aroma, when compared to the gold and chocolate habs side by side, but there is not a hint of hab flavor now. I never had this happen with peppers on the same plant. Go figure! Here is a photo of a small, darker one next to the larger, lighter colored ones. Too bad they aren't a keeper - as you can see, the plants are LOADED with peppers, so much so that they are being pulled over by the weight of them, despite being staked. DSCF0275 by pepperhead212, on Flickr And here are the two peppers, halved and next to each other: DSCF0276 by pepperhead212, on Flickr And here are the two plants, showing only some of the peppers! DSCF0274 by pepperhead212, on Flickr DSCF0273 by pepperhead212, on Flickr Maybe I'll try the Aji Dulce again. That was a mild - maybe 500 SUs - chinense, that had a great flavor, but super late, and not a whole lot of peppers. I'll start them early, as with these, and everything does better in the EBs, so maybe that will help.
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Post by daylilydude on Aug 10, 2017 4:14:55 GMT -5
So pepperhead212, you don't think these are worthy of growing again?
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Post by Laura_in_FL on Aug 11, 2017 9:39:01 GMT -5
Ah, that's disappointing. But thanks for letting us know. I don't want to waste my limited garden space on a spitter.
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Post by pepperhead212 on Aug 13, 2017 18:24:52 GMT -5
I harvested about 95% of the capsaicin from my garden today! lol I harvested 43 ripe Carolina Reapers, plus a couple that still had some green on them, but I wanted to pull all of them, so it would trigger flowering (hopefully). This is definitely a determinate pepper, as there was not a single flower on it, or any smaller peppers - just the ripe ones. DSCF0285 by pepperhead212, on Flickr DSCF0292 by pepperhead212, on Flickr The gold bullets, OTOH, are definitely what I call an indeterminate pepper! This is just one plant, loaded with ripe peppers, but when you look closely, there are even more green ones, of all sizes, with open flowers, and more flower buds just waiting to open! Here's the one plant, from the best angle I could get many of the ripe ones in the photo, with the reapers on the left, and habanadas on the right: DSCF0283 by pepperhead212, on Flickr And here's a photo of one section after the harvest, showing all those green peppers and flowers I was referring to. Hard to see many of them, but you get the idea: DSCF0286 by pepperhead212, on Flickr And here are all of the peppers I picked from the one plant: DSCF0296 by pepperhead212, on Flickr And the chocolate habaneros are also somewhat indeterminate, though most are full sized and ripening. I think with these, many of the flower buds are waiting for this harvest to open in sync. The plant in the same Earthbox as this largest one, is smaller than the one that was taken down in that spring storm! This huge plant I am going to bag one of the branches of unopened flowers, and save some seeds! Here's a photo of the plant: DSCF0289 by pepperhead212, on Flickr Here's what I could get in one photo on the largest plant, as far as the peppers on it: DSCF0287 by pepperhead212, on Flickr Here are the peppers from just that one plant: DSCF0290 by pepperhead212, on Flickr And here are all of them, in an overflowing 4 qt bowl, after adding 41 from the "recovered plant", and only 13 from the small plant: DSCF0291 by pepperhead212, on Flickr A few Thai peppers, too, but this is low in the capsaicin, compared to the others: DSCF0293 by pepperhead212, on Flickr There are a lot more peppers out there, but I had to come in and make something with a few of them! It's really too bad that the Habanada did not pan out, as those plants are loaded! Here's another photo showing all those peppers on the palnt next to the gold bullet: DSCF0282 by pepperhead212, on Flickr
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Post by ladymarmalade on Aug 14, 2017 10:05:53 GMT -5
Wow! The quantity of peppers you get from one plant is amazing! Great job!
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Post by paquebot on Aug 15, 2017 19:06:46 GMT -5
Totally agree with pepperhead about Habanada. Just had to try it on the claims of Habanero taste without the heat. Most descriptions mention a "tropical" flavor. Don't know what that means in a pepper but probably doesn't belong there.
Martin
The truth is more important than the facts.
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Post by tomike on Aug 16, 2017 16:17:21 GMT -5
I'm growing Stavros for the first time this year and yesterday I found this ...... My expectation is that it is in transition from green to red...... sure is pretty......
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Post by pepperhead212 on Aug 16, 2017 19:58:02 GMT -5
Only peppers harvested today were the Hanoi Markets, from just two plants: 009 by pepperhead212, on Flickr
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Post by pepperhead212 on Aug 20, 2017 23:09:46 GMT -5
Totally agree with pepperhead about Habanada. Just had to try it on the claims of Habanero taste without the heat. Most descriptions mention a "tropical" flavor. Don't know what that means in a pepper but probably doesn't belong there. Glad to see that it's not just me! lol I went out today, and those plants were so overloaded with peppers that I had to pick them from one, just to see how many there were! I really wish that these Habanada peppers had been keepers. Look at all of these peppers I got off of just one plant, and there are still this many green and just ripening ones! I had to pick them just out of curiosity, to see how many there were. It filled a 4 qt bowl to overflowing. As I was picking, I'd break one in half, about every 20 or so, and smell it, and I got an occasional faint habanero aroma, but most were totally without it. DSCF0327 by pepperhead212, on Flickr I am trying an experiment drying a few of them, while I'm drying other things, to see if they are usable then. I have had peppers that I didn't like green or ripe, and they were OK dry, but that was for the heat, more than anything, and these aren't hot. I hate to waste things. Of course, there's the compost! I dried all of those habaneros I picked last Sunday over the last couple of days, after letting them finish any ripening they had to do. I got about 2 1/2 c of gold bullets: DSCF0326 by pepperhead212, on Flickr And over 5 c (a 42 fl. oz. jar) of Chocolate Habaneros: DSCF0325 by pepperhead212, on Flickr And those plants are getting loaded with ripe peppers again! And I bagged a branch on that huge plant, that has a few buds on it, so hopefully those will produce some ripe peppers, that I can save seeds from. I was also thinking of cloning that plant - rooting one cutting, and later, rooting some more, from that clone, so that by spring I would have a couple the right size. I'll definitely be planting these further apart next season!
