Re: [CH] Chile-Heads Digest V5 #28
Lanet Holstrom (HolstromL@state.mi.us)
Wed, 26 Aug 1998 08:19:00 -0400
I missed the information on growing peppers indoors. Would appreciate someone forwarding it to me, since it is too late here in Michigan to think about peppers this summer. Thanks!
>>> Chile-Heads Digest <owner-chile-heads-digest@globalgarden.com> 08/26 12:03 AM >>>
Chile-Heads Digest Tuesday, August 25 1998 Volume 05 : Number 028
In this issue:
Re: [CH] More thoughts on C. pubescens fruit setting
Re: [CH] aji amarillo or yellow aji limo?
[CH] Garden Critters
[CH] Re: limes
[CH] [RE] Rather nice hotsauce found in London
[CH] unknown pepper type
[CH] Thanks everybody
[CH] Preserving limes
Re: [CH] Posole "Hominy" etc.
[CH] El Grande's blessing
Re: [CH] Re: limes
Re: [CH] More thoughts on C. pubescens fruit setting
[CH] Hab help!!
[CH] Shepherd's Red Savinas
[CH] Good place to buy hot sauces in Orlando.
[CH] Re: More thoughts on C. pubescens fruit setting
Re: [CH] chile massage oils
RE: [CH] Good place to buy hot sauces in Orlando.
[CH] I'm Back
Re: [CH] More thoughts on C. pubescens fruit setting
[CH] Northern California wintering
[CH] a bowl of red
----------------------------------------------------------------------
Date: Mon, 24 Aug 1998 21:07:14 -0700
From: Lynn Edwards <ledwards@crl.com>
Subject: Re: [CH] More thoughts on C. pubescens fruit setting
Cameron Begg wrote about Rocotos taking months to set fruit:
> So what is different in the middle of August? I have been watching the
> plant very carefully for clues and have come up with a rather obvious
> answer. I noticed a brown hornet (one of the type that constructs hanging
> clay nests for it's young) very systematically foraging in the flowers;
> presumably for traces of nectar. Further studies revealed an irridescent
> green fly about 0.3" long doing the same thing. Any entomologists on the
> list?
I would suggest another possibility. Its not anything in the environment that
changes but simply the passage of time. This flower drop mode in Rocotos only
seems to occur during the first year of the plant's life. An overwintered
rocoto sets fruit very early the following year. El Niħo has put me six weeks
behind this year and all my first year rocotos are only now setting fruit, but
my four year old rocoto started setting fruit last May. I've harvested quite a
few both green and even ripe fruit from this plant already this year.
> And why doesn't the paint brush work? I try to do "it" carefully aided by a
> 10x magnifying glass, but maybe I don't have the touch. Maybe it takes a
> fuzzy little insect to implant the pollen grains.
I did nothing this year to set fruit on the 4 year old rocoto. In the past
I've done the paintbrush thing with limited results. When pollinating half the
plants and leaving the other half alone I speeded up fruit set in the
paintbrush group by only a week or two. After that fruit set was equal in both
groups.
Best regards,
Lynn Edwards
www.crl.com/~ledwards
------------------------------
Date: Mon, 24 Aug 1998 21:26:32 -0700
From: Lynn Edwards <ledwards@crl.com>
Subject: Re: [CH] aji amarillo or yellow aji limo?
John.C.Lilly-1 wrote:
> Could someone please send me a description of both an aji amarillo and
> a yellow aji limo.
I've not heard of the Aji limo.
Aji Amarillo is rather a generic name which is simply spanish for "yellow
pepper". Thus there are many peppers out ther called Aji Amarillo most of which
are rather plain. I have one that is extremely good which I received from Brent
Thompson a few years back which I have been growing ever since. I have a full
description of this pepper and pictures on my web site if you want more info. Go
to the Special pepper page. then Baccatum, then Aji Amarillo. In fact I made an
animated gif of these peppers which is on my Good Books page - not that an
animated aji amarillo gives any more visual info than still pictures, but its
there anyway for your enjoyment.
