Gunner wrote:
....
Outstanding Birds!

Mine are not coming in as fast as the weather was very cool and wet
this year, still have some flowers on the Stripies and purples. Day
& night weather tomato good for the next 10 days though. Should be for
the next 30 as well. Cherries have been going like gang busters esp
the Orange. Made a great little roasted vine cluster Caprisan salad
with the Red Cherries and my globe Basil on a toasted Tuscan bread a
bit of garlic and EVOO. Almost orgasmic! In retrospect should have
stayed with day long lighting though. Too cool to school I guess. I
was hoping you organo farmers actually had an edge but no such luck
in the PNW. Light and temps are still the key up here.

if you are in the cloudy western part then
it would be tougher. do you select shorter
season and smaller varieties to grow?

in the eastern parts where there is much
more light, then water becomes the limiting
factor. i'm lucky to have good water and soil
that holds the water along with the heat and
sun in the mid-summer.


Bit unusual to have pulled in 10 # per #5 pro container of Anchos
though in such a short season up here. Ancho/Pasilla is my fav. We
will see what my winter crop of fresh tomatoes is, along with the
fresh mesclun, Rains move back in around duck season. Should harvest
the salad stuff every 30-35 days . not much light need there.

i've not grown much in the way of hot
peppers here (i like a little heat, but
Ma cannot tolerate any). the green peppers
always do well here and i'd like to get
some red peppers going next year as they
have a lot of uses and i much prefer
eating them. if i can ever find a hot
pepper that will grow here that tastes
like the aja hot pepper sauce i had years
ago i would grow one or two as that was
mild enough for me but also had a lot of
good flavors. i dislike habaneros (they
taste like rotting fruit to me most of
the time) and halapenos are bland to me.

if the hot summers continue this might
become a good chili growing region.


You
really should consider extending your season on some of your crops.
Granted canned is good for sauces but fresh is oh so good. But hey
if your on the homestead cycle good for you. Hopefully your next
years crop is as good!

every year is an adventure.

extending one crop means delaying others
or not being able to get a garden bed
sprouted with a cover crop or green manure
in time for winter. some plantings i can
do in the fall for next year, if those
beds are tied up then i'm getting in the
way of next year's crops.

i can daydream about a greenhouse
addition all i want, but in the end the
expense isn't worth the results. i'd
do better putting in solar hot water
panels -- a more immediate return.


best to you and the other bird.

it's all good, likewises,


songbird

* 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

"Gunner" wrote in message
...

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.

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

Dam Gunner, you had to leave out my favorite chili. There's nothing like
poblanos! Choose the variety carefully, some are wimpy mild and some are
spicy. My favorite is "Tiburon". It has a very fruity heat and is delicious
in any Latin type dish. If you season is long enough they mature to a deep
mahogany. Dry them and the flavor is wonderfully spicy raisons. IMHO the
fruity heat is by far the best of the chilies.

On Sep 7, 8:09*am, "Steve Peek" wrote:
"Gunner" wrote in message

...

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.

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

Dam Gunner, you had to leave out my favorite chili. There's nothing like
poblanos! Choose the variety carefully, some are wimpy mild and some are
spicy. My favorite is "Tiburon". It has a very fruity heat and is delicious
in any Latin type dish. If you season is long enough they mature to a deep
mahogany. Dry them and the flavor is wonderfully spicy raisons. IMHO the
fruity heat is by far the best of the chilies.

I do agree wholeheartedly w/ ya about the "raisin" and Chile en
Nogada is an all time fav, but most here do not appreciate it enough
for me to make often. So that just for me and the wife. I usually
keep an oz or two of Ancho powder on hand, using it instead of
Paprika.

But know I just picked this evening a nice Poblano that was changing
colors. The heat; high 80s for 4-5 hrs but nights in the high 40-low
50s. Beautiful deep maroon with green highlights. There a bit small
and sparse here in the open. It was only 2 x 3 inches but still such
a pretty color. Only got 10-12 still left on the plants and the
growing phase is pretty much over with the Indian summer fading more
quickly than I would like. So some peppers and some toms are going to
go down green.

Here is the Wiki thing for those still curious about what your talking
about: "The poblano is a mild chili pepper originating in the State
of Puebla, Mexico. Dried, it is called a chile ancho. "

Derald wrote:
songbird wrote:

the green peppers
always do well here and i'd like to get
some red peppers going next year as they
have a lot of uses and i much prefer
eating them.

How do you differentiate? I see yellow and red "bell" peppers in the stores
but don't know what the differences are.

they are different varieties. if i wanted
red peppers i could have gotten the plants
from the greenhouse.


However, I routinely grow "California
Wonder" capsicum and jalapeño peppers and let some of them ripen on the bushes.
Allowing them to ripen on the bush does not seem to effect blossom production.

the same with the green peppers, they bloom
several times. they are blooming now and we
have small ones that have formed, but if the
weather gets cold they may never get very
large. weather this week looks to be good
for tomatoes and peppers. and getting more
things done outside.


Both kinds become much sweeter and develop fuller flavor than when green; the
jalapeños "seem" to be less hot, although, as hot peppers go they are relatively
mild.

mild is ok. i like just a little heat, but
not enough that you feel the skin peeling off
your tongue when you eat them.

the most i like jalapenos is when they
are smoked.


Although, when I remember to bring them inside, I can grow japs
year-'round, DW dices and freezes red and green of both kinds.

if i were further south i'd get into more
hot kinds as there is a lot of variety out
there to sample and i really am hoping to find
one that tastes like that aja pepper i had all
those years ago.


songbird