|
Post by Gianna on Apr 22, 2016 23:00:30 GMT -5
I love these chilies. They are no doubt bland to a real chilihead, but to me they are perfect. An Anaheim type that grows well here, is productive and with thick walls, and just slightly hot. There are always a few packages of them in the freezer... until now. I am out!!! So this year, I am going to right the situation and grow, and hopefully process enough to last more than a year. You just never know.
So thus far I have them planted in two beds, maybe 50+ plants thus far, with another bed of maybe 3 dozen going in maybe over the weekend. The oldest/largest plants are just now beginning to bloom. Since I prefer them when they begin to turn red, it might be another month or two, depending on the weather, before the first ones are ready.
After the next bed is planted, I still have another round of seedlings that I may put out, depending on garden room.
I'm going to hate myself come August when it's hot and I'll have to flame roast and peel all those pods. I can hardly wait, lol.
|
|
|
Post by steev on Apr 23, 2016 0:04:49 GMT -5
The hate will be more transient than the pleasure; I love a meaty, tasty chili that makes me sweat without causing pain. Life is short; why suffer? Enjoy!
|
|
|
Post by swamper on Apr 23, 2016 20:26:26 GMT -5
That is an excellent chile, but I wasn't fond of the thick skin last time i grew it.
|
|
|
Post by Gianna on Apr 23, 2016 22:46:50 GMT -5
That is an excellent chile, but I wasn't fond of the thick skin last time i grew it.
It does have a very thick skin, and that can be a pain in some applications. But that, in addition to the thick meat, is why it is so good for flame-roasting - it makes it much easier to remove the peel when scorched. Also, when you toss chunks of unpeeled chilies into a stew or sauce, after it's cooked, you can pull out the pieces of skin relatively easily.
Today I prepared the new bed, and laid and tested the soaker hose. Only one repair needed. Eye-balling it, the bed should be able to take all 36 plants at 16-18 inch spacing. Tight, but should be OK for this variety. Tomorrow when planting, I'll measure to make sure.
edit: in another bed, a %^&* gopher took out an entire winter squash and pepper plant. And I couldn't find a run to set a trap. Grrr....
|
|
|
Post by Gianna on Apr 25, 2016 18:49:38 GMT -5
The danged thing ate another entire chili plant today. I decided to do some digging between the first hit and the second to try to find a good run to set a trap. It was under a path with very hard soil.. but I did find one, and set a trap. I'm keeping my fingers crossed.
I did get the other bed planted. Got 33 in with 16 inch spacing.
|
|
|
Post by yardngardn on May 3, 2016 22:33:18 GMT -5
I have to know, did you get the gopher? I'll be planting at least a half a dozen Numex Joe E. Parker peppers also. Agreed! They are just right for roasting.
|
|
|
Post by Gianna on May 4, 2016 12:27:56 GMT -5
I have to know, did you get the gopher? I'll be planting at least a half a dozen Numex Joe E. Parker peppers also. Agreed! They are just right for roasting. I'm pleased to say, yes, I did catch it. But it was a small one, maybe 5". A few days later 2 more entire, large pepper plants totally disappeared a few feet away. Groan. I found a good run, set another trap, and the next morning there was a rather large dead gopher in it.
I'm using traps called 'gophinators'. They are the most effective gopher traps I've ever used. Got them online. There are YouTube videos showing how to set them, etc. They are about $10 each, and well worth it. Stainless steel so should last forever.
I've also decided to plant additional pepper seed in case there is more gopher/ground squirrel/bunny damage. With the drought, any moist ground with green plant material is a magnet to the hungry things.
|
|