Cmagnus's Thai Chili
Capsicum annuum

We gave up on the remainder of these peppers ripening. We got a handful of peppers from the plant that were dried but varying shades of yellows, oranges, and mungy browns. They look a little disturbing, so I still haven’t decided if I’m going to keep them or chuck them.

I’m calling this dormant instead of dead, because it’s not dead yet. It feels very happy. It might go for a walk. The 10 day forecast doesn’t show the low above 35 any time in the near future. And 35 is tonight; after that it’s 33 all the way. Sure, it’s not freezing, but it’s awfully close. So, I pulled up my peppers and hung them upside down in the basement. No one talks much about peppers, but I’ve seen this recommended for tomatoes.

The thai chili that is behind the serranno and the other thai chili is starting to ripen. I’m not sure how it’s going to come out, since it’s fruit all started chartreuse instead of green.

I harvested my first chili today. Only one, but there are some orange ones on the plant that will join it eventually.

I almost missed it, but it caught the corner of my eye. There is an orange pepper deep in the bowels of my thai chili. It needs to stay a little longer. Hopefully it will set a good example.

My two big thai chili plants are covered with peppers. They have way more peppers on them than they ever had in San Diego. Why? Because in San Diego, some of them would have turned red by now, and I would have picked them, and they’d be drying on a string in my kitchen, leaving fewer on the plant. I don’t think I’m getting more chilis per plant, there are just more chilis on the plant at a time. And they’re sitting there, confronting me with their unredness. The front plant has mostly green chilis, whereas the back plant has chartreuse chilis. I have never seen a chartreuse chili outside of a pepperchini bottle. I wonder if it’s because they’re shaded by the front chilis?

My largest thai chili pepper is now chili sized. Once it turns red, I’m in for some tasty goodness.