Here are some pictures of my pepper babies which i started mid-January. These were taken about two weeks ago. I will update them soon. They are best crop I’ve ever had.
Albino Bullnose – one of my favorites. Starts out this amazing white and turns to a beautiful, dark red. My first experience with a white pepper.
Carolina Reaper, a superhot, not for weenies!
Guajillo – a customer request, hot but not searing
Petite Colour – mini multi colored pepper mix
Trinidad Scorpion, a superhot.
I seeded my super hots and my “just plain hot” peppers over the last couple of days.
The superhots: Carolina Reaper, purportedly the hottest pepper in the world, the Ghost pepper, aka Bhut Jolokia, and the Trinidad Scorpion can take up to 8 weeks to germinate.
The normal hot peppers (ones that are not reported to set your head on fire) that I planted are Thai, two kinds of Habanero, Serrano, Cayenne, Hungarian Hot Wax and Chinese Five Color can also be slow. I do know they are slow to grow, hence my starting them in January. Next week I will sow the rest of them. The sweet bells, non sweet bells and the medium hots like Jalapenos, Poblanos etc.
The funny thing is that I am of hispanic descent yet I don’t like anything even remotely spicy! Wait, I do have a caveat to that statement. I will use the smallest piece of jalapeno that I can get away with in my salsas for flavor. And I mince it to dust at that.
Tomato seeds for this Russian heirloom were made available by Marina Danilenko, a Moscow seeds woman. This favorite heirloom tomato was named after the operatic artist who won acclaim as an advocate of equal rights for Blacks. His artistry was admired world-wide, especially in the Soviet Union.
This “black” beefsteak tomato is slightly flattened, round, and grows to 4-inches. It’s a deep, rich dusky, dark-red, with dark-green shoulders, and red flesh in it’s center. Very flavorful fruits with luscious, earthy, exotic flavors and good acid/sweet balance.This tomato variety originates from Siberia and sets fruits at lower temps, it is an excellent choice for cooler growing regions.
Absolutely stunning purple bell pepper. Large 4-lobed, thick-walled fruits borne on sturdy compact plants. Tender crisp texture, mild sweet flavor. Holds in the purple stage for some time before ripening to a radiant red.
For more information on these and other varities, check out my website atwww.thetomatolady.com
I know these are yellow…again. We grew these for the first time last year and I was impressed. No cracking, great flavor, decent size. I am beginning ot think I have a an obsession with yellow and gold tomatoes. didn’t set out to do that but when someone asks me my favorites, most of them seem to be that color. In the reds and pinks, my faves are Rose, Mortgage Lifter, Aussie, Willamette, Sweet Treats, Black from Tula and Sub Arctic Plenty to name a few. Ok, so maybe I do like more than the yellows!
An old Great Plains heirloom Produces huge, globe- shaped fruits of a deep orange color, weighing up to 10 oz. each. Vigorous plants yield a heavy, concentrated set of fruit. In the old days The seeds were givento the married couple to help them start their lives and start their farm together.
80 days
Extremely early, and ideal for short-season areas. Plants are particularly well adapted to set blocky fruit even under unfavorable conditions. Deep green fruits become bright red at full maturity.
For more information on these and other varities, check out my website at www.thetomatolady.com
Boy, it’s taken a very long time for them to start germinating.Yesterday, the serranos started poking there heads above” ground”. One of the new varieties that I am growing is called “Fruit Basket” It is supposed to be for hanging pots. They are 68 days. Its low, spreading form reaches just 10 to 12 inches tall but spreads up to 2 feet. According to the literature, it is supposed to be a sweet bell with a peppery bite and sometimes will grow as large as 5″ long. I can’t wait to try it!
…but they will be someday. On Sunday, March 3rd I and a friend planted about 1500 pepper seeds. This is what they look like pre germinating. this year. This year I will have 41 varieties, including red, yellow and caribbean red habaneros, purple and red cayenne, anaheims, poblanos and sweet purple bells. Did you know that poblanos and anchos are the same thing? When they are dried, they become anchos.
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Notes From The Tomato Lady 