HARVEST REPORT – 2000
We had a great showing this
year by the Yellow Jamaican Scotch Bonnet, Laotian, Louisiana Hot Chile, and
Other varieties that weren't as
bountiful were the Barbados, Rocoto, Criolla Sella, Yellow Peru, Fatalii, Jamaican Large Red, and
Aci Sivri varieties. And for the most part, the only reason these
weren't as bountiful was because we either ran out of space, not many
seedlings survived the greenhouse (i.e., I accidentally planted them in
containers or soil mediums that didn't have proper drainage), not many seeds
were planted, they were grown in containers, or a combination of factors.
The only sweet variety that I
was able to get a decent amount of seed from was the Tequila Sunrise
variety. BUT there's always next year!
In the Y2K Harvest picture
below, especially check out the paw paws'yum! I tried making a paw paw
flavored version of my Flames of the Holy
Spirit hot sauce this and it turned out pretty good. I can't really taste any of the paw paw
flavor though. I'm wondering if the long
boiling process I used in making this version killed the paw paw flavor
somehow. If anyone has experience in
processing paw paws into other food products and you have some insights on
this subject, I'd sure love to hear from you!
I also made some giardineira this year (1st time) that turned out pretty
good. My brother loved the jar I gave
him. I usually only use it on Italian
beef sandwiches, but it goes well on many other things also. I used some roasted parsnips in my giardineira. If
you're interested in how I made it you can check out the thread I started on
it in the Chef Talk (www.cheftalk.com) discussion forums/community. I also made some hot pepper-papaya-mango
jelly this year that is just outstanding!
My buddy and I made some salsa
this year, one was medium hot and the other was hot. His wife didn't want us to make it too hot
and kept instructing us to stop throwing in more chiles
into the mixture. Now what's the sense
of making some salsa with Jimmy if you can't make good use of Jimmy's Chiles? Thus I have sound very good advice to all
of us salsa maniacs and chileheads who get together
to make some homemade salsa: He or she
who does not partake in the FUN of slicing tomatoes, onions, and chiles
should not be allowed to have input on the ingredients or amount of
ingredients that goes into said salsa.
Okay, so my saying needs a little work, but you catch my meaning. .
Special thanks this year goes
to my wife Lisa for tolerating my gardening hobby, and who has been
mentioning something about feeling like being a 'Harvest Widow' on those
weekends I'm away harvesting, weeding, planting, etc. And while I'm at it, I'd like to
acknowledge all the time and effort Lisa puts in helping me develop our website. Thanks Lisa!
How did your harvest turn out
this year? What did you make? Any Hot Advice for me?
Harvesting Yellow Cherry Tomato seeds:
Louisiana Hot Chiles:
Scotch Bonnets on the vine:
Barbados on the vine:
Jimmy in the Thirsty Turtle
Herbal Garden’s gourd patch (see the apple gourds hanging?)
Jimmy with the late Josie the
cat processing some chiles in Rosemont,
Illinois. Did I mention we also grow
Indian corn with chiles:
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Last Updated: Jan-2001