I thought this variety would turn red, but it turns to a very nice orange colour. The flesh is thick and the taste is great! The heat is moderate. All one can expect from a very nice Capsicum baccatum!
This one is the first one to turn orange. Still waiting for plenty of pods to mature. Exciting!
As you may remember - a while ago I was completely desperate about getting rid of all the aphids. I don't want to use any strong stuff, since we eat all the peppers. So I found this ecologic "stopset", and thought it could be worth giving it a try.
It consists of very sticky plastic sheets that you place in/near your plants. They are supposed to be coated with a material that attracts the aphids.
I've now used it for a couple of weeks, and the result has so far not been impressive. The good thing is that it at least seems to attract flies.
This is how it looked when I just had installed it. Not pretty at all :-)
So, considering the results, I can not say that I recommend it... Well, never ever give up :-)
I'm home with Carl today, since he has caught the flu. So I could go out on the balcony to pick some fresh peppers.
Three of them are still out there because of all the aphids. We don't want the mess inside.
The nights are getting cooler and I think it's down to 8-9 degrees C and I would expect the aphids to go away. I think that the plants would be shocked if I bring them inside now, so I will simply leave them out there.
Usually I never keep the plants out so late in the season, but what strikes me is that the pods do not seem to mature the same way they usually do. This is my orange baccatum, and they matures over a more green colour than earlier in the season.
Pods picked today:
Pods picked over a week ago. You see that these ones have a deeper orange colour.
There is nothing wrong with the heat. I believe they are even hotter than the ones that mature earlier in the season. I wonder why. One reason I can think of is that the capsaicin is used to protect the chiles, and they think that they need better protection because of the cooler climate. Any other ideas?
I got these two delicacies from my friend whose chile plants I took care of for a week.
This is great! In case you haven't tried it, I think it's a nice jelly! Wonderful with cheese on crackers or crisps.
And this is another favorite. I use pimenton in many dishes, but especially in meatballs and mashed potato. So by now Carl knows that I'm not making typical Swedish meatballs, but he gets so surprised if they lack the heat.
The nights are still pretty warm. Just above 10 C. But tonight I decided to move some of the plants inside. In general there are not many pods on the plants, but I want to do what I can so they can mature.
I will probably throw away at least two of the plants now. There are six pots left on the balcony, but I will play the role as judge tomorrow. It's hard after almost a year's struggle, and then just throw it away.
Anyway, let's talk about more fun things :-) The one to the right is absolutely fantastic. It's my Florida bird pepper. Hundreds of fruits and flowers! It has been standing in the corner of the balcony, so I hadn't noticed that.
The one next to it, is a tepin. Not so many fruits, but quite a bunch anyway. They usually take a lot of time to mature, so I hope it will like it inside.
The others are some frutescens and chinense.
So, compared to last year, I think it will be quite OK from a plant perspective. But still. They take lots of space, and I'm sure it will be a challenging period ahead :-)
I need to fix some small bugs, and some other things. I know myself, and that will most probably lead me to major changes in the code behind it.
So, my question to you is - do you have any ideas about the layout, or if you think any functionality is missing? In that case, please comment here. All ideas are worth sharing :-) But it does not necessarily mean that they will be implemented.
Well, I don't know what to say. This one just keeps on growing and growing. I think it's well over three metres now.
I forgot the most important info. It's my basella alba, or malabar spinach.
I think it's a plant with a purpose. Or ambition and vision. It's probably trying to get up to the neighbor above us. But what it's really trying to accomplish - I don't know yet. Have a look at it. It goes both to the left and right along the railing.
In other words. We still haven't eaten it. And the question is still if we dare :-)
What could be better than some spicy almonds on the balcony with rose wine :-)
For your inspiration. Heat up a pan with some oil. Add the chile powder. In this case I used cumari from last year. Add the almonds and let them fry on medium to low heat for about 10 minutes. I like them when they get "blackened".
Let them cool down on some paper. Put them in a bowl and add some salt.
The perfect snack! It can be as hot or mild as you like!