Zacusca is on the same page. Remember making tons of it for the winter months, every year when I was a kid. Guess the next episode should be eggplants 😄
Aj varski peppers are exceptionally good if you roast them to get the skins off. I freeze them. last night, I used some with sliced onions in a pan on the grill for sweet Italian sandwiches. They were outstandingly delicious. I'm planning to do more this year for eating on burgers, grilled cheese etc...
For heavier feeding plants, I sometimes dig beneath the planting level and add some food scraps, crushed egg, etc and/or something that will hold water for the roots like paper or well rotted wood. I do this weeks before seeding/transplanting.
I know that no-till doesn't mean no-dig, but still. Soil can and will create layers when you dig and those layers can be harmful over time so best to do that once and then let it be, using proper methods with cover crops to add food to the soil or continual top feeding with compost is shown to be very effective with pretty much all plants. So, maybe when planning where to plant certain plants that root deeper and are heavy feeders you can use a dig/till once method and go down pretty deeply, adding material and it should get you set to where you can do a typical transplant along with a good dose of compost at the surface. Doing it weeks in advance at least allows the microbiome to mostly recover.
It takes over a year for egg shell to produce calcium for the soil. It’s a misconception that eggshell or any food including raw fish will benefit the plant it’s put under. It’s much better to build a mulch pile and mix that stuff into it. Your next year plants will thank you for it. It’s way more beneficial to incorporate it in a mulch than under a plant !
I think that idea is sound *IF* you have enough matter to basically make a mini-compost-pile underground. Like a trench at least 18" wide and deep. And then have enough soil to put on top of it all. Then over a season or two you're definitely going to build up more compost right inside the bed. In some cases (historically and currently) people have built beds on top of active compost to take advantage of the warmth in fall and spring. But with just a handful in each planting hole or similar... I don't think it's hurting anything, but it's not really adding as much people think. I'm pretty sure you'd be better off just chopping up the small amounts food scraps and adding them to comfrey tea or weed tea sorts of fertilizers. Egg shells take for-freaking-EVER to break down in the soil. That can be a good thing because they do help keep sticky soils from clumping together as much. If you want the calcium from egg shells, go for the KNF style water-soluble calcium technique. That's fairly quick and easy to make, and a little goes a long way.
Jesse, I always seem to try one or two new varieties of bells every season. Sprinter has worked well, although EZ is very “proud” of their seeds and the price reflects this. Had great production last year growing “Mercer”, 75 days and a nice blocky shape buyers are looking for. Best of all, price is 30% cheaper. Have you tried??
Several years ago, two months before planting, I prepared a section of my garden that had previously been covered with plastic all summer to kill all the weed seeds. Unfortunately, when I dug a bit to prepare the bed, I noticed the only worm holes were a few that burrowed deep. So, I dug up the whole bed and put decaying limbs, yardwaste, food scraps, coffee grounds, and shredded paper in the hole and covered it with the soil and mushroom compost. I also added eggshell, but it was pulverized into a powder. The worms eat it for grit, so with all the waste and ground eggshell, I created an environment the worms would love. That first season I planted corn and pumkins that literally thrived. The next season I grew cabbage that did well and potatoes... they not as well, but that was a watering issue and the soil was clumpy. This season I decided to amend it to loosen it up, and it was loaded with worms! I'll be planting peppers, and next year I'll plant tomatoes there in rotation. I don't know about the short term, but in the long term, adding rotting limbs and compostable stuff below really panned out because the worms are partying down there! 🪱🪱🪱
Peppers in cali is such a fun grow. We hot baby! Plus, the whole plant can be feed off, goats, chicken, ducks, geese. You can use it in asian soups. Wonderful video. Hot pepper are so much fun becuase you can make a higher value sauce out of it. People who are into sauces try out almost every single sauce they run across. Good at the farmers market. (Bull Horn pepper Toro pepper) Agree about hot sauce, but I kinda think every single farmer who grows pepper should have at least 3 house hot sauces to sell at the farmers market. Even if you have to hire someone to come up with a recipe for you. Dryland farmers, don't forget about the compost enrich with biochar as part of your system. Wonderful video! YAY.
full wrong. Greenery is very much edible by humans. also wonderful for goats. Sweet potatoes as well fully edible except for seed pods which are rare. So, always feed off your greenery instead of composting it. if you have a pig you can put it into a slop and stew it. @@tealkerberus748
Can you do more in dept video about starting seedlings? Like how to use the soil blocker and how you make the soil balls? Never seen anything like that before
I grow my peppers by planting past the cotyledons. In fact, I start in 3/4” soil blocks, pot up to 18oz cups (adding soil as the plant grows) and then plant into the ground. I start in December and by the time they go in the ground (9a - late March) they have an extensive root system at least 18” high. If something happens and they don’t have that 18” root system then I will plant them deeper so that they will get the 18” under ground. Peppers are like tomatoes in that they’ll grow more roots along the stem which is why you can plant them deeper. I do this because our summers are brutally hot and humid (gulf coast) and the deeper root system helps keep the plant happy. For whatever that’s worth. LOL
I grew some Carmen peppers last year. Just got some seedlings from a local community farm, and put them in a container next to some thyme and rosemary. They were SO productive, and so good grilled or charred, and now I'm obsessed with growing more peppers.
I plan on paying more attention to pepper variety plant size this year. The Aji Rico grew over 6 feet tall with about 700 peppers per plant. I had to frequently trim the Aji Rico so they would not shade out the numex jalapenos.
