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-  THE HOT SQUAD  -
2.10.2012


after one week incubating, not much has changed, just warm damp dirt. only about a week until the first sprouts!

       It's been almost two weeks since this season's seed crops were planted, and the seed pots are enjoying their humid incubation period. The trusty miniature greenhouse is working just as expected, as it does every year. It pretty much takes care of itself, other than having to periodically adding a little water to keep the soil and air just slightly damp. If any other farmers out there are using this same method for seed starting, you should see a slight bit of condensation on the glass; a good indication that the miniature greenhouse is creating an OPTIMAL SEEDLING ENVIRONMENT. And hopefully within the next week I should start seeing the first of many sprouts start popping up. Once all the seed pots have sprouted I can do away with the plastic tarp covering the the greenhouse and let the sun and heating mat take care of the rest. Hopefully the seedlings can get a speedy start. The fruitman really wants to get a head start on the farm this year, especially with some of these slow-growing super hot chilies.

       Here on the farm, we love to sweat and shed a few tears every once in awhile. And I don't mean C+C Music Factory and sappy movies. I'm talking about only the pure painful bliss a super hot chili can provide. The moment it touches your tongue a prickling sting sets in and slowly builds to a sharp slashing; similar to the effect of glass and white-hot needles. Then it reaches your nose, your face, your eyes. All become engulfed in a near-torturous tingling sensation and inundated with tears, sweat and snot. Acting much like a fountain, your face tries to rid itself of the ever-increasing prickly sting of a chili's wrath, all-the-while the battle increases in severity inside of your mouth. And when your head just can't take anymore, it finally blows. Out your ears. Your ears begin to ring, a sure sign of complete defeat on all fronts. But you'll live to fight another day.

       Nothing can compare to the rush you feel after eating a super hot chili; waves of heat, chills, euphoria and regret, all intertwined together. That's the appeal of eating super hot peppers. And this year, fruitman farms is nothing short of a hot house. Of course the crops will include the milder Jalapenos, Hot Bananas, etc..., but below I would like to introduce you to this season's HOT SQUAD. Fruitman farm's hottest varieties of the 2012 season.

Paper Lantern Habanero PAPER LANTERN HABANERO
       Mouth blistering! This close relative of the Habanero is easy to grow and ripens early in the season, which make them perfect for growing in the midwest's shortened growing season. More so, you can also expect high yields of this chili. A real powerhouse of pain. A great alternative to the standard Habanero.
(link: gurneys)

 

Fatalii
FATALII
       We are talking extreme heat and citrus (lemon/peach) flavor right here. From central Africa, it's ranked the 6th hottest chili in the world. A little bit of these will go a long way. Great for drying or spicing up salsa. Grows well in containers and can even be overwintered indoors too. Hold onto your hats!
(link: chilefoundry)

 

Jamaican Chocolate Habanero JAMAICAN
CHOCOLATE HABANERO

       Mmm, mmm, simply delicious. Look at them. How could they be anything short than pure pleasure and pain? A true Caribbean super hot with a strong flavor and a hint of smokiness. Supposedly great for making a wicked hot sauce. A welcome new addition to fruitman farms.
(link: amazon)

 

Mustard Habanero
MUSTARD HABANERO
       I had never heard of these until just recently, and I thought these would bring in a little bit of flair to the farm. Changing from green to purple to orange; all with that great Habanero heat and flavor. An interesting new chili on the farm. These were actually created accidently in Pennsylvania. I can't wait for these!
(link: rareseeds)

 

White Habanero WHITE HABANERO
       I grew these last year for the first time, and loved them! From Peru, these pebble-sized chilies are white hot! They pack that citrusy heat of a typical Habanero, except only in miniature. I over-wintered one of these plants and hope it takes off again this year. Looking forward to a good sized crop of these!
(link: egardenseed)

 

Thai Dragon
THAI DRAGON
       A favorite down here on the farm. Full of flavor and a bite to match. The heat is more tame than a Habanero, which makes it more tolerable. Plus a potent citrus aroma that will make mouth's water. The fruitman uses this over store-bought crushed red pepper. This will be the third year in a row for the dragon on the farm.
(link: westcoastseeds)

 


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