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Posted: 7/27/2012 11:22:31 AM
From what I understand, they only continue to ripen a few days after they are picked. When left on the plant, the peppers continue to increase in heat and flavor as they turn red. I'm by no means an expert, please, anyone who knows more, feel free to correct me.
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SuperMoose
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Posted: 7/27/2012 11:29:30 AM
Originally Posted By manual_c0cker:
From what I understand, they only continue to ripen a few days after they are picked. When left on the plant, the peppers continue to increase in heat and flavor as they turn red. I'm by no means an expert, please, anyone who knows more, feel free to correct me. Ok, I'm just trying to find out about both bell and cayenne. It seems the cayenne had a bit of rot on them so that concerns me. |
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Corporal_Chaos
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Posted: 7/27/2012 12:10:17 PM
It sounds like you might have a problem with blossom end rot. Calcium content, watering methods, and/or nitrogen could be causes.
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SuperMoose
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Posted: 7/27/2012 12:38:21 PM
Originally Posted By Corporal_Chaos:
It sounds like you might have a problem with blossom end rot. Calcium content, watering methods, and/or nitrogen could be causes. In regard to the peppers or tomatoes? |
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Corporal_Chaos
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Posted: 7/27/2012 1:33:17 PM
Originally Posted By SuperMoose:
Originally Posted By Corporal_Chaos:
It sounds like you might have a problem with blossom end rot. Calcium content, watering methods, and/or nitrogen could be causes. In regard to the peppers or tomatoes? Definitely sounds like blossom end rot on your tomatoes. I don't know about your peppers because I have never seen it on cayennes, but many fruiting plants are susceptible to it, including peppers, so it could be what you are seeing. |
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SuperMoose
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Posted: 7/27/2012 1:35:01 PM
Originally Posted By Corporal_Chaos:
Originally Posted By SuperMoose:
Originally Posted By Corporal_Chaos:
It sounds like you might have a problem with blossom end rot. Calcium content, watering methods, and/or nitrogen could be causes. In regard to the peppers or tomatoes? Definitely sounds like blossom end rot on your tomatoes. I don't know about your peppers because I have never seen it on cayennes, but many fruiting plants are susceptible to it, including peppers, so it could be what you are seeing. Any way to save those tomatoes? Things to do? |
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Corporal_Chaos
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Posted: 7/27/2012 1:58:51 PM
A soil test to see the exact problem would be your best bet. Do you know if your soil is acidic or alkaline? If it is on the acidic side, try adding a little lime. Epsom salts might also help. If you are fertilizing, watch your nitrogen applications on your fruiting plants. Tomato fertilizer should have less nitrogen than phosphorous and potassium. On the affected tomatoes, you might be able to cut out the rotten area and eat the rest. Taste test them to see if they can be partially salvaged. Treating the problem on this years crop could be hit or miss. The important thing to remember is to properly prepare your soil for next season so it doesn't happen again.
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SuperMoose
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Posted: 7/28/2012 1:36:41 PM
Bump for answers to the pepper questions located near the bottom of page 1.
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Corporal_Chaos
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Posted: 7/28/2012 2:29:29 PM
I've had immature bell peppers ripen off the plant in a compost heap. I don't know if that helps you any. There are also some people in northern climates that pull up the entire plant, hang it inside out of the weather and let them ripen on the plant that way.
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SuperMoose
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Posted: 7/28/2012 7:59:01 PM
Problem with the bell peppers that were turning red...
There are two more on the plants that are turning that didn't look like they had this. I didn't feel it on them either. Thoughts? I'm pissed because I love red bell peppers. 
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Posted: 7/28/2012 8:35:33 PM
Calcium/Magnesium deficent. Spray with a calcium formula like Green Light or Ortho and toss in 1/4 teaspoon of Epsom salts per gallon. Spray late evening and rinse plants early the following morning. spray three times during the life of the plant about every 30 days.
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SuperMoose
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Posted: 7/28/2012 8:50:57 PM
Originally Posted By jcncc:
Calcium/Magnesium deficent. Spray with a calcium formula like Green Light or Ortho and toss in 1/4 teaspoon of Epsom salts per gallon. Spray late evening and rinse plants early the following morning. spray three times during the life of the plant about every 30 days. Thanks, It just gets sprayed on the plant or the fruit? Epsom salts sprayed on it with the calcium formula? Is that true for the tomatoes as well? |
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Posted: 7/28/2012 9:38:15 PM
Spray them all just adjust dosage of Calcium to the least tolerant plant. If squash gets 1 TBS and maters get 2 TBS just mix one jug at the lower dosage. Remember to rinse the plants very well the next morning or the leaves may burn.