I am slowly being mesmerized by peppers! All the different kinds. They have completely captured me. Thanks for all the great info that teaches us. Grateful for your channel.
I buried my peppers like tomatoes (I'd grow them indoors to 4-5 leaf pairs, then snip off all but the top two leaves and bury the rest of the stem). That was in a backyard garden, fairly heavy clay and very dry 9a central California. It seemed to help a lot with root growth and cut way down on how much I had to water. Your crop looks lovely! Best of luck!
Always learning from your channel and appreciate your direct comments which are peppered (truly, no pun was intended but it fits!) with quick-witted humor! I came to this video as we are going to try Anaheim's this year in addition to others, as we buy so many canned chili peppers for cooking certain recipes...and I was like DUH...need to grow them as buy so many!! Our peppers did not do well in zone 8 until our summer cooled down a bit...and the jalapenos took off when potted and moved into our greenhouse for the winter. I was making pepper jelly in the winter with fresh peppers! Our teeny and reliably hot "birds eye" pepper (don't know bot name as seeds for our plants are from my husband's family,..and just always called "birds eye") jammed in the ground until unusual-for-us deep cold snap towards the end of the year.
I love the MCHammwr reference, the touches like that you add to your videos is what makes you so awesome. Keep up the great work thanks for another great video. Canada 4b 2 rows 30” bed 18” apart worked well for us
Love your videos. You keep us inspired to do better. My favorites sweet peppers are bull horn Carmen, and my favorite hot peppers are Fresno Flaming Flare and Santa Fe Grande for flavor and production. I can vegetable soup, salsa, freeze and dehydrate peppers. Blend dried peppers to make flakes and powder to use everyday. I am not a farmer, just a homesteader growing organic no-till produce with a goal of 1+ years worth of fruits and veggies to stock up each year. I hope many small OG no-till farmers are following your advice so we can buy what we need locally at the farmers markets and stands. Thank you!
Felicity peppers are my faves! They look like jalapeños, but are sweet; great for stuffed jalapeños for those who are not fond of hot stuff. I rarely grow any bells anymore.
Great channel, thank you. I always bury the stems of everything I grow including flowers like cosmos and zinnias. I'm in the north without a hoophouse..just a 6x8 polycarbonate greenhouse, so I start seeding in my house under lights. I move them to the greenhouse which incloses another smaller greenhouse with shelves. As you can imagine, I have to repot many times for bigger plants before I can plant outside at the beginning of June. I've never had a problem with planting deep as long as the bottom leaves are removed.
My winter indoor garden was a bust while my outdoor garden is doing great but we only had the Arctic Blast and one day of snow in June. But my indoor Spring garden is growing great and I'm really surprised by it. And my seedlings for the summer are doing well.
Lovely garden! You just talked me into planting some vegetables next year. Thank you for the step by step instructions! (no hot peppers for me though lol, I'm a wimp). 👍👍🌹🌹😁😁
Homegrown paprika kills it on a freshness and flavor scale. For the home grower it is a must. Almost an entirely different spice than that bought at the store. Could not agree with you more on red shishitos. We've had excellent luck with a yellow cayenne type called Ho Chi Minh. Just a touch hotter than cayenne with a bit of southeast Asian flavor.
I grow superhots in Reno. I have to start mid feb indoors. By April they go to greenhouse, and late May, into garden bed. I only have until late September here. I space plants 3’ apart since mine grow to 3-4’ and produce 100-150 peppers each. I also like airflow and means for pollinators to get full access.
I love listening to the adlibs in between explainations. Makes the video fun and interesting. Thank you so much! I wasn't very successful with planting bell peppers. The tiny and skinny long peppers grow well in my garden. I guess bell peppers and me are not friends. 😂
I've always planted my peppers pretty deep, it helps them from getting blown over in the wind. I've also never needed to support them other than maybe a stick for them to lean on when they're first put out.
Just found your channel and LOVE how much information you pack into it without a lot of bla bla bla. Your dry sense of humor is wonderful in these times of little to laugh about. THANK YOU and GOD BLESS!
Good info. We grow a fair number of peppers for our homestead. We have found our greatest value add is small batch pepper sauce. We can't keep it on the shelf. We love to over winter our peppers in our little greenhouse. It gives us a HUGE jump on the next season. I have a beautiful ghost pepper that's 3 years old and is a hell of a producer. Looking forward to your pepper pruning video.
Here in New Zealand we grow lamuyo peppers basically a long version of a bell pepper and yellow bell peppers from Syngenta each of these varieties can reach 400g in size. Palermo peppers from Rijk Zwaan are the long Italian peppers in red yellow orange and chocolate but we don't grow them as the seeds are way too expensive.
Agree about the flavor of the bulls horn varieties and for me they produce more fruits and faster than bells for sure. A hybrid, Giant Marconi, is a great one along with Carmen.
I tried that once! And... it was not a success 😬. Anything that vines and living pathways or perennial cover crops is not a great combo in my experience.
@@notillgrowers Oh, I thought you had sheep? Pasture Cropping is where you put a crop in the pasture directly into grass. Then you mulch it good. Add a little compost. You can also grow it in compost paper bags. Directly on to lawn. The most important things to do is mulch it good once you transplant the vine crop. Also, at the end of the season you can use chickens to spread all the mulch and you end up with a better pasture. Also, remember to locate your pumpkins before the pasture grass grows up. It's a kind of delicate balance. Pasture cropping works on a few different crops. It's becoming big in Australia but honestly, if the midwest would do a lot more pasture cropping the food system could gain a lot more of that prairie back. We use it as an easy way to let the pasture go to seed crop and still make money when we want something to seed out. Then you can take your sheep/goat/cattle/rabbit/cuy and graze it off. It's to high for ducks/chickens/geese. Don't do cucumbers, we did cumbers one year. Really small circle shape ones. Didn't work out. Just not as hardy as a pumpkin Impossible to find the plants in fully grown out pasture. This is also a really good way of kick starting a pasture that might have been heavily use for haying.
