Member discussion regarding the methods, varieties and merits of growing tomatoes.
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July 20, 2016 | #931 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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July 23, 2016 | #932 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I just ate chewed up and swallowed a whole red habanero pepper seeds and all from the garden.
Worth |
July 23, 2016 | #933 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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gonna go get some ice cream?
Worth, if you like hot peppers, and I think you do, they are very good for you. Me, I don't like the hots, but like the sweets. |
July 23, 2016 | #934 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
No way could I have done this if I hadn't been eating hot peppers all summer or all my life. I eat around 2 pounds of pickled hot peppers in about 5 days. |
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July 23, 2016 | #935 |
BANNED FOR LIFE
Join Date: May 2014
Posts: 13,333
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I did taste some of the ornamental peppers today, but they're closer to Tabasco in heat. I haven't eaten a pepper hotter than those.
Can you imagine how hot red habanero peppers are grown here in Texas in October? |
July 23, 2016 | #936 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I am eating every pepper I have grown so far this summer.
Mostly just out of hand in the garden for breakfast for an eye opener and pick me up. |
July 23, 2016 | #937 |
Tomatovillian™
Join Date: Feb 2015
Location: NC - zone 8a - heat zone 7
Posts: 4,909
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For fresh eating my favorites are Serrano, Jalapeno, Hungarian Hot Wax, Fresno, gypsy , ...
Anything like habs and higher in heat I use in cooking and make sauce with. Gardeneer |
July 23, 2016 | #938 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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The Jamaican hot reds and yellows are around 100,000 to 200,000 SCH.
Worth |
July 25, 2016 | #939 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
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More pepper observations.
Peppadew water hog. Any squash type pepper and Fresno drought tolerant. They stand tall when other peppers droop. Chili Pequin stands tall when all others are about to die from lack of water. Worth |
July 25, 2016 | #940 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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There's no reason to allow a Peppadew to live. I really don't like them, even in the commercial pickled form.
Chili Pequin born in the desert. One of the toughest deciduous plants they is. Spit on it ever morning and you'll be fine.
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July 26, 2016 | #941 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 694
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Nice lists!
Fresno's, and Tiburon Poblanos where my favorites until last year,when I grew a piquillo that was pretty warm. For heat in a recipe I'll take serrano, and scotch bonnets with seasoning peppers ( like aji dulce or Trinidad Perfume) for hot sauce, but I LOVED these piquillo's for stuffing. I saved seed, and so far they seem even hotter! Last edited by Shrinkrap; July 26, 2016 at 03:31 AM. |
March 29, 2022 | #942 |
Tomatovillian™
Join Date: Feb 2006
Location: Hampton, Virginia
Posts: 1,329
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Like the Words of Wort1 {My babies sprouted yesterday}.
My Peppers and Okra finally sprouted, Amen!! I took someone's advice on here in another Tread to put them in the Greenhouse at 90 degree'. I did not want to try the Heating pads, because it "Just seemed unsafe. Here in March which has been as cold as January this week, they popped their heads out of their Planting pots. So next year if I want to Start My Peppers in January, I will make sure they will be in my Large Greenhouse at 90 degrees. I can't believe that all my Okra Plants wanted 90 degrees too! Now I can turn the heat down because my Tomatoes just do not like that kind of heat.
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May God Bless you and my Garden, Amen https://www.angelfieldfarms.com MrsJustice as Farmer Joyce Beggs |
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