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FoolOnTheHill last won the day on April 4

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About FoolOnTheHill

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  1. Yes, the fact that they are auto has nothing to do with the problem.
  2. @saxo: I think they do it in a different way in India . They use a rope as a fence around agricultural crops. The rope is impregnated with chilli paste. No need for dung and fire. Chilli paste can probably stop a groundhog from climbing up a tree.
  3. Yes, @saxo, only mammals. Birds don't feel the heat either. It's funny to watch a parrot eat a very hot pepper. You can use hot peppers to repel elephants. That works well for me, not an elephant in sight!
  4. Every day is a battle! But it's rewarding. The weather is still good, more fruits are getting ripe. I'm training a Peruvian as ornamental. In a slant style. It's the only plant that still has it's ripe fruits on it, now. I sliced the Peruvian peppers in half, and pickled them, along with the twenty dried ones. And I used most of the Jalapenos for the stuffing of the next Bell.
  5. That's how I made, spiced with Jalapenos and red onions.
  6. My algorithm told me to harvest some peppers. My camera has a special setting for taking pictures of food.
  7. Meanwhile, in the roof garden... It's New Blue Diesel They need another month, to get ripe. They'll be purple by that time.
  8. More sunny weather predicted, it should start on Saturday. Some more European field wasps came to visit my Capsicums. And I saw something jumping. I think it's the Zebra Spider. It's having it's lunch! I cloned the Purple plant, it's growing on something that looks like Mapito, it comes out of a pillow. The clone is growing in a pot with a diameter of 4 inches. Just after rooting, it rewarded me with a few flowers, and now it has two fruits. I took out the first ripe fruit of the Annuum. Along with six Jalapeno's and three "purple" fruits. I crushed two Jalapenos with a tablespoon of salt, to make some more spicy salt. It gives off a great smell while the salt is drying.
  9. The weather changed dramatically, we went from a heatwave into autumn weather. I planted composite plants #5 and #6 together in a large pot, as a preparation to get them through the winter. The #6 is a Bell pepper with a Jalapeno scion grafted onto it. You can see the first Jalapeno fruit in the center of the above picture. And at the bottom of it, hidden behind the stem, is a Bell pepper, growing on the rootstock of the plant. Plant #8 (below) is also a Bell with a Jalapeno scion on it. You can see the first fruit of the Jalapeno scion in the center of the picture. No Bells yet, but the host plant has some flower buds. Colors are changing rapidly now. We could use an "Indian Summer".
  10. I came across this this information: Taller et al. (1998) described a case in which two pepper scion cultivars acquired changes in fruit shape, color and pungency after grafting. The results also illustrated that several rootstock features were present in the progeny of the scion after self‐pollination. (read the whole story) Amazing! I planted composite plants #1 and #2 together in a larger pot. Plant #1 (left side) has a Bell on top, and ten purple fruits at the bottom, And #2 has four purple fruits in the top, and Bell at the bottom. This Yellowjacket visited the pepper plants every day, the last week. It did not look familiar, so I looked it up. It's the European paper wasp, Polistes dominula. It's not very common around here. It does not search sugar, but feeds on bugs. And it's hyper active. So it's very welcome. A Bell seemed ripe and a Jalapeno was getting the wrinkles I have been waiting for. So I chopped it up, along with a fruit from the purple plant. And stuffed the Bell. And then I stuffed myself.
  11. I think they call them "Bolivian Rainbow". They look great!
  12. I'm doing an experiment with grafting and multiple rootstocks. I have about 15 Jalapeno plants, all carry fruits. And the first fruit to get red is on a plant with added rootstock. Although I can't draw any conclusion on this observation, I find it interesting. The pictures of harvested fruit on a chopping board are mainly to please the foodies that visit this topic. But to answer your question, I plan to eat some raw, and probably pickle the rest.
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