The bull horns in my supermarket are all mis shaped and ugly compared to the greenhouse bells . Great video. I’m in NJ zone 7a. They start to flower and grow late and frost in November kills them.
i love peppers, we are growing a ton to have have them in the freezer. We have load having peppers for all sorts of things over winter. I am excited to have fresh peppers tho. we eat tons and tons fresh over the summer.
With you 100% on the red shishitos! Grew shishitos by accident last year - seed packet from a national seed producer was labelled as poblano. Turned out to be shishito. A happy accident because I realized how great shishitos are!! Because they were so prolific we couldn't get through them fast enough, and I realized how delicious they are when allowed to turn red.
Maybe it's just me but I have never found a pepper that didn't taste much better when fully ripe. Hot, mild, sweet or whatever. Green peppers are... well, they just aren't done yet! 🤣
I’ve always planted all the way to the the first leaves like I do with tomatoes. My father never did until he started seeing my yields. I would say it was really close to 35% more. I will always do it until someone shows me something better. I believe it’s worth the effort for you to try !! I’m heavy on nitrogen to jumpstart then I’m a touch heavier on phosphorus with equal parts of potash and nitrogen after they start blooming. Generally I’ll side dress with calcium nitrate ever 21 day as I do with my tomatoes ! Give it a try I believe you’ll get a touch better yield.
In my greenhouse and tunnel I trellis peppers and aubergines, removing side shoots just like my tomatoes. Sometimes I've grown two leaders for some plants.
Always enjoy watching your videos. Question so have you seen noticable effects of dead heading peppers to produce a more bushy plant rather than letting them get so tall? Just asking because I did this to half my plants for this coming season. Once they was about 12" tall Will this increase production make them rippen on the vine faster or make them larger?
great use for hot peppers, dry them and/or smoke them and market them for Latin dishes, or break them down into Chili flakes. Is a shelf stable product that can be sold past harvest time. FYI for your own purposes, making chili or enchilada sauce from scratch with varying whole dry peppers, toasted in a cast Iron first, will bring you to tears of joy and pain simultaneously (gotta get those Guajillo peppers baby!)
I think celery like a damp soil. I’ve never grown it, but that is what I read. I like to try different peppers each year. Unlike tomatoes, I never seem to have favorites and always want to try something new. When through a phase of trying out every ‘no heat’ pepper, so Habanada, Nadapeno, Roulette, etc. They are got to add to sauces to bring down the heat without diluting the taste. I also pick 5 to 9 peppers to overwinter each year. That really gives me a jump start on producing peppers. I’m in 6b also. I had an issue with sun scald on some pepper plants, but then wondered it it was blossom end rot. Does BER look like it does on tomatoes? I would love a video showing and example of each.
I love thai chili peppers. Grow them every year. Also do Anaheim for roasting. If you don't grow peppers to roast you are missing out. Chopped tomato and roasted pepper rolled up in a tortilla is a standard fair around here in the late summer.
I use their own siblings to keep them up. Well at least it's what I did last year. Had them in 2 rows of 3 each. Spacing was like half foot, maybe less. Just enough for them to grow and keep each other up without staking them.
I planted my peppers a foot apart last year. The Madhatters did the best as they seemed to reach up pretty high, but they're also just generally prolific by the sounds of it.(I wouldn't recommend Madhatters as they don't taste all that great to me) The rest of my 30 or so different plants did fairly well. I was never short on peppers in the summer and I'm still using my pepper flake seasoning mix into spring. That being said, I'm going to try 16 - 18 inch spacing this year and see if there's a difference.
I have 3 mad hatters this year. I planted them because of the shape, but the seller was over the moon about the taste... I'm curious and it will be fun to see what I think!
Hello from eastern Ontario Canada 🇨🇦 My first successful pepper (both hot a sweet varieties) was in twenty twenty. I scoured the net for tips and tricks, to my pleasant surprise "topping" them was a winner for me. My ground was tilled ots second time, in nineteen it had been all potatoes.. when I planted my peppers, all I did was make a slurry of goat poop(straight from the barn with straw mixed in) and chicken litter clean out from the coop. Let that percolate (a five gallon pail with one quarter goat/ one quarter chicken, topped with water and left outside for three days.. took a scoop of that slurry approx a sour cream containers worth of it,, added it to each hole dug to transplant the seedlings. Once the plants grew to rhe flowering stage, I use a banana peel slurry and water for two days keeping an eye on the weather that there was no rain during said time... that season, out of twelve plants of standard green peppers, I was able to can twenty-four jars of salsa, 12 jars of tomato juice, sauces, and 60 cups divided into 2cups per bag into the freezer. I've applied said method since on both the peppers and the tomato plants with phenomenal success! Many thanks to all you have shared and contribute to all who have a love for growing!
Remember the first time I had bullhorn pepper, could never go back to bells, I love them griddled/grilled any way really(can eat them every day) I’ve grown lots of different kinds over the years but by far my favorite has been a variety called “mattadorres”
Amen to the flavor thing. I like the subtle flavor of red and yellow bell pepper, but none of that matches that of a banana or poblano pepper, sticking with the more mild peppers. I use poblano more than anything else because of how well it works with Tex-Mex sticking with milder foods. I have little use for a green bell pepper.
