Beckers and Peppers

[gmoneyluv]

Man, could you dry out a few seeds for me? I'd love to try growing some of these next year!

No problem! Just let me know what you want!

 

[gmoneyluv]

Be sure to post up some pics!

I'm going to dry these out for seeds for next year.

Those look stunning! Dragon Cayenne?

 

[gmoneyluv]

Sauntered out back and harvested these peppers and tomatoes this morn. The tomatoes are especially delicious – sweet with just a hint of acidity. I'll track down the variety and post it here later. The large red pepper is a Cubanelle. Not spicy at all.

 

[Jerry D.]

From this morning. Note the saber grind BK16.

Rub it in.....

 

[gmoneyluv]

Rub it in.....

Thought you might like that.

 

[Kentwood33]

Thought you might like that.

 

[gmoneyluv]

Sauntered out back and harvested these peppers and tomatoes this morn. The tomatoes are especially delicious – sweet with just a hint of acidity. I'll track down the variety and post it here later. The large red pepper is a Cubanelle. Not spicy at all.

Sun Sugar tomatoes.

Here is a link with some info.
https://bonnieplants.com/product/sun-sugar-tomato/

 

[Tanker 1/66]

Planted kinda late but its coming along ok. Ghost pepper and Basil are next to it.

 

[gmoneyluv]

Planted kinda late but its coming along ok. Ghost pepper and Basil are next to it.

Very nice! And who doesn't like fresh basil!

 

[Don W]

Very cool post. We grow cubanelles down here in the winter. I love their sweetness. I choose to not eat any hotter than habanero or scotch bonnet, and even those are reserved for special occasion. I love the pics of all the different varieties.

 

[gmoneyluv]

Very cool post. We grow cubanelles down here in the winter. I love their sweetness. I choose to not eat any hotter than habanero or scotch bonnet, and even those are reserved for special occasion. I love the pics of all the different varieties.

Cubanelles are great! I'm really pleased with how well our Cubanelle plants are doing. Just picked these this morn. I should have some Habaneros and Scotch Bonnets later this week.

 

[gmoneyluv]

Next level heat.

From left to right: Trinidad Congo Habanero (up to 400 000 Scoville units), Big Black Mama (up to 1 million Scoville units) and Ghost Pepper (up to 1 million Scoville units).

 

[gmoneyluv]

From this morning.

 

[Barman1]

Next level heat.

From left to right: Trinidad Congo Habanero (up to 400 000 Scoville units), Big Black Mama (up to 1 million Scoville units) and Ghost Pepper (up to 1 million Scoville units).

Wow, those BB Mamas even look evil!
Nice.

 

[gmoneyluv]

Wow, those BB Mamas even look evil!
Nice.

Agreed! They go from green straight to that dark raisin colour.

 

[gmoneyluv]

Mostly Jalapenos this morning.

 

[gmoneyluv]

Smaller, but more potent (hot) harvest this morning.

Habanero, some relatively mild Ring of Fires, two fiery Trinidad Congo Habaneros, a Big Black Mamma and one Devil's Tongue.

BTW, the BK3 is an amazing tool. Always rides in the truck.

 

[Guyon]

Picked a few yesterday. Jalapeño, Serrano, Cayenne.

 

[gmoneyluv]

Nice! You got any recipe plans for 'em?

 

[Guyon]

I've had yellow jubilee tomatoes coming in at the same time. My routine has been: finely dice a tomato along with two or three peppers. Stir it all up in a bowl, hit the mix with some salt, and eat with fresh tortilla chips. So good.