So it's been quite a few years now since I have posted anything on here.. I'm still slowly working away at attempting to build up my business growing hot peppers, but it's struggle that has become even more a challenge where my mother has ended up having Dementia in the past few years and I've had to take on the role of being her caregiver.
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lidryem:
Thanks for your like babe ❤️
francy:
💖💖💖
Photos of the many varieties of chile peppers being grown in the greenhouse this year. If you live in Canada, I have seeds and chile powders for sale at @ http://www.superhots.store/ .. If you happen to be in the Pictou County, Nova Scotia area I'm also selling fresh peppers. :)
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exember:
They are! And they range from mild straight up to blazing hot. :)
francy:
Wow amazing 💖💖
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exember:
I'm happy to say that a friend adopted her and she's had an awesome, loving home ever since. :)
lizablue:
Awwn 😍
nebula:
Beautiful
exember:
The camera on my new phone is much higher quality than my last, so hopefully this summer I'll be able to get even better photos. :) Here's a look at some of the chiles that grew on that particular variety: http://naryndel.deviantart.com/art/Cheiro-Roxa-C-Chinense-557030139 (I have other photos there, as well) :)
With the exception of a bit more work to go on the windows and filling/sealing some of the gaps from the inside, my very first greenhouse is now functional! Almost all my pepper plants are moved in, with only a few still in the house that needs to be transplanted first. There is 45 plants in the greenhouse, around 20 seedlings in the house, and sadly enough - a few died in the past few days (including my oldest, my Carolina Reaper *sigh*)... Overall, looks like I'll have around 25 varieties and 65 plants altogether. :)
This is a rare variety that originates in the Galapagos Islands. I received the seeds from PepperLover.com and it's said to be one of the most rare chile peppers in the world, not to mention one of the toughest to grow. I planted three seeds and two out of three germinated and both are going slow, but steady!
You can learn even more about this...
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Here's a peek at a few of my new pepper seedlings.. I've had a bit of trouble with aphids, but hopefully they'll all recover and grow nicely.
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exember:
@siumel The one at the bottom-right, our oldest, passed away last year :( .. We now have another that came along that we named "Dilbert". I took a peek at your photos and your kitties are rather cute. :)
artza:
hello , it's a very sad when we lose our pets , but when others go others will come , I have 7 cats now and I love them very much, your cats are also beautiful 😊
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exember:
@breeanna Yup. She's gotten chubby since that photo was taken a couple of years ago. lol But at least she's not quite so grumbly anymore :)
majora:
♥
Left to right: Habanero Red, Carolina Reaper, Brown Naglah, Jalapeno Hybrid
atlasorion:
Excellent! Do you make salsa with them? Or cook them down to a paste? We've grown quite a few hotties over the years- Last summer we did a bush of scorpion peppers- they were nauseatingly hot. My husband can take some heat but these were awful- beautiful peppers but way too hot! I'll stick to the hot bananas, jales and habaneros!
exember:
@atlasorion I only just started learning about peppers last summer. At this point I have a space in our basement setup as a grow room that is around 14 1/2 feet x 7 1/2 feet and I am attempting to work towards starting an actual greenhouse operation - just proving tough to find financial support/backing to obtain land & funds to get off the ground... I haven't learned how to make salsa, yet, but with Ghost peppers I bought at the local grocery store I did dabble into trying to make hot sauces.. The only experiment I ended liking the taste of was one that included maple syrup and it ended up being a sort of hard candy/thick gel-like substance.. but the heat is pretty damn strong.... I've never had a Trinidad Scorpion, but the Brown Naglah (the particularly nasty looking one) is quite likely far, far hotter. The longest a Ghost burn ever lasted for me was around 10 minutes without anything to calm it. With the Naglah it lasted at least 30 minutes with a TON of milk. lol