A small chuquisac harvest

I'm definitely not spoiled to harvesting chiles this year. But today we had two ripe Chuquisac pods.

Two nice pods. They were mild but with very nice taste.

Now I hope that the warm weather for the season continues, so the rest of the pods will turn yellow.

More chuquisac pictures here: http://petterssononline.com/habanero/peppers.php?action=variety&id=1238

Hot regards,
   Mats

What Went Wrong?

I'm cleaning up and removing old files on the computer, and just found this old favorite. I think it is so good so I want to share it with you. :-)

---

This is the story of four people: Everybody,
Somebody, Anybody, and Nobody.

There was an important job to be done, and
Everybody was sure that Somebody would do it.

Anybody could have done it, but Nobody did it.

Somebody got angry, because it was
Everybody’s job. Everybody thought that
Somebody would do it.

But nobody asked Anybody.

It ended up that the job wasn’t done, and
Everybody blamed Everybody, when actually
Nobody asked Anybody.

---

Regards,

  Mats

Rocoto paste

I did not grow any pubescens this year, so I was extra happy when I found this one! Good stuff!

I think it could more or less be used on anything!

Regards,
  Mats

More orange baccatum

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?

Wishing you a great week!
   Mats

Pickled malaguetas

My malaguetas didn't make it this season. But we found this nice bottle the other day.

The malagueta taste is great, and they mix perfectly well with the vinegar.

Hot regards,
   Mats

Jelly and powder

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.

Anyway, not only the content is good. Also the cans are nice. Unintentionally I'm working on a collection. You can check it out here. http://chilesinstockholm.blogspot.com/2011/04/it-was-never-my-intention.html

Wishing you all a nice weekend!
   Mats

Another favorite - orange baccatum

This little fellow is saving my season :-) Without it I would not have much to harvest. But this one is productive. Very nice one. With good heat and nice taste.

I think that I will pick the ones that are ripe during the weekend, so the plant can focus on the immature ones. The outdoor growing season is definitely going to an end..

More pictures here: http://petterssononline.com/habanero/peppers.php?action=variety&id=1241

Regards,
  Mats