Strange Growing Season, But we have Padron Chiles.

This has been the strangest growing season I have ever seen. Maybe things are normal in your area, but not here. We started out cold then warm, back and forth, several times. Then got a late frost so lost most all the fruit. And the plants that I did get up just sit there because of the cool nights.
 But I do have my Chiles growing. The Pimento de Padron Chiles have done very well. I started them indoors. Then waited and waited to plant them out. I am now picking them. They are not hot when small but when bigger do pack some heat, maybe a little hotter than a Serrano Chile.
 I find them quite good. I have eaten them raw and roasted. I find that I like them better roasted.
  The plants are tall maybe 3' quite tender and the fruit picks easy, leaving the stem on the fruit. Here is a couple photos.
Tall Plants:

Very Productive:

Fresh Chiles:

Roasted and ready to eat:

Just add some course salt and you have some good eats. Bill

Sticker Shock

Yep, thats what I got. Maybe I am just living some where in the past. I know things are not what they used to be but. I am thinking that maybe just getting out of hand a bit.
 Was to order some seed today, just needed a few. Wanted to order a 30 count pack of pimientos de Padrón Chiles.
$0.12 cents each. OK I can live with thats only $3.60. So I ordered them on line after freight $9.55 total.
Damn, thats $0.32 per seed. The freight killed the deal. I can not pay $5.95 to ship a small packet of 30 seeds. Dang, just put them in an envelope add .45 cent stamp and send. And they are not even a hybrid seed. Gotta keep on looking. Bill

Wishing for a greenhouse

I have sure been wishing I had a greenhouse to start my baby plants. Can't see it happening anytime soon. I can grow them in the house with lights. Its a lot of trouble but it works.
I did that last year, guess I will do it again this year. I am only planing on about 100 plants, thats more than enough to keep me happy. I don't have a complete list yet. I need to get started on my raised beds. I sure want them this year. Soil and weed control is my goal. Bed size I am thinking is going to be 14' X 4' X 12" deep. Maybe have 6 total beds this year. Later y'all. Bill

Been busy, but not growing anything

Cold weather has come, garden is gone. We have had some heavy frost and looks like more are coming. I haven't started my Chile seed yet, but do have my potting soil and lights all ready. I also have been praying over the seed catalogs. Just looking to see whats new, so far nothing special. I save most all my own seed for the Chiles. Most are not hybrid anyway.

 Been working on a new blog http://curingandsmoking.blogspot.com/ Being of age and growing up a country boy. I have always enjoyed good sausage, bacon and ham. When growing up we always cured our own pork. I still remember those days, and dang I sure miss them. So that is what I have been busy doing. Building a smokehouse, smoking ham, bacon ,making sausage and all sorts of good stuff. Gonna smoke us a turkey for thanksgiving. I have never smoked a turkey before but have smoked chickens.
 So if anyone is interested check it out. Leave comments, good or bad. I am willing to learn.
Happy Thanksgiving y'all, Bill

Almost time to start.

Yes its almost time to start making new baby plant. I like to plant my seed in December. So by planting time I will have some strong plants. Our planting time is mid April. I have found that some Chile seed that I plant germinate very slow (not all) The Chile pequin is the slowest I have, it takes almost 6-8 weeks. I over winter a few plants in the house, just because.
 New Chile for the coming year is Pimiento de Padron. This is a Spanish frying Chile from Spain. I have never eaten them but have seen reports saying that they are very good.
pimientos de Padrón (Internet Photo not mine)

The recipes that I find are quite simple, Fry in olive oil until Chiles start to blister and have a slight char. remove and sprinkle with sea salt. Eat with a good bread. It is said that one in ten are hot.
 Sounds like my kind of food.