Garden Thread
- Thread starter IschKabibble
- Start date
If this was happening on my serrano's I'd be out there day and night with gasoline and a lighter. I like habaneros but don't love them, so if there is any silver lining, it's happening to the peppers that I like but don't love. I wish it was doing this to my tabasco plants, because fuck those things. Great flavor, but it takes so many to do anything with them that they are worthless, imo. Total pain in the ass to harvest too since if you pull them from the plants it damages the plants/branches. Tabasco brand can have those bitches, do the work, and I'll just buy their sauce without the hassle.
I spotted my first kajari melon hiding. I'm really excited about these. They are apparently one of the best tasting melons out there and one of the quickest to grow as well. They mature to the mini basketball size.
They look like this once mature.
I'll be saving seeds so if anyone wants any to grow next season just let me know and I'd be happy to send you some.
Interested in a taste report, never heard of such things.
Melon Seeds, Kajari
Experience the joy of growing your own Kajari Melons with seeds from RareSeeds.com. Shop now for pure, natural, non-GMO heirloom seeds!
www.rareseeds.com
Not growing alot of melons in Montana.Melon Seeds, Kajari
Experience the joy of growing your own Kajari Melons with seeds from RareSeeds.com. Shop now for pure, natural, non-GMO heirloom seeds!
I've been grabbing a few here and there to cook with, but these are my first couple of larger harvests. There are currently thousands of peppers on about 50 plants in my yard and in containers. I'll post more pics as I start harvesting the others. The Luffa's are starting to become ready to harvest, too. I took a couple to my parents this past weekend, but forgot to take pictures.
The red ones are Leutschauer Paprika and Tunisian Baklouti. The orange ones are Bahamian Goat.
The red ones are Leutschauer Paprika and Tunisian Baklouti. The orange ones are Bahamian Goat.
I grew this one a few years back. Really good and fruity, nice and hot too.
They sell these glass things that fit inside the jar and keep stuff submerged
You won't have a problem regardless IMO
Looks good, we usually sliced ours but that might make them soft prematurely
Those look like peach ghost which is my favorite
looked it up and the description is very nice
Nice haul Tom
This is my first year growing the Goats. They're easy to grow and pretty prolific. I think I have 3 or 4 of them. I grow everything from Jalapenos to Carolina Reapers every year, but the 100,000 to 350,000 Scoville range is my favorite for everyday consumption. They're hot enough to get your attention, but it's a warm glow instead of a sharp burn like get with a lot of peppers in the 1,000,000+ Scoville range.
I really wanted to slice mine to get them fitting properly and pack them into the jars, but with the half sour's, it appears slicing it's a thing. I did have to remove a few tops and bottoms to get them to fit lengthwise though.
There was once video I saw where the guy didn't pack them at all, he just shook and flipped the jar daily, so maybe I'm over stressing the total coverage part of it.
I am a bit nervous on the fermentation with air tight lids, so I am going to burp them daily so I don't end up with exploded jars.
I don't see myself growing super hots anytime in the near future. I've been there, done that, and for my palette they are more novelty than anything else. Really nice peppers in that 100,000-350,000 range you mention. Serrano's are my favorite, and they are lightweights as far as scoville goes.
View: https://www.youtube.com/watch?v=vD6XWXj9l8Q&pp=ygURaGFsZiBzb3VyIHBpY2tsZXM%3D
That's the video where the guy gives no fucks about packing them tight. He has his own channel too, and he's hilarious to watch. Super funny personality.
Most of the super hots I grow are definitely for the novelty. I like odd shaped peppers, and the mean ones usually fit that bill. I will say that I really do like the flavor of Carolina Reapers. You will never catch me taking a bite of a raw one, but I make sauces with them and use them to flavor chilis and other stews. I don't consume them too often because it burns on the way in and on the way out.
My new hot-hot/super hots for this year are Leviathan Scorpion, Red X, Peach X, White Knight, and a couple others I can't remember. Asante and Ojeenmma are a some other new additions in the 100,000 to 350,000 range. The Asante plants are ridiculously productive. I bet they'll taste like ass.
After tasting my super hots a few years back, I just used them in large batch chili, spaghetti, and things like that. They do their job when used sparingly, but for flavor I prefer to add a bunch of good tasting chili's to get the best of both worlds. Better ways to add heat than super hots, imo, since I appreciate the flavor along with the heat. I'm by no means vastly experienced in super hots, so there are probably a few really good ones I will never have any knowledge of, but I'm just fine with habanero, ghost, scotch bonnet, and a few asian varieties that are escaping me now.
Yep, he is right for fridge pickles
Just flip them once a day the first few days and won't need full submerge
He's got floaters. Nowhere close to being packed. Do the pickles absorb enough brine to sink?
Note, this is all cold water, nothing boiled and dumped on top, plus a cold brine/ferment.
They will get heavier but I don't know if they sink completely.
Fermenting is a learning journey that is well worth it.
I don't know that much myself, just learning.
My lady is more experienced, I just taste and watch/observe.
I've avoided it thus far because of potential contamination, but this recipe seemed easy enough, so I thought I'd give it a shot. If they get contaminated I'll get some of those glass weights, or just stuff the top with washed cabbage. Seems fairly fool proof since it's a slow ferment in the fridge with lid closed, as opposed to out in the open at room temperature with contaminants.
