chef haghighi
Member
واقعا حق با شماست و محصولات ارگانیک عالی تولید کرده ایدG'day everyone!
Early this year I planned on cultivating 7 different chili plants. Well only 3 grew out but holy moly did those grew well and 2 produced so much I didn't even know where to put them anymore
1st plant was the odd supermarket chili:
purchased some to use and saved some seeds not caring about F1 or something like that. And they grew just amazingly well
ended up with 10 adult plants, 5 on my small balcony (2,50m x 1,27m) much too close to each other in a long window container (1mX0,2mX0,2m) all crammed together. But with the balcony facing south (northern hemisphere) it got really hot in summer and they had the premiere place in the first row on the front so they got sun from rise to set-> those produced over the season about 2kg which is a huge amount considered the circumstancesbut I had to water 2-3 times a day...
The other 5 went to the garden of a good friend of mine, which turned out to be our shared garden, so they kind of came back to me. They ended up in a small greenhouse and he'll did those produceover the season surely up to 6kg and some are still hanging on the last plant
->> those turned out to be hotter than expected to be from store bought "mild" ones but nothing one can't handle (except my fiancé but ge can't handle chili in anyway, so...) fruits about 5-10cm long
View attachment 7985
2nd plant that was also very pretty to look at was a Numex variety:
3 seeds sprouted and I kept all of them in a 3L Container together. Beautiful little bush that wasreally fell in love with it. Tasted good as well but with each a size of just 1-3cm, one of them was as hot as one of the first ^ from above
) got about 1kg from those plants
View attachment 7984
3rd was/is the Jalapeno early:
that didn't work as well as the others but the seeds didn't sprout at first and then where 2 month late, but now I took the plant inside and it's still producing and ... well. Those are so hot... I can't eat themand he'll
that bite shot through my mouth like a bullet... not repeating that again. Luckily I have two good volunteers, I mean friends, that really like hot'n spicy chili so they are not going to waste anyway.
No Pic of that one sadly
but what did I do with the pile of the first two?
● about 5 kg I gave fresh to my volunteers, I mean friends
○ about 1kg I used myself fresh
■ the rest got chopped and cooked and I did my very own hot sweet'n'sour chili sauce:
- فلفل قرمز تقریباً خرد شده (با دانه ها و همه چیز، فقط مواد سبز را برداشته و مقداری دانه ذخیره کرده است)
-حدود 3 لیتر آب
-2 قاشق سوپ خوری سرکه سفید
-10 قاشق سوپ خوری شکر
همه چیز را به مدت 30 دقیقه پخته و از میکسر/مخلوط کننده برای شکستن آن اما بیشتر استفاده کرد.
آن را به 2 قسمت تقسیم کرد.
اضافه
- کورکوما و پودر کاری هندی به یک قسمت
-پودر پاپریکا به دیگری (عمدتاً برای رنگ، برای تمایز بهتر بین این دو)
- مقداری نشاسته به هر دو اضافه کنید تا کمی غلیظ شود
-و در لیوان های آماده و وویلا به صورت داغ پر می کنیم
View attachment 7986
امروز در کباب پزمون یه تست ذائقه کوچولو از اون تلاش داشتیم
حکم: قوی، اما خوب، اما باید با سس کچاپ کاری مخلوط می شد، حتی داوطلبان من، یعنی دوستان، آن را به تنهایی خوردند.
این برای آن است. با فلفل دلمه ای خود چه می کنید؟
به سلامتی
اما بزرگترین مشکل این است که ما در یک آپارتمان زندگی می کنیم و فضای کافی برای کاشت این گیاهان و میوه های زیبا را نداریم.
[Edit by Moderator - with help from Google Translate]
You are absolutely right and you have produced excellent organic products
But the biggest problem is that we live in an apartment and we don't have enough space to plant these beautiful plants and fruits.
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