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Old March 26, 2017   #31
Father'sDaughter
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Default What Pepper Varieties You Are Growing ... 2017?

Quote:
Originally Posted by roper2008 View Post
Cream Fatalli (not hot)

Biker Billy F1

Dulce Jalapeno

Colima Jalapeno

Leutschauer Paprika

Texas Bird Pepper

Lots of Tolli's Sweet Italian



Not as many pepper varieties as I normally do. I will purchase some at the

garden center as well.



If all goes well I will be dehydrating, freezing, and canning.


This will be my first time with Tolli's. I really dislike raw peppers and all I grow are for cooking, drying, fermenting/pickling, or roasting. I'm hoping Tolli's does well so that I have a sweet variety for frying.
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Old March 26, 2017   #32
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I had a lot of success with planting my peppers in 5 gallon containers last year so I'll be trying that again.

Melrose
Craig's Grande Jalapeno
Tabasco
Mustard Trinidad Scorpion
Jay's Peach Ghost Scorpion
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Old March 27, 2017   #33
TessSR
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Black Pearl 5
Pequin 4
Black Cobra - 1
Black Mamba - four
Corbaci 4
Shishi to 2
Peter 2
Cherry 2
Jigsaw (no sign of it yet)
Fish (no sign of it yet)
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Old March 27, 2017   #34
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I am going to try to develop a niche for restaurant sales of dried/smoked peppers and it's my thought that the pimiento type would work best with their thick walls.
Red Cheese 17
Joe Dill 15
Liebesapfel 16
Sweet pimiento 35
Klara Baby cheese 38
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Old March 27, 2017   #35
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So funny that the Shi★★★★o is being censored, lol. I spelled mine as Shishi to

Quote:
Originally Posted by kayrobbins View Post
I tried to cut back some this year but that is just too hard to do. I am actually growing more varieties of peppers than tomatoes.
African Fish
Buena Mulata
Cubanelle
Fatalii
Grande Jalapeno
Jimmy Nardello
Leutschauer Paprika
Lipstick
Numex Heritage
Peppadew
Pimento de Pardon
Serrano
Shi★★★★o
Sweet Datil
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Old March 27, 2017   #36
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Why are some called cheese peppers?
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Old March 27, 2017   #37
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Quote:
Originally Posted by Deborah View Post
Why are some called cheese peppers?
They were once used to color cheese.
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Old March 27, 2017   #38
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To color cheese?
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Old March 27, 2017   #39
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Yes at one time all cheese was white or light orange or yellow.
The orange color was due to the caws eating rich grasses and getting the beta carotene from it.
This was considered high quality cheese.
They started using things like carrots saffron and sweet peppers and such to fake this color.
This is why we now have orange cheese.
There is no such thing as natural orange cheese.
Maybe just maybe if you fed the cows basket fulls of carrots it would be orange.
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Old March 27, 2017   #40
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Interesting. I never knew that there's no orange cheese. Now that I think of it, it makes sense. So does this mean that chocolate milk doesn't come from brown cows??? (Just kidding with that)
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Old March 29, 2017   #41
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Quote:
Originally Posted by Cole_Robbie View Post
Low bush type plant produces good yields of 6 cm long by 3 cm wide very hot pods mature from light green to cream in color.

ok, so it is a hot pepper. Is it the same as Fatali White?
Cole ... Here some more info

http://www.tradewindsfruit.com/conte...am-pepper.html

Their site says can take 2 week to 10 to germinate.


I have dial up and my dial up must still be sleeping as it taking forever to load a page.

Go to google and put in Pepper Cream Fatalii seeds
and it will bring up a bunch of sites for you.

Also, don't know if you know there is a Fatalii site:

www.fataliiseed.net/New-products

You might find better info there. I would say no because some of the sites say that the Cream Fatalii goes from green to cream to pale orange. Guess that must be if left long time on vine.
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Old March 30, 2017   #42
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But why are some peppers still called cheese peppers but not all?
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Old April 5, 2017   #43
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I think that 'cheese' also can refer to a round, flattened shape, as in a wheel of cheese.

The last seeds arrived, so my list is finalized. Beaver Dam, Greygo, and Pizza are favorites, the only ones I grow every year.

Trials/seed increases:
Aji Cristal (hot)
Amfora (sweet)(testing for stability)
Djuric (sweet, trial)
Doe Hill (sweet)
Early Jalapeno (hot)
Karlo (hot, trial)
Numex Sunset (hot, trial)
Pelso (hot)
PI 315008 (hot)(USDA, to compare with SSE's strain)
Pizza sport (hot)(attempting to stabilize dwarf plants)
Professor Meader's Chocolate (sweet, trial)
Suptol (sweet)
Tennessee Cheese (sweet)
Tequila Sunrise (sweet, trial)
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Old April 5, 2017   #44
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Quote:
Originally Posted by Gardeneer View Post
Off the top of my head , I have the following growing.

Alma Paprika (for powder ) THREE
Black Pearl THREE
Chinese 5 color : FOUR
Fresno : THREE
Jalapeno : FOUR
Mini Sweet -Red : FOUR
Mini Sweet - Yellow : THREE
Numex Sunset : ONE
Pepperoncini, Greek.: THREE
Poblano : TWO
Scotch Bonnet (for powder) : TWO
Shesheeto : ONE

.
Quoting my own post , in part ... to update

I was at HD yesterday, and bough a Red Bhut Jalokia. I have read rave reviews on
its flavor. So we will find out. My next HOTTEST pepper is now Scotch Bonnet. Bhut Jalokia takes the first place.
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Old April 5, 2017   #45
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My Diablo Sapo should be setting fruit any day now.
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Last edited by Worth1; April 5, 2017 at 07:51 AM.
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