Lynn Edwards,
www.crl.com/~ledwards
------------------------------
Date: Tue, 25 Aug 1998 02:46:22 -0400
From: Alex Silbajoris <72163.1353@compuserve.com>
Subject: [CH] Garden Critters
Peeps,
I returned to my neglected ridgetop gardens for some harvesting last
Saturday. (I was busy with visitors from Miami FL, and we had a blast
touring the Amish areas of Ohio..) I found that some little critter had
been eating the potatoes in the ground, leaving half-spuds or empty skins.
The tomatoes already had the big green caterpillars, which were rudely
flung out into the yard before they finished defoliating the plants.
The peppers were overgrown with weeds. But with a tug and a drop of sweat
(or two) I cleared the weeds to find a decent little round of peppers
already setting fruit and just waiting to ripen. No critter damage. The
season is not over, the plants are not dead, and I await the ripening. All
I need is rain.
(But wow, am I having fun imagining Mr. Campbell's field of habs like baby
fists...)
Susan Byers and Cameron Begg, thank you once again for the selection of
peppers I have growing in my apartment garden. I'll probably harvest a few
specimens to cook up with these excellent Ohio peaches tomorrow night.
A few months ago I was making noises about having some kind of chile-head
camping trip in the Ohio River valley. A few people responded, but nothing
much happened. I want to shake that bush again - anybody have some spare
time for a sweaty brow by lantern light, before the summer is over?
Alex Silbajoris 72163.1353@compuserve.com
Astral travelling in the gardens on these warm nights
------------------------------
Date: Tue, 25 Aug 1998 20:28:29 +1000
From: "J.B Cattley" <jbc@mpx.com.au>
Subject: [CH] Re: limes
>>> Also found lime powder, made from ground-up whole dried limes.
>>This sounds interesting. My Lime tree is dropping dozens of limes to rot
>>on the ground. Any ideas how to dry them easily?
>
>Anywho, I'd imagine that the lime powder was not actually made from *whole*
>limes, but the rind, just as candied orange peel and the like.
Nope. Negative. Uh-uh. That is not the case, Rael my man. The stuff was
whole lime powder. I know this for two reasons:
1: The acid/flavour content was right up there, and
2: They had whole ones as well.
How they managed to dry them, I'll never know. There weren't even any holes
in them! Must have taken weeks!
jbc
------------------------------
Date: Tue, 25 Aug 1998 11:45:40 -0700
From: Imaginis <imaginis@dial.pipex.com>
Subject: [CH] [RE] Rather nice hotsauce found in London
Hi there,
Sounds like 'Encona' Caribbean Sauces. 'Original' Hot Pepper Sauce.
Ingredients list: Scotch Bonnet and Habanero Peppers, Spirit
Vinegar,Onions, Salt, Corn Starch, Spices. Bottled in the UK.
Quite nice flavour not much vinegar. Pale orange in colour, lots of seeds
and nice on bacon butties!
60p from ASDA in Preston.
Regards
David
- --
David A Hothersall
Director
Imaginis Ltd
PO Box 235
Preston
Lancs
England PR2 3GW
Tel/Fax: +44 (0)1772 717 218
E-Mail: imaginis @dial.pipex.com
------------------------------
Date: Tue, 25 Aug 1998 07:40:00 -0500
From: "Parkhurst, Scott Contractor" <PARKHURS@LEAV-EMH1.ARMY.MIL>
Subject: [CH] unknown pepper type
<snip>
>> I recentl;y acquired seeds for an unnamed/unknown pepper whose only
>> description is "Keriting" type, from Sri Lanka.
<snip>
>1) must not be unnamed, if it is named "Keriting".
As previously stated, the _description_ is "Keriting", listed under TYPE.
There was no name, only control #PCB 367, (All seeds from this source had
control #s.)
>2) Last year I got some seeds of an Indonesian chile named "Keriting" which
>produced long (~4") thin (1/4"?) cayenne-type chiles.
<snip>
Other seeds were listed as either cayenne or Tabasco under TYPE. This was
the only stand-out in the TYPE category. I guess I will just have to grow
the little fellas, and see how they turn out, but thanx for the input.
