Here are several pictures from season 2007 Click on any of the pictures for a larger image

 

My precious six year old Chocolate Habanero plant

This is my 6 year old Chocolate Habanero plant. Every year I bring it inside until next season. It pretty much dies and then starts anew over the winter. This is my poor plant once winter hits. unfortunately, I waited a bit too long and I had to really cut it down this year.

When I say really cut it down, I meant it. I've never had to take such drastic measures but as you can see, from the ashes of destruction, the phoenix is thus reborn. Open the picture and see where the red circle is. The stalk you see now is over nine inches tall and the little nub is almost six. Ahh... Some of the results. I picked one of them a little un-ripened for this picture and a color comparison. Habaneros are quite beautiful when they ripen, but all of them start out a drab green. I harvested 37 peppers off of this plant this season.

 

 

Here are some various pictures from my garden. I did have a major computer crash and this is about all I could salvage.

This is a shot of the left half around August 1st. The two potted plants in the foreground are Dwarf Tabasco peppers and only started to produce in 2007. This season, they'll be quite bushy. Here's the planter of my Sweet Million tomatoes around the same time. Don't let the picture fool you. The planter size is 20 inches in diameter and the plant grew to over six feet tall from the top of the planter. I shouldn't say plant as there are actually a dozen in it. I generally don't even count how many marble sized tomatoes I take off of it since literally it's in the thousands.

Here are three plants in a 28 inch planter: a chocolate,  a Golden Sunshine and a Gypsy. And now for the dreaded Tepín  This is the a mighty hot pepper that comes in a small package. A single plant can produce over 100 of these belly bombers.

 

Here's a few more miscellaneous pictures from 2007

That's me trying to breathe whilst grating horseradish root. It's kind of like the onion effect, but instead of your eyes, it's your nose/throat. Depending on the quantity of the season, we use what we grow and buy the rest since we need nearly a pound of it.

Here's my sweetie crushing smoked jalapeno peppers. You can see more of these on the jalapeno prepping page.

Here's a few bells for you. from L-R on the top are: a Yellow Bell, 2 Gypsies, a Pimento, a Green Bell and another Pimento. the bottom row contains Chocolate and Scotch Bonnet Habaneros.

These didn't even make it into the sauce mix and are heading for the grill with my steak. From top to bottom they are: two gypsies and a pimento, a chocolate bell, a yellow bell, a golden sunshine and another chocolate bell.

It's around the middle of November by now, but I'm still harvesting. Here's a bunch of different peppers in a bowl.

Here are several bells and a few Jalapeno and Italian Roasters. The chocolate bell in the middle was about 5 inches for a size comparison