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Post by swamper on Apr 23, 2016 20:24:42 GMT -5
Here's my 2016 Pepper list. Most are in 4" pots and ahead of schedule. I have a 20 x 10' greenhouse that i set up late last spring, so I plan to make the best use of that space.
SWEET ANNUUM
orange temptation
eros f2
Sweet Chocolate *
Buran *
Bogyiszloi *
HOT ANNUUM
Arledge
Cveta x orange temptation f4
Mariachi f1
Chilhuacle Amarillo *
Chilhuacle Negro *
ORNAMENTAL ANNUUM
Dancing spiritsXpurple
purple flash
purple demon
CHINENSE
7pot white
pimento de cheiro
bonda brazilX
7Pot Peach *
Congo, Yellow *
Brito's Mystery Peach *
sweet habanero *
Devil's Tongue Chocolate *
Devil's Tongue White *
Cheiro Roxa *
Aji Jobito *
Aji Margariteno *
Mako Akokosrade *
Sugar Rush Peach *
Beni Highlands *
Peach Congo *
PUBESCENS
Mini Rocoto *
BACCATUM
Aji Fantasy *
Aji Fantasy, Sparkly White *
Panambi *
Aji Omnicolor
Aji Ahuachapan *
* denotes new for me this year
feel free to add your pepper list
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Post by steev on Apr 24, 2016 20:29:09 GMT -5
Wow! Pretty impressive.
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Post by jondear on Aug 23, 2016 21:24:48 GMT -5
Typical poblano tops. Great if you want to collect rain water and dirt.  Have selected for tops like this from f2 and beyond.  She got jiggy with a jalapeno...  |
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Post by jondear on Sept 11, 2016 14:26:21 GMT -5
A few that have ripened for seed saving. Maybe I can find something useful next year. I'll be putting some in blue cornbread for supper this evening...  |
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Post by taihaku on Sept 16, 2016 5:22:32 GMT -5
Nice list Swamper and nice reapers toomanyirons (I must confess I find reaper and similar chinenses very harsh; something in their flavour profile I don't like).
I've just arranged for a new greenhouse so I'm back in the pepper growing business. The 2017 list is looking something like this (I'm trying to be disciplined):
Annum
Jalapenos "Cracked"
Farmer's Market potato skin Jalapeno
Padron
Ancho
Fish
some sort of pequin
Baccatum
Criolla Serra
Chinense
Trinidad Perfume
TS CARDI Yellow
probably a plant of pubescens of some kind.
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Post by jondear on Oct 5, 2016 16:21:02 GMT -5
It's a bee made cross of an f3 (I think) poblano (I forget what variety) x jalapeño m.
It's actually a pretty good pepper. Nice thick walls and not terribly hot. I'd be content to select a poblano flavored pepper out of it with thick walls and especially, thick skin to make it easier to peel them after roasting them either on the grill or under the broiler. I use copious amounts of them in my chilli con carne.
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Post by reed on Dec 15, 2016 20:06:14 GMT -5
jondear, are those red peppers with the cracked appearance to the skin in your earlier post jalapeno? I ask cause I had some that look just like that come up volunteer a few seasons ago and seem to be growing true. Mine are not quite as hot as jalapeno but hot enough. What I really like about them is they dry so much easier than any other pepper I'v ever grown. Don't need a dehydrator or anything they just dry up on their own. We make lots of dry pepper mixes and I use it in practically everything. Has anyone ever run across peppers that dry easily?? Would love to get some more and maybe try to select for it.
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Post by jondear on Dec 17, 2016 19:39:41 GMT -5
Reed, those were a bee crossed pepper. The saved seed was from the f3 (hybrid) poblano peppers grown next to jalapeno m peppers. I had 2 plants that showed this trait. So these were f1 poblano x jalapeño. Next years f2's will be interesting. With this project, and my tomato project, I foresee a lot of salsa for 2017 😎
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