Posted on 09/05/2020 7:02:44 AM PDT by Diana in Wisconsin
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Wow, that is impressive. Nice courtyard area to keep all your containers together and nice that you have the ground tiled to keep out weeds.
Yes I love these purple leaved varieties. I especially like how they made these crosses where the pods look charred or like crusted lava. I think they all get crossed with Pimenta de Neyde to get that effect. I ordered seeds from Danillo in Italy (Space Chilis.net) and he has these Leopard Shark and Red Shark varieties that have the same look. Same goes for Hallow’s Eve which I’m waiting on receiving from a pepper head on the Reddit forums.
Roma tomatoes would be a better choice.
I grew Purple flash for one season. Biggest waste of space ever. The problem with a lot of these “new” varieties people are pushing is that they were ornamentals that they now say are edible. Technically that’s true but they were called ornamentals for a reason. They taste terrible. As I stated earlier, I’m a practical person trying to make the best use out of my limited space. Hallow’s Eve did well in the early part of the season but it didn’t seem to like the searing sun of July and August so it produced very few pods, but now it’s starting to perk up again. Armageddon was the same way but as I recall that plant was bred with English weather in mind. Since you can see I picked those Death spirals just the other day they thrive in the heat, as do the Fatalis and the Komodo Dragons. All of those peppers will thrive for years, as long as you take care of them.
Delicate squash question.
I have several volunteer plants if Delicata squash.
Many small squash start then whe. The are finger size wilt and rot away.
I thought it was from stress to the plant by bumping them when watering etc....
Then the weather cooled off and I got several that were getting large...one of which was almost full size and growing rapidly.
It is about 2 inches in diameter and 5 inches long then tapers to a point.
This morning I notice the point end is shriveled so I picked it.
Any ideas why these are having troubles?
This particular plant is in a pot set in a raised bed and I am letting it grow over and out of the pot.
I like that idea. So no need to blanch then first?
Always been partial to hen as myself... for that very reason.
I am growing San Marzano tomatoes for the qst time this year.
They are typically used for tomato sauce.....i plan on sealing them with my foodsaver machine and freezing them.
I may add the herbs to the freezer packs as well.
They are just beginning to ripen.
I will report back on the results as the season progresses.
Believe it or not, Japanese Knotweed is also an important medicinal herb. There are people who grow it deliberately!
She’s a cutie!
Is the rot accompanied by a black patch at the blossom end of the fruit? If so, it might be Blossom End Rot, which is caused by calcium deficiency, the same as in tomatoes.
There are other diseases that can cause the fruit to rot on the vine, but they usually show in the leaves first. Are the leaves big and green and healthy?
It’s also possible that the plant decided that these fruits weren’t pollinated well enough for its liking, so it self-aborted them. But my gut instinct is that this is unlikely in your case. Most likely, your squash just need more calcium.
No blanching needed. Especially if you are going to use them to make lacto fermented salsa.
You have such a beautiful place. I love to see all those potted plants.
I had that prob as a kid with my yellow squash. I put newspaper under the little ones to keep em off the dirt.
I eventually gave up and only grew zucchini. Tougher skin.
I only grow cukes now because of wild turkeys
Yes. Japanese knotweed is an amazing plant.
I spent 6 hours with it today. I see it when I close my eyes at night
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