The 2017 gardening season is winding down here in New Jersey. The mornings have been getting steadily colder, signaling that the imminent threat of first frost is closing quickly upon us. I must reluctantly accept the inevitable truth that my beloved Jersey Tomatoes and all the recipes I enjoy making during the time of their abundance will soon be lost until next year. The only bright spot in this bleak gardening season where winter looms upon us? It’s finally Ghost Pepper harvesting time!
Bhut Jolokia, also known as the Ghost Pepper is probably the most well recognized of all the “super hots”. The Ghost Pepper scores over 1,00,000,000 Scoville units on the chilli pepper heat index, 3 times or more greater than most varieties of Habanero. It once held the coveted Guinness Book of World Records title of “The World’s Hottest Pepper”, certified in 2007 and dethroned by the Infinity chilli in 2011. All super hot peppers originate from tropical and subtropical climates. The Ghost Pepper is indigenous to the northeastern Indian states of Nagaland and Assam.
Ghost Peppers, like all super hots, are notoriously difficult to germinate. They also take a surprisingly long time to mature and begin fruit production and ripening in earnest, usually 120 days after transplanting. Like all species of peppers they are particularly susceptible to experiencing transplant shock. After planting your seedlings in the garden, don’t be surprised to find them stagnating for up to 6 weeks afterwards. Then, all of a sudden, they will explode with growth after mid-season as your summer squash is starting to succumb to powdery mildew and your cucumbers are starting to lose their battle against the mosaic virus. They prefer the scorching heat, but especially so during this growth phase that precedes their fruit production.
I got started a little late this year, transplanting in the 3rd week of May. That, coupled with an unusually cool August (good for my tomatoes!) has delayed fruit production and ripening past 150 days. I only just recently picked the first flush of ripe fruit. Just like tomatoes, it is possible to pick them green and ripen them in a paper bag indoors. This only works, however, if the fruit is finished growing and already started to ripen. When you see the first touch of orange on a fruit, you know it is safe to pick and ripen indoors. Going forward, I must be diligent in picking these ripening pods in their early stages so that the plants can redirect their remaining resources into finishing the other green pods before the first frost.
@angrybartender Ghost Pepper Contest!I will make a video of me attempting to eat 3 pods and tag everyone who upvoted.
I will choose one upvoter at random and mail them 10 dehydrated, ground Ghost Pepper pods.
(United States addresses only)
I will choose one upvoter at random and mail them a box with at least 10 fresh Ghost Pepper pods.
(United States addresses only)
I will choose one upvoter at random and mail them a super hot pepper seed library!
(If this level is reached, all 3 prizes will be eligible to SHIP WORLDWIDE!!!)
DO NOT PISS OFF THE @angrybartender
Be sure to Upvote, Comment (carefully), Follow, and Re-Steem
