Radishrain

Here's today's Jalapeno harvest. Most are Randy Sine's Evil Jalapenos (those big ones on top are probably a cross). Some are Farmer's Jalapenos (not much netting; so, maybe it's a cross, too); they're the light green ones on the left. Some are just regular Jalapenos (on the far left; the short, fat ones).

Today, I tried wonderberries on pizza for the first time, and the result was awesomeness. I think this could really catch on if more people tried it. Another taster said that it was 'actually really good'. To my tongue, they add a sweet and tangy taste with olive-like qualities. It seemed to add more flavor per volume than tomatoes, without adding as much juice. The taste was mild, but I definitely noticed it.

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There are two varieties known as Red Beauty. This is the one with stripes and anthocyanin. I think Brad Gates bred it. I grew this in 2017. It had good taste and decent production. The plant size was about that of Manitoba.



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Finally, I've found a picture of what I believe is a Blacktail Mountain watermelon; whatever the case, I grew (in 2017). The fruits were more oblong and perhaps darker in 2016 (so, I imagine this is a cross).

Here are pictures of some Metki Dark Green Serpent melons from my prolific caged plant in 2017 (which had little water and no black plastic). It's one of my favorite things that I've ever grown. I think caging it helped, though, as did growing it in a good spot of ground. The fruits stayed good for a really long time (including fruits that had been cut and refrigerated). They tasted great (like cucumbers), and were very refreshing (they removed the feeling of thirst very well for some reason). They were very early, and grew to size very fast.

Here's my sweet pepper harvest from 3 Sep 2019

I'm growing this, this year, for the first time. It seems a lot like a mildly hot version of the Sweet Banana pepper. It's kind of different, though.

We grew this in 2018, and I'm growing it this year, too. We probably grew it a number of years ago, too (maybe 2014 or 2013); the fruits were smaller/thinner then.

This year and last, it has been easy-to-grow and prolific. It perhaps has thicker skin than many peppers. Freezing isn't the ideal way of storing it, as it tastes less-than-ideal that way. You probably want to pickle it or something.

I've grown Ring of Fire (Baker Creek's version) a few times, and loved it, especially in 5-gallon buckets.

I'm growing Timeless-tomatoes.com's version, this year. The peppers are perhaps less pointed, less shiny, smaller, and later, but that may be due to growing conditions (it was right next to fennel and kohlrabi, in the ground, in fast-drying soil, albeit mulched). I haven't tasted one, yet, but they made my fingers burn more than the other peppers I seeded (and some of those were quite hot); so, that's saying something. The Baker Creek version was often quite hot for me, too.

Note that a number of these hardly had any viable seeds, if any:

A few years ago, I got some Randy Sine's Evil Jalapeno F3 pepper seeds and grew two plants. One plant had orange fruit. The other one had red fruit. The orange one was earlier. It was one of my most vigorous peppers, if not my most (it was the most that first year anyway). The green ones were the hottest, and tasted the best (kind of like bacon). They tasted really good, and were really hot. It's the hottest Capsicum annuum pepper I've tasted. The red ones tasted simpler and sweet (but still quite hot, even if not nearly as hot as the green ones). Note that the more immature green ones are much less hot (not more).

Anyway, I've been growing the orange ones every year since, and they've always been orange. I grew a red one this year, too, and it's a bigger pepper than before, now (it looks like it crossed with Planet F1 or something). It's still red. It's tasty, but different. Some of the orange ones (I'm growing several) are smaller, this year, but that may just be the soil.

Note that these are more red than they appear (my camera makes things look less red):