CHILLIES 2020

Discussion in 'Edible Gardening' started by ARMANDII, Jan 18, 2020.

  1. shiney

    shiney President, Grumpy Old Men's Club Staff Member

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    A few more of these going to a good home this evening. :thumbsup:

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    • Sian in Belgium

      Sian in Belgium Total Gardener

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      “Hello, my name’s Siân, and I have a chilli-growing habit....”
      2BE021BC-D6D6-4C32-8467-40280BD797C3.jpeg
      ....and no, this isn’t all of them! I dread to think what we’d do if we had a greenhouse!!
       
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      • misterQ

        misterQ Super Gardener

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        The first pick of the Trinidad Moruga Scorpions.
        [​IMG]

        Here they were a few moments ago.
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        • shiney

          shiney President, Grumpy Old Men's Club Staff Member

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          All our remaining Naga and related 'hottest chillies, have now been sold by the Asian wholesaler :blue thumb:. They've sold them for £10-£15 each and the money has gone to our charity.

          The ShineyHybrids have sold fairly well, seeing that we couldn't open our garden, but the ones that we keep deliberately smaller to sell as houseplants have only had about 50% of their normal sales. They're normally sold out through clubs from August to November and are quite often given as Christmas gifts as they will flower, as houseplants, until February. We have about twice as many as these still to go :noidea:

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          • Sian in Belgium

            Sian in Belgium Total Gardener

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            We are currently doing a twice-weekly harvest, but trying to keep the varieties separate is complicated!!7CE3B78C-0DB5-4DFF-A47E-5D674BD1ACE5.jpeg
            This isn’t all the varieties - we also have Hungarian black, Hungarian hot wax, vampire, Serrano, and Krakatoa....
             
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            • noisette47

              noisette47 Total Gardener

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              I'm picking mine every 2 days, but they're very slow to ripen this year. Until recently the temps were tropical and they didn't lack sun, so I'm a bit puzzled as to why. Just three varieties this year...the unnamed Balinese one I use most in cooking, a slim birds-eye type, very productive but fiddly to prepare, so they will be dried for chilli powder, and Hungarian Hot Wax.
               
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              • shiney

                shiney President, Grumpy Old Men's Club Staff Member

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                We were picking some ripe ones by the end of May. :scratch:
                 
              • Sian in Belgium

                Sian in Belgium Total Gardener

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                Well, on Wednesday we were forced to do a chilli cull. 80+ plants in the living room meant compromised heating vents, and high humidity = mould starting to grow on the walls :sad:.

                So, we were ruthless going through the plants, harvesting all the chillies, and keeping just one (ok, a few varieties, two:whistle:) specimens of each variety. We are now down to three large trays of plants, which can be housed in the seed-germination areas upstairs, rather than all along the patio windows/doors in the lounge.

                What to do with all the chillies?! We still have a 60cm string of dried chillies from last year, the freezer is now full of bags of chilli varieties. 7 batches of varietal hot chilli jam have been made (last vat bubbling away as I type), and a large pickling jar of jalapeño about to be filled with vinegar.

                46CEF10A-36B6-40EA-A4F7-3269A460E030.jpeg

                “Remaining chilli plants, no rush to produce more chillies!!”:heehee:
                 
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                  Last edited: Nov 15, 2020
                • CanadianLori

                  CanadianLori Total Gardener

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                  I use them for various recipes to make gifts for friends who like it hot. Cranberry sauce is a big winner at Christmas and Thanksgiving here. I also make wine jelly with peppers added. That also is a hit. Otherwise they sit in the freezer and wait until I am making a batch of rolls or bread.
                   
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                  • pete

                    pete Growing a bit of this and a bit of that....

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                    I often wonder what people actually do with masses of chillies that they seem to grow, I've got a bag of them been in the freezer for about 5 yrs :biggrin:
                     
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                    • Tinkerbelle61

                      Tinkerbelle61 Happiest Outdoors!

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                      Me too!
                       
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                      • shiney

                        shiney President, Grumpy Old Men's Club Staff Member

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                        I tend to just prefer fresh chillies (apart from when cooking a chilli where the dried ones seem to work better) so usually manage to keep some plants producing until Spring. The dried chillies that I use are from a batch I dried years ago.

                        I delivered some plants on the way out shopping) the other day to customers who have trouble keeping their plants producing by this time of year. Mine are still flowering and producing well but are starting to get the winter problem of whitefly. People still want them and are prepared to do the daily cleanup on them.

                        For myself, I bring one plant at a time onto the kitchen windowsill and the rest remain in the propagator until needed. :blue thumb:
                         
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                        • Sian in Belgium

                          Sian in Belgium Total Gardener

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                          I know what you mean, Pete...

                          The turning the chillies into our Ultimate hot chilli jam is a good way of using them. We need 225g of chillies to make 6 jam-jars of the jam. I am pretty addicted to it for a lunch snack. Homemade bread, toasted, a thin spread of the chilli jam, then ripe Brie sliced on top.
                          Heaven!!:wub2:We are getting through a jar of the jam every two weeks or so :yikes:!
                          Fortunately, it makes very well from frozen chillies, and we’ve even made it from dried chillies (counting each dried chilli as 5g, for the 225g)
                           
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                          • noisette47

                            noisette47 Total Gardener

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                            Oh the uses are endless! Picked green for Thai green curries (with homegrown lemongrass, limes, and garlic), picked red for sweet chilli jam, chilli sauce, Indian curries, making chilli powder...All 'exotic' fruit and veg are ridiculous prices here, so it's a big help being able to produce our own. The aim next year is to succeed with ginger :-)
                             
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                            • shiney

                              shiney President, Grumpy Old Men's Club Staff Member

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                              We get all our exotic veg cheaply from the colonies. :thumbsup: :heehee:
                               
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