Seed starting space is still at a premium.
So I work with what I have…for now.
Peppers are started.
I wanted to plant so many more.
But these 6 will do for this year.
Spicys with the poblanos, Anaheims, big Jims, and jalapenos.
Sweets with the shepherds and red bells.
The shepherds are a first for me…last summer our local mega-mart (Superstore) had cases of them on sale.
They do every year.
Last year was the first year Hubby managed to get them before they sold out.
They’re a long, sweet red pepper that tastes like candy when roasted.
Oh. My. Dog.
I did jars and jars of pressure canned roasted red peppers.
So damn good!!
And then I thought “huh, wonder if these are open pollinated?”
Off I went to ask the google…because the peppers themselves come from a farm in Ontario (one province east of me) I figured they grow fairly decently in our climate.
I worried briefly about them being greenhouse grown, ’til the farm itself posted images of rows upon rows upon rows of pepper plants….so I took a chance and emailed them to find out where they sourced their seeds.
And they’re o/p.
So guess who saved a whole lot of shepherd pepper seeds?
This woman did.
So 2 trays of those, 2 poblanos, and one each of the rest. b
That’s my peppers started.
And my new grow light will arrive when Hubby gets home today.
Ima little happy about extra lights. 😉
And then, because I have so much time on my hands
I decided to do one more thing with seeds this weekend…
With a recycled bag to act like a wee greenhouse, recycled peat pots, and a recycled mushroom tray, I figured I’d stick a few chokecherry seeds in to see if they sprout.
I saved them from the mash that made the chokecherry wine, and popped them into the freezer to mimic our crazy cold winter.
Now, we’ll see what happens.
I have nothing to lose if it doesn’t work, and everything to gain if it does.
In my opinion, that makes it worth trying.