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SuperMoose
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Posted: 7/28/2012 11:41:36 PM
Originally Posted By jcncc:
Spray them all just adjust dosage of Calcium to the least tolerant plant. If squash gets 1 TBS and maters get 2 TBS just mix one jug at the lower dosage. Remember to rinse the plants very well the next morning or the leaves may burn. 
Using one of these? |
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Posted: 7/29/2012 10:18:38 AM
Thats the ticket. Also pick up a jug of fertilome Triple action plant spray. It contains a fungicide, Mitacide, Insecticide. Once again mix to the lowest level and spray every 30 days. Allways remember to rinse your plants the following morning. never mix the CalMag solution with anything else it is a seperate operation. A regular spray program along with dumping composted manure and such is all you need. Remember to add compost at least 45 days PRIOR to planting. Sorry to yell but that is extremly important.
Man I need a coffee  |
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SuperMoose
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Posted: 7/29/2012 10:28:57 AM
Originally Posted By jcncc:
Thats the ticket. Also pick up a jug of fertilome Triple action plant spray. It contains a fungicide, Mitacide, Insecticide. Once again mix to the lowest level and spray every 30 days. Allways remember to rinse your plants the following morning. never mix the CalMag solution with anything else it is a seperate operation. A regular spray program along with dumping composted manure and such is all you need. Remember to add compost at least 45 days PRIOR to planting. Sorry to yell but that is extremly important. Man I need a coffee Thanks for the advice. This is the first year I tried planting a garden. My mom always did it the other years and just planted things with some success. |
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Posted: 8/1/2012 9:05:30 AM
Originally Posted By TheRedGoat:
Originally Posted By Corporal_Chaos:
Don't toss any of your garden waste. Compost it and add it back to your soil. I have ground a lot of stuff this year and processed it in to relishes that I would have tossed last year. Working with the cantaloupes that would have been tossed to the hens last year, I learned how to make cantaloupe preserves this year. I also used green beans to make sweet relish and chow-chow along with excess cukes and zukes instead of the traditional cabbage filler. Other than ends and trimmings, I have not wasted much of anything this year. If a vegetable begins to sit idle, it is ground and drowned to make another preserved spread of some sort. I had an idea the other day that most people are lead by the labeling on a product. If you give someone a purple drink and tell them it is grape, they drink it as grape soda. Even if the flavor is peach, or plum... They taste 'grape'. I am going to grind up my next batch of excess cukes and zukes, add lemon juice and sugar, a dash of yellow food coloring and call it 'lemon preserves'. I bet most people accept it as such. Texture and seeds will match what they expect to eat. TRG A little off topic but, could you email your recipe for cantaloupe preserves? I am swimming in them right now! |
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SuperMoose
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Posted: 8/1/2012 2:28:48 PM
Originally Posted By gaskg:
Originally Posted By TheRedGoat:
Originally Posted By Corporal_Chaos:
Don't toss any of your garden waste. Compost it and add it back to your soil. I have ground a lot of stuff this year and processed it in to relishes that I would have tossed last year. Working with the cantaloupes that would have been tossed to the hens last year, I learned how to make cantaloupe preserves this year. I also used green beans to make sweet relish and chow-chow along with excess cukes and zukes instead of the traditional cabbage filler. Other than ends and trimmings, I have not wasted much of anything this year. If a vegetable begins to sit idle, it is ground and drowned to make another preserved spread of some sort. I had an idea the other day that most people are lead by the labeling on a product. If you give someone a purple drink and tell them it is grape, they drink it as grape soda. Even if the flavor is peach, or plum... They taste 'grape'. I am going to grind up my next batch of excess cukes and zukes, add lemon juice and sugar, a dash of yellow food coloring and call it 'lemon preserves'. I bet most people accept it as such. Texture and seeds will match what they expect to eat. TRG A little off topic but, could you email your recipe for cantaloupe preserves? I am swimming in them right now! I only have one. 
I got some of the calcium stuff and sprayed the tomatoes and peppers yesterday. Here's to hoping that works. |
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