EquipmentAeroGarden unit, AeroGarden bee pollination tool
Plants2
AudienceBeginners
What you can learnUseful record of how an initially weak Jaloro recovered after competition was removed and still produced repeated harvests alongside an Early Jalapeño.
I made a slight change to the gardens. As seen in my Haba Be a Sweet Garden, I moved the Sweet Heat to this machine. While the sweet is a lot shorter it is getting light from this machine and the Hana machine. I am not worried about the height difference at all. I was able to move the Sweet to this machine with no harm being done to roots. It now have a light source where it was being overshadowed in the other machine. Both these plants will be ended when all the peppers ripened. Although the way each is going (with new flowers and peppers) I have no idea when that will be LOL
The Sweet Heat looks so tiny and cute next to the Early Jalapeno <img text="" alt=" " src="//storage.proboards.com/6818329/images/qNgJzvZ0IazmcwOBjifO.gif">
The Sweet Heat has been ended. Just waiting for these last three dozen to turn red and then I will end the Jalapeno. Looking forward to getting a new garden started in their place. I am figuring in early October.
This is the third and I think last bath of the Early Jalapenos. Once these are all red I will end, clean and start something new. But these have a way to go for all to turn red.
I have about three dozen or so jalapenos and are waiting for them to change colors. I think I need to start looking at what will be grown in this garden next
I know that feeling. It felt like it took forever for the fruits on my previous jalapeno plant to turn red. I thought I'd read some people use short sessions of directing a space heater at the plant to trigger the peppers to change faster, is that something that works well?
Never heard of that nor tried it. My husband would love it but me, not so much. Too many hot flashes as it is. I do not need more heat in the house off to . When my husband puts the temp up just one degree I feel it. He does not believe me. I tell him, how did I know if I did not feel it. He finally said Ok, so you can.
This morning I removed a dozen Jaloro peppers that were ripened. With this being the runt of the bunch, remember I had the Early Jalapeno and a Carolina Reaper along with the Jaloro growing and the Jaloro never really got all that strong. The base of the plant was on the thinner side, the rot system not heavy at all and leaves were always sparse. However even with all this, the plant is producing a lot. So Instead of continuously propping the plant upright, due to the heavy fruits. I decided to transplant it outside. It is now standing tall, on its own. You can see, green, yellow and oranging peppers along with many teeny peppers popping out from all over. While now an outdoor plant I will continue to update here. In the meantime the Early Jalapeno is still producing flowers and peppers as well.
mike, Mark will be doing a review of it later today. Between being busy at work and then being sick, he has not been able to but I have tons of peppers for him to try
mike, sorry this took so long to post. Mark was not feeling well and his taste was off. Mark said that the Jaloro is a very nice tasting pepper. One that I will save seeds for to grow again. The pepper has a thin skin with thick flesh walls. It is a very sweet pepper. The heat comes in briskly however due to the sweetness the heat you forget about. Comparing it to a Jalapeno. On a scale of 1-10, if a Jalapeno was a 10 then the Jaloro comes in about a 4 to 5. It is a Keeper.
The Early Jalapeno I THOUGHT would be ending, but it is getting a second round. Lots of flowers and baby peppers. The Jaloro, has many as well and I have picked about 8 or so ripe ones already.
mike, Mark said the Jaloro pepper is really good. I did not get a review on them but will. I still have seeds left but will harvest some more from some peppers.
I cut another 10 off this morning (pre picture) of the Early Jalapeno. There are many small peppers growing and several one waiting to turn. I see some flowers forming. I did trim this plant too much so I do not th ink I will get as many peppers as I thought I would. The Jaloro (second Picture) has a ton of peppers and a ton of flowers. I just with these would start to change colors already. I never pruned this plant and did not remove many leave either. But remember this one was struggling with the Reaper in the machine. But since that was removed it really recovered.
I cook with them. Today I will add some to the Mexicalli Hot Dogs I am making. I will make some fresh salsa. Mark takes a few with his lunch and when I have a lot I freeze them to use in cooking for the future. When used in cooking I do not mind them being frozen.
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Is that like cut up hotdogs in a sauce to be served along side something else? Or dogs on a bun? Makes me want to go out to Chipotle's for a quick lunch today! I am eager to do a seasoned crockpot, but the houses are close together and it can be annoying smelling the same food cooking for hours coming from another house!
It is a one pot meal. You can make it very mild or spicy. The recipe is here. It is good. I add jalapenos and use a medium or hot salsa (depending on what I have in the house). When my mother is here I nix the penos and use mild salsa.