Oof, that's not one I have experience with. I see there are some good university guides like this one from UMass that may be helpful? ag.umass.edu/vegetable/fact-sheets/pepper-maggot
Your channel is very informative. I have learned a lot. How do you feel about starting seeds in solo cups. I know several people who refuse to grow in them.
I used cattle panels in my high tunnel the past two summers in our relatively low height high tunnel. Our poblanos and jalapeno's out-grew a couple of our tomato varieties in height. I did 18" spacing and two rows 18" apart, so they were set diagonally with the back row just under the cattle panel. I LOVE growing peppers, but my passion for eating/cooking with them isn't as great. Maybe I just haven't found the right varieties for us? We are trying Leysa, Shishito, and a couple of other long bull horn type sweet peppers.
Rabbits love to snip young pepper plants off. If they leave just a stem, it's dead. If they leave a few leaves on the plant, it will recover nicely. I plant my peppers' regular depth, but add enough dry grass clippings around each pepper to cover a set or two of the lower leaves. If a rabbit takes the top off, you can uncover the lower leaves, and the rabbit usually will not target that pepper again, and it will be fine.
If your pepper starts get root-bound, don't panic. Be gentle with the roots of course but there's no need to be precious about it. They're a bit tougher than people think. I've found several times that they respond very well to dunking in water or spraying much of the whole root ball off with a hose, so you can "fluff up" the roots and the spread them out nicely when you put them in the ground. They seem to recover faster than "normal" transplants. If not for the time involved, I would probably do that with all my pepper starts because they seem to settle into the ground very quickly and take off faster overall. I also had wonderful success starting peppers in small grow-bag-type "pots" (4-6" dia.) so the roots air-prune and never start circling in the first place. Those seemed to suffer almost no transplant shock at all. I think people get similar good results using the soil blocks, for similar reasons?
I've generally heard that giving peppers too much nitrogen leads to overproduction of foliage and low yield... what's your experience with this using fish emulsion/hydrolosate feeding? Is it just a nutrient imbalance and the plants need something else (like calcium) to go with it for more pepper production? I'm in zone 5a/4b and we don't have time for plants to sort themselves out - a late bloom in the field here is no ripe peppers.
we grow a old hot pepper called CHIMAYO IMPROVED.,. A very popular pepper i New Mexico , It is usually roasted and frozen for the winter. Both Red ad Green are used for winter. It is big enough for stuffing too. Chile Rellenos !!
i usually only start supporting them once they have 'too' many fruits growing bigger and branches might crack, i pull them up from the wire above, just by the branches not the full plant, i feel like i get really weak plants if i start supporting them from the start
When moving from peppers to cover crop, how do you terminate your peppers? Do you simply pull them? Looking for as close to no soil disturbance as is feasible.
If I'm growing peppers from seed in soil blocks, in an unheated greenhouse that varies in daily temp from 40-70F, do I need to use a heating pad to germinate? Same question for tomatoes :)
Second video in, like what I see and have hit the subcribe button.... do you use any pecticides? I'm doing organic, no till in Japan. Thanks for your time... Nathaneal
Making your own ajvar from home grown peppers is something to live for.
Zacusca is on the same page. Remember making tons of it for the winter months, every year when I was a kid. Guess the next episode should be eggplants 😄
i made some last week here in australia
Aj varski peppers are exceptionally good if you roast them to get the skins off. I freeze
them. last night, I used some with sliced onions in a pan on the grill for sweet Italian sandwiches. They were outstandingly delicious.
I'm planning to do more this year for eating on burgers, grilled cheese etc...
Never heard of Ajvar before, but I googled it and it looks like something I would love. Thanks!
hell yea buddy, you know whats up
Yours are the only garden videos I do not have to fast forward. Bravo!
For heavier feeding plants, I sometimes dig beneath the planting level and add some food scraps, crushed egg, etc and/or something that will hold water for the roots like paper or well rotted wood. I do this weeks before seeding/transplanting.
I know that no-till doesn't mean no-dig, but still. Soil can and will create layers when you dig and those layers can be harmful over time so best to do that once and then let it be, using proper methods with cover crops to add food to the soil or continual top feeding with compost is shown to be very effective with pretty much all plants.
So, maybe when planning where to plant certain plants that root deeper and are heavy feeders you can use a dig/till once method and go down pretty deeply, adding material and it should get you set to where you can do a typical transplant along with a good dose of compost at the surface.
Doing it weeks in advance at least allows the microbiome to mostly recover.
It takes over a year for egg shell to produce calcium for the soil. It’s a misconception that eggshell or any food including raw fish will benefit the plant it’s put under. It’s much better to build a mulch pile and mix that stuff into it. Your next year plants will thank you for it. It’s way more beneficial to incorporate it in a mulch than under a plant !
I think that idea is sound *IF* you have enough matter to basically make a mini-compost-pile underground. Like a trench at least 18" wide and deep. And then have enough soil to put on top of it all. Then over a season or two you're definitely going to build up more compost right inside the bed. In some cases (historically and currently) people have built beds on top of active compost to take advantage of the warmth in fall and spring.
But with just a handful in each planting hole or similar... I don't think it's hurting anything, but it's not really adding as much people think. I'm pretty sure you'd be better off just chopping up the small amounts food scraps and adding them to comfrey tea or weed tea sorts of fertilizers.
Egg shells take for-freaking-EVER to break down in the soil. That can be a good thing because they do help keep sticky soils from clumping together as much. If you want the calcium from egg shells, go for the KNF style water-soluble calcium technique. That's fairly quick and easy to make, and a little goes a long way.
