Watered and fertilized the plants today.
Surprised that the pepperocini have developed a slight hotness on their own.
Picked a red ripe one and it was hot.
Not really hot but hot.

That last dose of 13-13-13 really hit the spot.
The ghost pepper plants have went from decrepit looking things to prize winning plants.
Serranos are stacking up with blooms and set fruit.
Leaves on all a beautiful dark green.
Pepperoncini as usual putting out more than I can eat.

I clearly need to do the same.

The ghost peppers are starting to load up with blooms again.
Can't keep up with the pepperocini so I eat one with a fresh basil leaf every chance I get.

Completly forgot to get those peppers fed, lol. Oh well.

I need to be a little more observant whilst picking and eating the pepperoncini from the plants and eating them out of hand.
Every now and then I get one that is as hot as a fire cracker.
Is this coming from one particular plant or is it coming from several if not all of them?
Yesterday I picked one that had me really going by the time I took 5 steps.
I mean hot, jalapeño hot.
I normally just pick a pepper and pull a leaf from the basil and have a mini salad right there by the containers.
I never know what to expect.

The nitrogen rich rain from the thunderstorms and the lower temperatures have made the container plants explode with new growth.
Seemingly overnight.

I looked at the last photo I posted.
I'll try to take another picture this evening.
It's unbelievable coming from years old homemade potting soil.

You can see the habanero front saved seed growing with the peanut plants.
Look at the size of those leaves.

Basil looking great too!

Pepper plants loaded up with peppers big time.

worth1 wrote: ↑Wed Sep 14, 2022 5:04 am Pepper plants loaded up with peppers big time.

This mini cool wave (temps now in the lower 90's) has really helped the peppers and tomatoes. There is an amazing difference between upper 90's and lower 90's.

Wildcat82 wrote: ↑Wed Sep 14, 2022 5:19 pm

worth1 wrote: ↑Wed Sep 14, 2022 5:04 am Pepper plants loaded up with peppers big time.

This mini cool wave (temps now in the lower 90's) has really helped the peppers and tomatoes. There is an amazing difference between upper 90's and lower 90's.

There sure is.
If you care to hunt there's a pile of peppers in the pictures.
Ghost peppers first pepperocini 2nd.

One of the pepperocini plants got so overloaded with peppers it fell over and broke a stem.
While trying to fix things another one broke.
There's a ton of peppers on these things.

Here's a pile of ghost peppers from just one section.
First picture pepperocini.
You can also see basil.

Worth, can you tell me how to grow larger Poblano peppers? I have a ton on my potted plant, but as usual they are all small. I can buy nice large ones for stuffing in the stores but the ones I grow always seem to be half that size or less. I would rather have fewer larger peppers that would be easier to stuff as a main dish.

Sue_CT wrote: ↑Mon Sep 19, 2022 10:02 am Worth, can you tell me how to grow larger Poblano peppers? I have a ton on my potted plant, but as usual they are all small. I can buy nice large ones for stuffing in the stores but the ones I grow always seem to be half that size or less. I would rather have fewer larger peppers that would be easier to stuff as a main dish.

Don't be cheap on the fertilizer and water regularly.
Keep in mind if you water so much the water runs out the bottom of the container you're washing fertilizer out too.

Fresh picked garden basil.
You simply can't get any fresher than this.
Less than 10 minutes from garden to kettle.

That's why I started growing hydroponics, for the off-season! So I could have basil and Thai basil all year.
Today I had some leftovers, from yesterday.

Last night I had my Mexican dinner with a couple of friends. Only one large avocado's worth of guacamole (the other 4 were still rock hard!), while heating up that venison liver in chipotle sauce (made with that salsa negra of Rick Bayless), and a simple sauce I made with guajillo chiles, tomatoes, and a pound of chorizo made with venison. Both of these dishes had about 2 c of okra added, to stretch them, and add vegetables. The father gave me the venison this time; the son the last season's venison. I heated the corn tortillas on one of my gas burners, before taking them over there. Served them with some colby, as well as some queso panela.

Don't know why I posted this here, but after I did, I figured you'd like it!