* it's all good, likewises,

* songbird
Bird, a roll of Visqueen and 10' PVC pipe are cheap. easy to make a
tall hoop to give ya ~ a month's stretch on the fall side jump. You
get enough sun to make it worth the while till it dips below freezing
every night , then again in the spring another 3 weeks but even
better is starting your seedlings. Me? Not w/o lights.

Worm tea or MG??? ohhh. I might have to side on the mg but if your
familiar with Charcuterie ( sausages AND SUCH) , you know that
Nitrite/Nitrates can be dangerous to digest, do not want to be cured
alive, but the Micro- Bio stuffs in the worm tea would have to blow
your guts out for days on end. Been there and got that T-shirt from a
few local foods better used as Fertilizer. Can't do that much anymore
nor do I want to.

Ajas? perhaps Aji? amarillo chili? search the chile link I give
below for the Capsicum Baccatums , S. American if so. Bit of heat in
those. http://www.thechileman.org/guide_podtypes.php

I come here to read what other parts of the country/world are growing
and how. You and Ross in So Cal are good info. Brooklyn is also in
his own way, know him from old cooking groups. Well... that and take
cheap shots at ignorant talk. You know there is really NO one size
fits all and I can search doom and gloom on the net w/o billyisms .
I'm sure billy thinks he is all good and a bag of chips, but the
stretching and preaching really has got to go. It give old folks a bad
rap.

My fav cuisine is Latin for many reasons. Not Tex- Mex nor Cali-Mex,
but real- Mex, Latin, Caribe and S. American, some Nu-Mex. I do a
lot of peppers but not really hot ones, even if I use habs it is w/ a
measured eye. I am not a heat seeking chilehead. Not my thing... but
I do go for flavor. Very hard to grow in this climate, harder still
to grow properly and dry especially w/o lights, even then the cool
weather does greatly affect the taste and heat level. Derald
validates what many tell me. I got Anchos growing that are as mild
as Bells, better flavor though. Growing Chile is very much like
Toms.

I do search out the local Mercados for my dried chiles and spices.
The three chiles ( Mexican trinity) , I use as a base sauce are the
Pasilla, a bit spicier than a green bell yet sometimes you lay into a
bit of heat, Guajillo and the chile Negro. a Jalapeno is for
pickling or salsas in my opinion. Even in Mexico, believe it or not,
the jalapeno now come in cheaper from China. Those are a breed from
the TAMU ( Tex A&M) . nice big plump green with little heat these
are alright for a salsa or a Pico de Gallo, Sorry Derald, Jaleponas
there area bit too gringo. A Serrano is better heat and the Ancho
( green immature Pasilla) is for stuffing with your fav mix. and a
good melting cheese, again I prefer Mex cheese but can use the
American equivalent, pretty much the same if you translate well. As
for Habs/ Scotch Bonnets and the Ghost, hell you might as well stab
yourself in the face with a fork, it is all going to hurt... bad!!!.
Derald if your reading this, the red/yellow and orange are all good
and the're the mature version of the green bell. Too costly to buy
here ( 1.50-3$ this season) except on sale, but if you can grow to
color, then you go old son. Roast em, can em with the juices, a dash
of salt, a few cloves of garlic and drizzled w/ EVOO. I use that as
a base for lots of Latin and Med. dishes. simple and delicious. I
do not like the taste of a green bell cooked, stuffed bell w/ rice.
ground meat and a red sauce is OK. For a cool weather pepper try the
Rocotos or Manzanos
http://www.thechileman.org/results.p...=Any&genus=Any
( black seeds, a Peruivan short season). do watch the heat though,
some can sneak up and bite ya. Habs (~ 120 days, humid heat) does
not grow well up here, too little heat, most never grow up to be big
boys.

Hey, do you like Pork ( Boston Butt or country ribs)? if so, ever
eat Hominy ( puffy corn)? You can find it around your canned corn if
you cannot get dried, canned is ok to use. Highly recommend you
Google up a Posole recipe till you see one you might like, many
varieties. Its my winter weekend Chile pot comfort food. Chile, not
Chili ort Chilli. a thin red sauce is my fav but a thick, w/o so
much tomato is just as good. Green chile and chicken is what is
called White Posole. Mexican Penicillin , good for all that ales ya.
I have made it from stuff I have found in Korea, Italy. Germany and
both US coasts. All wanting to know how to make it scarfing up an 8
qt pot. Green chile stew is also good, nothing has to be hot, just
flavorful.

Derald don't know how the Mexican Trinity (Annuums) I mentioned
would grow in your humidity but most all the Futescens, Pubescens
and Chinense should do well in Fl. That "California Wonder"
capsicum, is that an Anaheim? If so thats an annuum that you might
get a good flavor from in Fl. Mostly a dry heat pepper tho. Read a
lot of chileheads in UK grow caps but I'm thinking they are mostly
tainted by an Indian or a SE Asian heat profile.

I gotta run also, have to do some homework on a new system I want to
get in before winter. It may not be this year tho.

Best to all