Jesse, I always seem to try one or two new varieties of bells every season. Sprinter has worked well, although EZ is very “proud” of their seeds and the price reflects this.
Had great production last year growing “Mercer”, 75 days and a nice blocky shape buyers are looking for. Best of all, price is 30% cheaper. Have you tried??
Several years ago, two months before planting, I prepared a section of my garden that had previously been covered with plastic all summer to kill all the weed seeds. Unfortunately, when I dug a bit to prepare the bed, I noticed the only worm holes were a few that burrowed deep. So, I dug up the whole bed and put decaying limbs, yardwaste, food scraps, coffee grounds, and shredded paper in the hole and covered it with the soil and mushroom compost. I also added eggshell, but it was pulverized into a powder. The worms eat it for grit, so with all the waste and ground eggshell, I created an environment the worms would love.
That first season I planted corn and pumkins that literally thrived. The next season I grew cabbage that did well and potatoes... they not as well, but that was a watering issue and the soil was clumpy. This season I decided to amend it to loosen it up, and it was loaded with worms! I'll be planting peppers, and next year I'll plant tomatoes there in rotation. I don't know about the short term, but in the long term, adding rotting limbs and compostable stuff below really panned out because the worms are partying down there! 🪱🪱🪱
Peppers in cali is such a fun grow. We hot baby! Plus, the whole plant can be feed off, goats, chicken, ducks, geese. You can use it in asian soups. Wonderful video. Hot pepper are so much fun becuase you can make a higher value sauce out of it. People who are into sauces try out almost every single sauce they run across. Good at the farmers market. (Bull Horn pepper Toro pepper)
Agree about hot sauce, but I kinda think every single farmer who grows pepper should have at least 3 house hot sauces to sell at the farmers market. Even if you have to hire someone to come up with a recipe for you.
Dryland farmers, don't forget about the compost enrich with biochar as part of your system.
Wonderful video! YAY.
Interesting. I was told that they're in the same family as the potatoes and tomatoes and the greenery is poisonous. Where do I find the truth?
full wrong. Greenery is very much edible by humans. also wonderful for goats. Sweet potatoes as well fully edible except for seed pods which are rare. So, always feed off your greenery instead of composting it. if you have a pig you can put it into a slop and stew it. @@tealkerberus748
Can you do more in dept video about starting seedlings? Like how to use the soil blocker and how you make the soil balls? Never seen anything like that before
I grow my peppers by planting past the cotyledons. In fact, I start in 3/4” soil blocks, pot up to 18oz cups (adding soil as the plant grows) and then plant into the ground. I start in December and by the time they go in the ground (9a - late March) they have an extensive root system at least 18” high. If something happens and they don’t have that 18” root system then I will plant them deeper so that they will get the 18” under ground. Peppers are like tomatoes in that they’ll grow more roots along the stem which is why you can plant them deeper. I do this because our summers are brutally hot and humid (gulf coast) and the deeper root system helps keep the plant happy. For whatever that’s worth. LOL
I have pretty much settled on red marconi, jalepeno, and chilis. They cover the flavor profiles I like and are prolific.
I grew some Carmen peppers last year. Just got some seedlings from a local community farm, and put them in a container next to some thyme and rosemary. They were SO productive, and so good grilled or charred, and now I'm obsessed with growing more peppers.
I plan on paying more attention to pepper variety plant size this year. The Aji Rico grew over 6 feet tall with about 700 peppers per plant. I had to frequently trim the Aji Rico so they would not shade out the numex jalapenos.
I am slowly being mesmerized by peppers! All the different kinds. They have completely captured me. Thanks for all the great info that teaches us. Grateful for your channel.
If you did this for every single crop eventually with time, it would be an amazing resource!
I buried my peppers like tomatoes (I'd grow them indoors to 4-5 leaf pairs, then snip off all but the top two leaves and bury the rest of the stem). That was in a backyard garden, fairly heavy clay and very dry 9a central California. It seemed to help a lot with root growth and cut way down on how much I had to water. Your crop looks lovely! Best of luck!
Always learning from your channel and appreciate your direct comments which are peppered (truly, no pun was intended but it fits!) with quick-witted humor! I came to this video as we are going to try Anaheim's this year in addition to others, as we buy so many canned chili peppers for cooking certain recipes...and I was like DUH...need to grow them as buy so many!! Our peppers did not do well in zone 8 until our summer cooled down a bit...and the jalapenos took off when potted and moved into our greenhouse for the winter. I was making pepper jelly in the winter with fresh peppers! Our teeny and reliably hot "birds eye" pepper (don't know bot name as seeds for our plants are from my husband's family,..and just always called "birds eye") jammed in the ground until unusual-for-us deep cold snap towards the end of the year.
I love the MCHammwr reference, the touches like that you add to your videos is what makes you so awesome. Keep up the great work thanks for another great video. Canada 4b 2 rows 30” bed 18” apart worked well for us
Here too in zone 3-4 nw Wisconsin.
Love your videos. You keep us inspired to do better. My favorites sweet peppers are bull horn Carmen, and my favorite hot peppers are Fresno Flaming Flare and Santa Fe Grande for flavor and production. I can vegetable soup, salsa, freeze and dehydrate peppers. Blend dried peppers to make flakes and powder to use everyday. I am not a farmer, just a homesteader growing organic no-till produce with a goal of 1+ years worth of fruits and veggies to stock up each year. I hope many small OG no-till farmers are following your advice so we can buy what we need locally at the farmers markets and stands. Thank you!
