George Shirley wrote:
On 2/7/2015 3:46 PM, Terry Coombs wrote:
George Shirley wrote:
On 2/7/2015 12:25 PM, Michael Evangelista wrote:
hey all
I'm new to the group, posting from 6000 ft. elevation in southern
Utah. This is our weekend to start seeds, and I want it to work
this time. I've tried a lot of little kits and trays but never a
heat light or mat, whatever I get needs to pay for itself vs.
buying starts at our local nursery (and result in plants as big as
theirs, but sooner!) Do you have a seed heating mat you love or a
starting medium that's superior? How about ways to rig your own,
on the cheap? Any advice appreciated thanks

A decent grow light is fairly affordable and essential. For a heat
pad you can use an regular heat pad that is adjustable but you will
need something inflammable sitting atop it to keep from cooking your
seedlings. The heat pad I have is intended for growing seedlings and
is made of a heavy rubber or plastic cover and has a wire stand.
Have had mine for years so don't remember what I paid for it. Take
a look on the web and you will see many sorts of grow lights and
heat pads.

He could also try a light bulb under whatever sheld he's using as a
germination station . Distance and wattage will give control over
how hot things get .
So far I've got serranos and bell peppers to germinate , still
trying for the anaheims and jalapenos . I WILL NOT let them l'il
SOB's anaheims defeat me two years in a row , they will germinate
or else !!
Being in Texas it is easy to go to one of the many garden centers here
and buy chile plants from everywhere. One of my favorite poblano types
is "Carmen," ripens bright red, is mild in taste, thick walled, and
delicious. Even the big box stores like Lowe's carry Carmen.

Years ago I used to start all my own seed and traded chili seeds all
over the world. One of my favorites came from a fellow in Bulgaria
and I lost it one odd spring when a frost hit and had kept no seeds
that year. Can't even remember the name now. Another favorite I
traded for is Aji Limon de Peru, a flat, bright yellow, very spicy
chili, still have some seed from that one and it is now available
state side. Burned out on the hot stuff several years ago and now am
only eating sissy chiles.

I never really got past the "sissy chiles" . Jalapenos is about as hot as
I like - though pickled cayennes are quite tasty too . That was tasty ,
believe I'll have another ! Those have been in the refr since mid-September
, and they're good ! Too bad cayennes aren't on the list this year - I had 4
VERY productive plants last year and now have a 3 year supply of dried
cayennes . So does my neighbor ...
The reason for the serrano and anaheim peppers is chile rellenos , a dish
I've had in several Mexicam restaurants and think I can do better . They
cheap out on the stuffing ... and they use smaller peppers .
--
Snag