Planted/up potted and ready to go in 7a. 50+ pepper plants.
-brain strain red
-chocolate brain strain
-7 pot gigantic chocolate
-7 pot yellow
-aji habanero
-bhutlah chocolate
-buena mulata
-yellow scorpion
-golden cayenne
-sweet cayenne
-cayenne
-fatalii
-chocolate habanero
-lemon drop
-Carolina reaper
-ghost
-tobasco
-habanero
-jalapeno
-thors thunderbolt
-mini sweet bell
-black Hungarian
-chocolate beauty hybrid
-lesya yellow
-lunchbox yellow
I’ll get automatic drip irrigation going soon. Trying some new things and some tried and true. We’ll see what works! I make fermented hot sauce, mostly just grouping by colors. The ghost peppers I mix with blueberries for a hot sauce I call “boo-berry” (I might have stolen the name from a sauce I saw somewhere). I used cheap in-ground soil, mixed with manure, peat moss, and peat hummus for the pots/bags. The beds I pretty much re-use the existing soil, amended with a little of the above. This is the first time I covered the bed in fabric and mulch. I might put some mulch in the pots too.
by kentastickent
6 Comments
As yellow as mine.Transplanted mine last week. Hope they will get more colour soon.
Wish you good luck
What the hell do you do with all this heat? One can only use so much “Boo-berry”. We’re pressed to use all of our three (!) superhots (Carolina Reaper, Scorpion, and Habanero). Fifty?
Deer would wipe those out in one morning in my yard 🙁
I love the setup!
Isn’t it a little late in the season to start this many peppers?
Love the setup, nonetheless, I’m jelly over all the hot pepper jelly potential. And maybe a tad salty over how many wonderful pepper salts you’ll be able to make!!
I’m in the Midwest, I typically don’t plant anything til after Mother’s Day. Before that I was bringing them in at night. Just a few weeks ago we had some nighttime temps in the high 30’s.