January.
This month at Lanacoora Chillies, we are concentrating on putting down as much seed as possible while we still have the warm temperatures ideal for germination. We use Amgrow Premium Grade Potting Mix as our medium for germination as well as for continued growth. We are quite pleased with the results. The seed trays go into a small plastic greenhouse but in these warmer months, I tend to leave the door unzipped, and the little house out of direct sunlight. It goes against the need for light in some respects, but this way the seeds don’t cook.
We are also concentrating on streamlining the grow tunnel, and filling it up with our favourite, and our clients preferred, varieties of chilli. This is primarily the Chinense family of chillies.
In our spare time, we are potting on many of the seedlings that have grown over the last few months. The kids are a great help in this respect. Finding room is an issue, even on our five acre block. I need to place the plants close to where they can get regular water, without everyone tripping over them all the time. The Bishops Crowns are creating their own set of problems for us. This variety grows so tall, that they have to be trained over a trellis of sorts. They are now heaving with green fruit, and although they are only mild, there is a promise of abundance of this uniquely shaped fruit.
The Naga Morich are finally bursting forth with gorgeous green pods. Although I have tried dried naga pods, I am looking forward to trying our first one straight off the plant.
Aren’t they just beautiful!!!!!!
February.
This month so far we have been concentrating on the creation of the second tunnel. This one is bird netted to provide protection for the potted chilli plants from birds and animals. It also provides dappled shade and the plants are loving it.
The chinense family (Fatali, Habanero, Naga etc) are all fruiting furiously for us, and we are harvesting regularly. Our younger seedlings are getting stronger too, and are taking care of themselves. This gives us a chance to concentrate on bringing on the Mexican varieties. Poblano and chilaqua (which become ancho, mulato and pasilla when dried) are not hot varieties, but they are full of the smoky flavour required in Mexican dishes. They are coping wonderfully with this climate and promise us a strong performance over the next couple of years.
Aside from chillies, our basil and coriander seeds are sprouting and will be providing us with the herbs that we need to share the stage with some of our finest chillies.
April 2008
Just an update. We have had a fantastic season, and with the weather getting a little cooler, we are looking at settling into the winter months. The chilli plants are still producing well, and the babies in the nursery will hopefully get a little bigger and stronger before it gets too cold. I will bring them inside if I have to but it is a bit of a race between the seedlings and the cold. Fortunately, in our little pocket of the world, we don’t have a history of frost, so we should be quite safe in that respect.
The coriander I have been growing has been shaved – literally all the tops have gone. I don’t know in what form the culprit exists, but the poor mouse is a firm favourite as a suspect!
I am growing a “mixed bag” at present. All the seeds that land on the surface when I cut the chillies for drying go into a poly box with potting mix, then get planted out and wait and see what grows. You can usually tell early on from the leaves and growth pattern what family of chilli a plant is, what variety however, is a whole new question!
Smoking is our focus over winter. We are able to offer chipotles, and smoked chilli flakes, as well as dried mixed chillies, and chilli flakes/powder. So we shall grow what we can, smoke, dry, prepare, and be ready for Spring!