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#2476 |
Tomatovillian™
Join Date: Aug 2011
Location: Plantation, Florida zone 10
Posts: 9,283
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#2477 |
Tomatovillian™
Join Date: Apr 2014
Location: Indialantic, Florida
Posts: 2,000
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Kay - I grew Beauty King also. My first plant (in root pouch) collapsed from the weight of the fruit. I took off the fruit and hoisted it back up and it was definitely thinned out but it has set more fruit, so all is OK.
The 2nd plant (in a HD bucket/bucket) also collapsed from the weight of the fruit. This time, I tried saving the fruit by letting it ripen on the vine. Mistake, better to save the plant. Both were in cages, but in the first instance, wind pushed the cage so that was somewhat explainable. I didn't have the cage anchored. I did get a lot of fruit from both of them. |
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#2478 |
Tomatovillian™
Join Date: Dec 2013
Location: Jacksonville, Fl
Posts: 820
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Marsha, I am glad Beauty King gets your approval since you grow so many varieties.
Barb, I do put a heavy duty stake in my SWC with most dwarfs in addition to the cage. Since they can put on such heavy fruit set for their size I have found that really helps. It really is upsetting to walk out and see part of the plant split off from the weight of the fruit. |
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#2479 |
Tomatovillian™
Join Date: Oct 2016
Location: Boca Raton, FL
Posts: 36
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I haven't been able to keep warm for two days now, and I was thinking of everybody's garden. How did yours hold up through the wind and rain and cold of the past few days? What did you do to protect your garden?
Stay warm
__________________
Chef Bert |
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#2480 | |
Tomatovillian™
Join Date: Jul 2014
Location: Central Florida
Posts: 620
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Keep warm, Larry |
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#2481 |
Tomatovillian™
Join Date: Mar 2014
Location: Oak Hill, Florida
Posts: 1,781
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Brrrrr is right! No damage here. Plants are fine.
This past weekend I made and canned Datil Mango Pepper Jelly and Datil Pepper BBQ Sauce, and a neighbor made Datil Pepper Relish and Datil Pepper Mustard. Yummy! Never made any of those before but they were easy and delicious. The Datil Pepper Mango Jelly is amazing on cream cheese with crackers. I didnt know what I was going to do with all the hot peppers (similar to habaneros) but it was fun and they aren't too hot. ![]() Ginny Sent from my SAMSUNG-SM-N910A using Tapatalk |
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#2482 |
Tomatovillian™
Join Date: Dec 2013
Location: Jacksonville, Fl
Posts: 820
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Ginny, do you have her recipe for making the Datil Mustard? I am a big fan of hot mustard and have never used any of my peppers to make it.
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#2483 | |
Tomatovillian™
Join Date: Jul 2014
Location: Central Florida
Posts: 620
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I used to grow Packman Broccoli variety, I liked the fact that it was early, but it didn’t seem hold well in the garden for me. The beads were large and they popped open yellow quickly, at least that was my experience. Castle Dome is also 50 days to maturity, seems to hold better in the garden, the beads appear to be small and it tastes good both raw and cooked. Plus the florets hold together when I cook them, i.e. it doesn’t fall apart easily. I may try a bit of Packman again sometime, to make sure my memories are valid or not. Larry |
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#2484 | |||
Tomatovillian™
Join Date: Mar 2014
Location: Oak Hill, Florida
Posts: 1,781
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Below are the ingredients. Mix all together in a food processor or blender until pureed, then cook for 15 minutes or so. The datils are with the seeds, just remove the stem. They are similar in scoville to habaneros so substitue with other peppers accordingly. I just start out with less peppers and taste after mixing everything to check heat level and add more if desired. ![]() Hope you enjoy! Have you made Pepper Jelly and served it on a block of cream cheese with crackers? If not try the recipe below for Mango Pepper Jelly. You can use oj or pineapple instead of apricot nectar. It is to die for. Everybody loves it! I used Datils but any hot pepper would work. Datil Mango Pepper Jelly http://www.erecipe.com/recipe/mango-datil-jam-6017 Ginny Quote:
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#2485 |
Tomatovillian™
Join Date: Dec 2013
Location: Jacksonville, Fl
Posts: 820
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Thanks Ginny, I think I would add a few more Datil peppers to that mix. I will check out the jelly recipe. My peppers are all in their 4 inch pots now. I am determined to get them planted out as soon as we have warm weather since it takes so long to mature.
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#2486 |
Tomatovillian™
Join Date: Mar 2014
Location: Oak Hill, Florida
Posts: 1,781
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Kay, just wanted clarify thats 1 and 3/4 cups of datils. I just realized she left cup off. For a gallon of sauce she usually uses 70 to 80 datils.
Ginny Sent from my SAMSUNG-SM-N910A using Tapatalk |
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#2487 |
Tomatovillian™
Join Date: Dec 2013
Location: Jacksonville, Fl
Posts: 820
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Thanks for clarifying that. It did sound like that would some pretty mild mustard. I am so tempted to make it with Fatalii peppers.
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#2488 |
Tomatovillian™
Join Date: Mar 2014
Location: Oak Hill, Florida
Posts: 1,781
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Now I need to look up Fatalii peppers. Check out this recipe. It got 5 stars even with over a couple hundred reviews. Going to make it with datils to use some more up and give to friends... :-).
http://allrecipes.com/recipe/57326/b...ckId=simslot_1 Ginny Sent from my SAMSUNG-SM-N910A using Tapatalk |
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#2489 |
Tomatovillian™
Join Date: Mar 2014
Location: Oak Hill, Florida
Posts: 1,781
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Oops meant to add... i read a lot of the reviews and most say to decrease the yellow mustard and some of the sweetness which I'm going to do and add cilantro and roasted garlic... lol.
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#2490 |
Tomatovillian™
Join Date: Mar 2014
Location: Oak Hill, Florida
Posts: 1,781
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Kay,
Just checked... the Fatalli is so pretty. Seems similar in heat and citrusy taste to Datil and Habanero. Yummy! Ginny Sent from my SAMSUNG-SM-N910A using Tapatalk |
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