Week 19 (Dixon) Update

Well here we go with Week 19. What a journey, my oh my. Well things continue to move along. The 3rd flush of peppers is ripening en masse now. I have now collected about 80-90 fully grown but immature peppers, and about 25-30 fully ripened red ones. There are now about 40-50 more growing on the plant, working toward maturity. I think the hype of these plants being prolific pepper producers was SPOT ON. Seriously....160+ peppers from 2 1/2 (killed on a few weeks back) plants, starting from seed, plagued with disease, and we've been doing this less than 5 months. I would say that GROW LIGHTS WORK.

Herbs: Another massive harvest. I can't tell you how tickled I am with these herbs. They have become quite wonderful to work with, and VERY easy to grow.

The big news this week in the Herb department was that Shaun graciously gave me a Rosemary seedling from his garden, as he was thinning his. This saved me probably 7 weeks of time, waiting around for germination and early growth. Time to hit the ground running with the new plant. See the exciting pics below, and also look for pictures of my first crop of dried herbs now in bags.

Oh, and I almost forgot. So I have tried the mature red Cayennes on two different occasions, and both were absurdly, painfully spicy (but of course I still love it!). This week, I tried cutting up a full pepper and putting it on a burger (in this case, a turkey burger) as a garnish, and WOW. It cuts most of the painful part out, and leaves the most AMAZING Cayenne flavor I have ever experienced. Highly recommend!!!!