MaryL
AGA Farmer
Posts: 3,532 
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Post by MaryL on Jan 10, 2018 17:48:38 GMT -5
😂
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Post by drbanks on Jan 15, 2018 10:46:33 GMT -5
Looks like we're getting into full bloom as far as the ripening goes. I was able to pick off two to share with the office mates this morning, and I see a half dozen others in various stages of yellowing.
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Post by drbanks on Feb 4, 2018 17:58:50 GMT -5
Still loving these  |
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Shawn
Administrator
Posts: 16,265
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Post by Shawn on Feb 4, 2018 18:01:20 GMT -5
Keep 'em coming
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Feb 5, 2018 11:51:22 GMT -5
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Post by drbanks on Feb 8, 2018 12:50:52 GMT -5
The volume of peppers on this plant is not as large as I'd like, but it does seem to be hitting its stride with always having a couple ripe peppers whenever I need them.
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Shawn
Administrator
Posts: 16,265
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Post by Shawn on Feb 8, 2018 13:34:29 GMT -5
I am happy you are still getting some peppers for your enjoyment
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Feb 9, 2018 7:29:03 GMT -5
The volume of peppers on this plant is not as large as I'd like, but it does seem to be hitting its stride with always having a couple ripe peppers whenever I need them. Sometimes I’d rather it be that case, that instead of a huge harvest all at once, I always have just a couple mature peppers on the plant at the ready. Unless I’m going to make yet another big batch of pepper jam or salsa, it’s too much at once, I’m glad yours is consistent now. I know how much you enjoy this pepper. |
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Post by drbanks on Feb 9, 2018 8:30:19 GMT -5
It depends on the application. For "eatin' peppers", you're right. Slow and steady wins the day.
I'm feeling that these are useful mainly either for making hot sauce or ceviche. In the latter case, we're back to "eatin' peppers," but I want to make some hot sauce and there I need quantity all at once.
I'm spitting the difference and keeping them in the freezer until I have enough for a batch.
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mike
The Pepper King
Posts: 3,661 
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Post by mike on Feb 18, 2018 4:28:50 GMT -5
That's what I do. I have a gallon bag in my freezer, right now that is filled with assorted peppers.
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Post by drbanks on Mar 28, 2018 10:17:00 GMT -5
Almost killed it. Forgot to water and feed for probably too long. Woke up one evening and saw that it'd lost half its height. Really scared me because it's my favorite plant right now. So, I watered and fed it, and it looks like not only has it sprung back to life, it's also set a couple dozen new peppers.
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Shawn
Administrator
Posts: 16,265
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Post by Shawn on Mar 28, 2018 10:20:31 GMT -5
EXCELLENT! I am glad it perked back up
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mike
The Pepper King
Posts: 3,661
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Post by mike on Mar 28, 2018 16:16:30 GMT -5
The Lemon Drop has hints of red tint where the Burpee Hot Lemon is more a pure yellow. The Burpee Hot Lemon is hotter, some as hot as Habanero, but my last batch was somewhere between Cayenne and Habanero. I think the Lemon Drop is a bit sweeter in taste.
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Post by drbanks on Mar 28, 2018 16:51:49 GMT -5
These are fluorescent yellow and a bit hotter than jalapenos.
Got a guy in the office who just loves them to death.
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Mar 30, 2018 12:23:11 GMT -5
They’re really pretty.
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Kate
AGA Bounty
Posts: 953
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Post by Kate on Apr 1, 2018 10:55:25 GMT -5
They are really pretty and look yummy! Another to add to the list!
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Post by drbanks on Apr 13, 2018 7:10:36 GMT -5
I still haven't managed to kill this plant, which is a good thing, and the stress of my neglect seems to have had a paradoxical effect of actually increasing its yield. Over the last couple of months, I've been able to harvest 2-3 per week to take in to work to share with the guy who loves them. But this morning, I just harvested 14 of them, and there are more coming. Not a huge harvest, but I added them to the freezer bag. I'm seeing some killer hot sauce in the near future, including recent harvests from this plant, the Jamaican Yellow Mushrooms from the Eco Grower, the few Aji Pineapples that I harvested before terminating the plant, and the last of the Bulgarian Carrots. I think I'll do the standard peppers, water, vinegar and lemon juice in the pressure cooker recipe and bottle in those shake/squirt bottles. Any other suggestions, mike, are welcome. |
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Shawn
Administrator
Posts: 16,265
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Post by Shawn on Apr 13, 2018 7:16:47 GMT -5
Sounds good Dawn
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Apr 14, 2018 21:53:31 GMT -5
Ooo your hot sauce sounds so good. As with the cilantro, I’ll have to experiment with stressing the plants for production. I’ve read that with tomatoes too.
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Post by drbanks on May 26, 2018 16:51:14 GMT -5
Round 2 on this plant seems to be setting now. VERY much looking forward to more of these.
I have a guy at work who's absolutely hooked on them. I never did make the hot sauce I was talking about, but I did use a bunch of frozen pods, as well as some frozen Bulgarian Carrots and Jamaican Yellow Mushrooms in the new batch of Salsa for the office.
Apparently, my salsa and pickled jalapenos are considered a necessary part of Wednesday morning breakfast. The company caters breakfast on that day, which includes those egg/cheese/sausage breakfast sammiches.
Personally, I had those sandwiches. Too much cheese (well, any cheese is too much as far as I'm concerned), and even though I tend to be "grease positive," they really do seem to outdo the greasiness on these particular examples. Which could be why my hot stuff is in such high demand, but it still makes me feel appreciated.
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