Scott... KCK
------------------------------
Date: Tue, 25 Aug 1998 10:00:09 -0400 (EDT)
From: Vashty Hawkins <vhawkins@oise.utoronto.ca>
Subject: [CH] Thanks everybody
Thank you to all who contacted me re "A Bowl of Red" -- much appreciated!!
Vashty Hawkins
Toronto,Ontario
------------------------------
Date: Tue, 25 Aug 1998 07:57:47 -0700
From: Rich McCormack <macknet@cts.com>
Subject: [CH] Preserving limes
I don't have the foggiest notion how one'd dry a whole lime, but I
have seen a recipe (African...Morocco maybe?) for salt preserving
whole lemons. I think the lemons were slit crosswise into about
1/4 inch slices with opposing cuts almost through but still leaving
a piece of rind as sort of a hinge. The lemons were then packed in
salt in such a way as to expose the interior flesh to the salt.
Supposedly, once the preserved lemons are rinsed free of the salt
and rehydrated, they can be used for "fresh" lemon uses. I'd
imagine the same could be done with limes. I've never tried it
but did find it interesting. I pass it along as only a FWIW...
- --
Rich McCormack (Poway, CA) macknet@cts.com
Who is Rich McCormack? Find out at...
http://members.cts.com/crash/m/macknet/
------------------------------
Date: Tue, 25 Aug 1998 08:03:39 -0700
From: Rich McCormack <macknet@cts.com>
Subject: Re: [CH] Posole "Hominy" etc.
Andie Paysinger wrote:
>
> If you go to the following site, "Indian Harvest" and click on
> "amazing Maize" you will find Yellow, white, red, and blue posole.
That brings possibilities to mind. I've got a dehydrator (as I'm
sure most C-Hers do) and see no reason why nixtamal couldn't be
dehydrated. I wonder if the posole mentioned above is dried nixtamal
or dried fully cooked hominy. I've experimented with drying cooked
beans. While fresh is best, the results were acceptable for camping
and backpacking...or surviving Y2K :-{)>
- --
Rich McCormack (Poway, CA) macknet@cts.com
Who is Rich McCormack? Find out at...
http://members.cts.com/crash/m/macknet/
------------------------------
Date: Tue, 25 Aug 1998 10:28:15 -0500
From: "Goslowsky, George" <gjgoslow@ingr.com>
Subject: [CH] El Grande's blessing
Brothers and Sisters,
I come before you today a humble man. I have been made humble by El Grande.
In my arrogance I planted 5 chile plants in mid-July thinking that, since it
is so late in the season, I could only hope to keep them alive for next
year. Then I proceeded to abuse those same plants by sporadic watering and
unwise location (they are crowded into a single trough). I did not do these
things on purpose though.
In my arrogance I thought that it would be impossible for these little guys
to fruit. El Grande proved me wrong. His power is such that, despite my
mishandling, these guys actually have produced 3 small chiles between them.
I was so astonished at this display of El Grande's power that I fell to my
knees and cried out in a loud voice. My wife heard me and came outside.
Upon witnessing this spectacle she told me "Get up off the ground silly. I
just washed those pants!"
Oh well. I was amazed though and feel that El Grande did this to teach me a
lesson about how to treat my chile plants in the future. So I think I am in
for some serious penance. Rael, can you help me out here?
George J. Goslowsky
Monk of the TCS Run to light from
shadow, Sun gives me no rest,
Holder of Fire Promise
offered in the east, Broken in the west.
------------------------------
Date: Tue, 25 Aug 1998 08:29:46 -0700
From: Brent Thompson <brent@hplbct.hpl.hp.com>
Subject: Re: [CH] Re: limes
> The stuff was whole lime powder.
This definitely gives me an idea what to do with my dried limes. Thanks.
Any "official" recipes for this stuff, to formalize initial experimentation?
> How they managed to dry them, I'll never know. There weren't even any holes
> in them! Must have taken weeks!
I usually have lots of citrus fruits laying around the house, including
those small Key limes (aka Mexican limes -- which have great taste, BTW).
It happens there are often more than I can use before they begin drying up.
Mexican and Persian limes, and the occasional orange or whatever, that are
brown, small, spherical, light weight, and hard as stone. Even in the
kitchen out of full summer intensity, they just dry all by themselves in
this climate of moderate heat and moderate humidity (San Jose, California).
