MaryL
AGA Farmer
Posts: 3,532 
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Post by MaryL on Nov 23, 2017 15:32:31 GMT -5
Maybe those 15 extra watts of light make a big difference. I think Mike did a side by side comparison between the Bounty and next wattage down LED (Extra or Ultra?) with the same seeds and definitely noticed a difference in growth. Correct me if I’m wrong, Mike - I might be remembering your side by side between a CFL and LED. Or maybe you did both! |
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Post by drbanks on Nov 23, 2017 18:05:58 GMT -5
The mystery peppers are starting to look Bulgarian to me.  |
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Post by drbanks on Nov 23, 2017 18:07:11 GMT -5
And Craig's Grande are looking a bit more Grande, but still no larger than what I get out of my year old AG Mini-Jalapeno.  |
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Post by drbanks on Nov 26, 2017 17:28:31 GMT -5
Mystery peppers  |
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Post by drbanks on Dec 7, 2017 8:01:12 GMT -5
The right hand plant, the Craig's Jalapeno Grande, has fruit that isn't longer than any other jalapenos I've grown, but they continue to get fatter and fatter. So, I guess that's the definition of Grande. The left hand plant, the mystery peppers, are continuing to look like Bulgarian Carrots waiting to turn orange. As if to support mike's thesis that peppers grow better in a Bounty, it's worth noting that they've been growing a lot faster than my GAL Bulgarians that I have growing in my Ultra. So, I guess the 50% more powerful light hood does indeed make a difference. |
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Post by drbanks on Dec 18, 2017 0:13:08 GMT -5
It's official: The left hand "mystery pepper" is definitely Bulgarian carrots. I'm seeing the first one turn orange.
And it's a testament to the Bounty's more powerful light. Not only are they growing faster than the ones I have in the Ultra, but the peppers are distinctly larger.
Meanwhile, the Jalapenos keep getting fatter, but nothing turning red yet.
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Dec 18, 2017 15:58:35 GMT -5
Mystery solved. And also a good example of the stronger lights of the Bounty.
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Post by drbanks on Dec 26, 2017 20:41:13 GMT -5
Just harvested my first bright orange Bulgarian carrot from the left side of this project. Chopped it into my tuna salad. Delicious. Much tastier than a jalapeno. Sort of a sweet, slightly citrus zing instead of just a zing.
Getting some pretty fat 'peños on the right hand plant but none have turned red yet.
Still, both of these plants are so successful that I think it'll be my new long-term supplier of spice. Not that I'm going to kill my 14 month old 'peño plant any time soon. Just delighted to have something this successful and accessible.
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Post by drbanks on Dec 27, 2017 23:19:23 GMT -5
Right hand plant, Craig's Jalapeno Grande, looking pretty promising:  |
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Post by drbanks on Dec 27, 2017 23:20:33 GMT -5
Left hand plant: Some ripe Bulgarian Carrots, ready for the picking:  |
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Shawn
Administrator
Posts: 16,267
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Post by Shawn on Dec 28, 2017 5:28:55 GMT -5
Id say ready for picking
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Post by drbanks on Dec 28, 2017 12:25:41 GMT -5
mike, what would you suggest I do with these Bulgarian Carrots? Between this and the GAL plant, I'll probably have more than I can eat in any reasonable timeframe. Thinking of pickling them. But, could make a decent salsa if only I knew how (I'm sure the internet can help me here). I'm split on drying them because I'm not sure they'd be hot enough to be worthwhile.
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Dec 31, 2017 11:52:49 GMT -5
I’d go the salsa route. Both Mike and Shawn make lots of salsas. Or hot sauces, depending on which texture you prefer.
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Post by drbanks on Dec 31, 2017 14:37:42 GMT -5
You're right. Salsa would bring out the fruitiness of the pepper.
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MaryL
AGA Farmer
Posts: 3,532
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Post by MaryL on Dec 31, 2017 18:03:26 GMT -5
I love the fact that the Bulgarian has a greater fruitiness alongside the heat. But remind me from your other Bulgarian garden, what did you say about the heat level in comparison to a jalapeño?
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Post by drbanks on Dec 31, 2017 18:28:08 GMT -5
I think it's a LOT hotter. A coworker and I like sampling these together.
We each took a small bite off the very end - generally the mildest part of the pepper. Saucer sized eyes all around with a "Wow" gasped in unison.
We then went and cut the placenta off the thing and ate the rest that way - and it was still plenty hot.
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Post by drbanks on Jan 2, 2018 20:44:30 GMT -5
Harvested a half dozen carrots and used them to make some salsa for the office. Simple recipe: chopped onions, green peppers, cilantro, Bulgarian carrots, olive oil, vinegar, oven roasted vine tomatoes (smaller than regular, bigger than cherry or grape), tomato paste to thicken, salt, pepper.
It's still pretty raw, but the fruitiness of the Bulgarian carrots works perfectly against the tomatoes.
I'd like to say that I used home grown cilantro, but the quantity I wanted would have denuded my plants, so I bought a bunch at the store.
I am REALLY liking this variety of pepper.
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Post by drbanks on Jan 6, 2018 6:58:19 GMT -5
My 'peños are ripening:  (with one Bulgarian Carrot photobombing) |
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Shawn
Administrator
Posts: 16,267
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Post by Shawn on Jan 6, 2018 7:24:39 GMT -5
That darn Carrot, just has to get in the picture LOL
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Post by cjsbabygirl313 on Jan 7, 2018 14:31:20 GMT -5
Lol ...😁 love the photobomb 😁
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