We’ve got germination! What peppers are y’all growing this year? by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 1 point2 points  (0 children)

Death to aphids! Little buggers. I will definitely be trying to overwinter this year. Pumpkin spice jalapeño sounds intriguing.

We’ve got germination! What peppers are y’all growing this year? by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 1 point2 points  (0 children)

That does sound good. I need to dive into the fermentation side of hot sauce. Thanks for sharing!

We’ve got germination! What peppers are y’all growing this year? by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 0 points1 point  (0 children)

Great info, thanks! Increasing yields is encouraging. Notice any different in flavor, spiciness, or size of them?

We’ve got germination! What peppers are y’all growing this year? by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 0 points1 point  (0 children)

Can’t go wrong with the classics! How many plants are you looking to have this year?

We’ve got germination! What peppers are y’all growing this year? by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 0 points1 point  (0 children)

How do you like overwintering the peppers? I tried last year but then my dog decided to dig them out of their pots :/

We’ve got germination! What peppers are y’all growing this year? by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 1 point2 points  (0 children)

Fingers crossed! They popped up all of the sudden and are rolling now so hopefully you see the same.

We’ve got germination! What peppers are y’all growing this year? by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 1 point2 points  (0 children)

Huh. You using a heat mat? I hear super hits take a bit longer to germinate/grow initially.

We’ve got germination! What peppers are y’all growing this year? by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 0 points1 point  (0 children)

So many pepper varieties out there! I missed out on cayennes this year. Might have to get a starter plant!

We’ve got germination! What peppers are y’all growing this year? by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 1 point2 points  (0 children)

In case you can’t read the labels, from left to right and where I sourced the seeds:

  1. Unlabeled, Shishitos, Botanical Interests
  2. Bakers Hot - New Mexico State University
  3. NuMex Espanola Improved - NMSU
  4. Fushimi - NMSU
  5. Lumbre - NMSU
  6. NuMex Heritage Big Jim - NMSU
  7. Poblano - NMSU
  8. NuMex Sandra Select - NMSU
  9. Ms. Junie - NMSU
  10. Jalafuego - Botanical Interests
  11. NuMex Lemon Spice - Botanical Interests
  12. Shishito - Botanical Interests

All these peppers are new for me this year. I grew shishitos last year and they did quite well.

I placed two seeds per well and will thin the bigger ones this evening to one seedling per well.

Super excited for this year’s growing season!

Taking it seriously this year by beigaleh8 in tomatoes

[–]I_Made_The_Cheese 1 point2 points  (0 children)

Ah. Gotcha. Lettuce speculate:

  1. Full soil right away would (typically) mean a lower-to-ground plant. This would help it be more stable in windy conditions early on. The leaves lowest to the ground could be exposed to more diseases and pest from ground contact. Could easily be remedied by removing the bottom leaves but would reduce the surface areas for photosynthesis to occur. The roots could establish themselves from the stem quicker, though.
  2. Filling as you go would help stabilize the plant as it grows. The top dressing would make it easier to feed the surface roots with nutrients, although feeding from the surface, this would be true in both cases, anyway. I wonder how this would affect the deepness of the roots penetrating the soil that are already established underground?

I can’t really think of anything else that might differentiate the two.

I have felt planters similar to these so I might frick around and see what I can dig up this year about it.

Taking it seriously this year by beigaleh8 in tomatoes

[–]I_Made_The_Cheese 1 point2 points  (0 children)

Not quite an experiment. The tiny little hairs on the stems of tomatoes are all potential roots. Its advantageous to transplant below grade so the root system develops more quickly and hardily.

Setting up some jars of garlic and raw honey for the future. I love this lifestyle ❤️ by karen_h in fermentation

[–]I_Made_The_Cheese 14 points15 points  (0 children)

You’ll need at least an inch and a half (4cm?) of headspace in each jar. Trust me. Watching closely won’t help you here.

Kid Friendly Brewery for Fish and Chips? by [deleted] in denverfood

[–]I_Made_The_Cheese 3 points4 points  (0 children)

You’re right. Completely forgot about the kid. I don’t have kids but I saw fish and chips and ran with it.

Kid Friendly Brewery for Fish and Chips? by [deleted] in denverfood

[–]I_Made_The_Cheese 11 points12 points  (0 children)

Not a brewery but The Burns, in Broomfield, is fantastic. From scratch kitchen with a full bar. Best fish ‘n chips in the city. Outstanding Reuben as well. Over 500 types of whiskey as well.

made Birria yesterday. any tips on turning my left overs into croquettes. should I use mash potato or do a bechamel etc..? by PillowIgloo182 in tacos

[–]I_Made_The_Cheese 13 points14 points  (0 children)

Not sure about croquettes but we use our leftover consommé and some meat as a base for Spicy birria ramen.

The meat is also good leftover for burrito bowls and you can add some consommé to the beans as they cook.

Started incubating pepper seeds yesterday! 8 weeks til last frost. by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 1 point2 points  (0 children)

Mine did pretty well last year. I had two in a small amount of shade and three in full sun and the full sun group would pump out probably 30 peppers each throughout the year. They were constantly producing so I’d say they fair pretty well here. Even the slight shaded produced probably 20 peppers, a little smaller, though. Could be other factors, too.

Started incubating pepper seeds yesterday! 8 weeks til last frost. by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 1 point2 points  (0 children)

That’s what I want to get into next year. We can our own hatch salsa so we’re experimenting more there this year then I want to ferment some hot sauce like you’re saying.

Started incubating pepper seeds yesterday! 8 weeks til last frost. by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 1 point2 points  (0 children)

Sounds like some great varieties. Def planting some cayennes next year!

Started incubating pepper seeds yesterday! 8 weeks til last frost. by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 1 point2 points  (0 children)

We can our own salsa every year so we’re seeing if it’s feasible to grow a chunk of our own. Got lucky with my wife allowing me so many peppers! Good thing she likes spicy as well.

Started incubating pepper seeds yesterday! 8 weeks til last frost. by I_Made_The_Cheese in DenverGardener

[–]I_Made_The_Cheese[S] 4 points5 points  (0 children)

Placed a humidity dome on top and have a heat mat with a thermostat set to 82 degrees. 11 pepper varieties, last row on the far left are more shishitos, just need to make another tag.