Peppers in PNW 2014

[Tania]

Originally Posted by Mojave

I'm not positive but I think the Hidalgo is a type of Serrano, which would explain the wooliness. Did you start any of your Tasmanian Black seeds? Mine are flowering but no fruit yet.

Fine looking peppers you have there!

Nope, did not get Tasmanian Black growing this year - I carried away with starting so many SSE varieties that simply ran out of space. Hopefully the next year!

[Tania]

Originally Posted by JJJessee

I am curious about the Ram's Horn. A friend on The Hot Pepper.com forum has some family connection to the Ram's Horn and she lives near Asheville, NC. I'll ask her about it.

JJ, let us know what you find out.

[Tania]

Originally Posted by LDiane

I thought I was doing well, with lots of flowers blooming, but Tania's peppers
are amazing.

But now, I don't think I will be getting any. A skinny young doe managed to squeeze in
through a gate. She munched peas and cauliflowers, and then discovered the peppers.
They were her very favourite. Every leaf is gone.

This is so heartbreaking. I feel for you! We had the deer issues in the past, until we got electric fence set up.

Why is it that every critter seems to like peppers so much???

We have nasturtiums growing along pepper cold frames. There is no slug damage on them and there are no aphids. But these are all over the pepper plants.

[JJJessee]

Groundhog topped about all my Jimmy Nardello transplants last year and they still ended up with 12-15 peppers each.

[shelleybean]

I often grow Melrose peppers and have yet to try Jimmy Nardello's. They seem similar but maybe Nardello's is a big skinnier and longer? But they both seem sweet with flesh sort of on the thin side. Has anyone grown both and compared?

[Tania]

Michele,

I grew Melrose a couple of times, and loved it.
Jimmy Nardello is a first time for me this year, and so far it looks longer/larger and skinnier. I have heard both good and bad reviews of Jimmy Nardello. But if it is anything close to Melrose, I will be so happy.

Tatiana

[taboule]

Tatiana,

Thanks for sharing these beautiful pics. I especially liked seeing the Greek pepperoncini, I grew it last year with seeds from Greece. This year none germinated except possibly a stray (?) Planted it in the ground and protected it with a mini fence to keep away the free lunching wildlife. Would like to get a few fruits to save seeds for next year.

What has been your experience with seed longevity?

Regards,
Charles (north of Boston)

[Tania]

Originally Posted by taboule

Tatiana,

Thanks for sharing these beautiful pics. I especially liked seeing the Greek pepperoncini, I grew it last year with seeds from Greece. This year none germinated except possibly a stray (?) Planted it in the ground and protected it with a mini fence to keep away the free lunching wildlife. Would like to get a few fruits to save seeds for next year.

What has been your experience with seed longevity?

Regards,
Charles (north of Boston)

Charles,

I always keep my pepper seeds in a fridge (at +3-5C), and had 90-100% germination on most of my 2007 varieties this spring. Proper cool storage helps, but the most important thing is to have viable seeds collected from fruits that are fully ripe and not spoiled.

Tatiana

[Tania]

Peppers started to ripen earlier this week. Here are a few pictures I took on July 6.

Bogyizsloi is turning color

Bogyizsloi 2014-07-08.JPG

Dunai - not ripe yet, but it is a very long fruit
Dunai 2014-07-08.JPG

Ram's Horn was the first pepper to ripen, and it was absolutely delicious - so sweet, with some spiciness/heat. Loved it.
Rams Horn 2014-07-08 (4).JPG

Rooster Spur - several pods are ripening on each plant.
Rooster Spur 2014-07-08 (2).JPG

Serrano Huasteca - very impressive load!
Serrano Huasteca 2014-07-08.JPG

Smooth Orange - about a dozen pods (on different plants) are turning lovely gold color.
Smooth Orange 2014-07-08 (4).JPG

Turkish Cayenne - also very impressive yield!
Turkish Cayenne 2014-07-08.JPG

I have not tasted any peppers except Ram's Horn (which I cannot stop eating, it is so delicious), hopefully soon! All the peppers are hot, except Dunai.

Tatiana