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  #31  
Old 08-26-2010, 08:38 PM
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Originally Posted by TX.X-30 fan View Post
Yes but are we still talking tomatoes??
.
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  #32  
Old 08-26-2010, 08:40 PM
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Very nice Jeff!!!!!!!!
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  #33  
Old 08-26-2010, 08:41 PM
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Originally Posted by TX.X-30 fan View Post
Very nice Jeff!!!!!!!!
. Thanks Stu.

LOL
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  #34  
Old 08-26-2010, 08:42 PM
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Are the serranos hot/hot?? Ours are but not near your production levels.
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  #35  
Old 08-26-2010, 08:44 PM
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Originally Posted by TX.X-30 fan View Post
Are the serranos hot/hot?? Ours are but not near your production levels.
Not smokin' hot, but pretty good. I got the wrong ones this year. I got some really HOT red peppers (I think they were Serrano's, too but not sure). They were SO hot...had to make sure to wash yer hands good before you take a leak...
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  #36  
Old 08-26-2010, 08:46 PM
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From Wikistupidium:

Mature serrano pepper plants reach a height of between one and a half and five feet tall. Each plant can hold up to fifty pepper pods. Unripe serrano peppers are green, but the color at maturity varies. Common colors are green, red, brown, orange, or yellow. When pickled they are known as a sport pepper.

The serrano pepper's Scoville rating is 10,000 to 25,000. Their flavor is crisp, bright, and biting, notably hotter than the Jalapeno pepper they resemble, and they are typically eaten raw.
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  #37  
Old 09-03-2010, 12:52 AM
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Habaneros are my thing. Here's a picture of today's harvest (about 2-1/2 to 3 pounds). I picked 2-1/2 pounds on Monday. If anyone has ever eaten a habanero, they'll know that 5 pounds is probably enough to make a pot of rippin hot chilli for a small city (400,000+ on the scoville scale!). I grow them hydroponically in a greenhouse, which is really the only option for hot peppers in Western Washington.
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  #38  
Old 09-06-2010, 11:26 PM
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Harvesting the melons............ummm......errrr........
Tomatoes I meant!!! Tomatoes!
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  #39  
Old 10-08-2011, 06:13 PM
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Hey Harold...How are Maddie's tomatoes coming along? Ours were late this year because it was a cool summer, but they have finally started to ripen. It may actually be a good thing...the fruit got much larger before they ripened!

I've made 3 batches of tomato sauce, and one batch of soup. Getting about 6 lbs. of tomatoes a week right now. If the weather holds, we should be getting tomatoes through Thanksgiving.

I had a volunteer this year...Couer de Beu. Very nice oxheart tomatoe. Not acidic at all. Great for a Caprese...
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Old 05-11-2013, 08:26 AM
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Yo, whatcha got?
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