Tag Archives: Jalapeno

Greenhouse Modifications

Darin made a few modifications to the greenhouse over the last few weeks so we thought it was time for an update.

The pepper seedlings are really taking off so we decided that we should transplant them from the trays to individual pots. Thanks to Darin’s big fat head (his words, not mine), we had to hold an emergency repotting session right before the Superbowl started. He was adjusting the power bar at the bottom of the greenhouse and hit his head on a tray, which fell to the floor. We now have many “mystery” pepper plants since they were planted in tidy, labelled rows but got all mixed up when they fell. It will be exciting, I suppose.

greenhouse2

After he recovered from the Superbowl, Darin transplanted the rest of the peppers (with labels). He decided to lower the grow lights to 2-3” above the tops of the plants. We found that our plants got pretty leggy last year with the lights being up higher, so hopefully this will remedy that for this year’s crop. He also added a few more grow lights and, while he was at it, added some small fans. This was something we had read about last year when we learned about hardening off plants (not that outdoor gardening season is starting anytime soon!). Exposing the plants to a gentle breeze helps them develop strong stems and, as an added bonus, reduces the chance of mold/mildew. It sure dries the soil out quickly, though, so we are rotating the plants frequently so they get a break from the breeze.

greenhouse1

Would you be surprised if I told you that Darin is planting one more tray of peppers? This time he chose two types of bell peppers: Red Mercury and Delirio Hybrid. He’s also planting jalapenos (regular this time, not mild like the ones we’ve already started. All of the seeds are from Early’s.

On a non-greenhouse note, the U of S spring gardening classes have been posted! Check out the courses here.

 

Heat in the Dead of Winter

Tonight I decided to count the number of pepper seedlings that are growing in our greenhouse. We have a lot more than I first thought. Here’s our pepper plant count so far, along with their Scoville Heat Units:

  • 4 Fat n Sassy – 0 Scovilles
  • 10 Sweet Bananas – 0 – 500 Scovilles
  • 11 Jalapenos – 2,500 – 8,000 Scovilles
  • 25 Cayennes – 30,000 – 50,000 Scovilles
  • 2 Habaneros – 100,000 – 350,000 Scovilles
  • 1 Chocolate Scorpion – 1.2 to 2 million Scovilles
  • 3 Carolina Reapers –  2.2 million Scovilles

Most have been up for a week or two, but the Carolina Reapers just emerged in the last day or so. That makes it about 2.5 weeks from the time we planted them to the time they sprouted. Sheesh.

The Scoville scale is a measurement of how hot chilli peppers are. It actually measures the amount of capsaicin in a pepper, which is the chemical that produces the sensation of heat in humans. Apparently, the Guinness Book of World Records named the Carolina Reaper the world’s hottest pepper in 2013, although some are now saying that Pepper X/Dragon’s Breath pepper is the hottest.

What are we going to do with all of these peppers? We’ll definitely make some hot sauce. Darin made some fabulous sauce last year with our peppers and we’d like to try that again. We will likely dedicate more of our raised beds to our beloved peppers as we have decided not to do the 3 sisters planting this year.

Stay cool, everyone! Or not.