This channel is a treasure. So many interesting and valuable topics about gardening.
Felicity peppers are my faves! They look like jalapeños, but are sweet; great for stuffed jalapeños for those who are not fond of hot stuff. I rarely grow any bells anymore.
Great channel, thank you. I always bury the stems of everything I grow including flowers like cosmos and zinnias. I'm in the north without a hoophouse..just a 6x8 polycarbonate greenhouse, so I start seeding in my house under lights. I move them to the greenhouse which incloses another smaller greenhouse with shelves. As you can imagine, I have to repot many times for bigger plants before I can plant outside at the beginning of June. I've never had a problem with planting deep as long as the bottom leaves are removed.
You are my new favorite gardening channel. Great stuff! Super Thanks!
My winter indoor garden was a bust while my outdoor garden is doing great but we only had the Arctic Blast and one day of snow in June. But my indoor Spring garden is growing great and I'm really surprised by it. And my seedlings for the summer are doing well.
Lovely garden! You just talked me into planting some vegetables next year. Thank you for the step by step instructions! (no hot peppers for me though lol, I'm a wimp). 👍👍🌹🌹😁😁
Homegrown paprika kills it on a freshness and flavor scale. For the home grower it is a must. Almost an entirely different spice than that bought at the store. Could not agree with you more on red shishitos. We've had excellent luck with a yellow cayenne type called Ho Chi Minh. Just a touch hotter than cayenne with a bit of southeast Asian flavor.
You are killin it on content ! A little dad joke funnies with serious key points . 👍
I grow superhots in Reno. I have to start mid feb indoors. By April they go to greenhouse, and late May, into garden bed. I only have until late September here. I space plants 3’ apart since mine grow to 3-4’ and produce 100-150 peppers each. I also like airflow and means for pollinators to get full access.
I love listening to the adlibs in between explainations. Makes the video fun and interesting. Thank you so much! I wasn't very successful with planting bell peppers. The tiny and skinny long peppers grow well in my garden. I guess bell peppers and me are not friends. 😂
What zone?
That was well explained, thank you....
In Australia we call Bell Peppers as Capsicums 😊
Thank you! Your soil balls look great
I've always planted my peppers pretty deep, it helps them from getting blown over in the wind.
I've also never needed to support them other than maybe a stick for them to lean on when they're first put out.
Thanks!
Thank YOU! 🙌
Just found your channel and LOVE how much information you pack into it without a lot of bla bla bla. Your dry sense of humor is wonderful in these times of little to laugh about. THANK YOU and GOD BLESS!
How are you doing now?
I grow King of the North in Ontario Canada 6B, without greenhouse, we can barely squeeze out reds in late September.
Good info. We grow a fair number of peppers for our homestead. We have found our greatest value add is small batch pepper sauce. We can't keep it on the shelf. We love to over winter our peppers in our little greenhouse. It gives us a HUGE jump on the next season. I have a beautiful ghost pepper that's 3 years old and is a hell of a producer. Looking forward to your pepper pruning video.
i live in zone 6 in Northern Michigan but by the lake. i have a buyer for hot peppers from a local hotsauce company.... thanks for the advice!
Here in New Mexico, hot peppers are our pride and joy! I somehow didn't know there are so many bullhorn peppers with no/low heat.
King of the North is a really good one and my favorite so far is Chocolate Beauty. ☺️
Love king of the north as well
😊 Great information! Plenty of room here on my homestead to experiment with growing varieties that I can dry.
Of course we plant around Derby weekend. 😊
Here in New Zealand we grow lamuyo peppers basically a long version of a bell pepper and yellow bell peppers from Syngenta each of these varieties can reach 400g in size. Palermo peppers from Rijk Zwaan are the long Italian peppers in red yellow orange and chocolate but we don't grow them as the seeds are way too expensive.
Agree about the flavor of the bulls horn varieties and for me they produce more fruits and faster than bells for sure. A hybrid, Giant Marconi, is a great one along with Carmen.
You should do pasture cropping pumpkin and squash next.
I tried that once! And... it was not a success 😬. Anything that vines and living pathways or perennial cover crops is not a great combo in my experience.
@@notillgrowers Oh, I thought you had sheep? Pasture Cropping is where you put a crop in the pasture directly into grass. Then you mulch it good. Add a little compost. You can also grow it in compost paper bags. Directly on to lawn. The most important things to do is mulch it good once you transplant the vine crop. Also, at the end of the season you can use chickens to spread all the mulch and you end up with a better pasture. Also, remember to locate your pumpkins before the pasture grass grows up. It's a kind of delicate balance.
Pasture cropping works on a few different crops. It's becoming big in Australia but honestly, if the midwest would do a lot more pasture cropping the food system could gain a lot more of that prairie back.
We use it as an easy way to let the pasture go to seed crop and still make money when we want something to seed out. Then you can take your sheep/goat/cattle/rabbit/cuy and graze it off. It's to high for ducks/chickens/geese.
Don't do cucumbers, we did cumbers one year. Really small circle shape ones. Didn't work out. Just not as hardy as a pumpkin Impossible to find the plants in fully grown out pasture.
This is also a really good way of kick starting a pasture that might have been heavily use for haying.
Chervena Chushka is a great pepper from Bulgaria for roasting
I have grown many types of mint in aquaponics, it might work out well in your wetter areas.
I'm a new subscriber, there are so many good topics that you show up.. and i love the way you explain...
The bull horns in my supermarket are all mis shaped and ugly compared to the greenhouse bells .
Great video.
I’m in NJ zone 7a. They start to flower and grow late and frost in November kills them.
Growing stocky red roaster for the first time this year! 🌶️💖
i love peppers, we are growing a ton to have have them in the freezer. We have load having peppers for all sorts of things over winter. I am excited to have fresh peppers tho. we eat tons and tons fresh over the summer.
With you 100% on the red shishitos! Grew shishitos by accident last year - seed packet from a national seed producer was labelled as poblano. Turned out to be shishito. A happy accident because I realized how great shishitos are!! Because they were so prolific we couldn't get through them fast enough, and I realized how delicious they are when allowed to turn red.
Maybe it's just me but I have never found a pepper that didn't taste much better when fully ripe. Hot, mild, sweet or whatever. Green peppers are... well, they just aren't done yet! 🤣
A few words on preserving the remainder of the crop for the winter? Dehydrate, smoke, roast and can, chop and freeze...?
I’ve always planted all the way to the the first leaves like I do with tomatoes. My father never did until he started seeing my yields. I would say it was really close to 35% more. I will always do it until someone shows me something better. I believe it’s worth the effort for you to try !! I’m heavy on nitrogen to jumpstart then I’m a touch heavier on phosphorus with equal parts of potash and nitrogen after they start blooming. Generally I’ll side dress with calcium nitrate ever 21 day as I do with my tomatoes ! Give it a try I believe you’ll get a touch better yield.
Love ajvarski, chervena chuska, and elephant ears peppers.
Go Vols!
I saw your Vols.. Anyone who beats Duke is a friend of mine 👍
@@notillgrowers who ya rooting for Jesse?
Ajvarski are my favorite too! A friend of mine accidentally crossed his with a banana pepper... what a great accident!
In my greenhouse and tunnel I trellis peppers and aubergines, removing side shoots just like my tomatoes. Sometimes I've grown two leaders for some plants.
Always enjoy watching your videos. Question so have you seen noticable effects of dead heading peppers to produce a more bushy plant rather than letting them get so tall? Just asking because I did this to half my plants for this coming season. Once they was about 12" tall Will this increase production make them rippen on the vine faster or make them larger?
Try to grow Carmagnola bell pepper or other variety from Piemonte, can be similar to your zone and are very famous sweet pepper. 🙂🌱
Both of our favorite bull horn peppers are Corno di Toro and Cubanelle. Sweet, unique pepper tastes, we think better than bells.
great use for hot peppers, dry them and/or smoke them and market them for Latin dishes, or break them down into Chili flakes. Is a shelf stable product that can be sold past harvest time. FYI for your own purposes, making chili or enchilada sauce from scratch with varying whole dry peppers, toasted in a cast Iron first, will bring you to tears of joy and pain simultaneously (gotta get those Guajillo peppers baby!)
I think celery like a damp soil. I’ve never grown it, but that is what I read. I like to try different peppers each year. Unlike tomatoes, I never seem to have favorites and always want to try something new. When through a phase of trying out every ‘no heat’ pepper, so Habanada, Nadapeno, Roulette, etc. They are got to add to sauces to bring down the heat without diluting the taste. I also pick 5 to 9 peppers to overwinter each year. That really gives me a jump start on producing peppers. I’m in 6b also.
I had an issue with sun scald on some pepper plants, but then wondered it it was blossom end rot. Does BER look like it does on tomatoes? I would love a video showing and example of each.
I love thai chili peppers. Grow them every year. Also do Anaheim for roasting. If you don't grow peppers to roast you are missing out. Chopped tomato and roasted pepper rolled up in a tortilla is a standard fair around here in the late summer.
Good Info.. Love the Humor.. Keep it up.. Thanks For all you do..
I found a new variety yesterday called february Fire that is perennial down to 15 degree Celsius , from small island company
love all the video that you make😁, you give such a amazing info
Trying staggered double rows on a 40” bed spaced 24” between rows and 24” between plants working the row
I use their own siblings to keep them up. Well at least it's what I did last year. Had them in 2 rows of 3 each. Spacing was like half foot, maybe less. Just enough for them to grow and keep each other up without staking them.
I planted my peppers a foot apart last year. The Madhatters did the best as they seemed to reach up pretty high, but they're also just generally prolific by the sounds of it.(I wouldn't recommend Madhatters as they don't taste all that great to me)
The rest of my 30 or so different plants did fairly well. I was never short on peppers in the summer and I'm still using my pepper flake seasoning mix into spring. That being said, I'm going to try 16 - 18 inch spacing this year and see if there's a difference.
I have 3 mad hatters this year. I planted them because of the shape, but the seller was over the moon about the taste... I'm curious and it will be fun to see what I think!
I enjoy your humor!
another great video thanks for sharing, have a wonderful week.
Do u have a video of how you do your soil blocks or balls? 👍
It’s been awhile, but I have set young peppers deeply at transplant. They seemed stronger in general and made a great crop.
Türkçe
Hello from eastern Ontario Canada 🇨🇦
My first successful pepper (both hot a sweet varieties) was in twenty twenty. I scoured the net for tips and tricks, to my pleasant surprise "topping" them was a winner for me. My ground was tilled ots second time, in nineteen it had been all potatoes.. when I planted my peppers, all I did was make a slurry of goat poop(straight from the barn with straw mixed in) and chicken litter clean out from the coop. Let that percolate (a five gallon pail with one quarter goat/ one quarter chicken, topped with water and left outside for three days.. took a scoop of that slurry approx a sour cream containers worth of it,, added it to each hole dug to transplant the seedlings. Once the plants grew to rhe flowering stage, I use a banana peel slurry and water for two days keeping an eye on the weather that there was no rain during said time... that season, out of twelve plants of standard green peppers, I was able to can twenty-four jars of salsa, 12 jars of tomato juice, sauces, and 60 cups divided into 2cups per bag into the freezer.
