Nothing too much to see yet, look pretty typical when they’re 4 weeks old from seed. I added another 510 watts of LED lighting over black Friday. I will build a little table to get them elevated and have it be a drain table. Once they get large there is no way I can move them around my house. This solves moving them with also allowing them to drain during watering.
So far I have from-
Round 1 germination:
Death Spiral
Carolina Reaper
Dragon’s Breath
Apocalypse Chocolate
Romanian Sweet
White Moruga Scorpion
Round 2 germination -
Scotch Bonnet
West Indies Red Hab
Sugar Rush Peach
Chocolate 7 pot
Round 3 waiting for shipping:
Black Panther
Bahamian Goat
Hallows Eve
Scotch Brain Red
Pink Tiger BBG7
Growing the plants in Fox Farms Ocean Forest and using FF Grow Big for vegetative growth stage.
i tried overwintering a few years ago - got my fish pepper plant to last a few years but then it died.
I just recently learned about the fish pepper, what a cool pepper! Would you grow it again?
not in this climate, we dont get enough sun
Should work well. I used to move my jalapenos inside when the freeze came in fall, and they’d give another crop around February.
Good to know! I will cull things off as I run out of room and also pick genetic lines I want. Looking forward to trying out this PT x BBG7
Your list of peppers sounds awesome! It’s a great idea. I used to think I wanted to grow everything for salsa in my basement in the long winters of where I lived but I, uh… just ended up growing a bunch of weed. The jalapenos I just kept on a shelf in my bathroom under 24 hour compact fluorescents and they did great.
Yeah, weed is so cheap here that unless you’re growing large quantities, it is cheaper just to go to the store. Fun hobby though! I am using about half of our office/bedroom for the two tables. My quick research looks like fresh peppers can be sold with just a business license and sales tax number to restaurants in Colorado as long as the peppers are not processed. We have a few spots around us I hope would be interested. I live in a tourism based town and I think the Mexican restaurants and the wing spots would be good to chat with.
This was before there were stores for that though, and I lived in the middle of nowhere. It was nice… I loved having the lights on at night and soaking up some light myself. Plus, I saved a ton of money (really, avoided suffering as I couldn’t find anything around there 3/4 of the time anyway) and what I grew was still some of the finest I’ve found, even in this era. I wouldn’t bother with it for personal use at this point either though.
I had a gf long ago who wanted to start an herb business for local restaurants, and that always sounded like a decent idea. Peppers could definitely work. I think most people who get really into it end up starting hot sauce companies. You could also dry them and sell them online!
Ah back in the day, when you had to “know a guy”. Don’t miss that at all! Laying under the lights was always fun. I was running 2 x 1000 HPS overdriven to 1100watts each. Such an advancement to LED’s, the heat difference alone is insane. Interested to see how well LEDs penetrate the canopy.
Hot sauce, puree, infused honey, and dry spice is on the table for the future. The licensing requirements between processing a product and a raw product are pretty drastic, understandably so. We have a friend that owns a commissary kitchen, so that is a big part of the problem removed right there. We are a winter dominate tourism town so we are getting into our busy season. I will start looking more into processing permits come spring. It will give me time to practice proper food safety techniques and hone recipes down.
