Garden Thread
- Thread starter IschKabibble
- Start date
Serrano haul
Jalepeno haul
Tobasco plants are loaded and just starting to turn color. Ive never grown these before so I don't know when the optimal time to harvest is. I'm guessing red based on the famous hot sauce so that's what I'm going with.
These tobasco plants are prolific but harvesting is a real pain in the ass because you need scissors, otherwise it's really easy to damage the plants.
I harvested a grip of tobascos and a few serranos.
For weed killer what do you guys think about gasoline and then after it kills stuff, Re- drench it with a cheap vinegar soap salt solution?
30 and 45% vinegar solutions are pretty pricey but gasoline and kitchen vinegar in a double whammy is probably a good idea.
Thoughts?
30 and 45% vinegar solutions are pretty pricey but gasoline and kitchen vinegar in a double whammy is probably a good idea.
Thoughts?
That sounds like a horrible idea. Why not just go heavy mulch? You could also just cut it down, clean up, then torch the ground periodically.
I would let the smaller of your jalepenos go a bit longer, they will get thicker and bigger
Gotta utilize what I have, it's large scale, acres.
Weeds will go right through mulch, in fact boost green growth.
I have to eliminate about 10,000 square feet around 4 buildings.
I've got about 100 gallons of bad gas, and have already started.
The gas needs to go somewhere.
The plan is to gas & treat the areas where there's no future growth, or drainage to future growth/ permaculture areas.
After a couple days I'll utilize my slaves EBT cards & get a hundred gallons of 5% acidic vinegar, 40# salt, and a a gallon of dishwashing soap for secondary treatment.
It's a good idea, I'll take pics for the thread & will detail successes, failures, lessons learned.
There are no jalepenos in those pictures, just serrano and tobasco.
Your going to poison your soil.
Previous post then, the smaller ones will get bigger
It's mostly rock & clay, the topsoil has already been turned, sifted, and is now stored for future use(mixt w/compost/amendments).
*edit*
After treatment, borders will get a weed barrier, vinegar treated sand, then crushed rock.
Borders will be native cedar first cuts.
I'll let this round go longer then. I did a haul and then fertilized so I'd get a second flush of peppers before the weather changes. I actually did that on all plants, but the tobascos just keep coming, not like the others with a flush at a time.
I pull the biggest, then the smaller become the biggest
Have had a bed of 20+ jalepenso before and with that method it will just keep pushing out energy to the bigger ones until you pick them
At least in my experience up here
Of course I don't have experience with your year round survivable climate
Have had a bed of 20+ jalepenso before and with that method it will just keep pushing out energy to the bigger ones until you pick them
Once some pepper come on they just keep coming on until it gets too cold
At least in my experience up here
Of course I don't have experience with your year round survivable climate
I've been grilling them up (tobasco's explode on the grill, lesson learned the hard way) and eating them in tacos, and fresh salsa, plus I've got bags in my freezer right now. I'll make some awesome hot sauce throughout the year.
Do they pop/explode on the grill? Many varieties do lol. Scares the shit out of me
I like to get a good number to use immediately when I harvest. These jalapenos unfortunately aren't very spicy, despite the name "spicy slice." Just fine for grilling though.
Yes, they pop/explode. Luckily nothing in the eye with my experiment. They are known to be juicy, so that's why they are used in hot sauces. Definitely won't be grilling them again.
Good plan, we are loaded with frozen Chilis
We have hollowed them out and stuffed with cheese/etc... and then frozen on a cookie sheet
then freeze and air fry or oven roast later for nice J Poppers
I have been hit in the eye lol
funny but not funny
You know what? I was pinching off flowers for a while to get the plants bigger before they started producing. That may be why I'm getting flushes as opposed to constant peppers at various stages of growth. I stopped pinching all plants exactly at the same time.
We don't pinch
later harvest, but once it starts it keeps up until the cold hits( we do dip to below 40 in early October and that ends matos an pepper season.)
You are in a different climate no doubt, very interesting.
I don't have any jalepenos frozen. They all go on the grill within a week. I mainly have tobascos frozen, and then some serranos, but not alot (they go on the grill pretty fast too). Serranos are easily my favorite peppers. Basically the same flavor profile of jalepeno, but with actual zip.
My bonsai serrano plant throws out a few really shitty peppers in winter.
That is great, can't go wrong with frozen spice
WE chop and vacuums seal/freeze both Jalapeños and Bells(sweet peppers) for tossing into recipes during the cold season...very versatile