I imagine in Iran, or Arizona, perhaps all citrus fruits would self-dry in
summer, and take considerably less time doing it than the few months or so
mine take to dry.
--- Brent
------------------------------
Date: Tue, 25 Aug 1998 08:45:31 -0700 (PDT)
From: Ed Cutrell <ecutrell@darkwing.uoregon.edu>
Subject: Re: [CH] More thoughts on C. pubescens fruit setting
...waxing very sad about large pile of purple pubescens pistils...
> Previously I have hypothesised about day length, temperature, chemical
> conditions, altitude and anything else I could think of. Still the answer
> has elluded me. Until now. Maybe.
Do you know if this is true for plants grown in their native Andean
haunts? This is my first year of growing rocotos (I have two), and I was
bracing for losing MANY flowers. However, this did not happen--the very
first 6 or 8 blossoms on each plant dropped and then they started happily
setting (before my habs!). I live in Eugene, OR, and had heard that they
do well here--I guess "they" were right!
ed
------------------------------
Date: Tue, 25 Aug 1998 12:40:51 -0400
From: "Grant Cummings" <cummings@glasscity.net>
Subject: [CH] Hab help!!
Could you please check out my
page(http://www.glasscity.net/users/cummings/habhelp.htm) and see if anyone
knows what variety of chinense this is?
I thought the plant was a plain old hab but the fruits are really funky!!
If anyone has seen them before and knows a name, I'd really appreciate it!
Thanks in advance,
Grant Cummings
- --
Everything you do should be done with peace. This is the best medicine for
your body, mind and soul. It is the most wonderful way to live. --
Paramahansa Yogananda
cummings@glasscity.net
http://www.glasscity.net/users/cummings/welcome.htm
------------------------------
Date: Tue, 25 Aug 1998 12:11:26 -0700
From: "Anonymous" <entente@worldnet.att.net>
Subject: [CH] Shepherd's Red Savinas
Greetings fellow chile heads. Recently there has been some discussion about
Shepherd's Garden Seeds Red Savina Habaneros. It seems that a lot of
people, myself included, have found that Shepherd's Red Savina seeds produce
inconsistent plants. I wrote Shepherd's about it, and they replied. I
thought you guys might like to see what they had to say about it, so here it
is- Russell :
Subject: Red Savina Habaneros
Dear Russell,
Thank you for your recent e-mail about growing Red Savina Habaneros. We
have heard from a few other customers about orange fruit, or varying fruit
shape. Our seed buyer will be checking with GNS Spices for
information about the seeds we purchased this year. A letter we have on
file from Frank Garcia says fruit off typing can be caused by
cross-pollination, fruit set at night temperatures of 60(F or below, and
overwatering. Pancaked fruits (those looking more like Scotch Bonnets or
indented rather than popped out) can be caused by cool night temperatures at
fruit set, or by overwatering.
I will let you know any further information received about this pepper.
Thanks again for contacting us with your concerns.
Best wishes for a satisfying and successful gardening season!
Sincerely, Joyce Hemingson, Garden Advisor
------------------------------
Date: Tue, 25 Aug 1998 13:08:23 -0400
From: Martin Dubeau <dubeaum@sympatico.ca>
Subject: [CH] Good place to buy hot sauces in Orlando.
Hi, I'm living in Canada and up here it's hard to find hot sauces. My
sister in law is going at Orlando, sunday for 3 weeks. Is there a good
place to buy hot sauces in Orlando. I'm looking for things like Dave's
Insanity...
Martin Dubeau
dubeaum@sympatico.ca
------------------------------
Date: Tue, 25 Aug 1998 14:03:54 -0400
From: Steve <snearman@erols.com>
Subject: [CH] Re: More thoughts on C. pubescens fruit setting
<<From: Cameron Begg <begg.4@osu.edu>
<<As usual, it has taken until mid- August here in the N. hemispere to set
fruit on my venerable rocoto. This is despite the fact that the first
flowers were smiling their purple beauty at the world over two months ago.
