Home |
Search |
Today's Posts |
|
#1
|
|||
|
|||
tomatoes, extending season, peppers (was: ok, Gunner...
* 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 |
#2
|
|||
|
|||
tomatoes, extending season, peppers (was: ok, Gunner...
"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. |
#3
|
|||
|
|||
tomatoes, extending season, peppers (was: ok, Gunner...
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. " |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
"Gunny" sacks | Edible Gardening | |||
here here now, this poking at my daughter has to stop! | Ponds | |||
Well here it is September already | Gardening | |||
Newbie here - Easiest to grow orchid in NW IN | Orchids | |||
here's an interesting idea for those of you who don't want war with | Gardening |