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Post by pepperhead212 on Aug 26, 2017 23:24:04 GMT -5
I got a few peppers in a trade today. A fellow that works in Best Buy, where I pick up all their outgoing parcels at the end of every day, brought me some red and yellow Bhut Jolokias, and a Trinidad Scorpion, and I gave him a bag of reapers, Chocolate Habs, and Gold Bullets. Here are the best looking ones, and no, I haven't tried all of them yet! DSCF0332 by pepperhead212, on Flickr
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Post by tomike on Aug 27, 2017 10:23:41 GMT -5
Gemüsechili de Bico
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Post by pepperhead212 on Aug 30, 2017 22:39:38 GMT -5
And here is the latest harvest from those chocolate habs! Even more than the last one, with all of the ones in the left 4 qt bowl from that huge plant, and the ones in the 3 qt bowl on the right from the smaller plant, and the plant that came back after being demolished by that spring storm: DSCF0336 by pepperhead212, on Flickr This was the best shot I could get, but you can sort of see what it looked like from just one side! DSCF0335 by pepperhead212, on Flickr The Gold bullet plant is also loaded with ripened fruits, and all are loaded with green peppers of all sizes. All I would really need would be one of each of those plants to supply me with habs for a year, and even then about 5 times what I really need. I only had pots for two chocolate habs at first, but not a single red savina came up, so I put in one of the many extra chocolate seedlings that had come up. I really should only plant one of many of these things I get excess of, but I figure what if they get totally wiped out, and don't come back like this one did? No room for error, and certain types I just HAVE to have! I also harvested more Thai peppers, and a few more Big Jims, but the habs are the ones going crazy this year.
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Post by daylilydude on Sept 2, 2017 11:29:21 GMT -5
pepperhead212, and this is the kind of luck... or skill that I need when growing peppers... or anything for that matter...
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Post by pepperhead212 on Sept 2, 2017 22:44:36 GMT -5
I took all of those chocolate habs to work in a box, with a bunch of bags for those who wanted to take some for their Labor Day cookout. I labeled the box, with the name, and heat level, and about half were gone in one day, and the guy I give many of my superhots to took the rest at the end of today, to they wouldn't go to waste. I told him that I already have enough habaneros to last me until next season, both frozen and dried, and I'm not even including the gold bullets! I am close to having enough Hanoi Markets frozen (the only way I save those), as well as red and green frozen peppers, for Thai and Indian cooking. This has been a bumber crop for peppers this season.
I also gave some of those habanadas to a few people at work, to see if any of them like them. I had to assure them that there was no heat in them, as they had heard about my other peppers! I told them I had a lot of these, and was looking for someone that likes them, so I won't have to waste them. I'll find out next week maybe.
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Post by pepperhead212 on Sept 4, 2017 0:05:52 GMT -5
I harvested a bunch of the gold bullets again today, with a lot I missed, plus countless green ones. Too bad those really aren't a type of green chile you can really cook with, as I'll be wasting a lot. This is my favorite chile to toss into smoothies, since they are so small, but packed with flavor! DSCF0337 by pepperhead212, on Flickr There are two reapers out there (found them next to the bullets), but those must have been small, unripe ones, when I picked all the rest of them ripe. And I don't see a single one forming - definitely like some of those determinate tomatoes that produce a bunch, then nothing else.
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Post by pepperhead212 on Sept 10, 2017 23:18:23 GMT -5
I picked a bunch of those habanadas again today, to take to work, as I found a couple of people that liked them, when I gave them some to sample. As I was picking I tried something I hadn't tried before - I chomped into one of the green ones, and it was actually better than the ripe ones, IMO, tasting more like a habanero, though still not enough for me. I normally don't even think about harvesting habaneros unripe, as the heat has not developed, and the flavor is not sweet, like in the ripe peppers. I might try a green one in a small dish, to see what it is like, but it's really just for those that don't eat hot, which means that they DEFINITELY DON'T eat habaneros. Here is today's harvest - about 5" deep in that box - which is almost all from one plant! Only about 10 are from the first plant I harvested all the first batch from. DSCF0345 by pepperhead212, on Flickr Here was that first harvest, to give you an idea of the total. And the plants are still fairly loaded with green peppers. DSCF0327 by pepperhead212, on Flickr I only harvested about 20 or so chocolate habs today.
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