During that time I have been dutifully inserting my little paintbrush
whenever the opportunity presented itself, and until recently have been
rewarded only with a sad pile of crumpled flowers around the base of the
plant. Now there are suddenly about a dozen fruits set.>>
===
This is only the third year of growing rocoto/manzano so have not quite
figured them out just yet.
Here are a few things I do know. I live in Virginia and the weather/climate
is far from ideal.
They like cooler weather (70-80F), moist (not wet) soil and they need other
plants for pollination. They do not pollinate themselves. We have a lot of
little insect critters here in old VA to do the job. The hot days
(90-100+F) of July & August can put a plant down fast in direct sun. I
plant them in a location so they get shade from about 12 to 4. You may be
getting to much hot sun and not enough water. Temperature and abundance of
insects seams to be the main factors for pollination.
They are sloooow growers and it takes a long time for the fruit to ripen
once set. I start them mid Feb. They don't have the tendency to grow tall
and thin like some others, so are ideal for early starting. Like to
transplant to garden as early as possible. Late April early May after last
frost. My plants get about 2 to 2 1/2 foot tall and very bushy with
hundreds of those beautiful purple flowers. These plants keep there flowers
a long time and will only drop if to cold, very hot nights, dry or very wet
soil. I have had blossoms last 6-8 weeks before drooping if not pollinated.
Mine always have at least 50-75 flowers from first flush till frost.
To help set fruit I soak the plants and soil with an Epson salt mixture of
about 1/4 cup to 2 1/2 gallon of water in a sprinkler can. First time when
first flush of flowers and then twice more at 30 days and 60 days.
I water with Petters 20-20-20 for the first 2 months to promote foliage and
switch to Miracle-grow 15-30-15 till mid August to encourage flowers, fruit
and stalks. Just water after that.
Normally get ripe fruit 40 to 60 from each plant from mid Sept. till frost.
This year started harvest late August! They can take light frost if covered
at night to extend harvest of ripe fruit. Day before a hard freeze I pick
all fruit (ripe or green). Once frozen they spoil quick.
Steve
\\\|///
\\ ^ ^ //
( @~@ )
*---------------oOOo-(_)------oOOo-------------*
l |
| Steve Nearman |
| mailto:snearman@erols.com |
| P. O. Box 5140 |
| Falmouth, VA 22403 |
| Voice: 540-371-5566 |
| Fax: 540-899-8089 |
| "Kilroy was here" |
*----------------------------Oooo--------------*
oooO ( )
( ) ) /
\ ( (_/
\_)
------------------------------
Date: Tue, 25 Aug 1998 11:22:31
From: Melinda Merkel <melinda@goodnet.com>
Subject: Re: [CH] chile massage oils
>>Of course, you could also share a small quantity of the finished oil with
>>those of us who would enjoy it... such as me! Where do I sign to get some
>>of this stuff? I mean, I've got to conduct my own experiment here, to make
>>sure it's safe for the rest of you ;-)
>
>Doth a Chilehead Twister Ramalamadingdong calleth? Oh my!
Well, I could just say I'm protecting the better interests (and vital
parts, ahem) of my CH friends, but all this talk of habanero massage oils
and chile rubs is quite, er, well... let's just say I'm interested.
Right foot red! Left foot green!
Melinda
*where's that vat of peach salsa again?*
._.,~*-,._.,-*~'`^`'~*-,._.,-*~'`^`'~*-,._.,-*~'`^`'~*-,._.,-*~'`^`'~*-,._.,
- -*~
Melinda Merkel | melinda@goodnet.com | http://www.goodnet.com/~melinda/
._.,~*-,._.,-*~'`^`'~*-,._.,-*~'`^`'~*-,._.,-*~'`^`'~*-,._.,-*~'`^`'~*-,._.,-*~
------------------------------
Date: Tue, 25 Aug 1998 15:22:08 -0400
From: "Fawcett, Steve" <steve.fawcett@eds.com>
Subject: RE: [CH] Good place to buy hot sauces in Orlando.
If you're ever in Toronto, there are tons of good hot sauces in the
lower level of the St. Lawrence Market. Prices are fair, ranging from $6
up to $10 for the better known sauces, Dave's Insanity etc.