Unfortunately no. My legs are worse than before. If I can't find a solution, I won't be able to work past this year. On the bright side, I just received a bunch of new seeds from Jim Duffy. I ordered 3 packets of them. But he always sends me a packet or two to try out. This is what I received. The first three I ordered. Chile de Agua - This a delicious pepper found in the markets of Oaxaca, Mexico. It is becoming more rare because farmers are switching over to more common Guajillo pepper types that bring them more money. This pepper when roasted has an almost butter flavor with an above average Jalapeno heat level. The Chile de Agua peppers are used in mole sauces, salsas and dried into seasoning powders. The local Oaxacan people also stuff it with a pork hash. Another local recipe is they cut it into strips, then saute with onions and epazote in oil. After that they finish the dish by adding some milk and cheese and serve with warm fresh tortillas. The Chile de Agua peppers grow from 3-5 inches long and taper to a point at the end. They ripen from green to red. The Chile de Agua chile plants grow 2-3 feet tall.Trinidad Hot Cherry - This is not the Capsicum annuum Cherry variety from Trinidad. This is a habanero type that produces cherry shaped peppers that are slightly elongated and are very sweet but have a medium habanero heat level. The Trinidad Cherry peppers are about an inch in diameter. They are great for making a fresh salsa or hot sauce. The Trinidad Cherry is very productive and produces early. The Trinidad Cherry Chile plants grow between 3-4 feet tall.Sweet Apple Kambe Pepper - The alma paprika is nicknamed the “Hot apple”. They resemble small tomatoes and are classified in Eastern Europe as Pimento Cheese type peppers. The label Cheese peppers goes back a few hundred years to Spain. The Spaniards used many of these mild sweet Pimento type peppers to color and flavor Artisan cheeses and thats why they got the name cheese peppers. The Sweet Apple can get over 5 inches in diameter and almost 3 inches thick! The size of an average Heirloom tomato! They ripen from creamy white and get an orange blush later. If left on the plants too long they will ripen to an orange red, Best time to pick is after orange blush sets in. They are very sweet and can be used in salads. stir fry, mild sauces, roasted or stuffed. A hint if you stuff. Cook your stuffing mixture first and then fill pepper and roast for a short time. They will get very soft if you cook too long. The Sweet Apple chile plants grow just over 2 feet tall.-----Chile de Cambray - a rare endangered Chile de Arbol type from San Luis Potosi, Mexico. It is becoming endangered because many farmers in this area are switching over to chiles like Guajillo that give them more money. The Chile de Cambray has the heat level of an Arbol but a little more sweetness. The fruits are about a 1/4 inch wide and get about 3 inches long. Like other de Arbols they are used in sauces or dried for powders to season meats and seafood. The Chile de Cambray is very productive. The Chile de Cambray chile plants grow over 4 feet tall.Broome Pepper - Broome Pepper-(Capsicum annuum)-At first glance the Broome pepper from Northwestern Australia resembles a larger Aleppo. It is very productive and flavor is described as sour sweet. The pods are pendant blocky shaped and ripen from green to red. The average pepper length is about 3 inches long and 1 inch wide. The Broome pepper is great for stuffing, roasting and seasoning powders. The Broome chile plants grow up to 4 feet tall.Tangerine Dream - Not much is known about the Tangerine Dream pepper. We don’t know if it was created or if it’s an Heirloom. It has been in some large company seed catalogs the past few years on and off but they don’t mention it’s history. The Tangerine Dream peppers look hot but they are very mild and very sweet. The peppers average about 3 inches long and 1 inch wide. They are extremely productive and will produce for you all season long. The Tangerine Dream chile plants are compact and very bushy and only grow to a maximum height of 2 feet. They are ideal for a potted patio or balcony plant if you don’t have much room. The Tangerine Dream peppers are great for salsa, stir fry, roasting and salads.
I am sorry to hear that mike. I hope that it resolves itself very son. I can imagine how you feel All those peppers look wonderful. I think I will place an order especially since Chileplants isno longer selling seeds.
I have picked many jalapenos and still have a whole plant of red and green ones. The Jaloro has so many peppers and even more flowers. I am just waiting for them to start changing colors.
I am trying to leave the peppers, once red, on the plant for as long as I can this time. I want to pick many instead of daily to pop into Marks lunch. Well that did not work LOL, he picked the reddest pepper to bring with today LOL.... So lets see if I can keep the others for a while. I have about 4 others that are just about ready.
I must say since removing the Reaper from this machine the Jaloro is growing really nicely. I just pollinated and had so much fairy dust and saw many new flowers and peppers. I need to take some pictures.
Finally getting around to some pictures. My Early Jalapeno is doing well. I never was able to trim it. The Jaloro is so small and struggling to see the light. I hope once I get the Reaper planted outside it will do better. If I knew when I planted these that I was not going to be able to get around like I should I would have waited but hey, I can always replant and start anew when I can walk again. Here are the pictures. In the second one the Jaloro is in front of the Reaper (will be shown in its own thread).
Seeing the height of the other plant, I'd take off the whole top section clipping just below where the branches divide. Then you can drop the light down. If you don't get the plants more even in height, you'll never get any production on the shorter plant. That's why I only grow the same variety on a machine.
No problem. I am working on building strength in my legs. I've been to the butterfly display twice. It's a half mile walk from the handicapped spaces. I've been to the zoo. I have plans to go to the public museum and the Gerald R. Ford Library. Each involves significant walking. I'll add the Art Museum in there, too. In September, Grand Rapids hosts "Artprize" which has become an international event. Hundreds of artists display their work in hundreds of venues around downtown. The top winners win $200,000. One selected by professional Jurors. The other, by the public. There are also a bunch of $12,500 winners. I also plan on starting the Farm by June. But I need to relocate my gardens. I've gotten to like sleeping in the dark, again.
I think it is great how you are enjoying yourself while building up strength. Once I am able to walk I will need to do the same with my foot.I thought it would be easier with the stitches out but I was wrong. Oh well another 4 weeks of this and then the real work begins... like you ... building strength.
The Jaloro still has cured leaves but I am leaving it as it is growing. The early Jalapeno is really growing. But I do not know if I should trim. mike , if I top the left plant, will it stay shorter? I want to stunt it so I stays shorter. Or should I leave it? I can get a close up if needed. Also the Ghost is growing nicer then I thought. I can not wait to get it outside. I need to lift the light as well.