Post by jcosmo on Mar 8, 2018 21:23:37 GMT -5
I'm just now getting around to starting this thread on Day 28. Part of it is because they were sharing the machine with a bunch of random stuff until recently. Also, I know a number of people here have grown Sheepnose Pimento peppers, so my pictures would be "more of the same."
Seeds from Baker's Creek Heirloom Seeds
Parks sponges, AG nutes, 2 seeds in each sponge
Here's how Baker's Creek describes the ajvarski pepper:
It had lots of positive reviews. Here's the description for the sheepnose pimento:
The SP's leaves have started curling upwards. I didn't notice until they were sitting in a bucket, waiting for me to finish the rinse-and-refill, and I was looking down at them from above. I hope 3 mL Mooch + 10 mL nutes will take care of it.
Here they are with a few neighbors (taken this morning):
Looking a lot less happy from above:
Seeds from Baker's Creek Heirloom Seeds
Parks sponges, AG nutes, 2 seeds in each sponge
Here's how Baker's Creek describes the ajvarski pepper:
Here’s a really outstanding roasting pepper from eastern Macedonia. Two-foot, stocky plants are covered in 6- to 7-inch, broadly wedge-shaped pods that ripen green to deep, rich red. These peppers are incredibly fragrant and tasty. When you throw half a dozen on your grill, everybody in your neighborhood will smell them! These thick-fleshed traditional peppers are roasted on flat metal stoves, peeled, then ground into a traditional relish called ajvar, which is eaten spread on bread, often with sirenje, a local cheese similar to feta. Nearly every rural household puts up a supply of ajvar for winter eating. In autumn, Macedonians flock to the markets in fertile valleys in the east to buy bushels of the best aromatic roasting peppers from the local villages. The original seed was a gift from the students in the villages of Kalugeritsa and Zleovo.
It had lots of positive reviews. Here's the description for the sheepnose pimento:
70 days. Gorgeous cheese-type sweet pepper, ripening from green to red. The fruits are round, oblate, and stylishly ribbed—so pretty in the garden or on your table! Thick walled, crisp and juicy fruits keep an extraordinarily long time when refrigerated. An Ohio heirloom, so you know it’s a great performer in northern climates.
The SP's leaves have started curling upwards. I didn't notice until they were sitting in a bucket, waiting for me to finish the rinse-and-refill, and I was looking down at them from above. I hope 3 mL Mooch + 10 mL nutes will take care of it.
Here they are with a few neighbors (taken this morning):
Looking a lot less happy from above:
