Vegetables

Discussion in 'General Off-Topic chat' started by Reedfish, Jun 9, 2021.

  1. MadHatter

    MadHatter Animals should be respected, not feared

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    I like my chillies haha. I still want to try the tube of terror, but here in SA the cheapest I have found them was at R1000 per tube im sorry but im not THAT keen to try it to pay that price

    If im not mistaken, once again talking under correction. But I believe the peanuts are coated with capsaicin that reads in at 13Mil


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  3. A new day

    A new day Moderator

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    The lacto-fermented chilli sauce- a bit of a process but not difficult and delicious:
    - remove stems from chillis but leave them whole. Put in sterilised jar with some peeled garlic cloves
    - top up the jar with water, add about 1/2 tablespoon salt for a 1L jar, about 1-2 tablespoons of whey, shake to mix
    - leave in pantry for about 2 weeks, with lid loosely on. You might need to burb the jar every now and again (gasses).
    - After the 2 weeks pour out (but reserve) the liquid. Blend the chillis and garlic with just enough of the liquid to get the desired consistency.
    - pour into a sterilised jar and let it mature in the fridge for another 2 weeks or so. Then enjoy!

    To make the whey:
    It’s basically a side product from ricotta making.
    - heat up 2L of whole milk in a pot over med heat until it swells. Take it off the heat and squeeze in juice from roughly 2 lemons. Give a quick gentle stir. Let it sit for a minute.
    - what you’re looking for is a separation of the curd & whey. If not happening, add more lemon juice. It will smell like baby vomit at this point :D
    - scoop out the curds with a slotted spoon into a colander lined with muslin, let drain. Squeeze out as much liquid as possible, twisting the muslin.
    - then put in a bowl and season with salt for a plain ricotta (can add garlic, herbs etc for a flavoured cheese)
    - ricotta can be used immediately (slightly warm) or keep in fridge
    The whey you can use for lacto-fermentation, will also keep in the fridge for a few days.
     
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  4. A new day

    A new day Moderator

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    Cooked chilli sauce:
    Quantities depend on taste and you can’t really go too wrong
    - roughly chop shallots and sauté in olive oil over med heat
    - add roughly chopped garlic and chillis
    - season with salt and pepper, as well as any spices (eg smoked paprika) and herbs (eg dried oregano/ mixed herbs) you like
    - sauté until soft over med heat, you can use a lid at this point
    - then let it cool down a bit (just trust me on this one, please!!) before blending. You’ll need more olive oil to get a good consistency. If you like, add a splash of vinegar (red/white wine works best)
     
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  5. OP
    Reedfish

    Reedfish Moderator

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    Thanks for the recipes :thumbup:

    It will be a while before I have fruit. But have printed them to keep for when I do
     
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    Reedfish

    Reedfish Moderator

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    Tomato has 2 trusses of flowers / developing fruit

    Various types of chilli starting to flower.
    One though has a lot of bud drop. Prairie Flame.
    I think it's because, at the nursery, it was on one of those stacked shelves in total shade. And then went into full sun in my greenhouse. We have had a very hot , sunny spell ( by our standards) and it just needs to get used to my conditions
     
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    Reedfish

    Reedfish Moderator

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    Received some chillies from an online supplier
    3x super hot varieties
    Carolina Reaper
    Armageddon
    Trinidad Scorpion

    Also 3 milder varieties.

    [​IMG]
     
  8. Featherfin

    Featherfin

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    I don't really have more than some Spinach and Cherry Tomato, lettuce, and masses of Rocket (it's pretty much like a weed)growing right now but not really paying attention to them and I just pick as I need. I can highly recommend using an excellent fertilizer like Worm Casting and Vermitea as a foliar spray. It's excellent at keeping pests at bay. I have no Chillies right now but have a bunch of seeds that I want to start up again. Have always loved growing Chillies. Enjoy your new project.
     
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    Reedfish

    Reedfish Moderator

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    Do you grow your chillies in the ground ? Or in pots?

    I have been giving a dilute tomato feed every 2nd watering or so.
    They seem to be responding well to that
     
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  10. Featherfin

    Featherfin

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    I always did Pots so that I could move them depending on weather etc.
     
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  11. OP
    Reedfish

    Reedfish Moderator

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    Went past the nursery yesterday to get a few bags of compost. And……

    [​IMG]
     
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    Reedfish

    Reedfish Moderator

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    There are 3 sweet peppers and 2 relatively mild chillies
     
  13. Radesh

    Radesh

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    Serious case of MPS developing here
     
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  14. OP
    Reedfish

    Reedfish Moderator

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    MPS ???
     
  15. Radesh

    Radesh

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    Multi pepper syndrome
     
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    Reedfish

    Reedfish Moderator

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    :lol::lol::lol:

    Yes, I definitely have.
    Of my 20 or so plants, about 15 have flowers and fruit developing
     
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    Reedfish

    Reedfish Moderator

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    Fruits on this “Prairie Fire” starting to develop

    [​IMG]
     
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  18. andries

    andries

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    186099039_1751177828388182_3372923643793981062_n.jpg 185345453_4271429812867773_6443316048671558788_n.jpg
     
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  19. OP
    Reedfish

    Reedfish Moderator

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    @andries,

    Please let me know where you downloaded these charts from. Particularly the one on the right. I can't read it clearly. :rolleyes:
     
  20. TheGrissom

    TheGrissom

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    My veggies are in survival mode at the moment. Not only are in our winter but we are also in a drought so they aren't getting the attention that they need.
     
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  21. OP
    Reedfish

    Reedfish Moderator

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    A Chilli variety called “Gusto Purple”.
    Looks like it will be ready to harvest in the next few days.

    [​IMG]
     
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