Steve Fawcett
-----Original Message-----
From: Martin Dubeau [SMTP:dubeaum@sympatico.ca]
Sent: Tue August 25, 1998 1:08 PM
To: Chile-Heads
Subject: [CH] Good place to buy hot sauces in Orlando.
Hi, I'm living in Canada and up here it's hard to find hot
sauces. My
sister in law is going at Orlando, sunday for 3 weeks. Is
there a good
place to buy hot sauces in Orlando. I'm looking for things like
Dave's
Insanity...
Martin Dubeau
dubeaum@sympatico.ca
------------------------------
Date: Tue, 25 Aug 1998 17:03:35 EDT
From: ChefChile@aol.com
Subject: [CH] I'm Back
Yes I have returned from Denver.
I look forward to seeing what's going on while I've been gone, so let me know.
John "ChefChile" Whalen
------------------------------
Date: Tue, 25 Aug 1998 22:41:02 RSA-2
From: Peter Moss <pmoss@yoda.alt.za>
Subject: Re: [CH] More thoughts on C. pubescens fruit setting
Just some thoughts and I am way out on a limb here so shoot
anything down in flames.
Cameron have you noted the day-night temperature differences?
80-55 deg F is indicated as ideal by P. Bosland. Peppers of the
World.
>> And why doesn't the paint brush work? I try to do "it"
>> carefully aided by > a 10x magnifying glass, but maybe I
>> don't have the touch. Maybe it takes a > fuzzy little insect
>> to implant the pollen grains.
If they are going to drop I don't believe pollinated or not is
going to make any difference.
> I fervently believe hand pollination of rocoto flowers works
> great for me (though brush could still be the problem -- I
> only use naked fingers for this task).
Small brush, Qtip, fingers, insects or any other means should
not make any difference if the pollen grains are transferred.
Possibly self incompatibility plays some part in no fruit set
but if the insects (bees) are busy manual pollination is most
likely a waste of time.
My three plants are full of flowers at the moment but
unfortunately they will have to be transplanted in my move to
another house. Time will tell how they recover and I'll report
on any fruit set.
> This problem of fruits setting in some seasons and not in
> others is still mysterious to me, and is troublesome in other
> species as well (e.g. I have several Psidium guineense plants
> which flower profusely but unfruitfully at least a month
> before presto! all of a sudden nearly all flowers begin
> setting).
Many plants exhibit such characteristics see hops which has a
narrow latitude band in which it can be grown.
Anyone with any experience of second or third generation plants
becoming aclimitised to local conditions?
- --
Peter
------------------------------
Date: Tue, 25 Aug 1998 16:46:42 -0700
From: DON_DILLON@HP-Sonoma-om2.om.hp.com
Subject: [CH] Northern California wintering
- --openmail-part-11c47fa6-00000001
Content-Type: text/plain; charset=US-ASCII; name="BDY.TXT"
Content-Disposition: inline; filename="BDY.TXT"
Content-Transfer-Encoding: 7bit
Greetings,
I'm very interested in hearing about wintering techniques people have used
in my area. I'm approx. 50 miles north of San Francisco in Santa Rosa, Calif.
We normally get a couple of weeks of below freezing temperatures during the
winter, but not snow or permanent frost conditions.
I have my peppers in 15" pots now, and plan to set them under my covered patio
and possible even cover with clear plastic from december through feburary to
avoid the frost and freezing.
Anyone in this area have experience wintering over peppers?
Don Dillon
- --openmail-part-11c47fa6-00000001--
------------------------------
Date: Tue, 25 Aug 1998 19:30:24 -0700
From: Andie Paysinger <asenji@earthlink.net>
Subject: [CH] a bowl of red
Please direct your attention to the following web site.
http://daniel.interloc.com/cgi-bin/texis/scripts/frameless/results.html
You will find A Bowl Of Red: A Natural History of Chili Con Carne by Frank Tolbert
It is a great book, I have had it for years.
- --
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your guard!"
http://home.earthlink.net/~asenji/
------------------------------
End of Chile-Heads Digest V5 #28
********************************
Back issues are available for anonymous FTP from ftp.globalgarden.com, in
pub/chile-heads/digest/vNN.nMMM (where "NN" is the volume number, and "MMM"
is the issue number).