I've applied said method since on both the peppers and the tomato plants with phenomenal success! Many thanks to all you have shared and contribute to all who have a love for growing!
Remember the first time I had bullhorn pepper, could never go back to bells, I love them griddled/grilled any way really(can eat them every day)
I’ve grown lots of different kinds over the years but by far my favorite has been a variety called “mattadorres”
Mmmmm, those "Early" jalapenos from High Mowing are SO good.
I grow a few peppers for decoration... Just pretty plants.
Amen to the flavor thing. I like the subtle flavor of red and yellow bell pepper, but none of that matches that of a banana or poblano pepper, sticking with the more mild peppers. I use poblano more than anything else because of how well it works with Tex-Mex sticking with milder foods.
I have little use for a green bell pepper.
Great vid! Any tips on dealing with pepper fly/pepper fly maggot?
Oof, that's not one I have experience with. I see there are some good university guides like this one from UMass that may be helpful? ag.umass.edu/vegetable/fact-sheets/pepper-maggot
@@notillgrowers thanks! - had issues with them last season so I'm going full court press defense this season hahaha
Do you have issues with thrips on your fields and how do you deal with them?
I love the bull horns. I grow them too. ❤
Your channel is very informative. I have learned a lot. How do you feel about starting seeds in solo cups. I know several people who refuse to grow in them.
I used cattle panels in my high tunnel the past two summers in our relatively low height high tunnel. Our poblanos and jalapeno's out-grew a couple of our tomato varieties in height. I did 18" spacing and two rows 18" apart, so they were set diagonally with the back row just under the cattle panel. I LOVE growing peppers, but my passion for eating/cooking with them isn't as great. Maybe I just haven't found the right varieties for us? We are trying Leysa, Shishito, and a couple of other long bull horn type sweet peppers.
In really hot climates i'm planting two together in one hole with space between to help with sun scalping
1:55 not if you have szeshuan pepper plants. They grow fine here in Switzerland and will resist-20 Celcius.
I'm near Hatch, NM world famous for its green/red c
hile.
Thank you so much for the videos. What do you suggest for irrigation for a small backyard?
Great video. In my experience, super hots germinate much slower. They are well worth the drama to get the quality swearing and sweating they bring.
These vids are the best out there, yup
Rabbits love to snip young pepper plants off. If they leave just a stem, it's dead. If they leave a few leaves on the plant, it will recover nicely. I plant my peppers' regular depth, but add enough dry grass clippings around each pepper to cover a set or two of the lower leaves. If a rabbit takes the top off, you can uncover the lower leaves, and the rabbit usually will not target that pepper again, and it will be fine.
Thoughts on topping pepper seedlings?
If your pepper starts get root-bound, don't panic. Be gentle with the roots of course but there's no need to be precious about it. They're a bit tougher than people think.
I've found several times that they respond very well to dunking in water or spraying much of the whole root ball off with a hose, so you can "fluff up" the roots and the spread them out nicely when you put them in the ground. They seem to recover faster than "normal" transplants. If not for the time involved, I would probably do that with all my pepper starts because they seem to settle into the ground very quickly and take off faster overall.
I also had wonderful success starting peppers in small grow-bag-type "pots" (4-6" dia.) so the roots air-prune and never start circling in the first place. Those seemed to suffer almost no transplant shock at all. I think people get similar good results using the soil blocks, for similar reasons?
I've generally heard that giving peppers too much nitrogen leads to overproduction of foliage and low yield... what's your experience with this using fish emulsion/hydrolosate feeding? Is it just a nutrient imbalance and the plants need something else (like calcium) to go with it for more pepper production?
I'm in zone 5a/4b and we don't have time for plants to sort themselves out - a late bloom in the field here is no ripe peppers.
I always need help standing up as like right now. 😊
😂 love the comparison of sorry needed for peppers versus tomatoes..🍺
we grow a old hot pepper called CHIMAYO IMPROVED.,. A very popular pepper i New Mexico , It is usually roasted and frozen for the winter. Both Red ad Green are used for winter. It is big enough for stuffing too. Chile Rellenos !!
i usually only start supporting them once they have 'too' many fruits growing bigger and branches might crack, i pull them up from the wire above, just by the branches not the full plant, i feel like i get really weak plants if i start supporting them from the start
When moving from peppers to cover crop, how do you terminate your peppers? Do you simply pull them? Looking for as close to no soil disturbance as is feasible.
Is habanero tastier than red shishito? Is Carmen sweeter than jimmy nardello? Thanks
Excellent - very helpful Thank you!
If I'm growing peppers from seed in soil blocks, in an unheated greenhouse that varies in daily temp from 40-70F, do I need to use a heating pad to germinate? Same question for tomatoes :)
Second video in, like what I see and have hit the subcribe button.... do you use any pecticides? I'm doing organic, no till in Japan. Thanks for your time... Nathaneal
Have you tried Pepperdew peppers? It is small with a mild sweet Bull horn pepper taste.
I haven't grown them but they have great flavor!
Nice information !! Thank you
If you grow peppers in a single row, could you trellis them with a Florida weave, or do you recommend a different trellising method?
I asked this before I got to the part of the video where you answered it 😂
Any tips on sun scald or soft spots?