HomeMy WebLinkAboutThe Citizen, 2009-10-15, Page 15THE CITIZEN, THURSDAY, OCTOBER 15, 2009. PAGE 15.Continued from page 14
I really enjoyed working in it and
seeing what came from it. “
Inspired by his own initial success,
he expanded this past summer with a
full backyard garden, as well as 20
pots of peppers, tomatoes and herbs
on the front porch.
But it was something he read on-
line that sparked the latest
horticultural project.
“Peppers are actually perennials but
die off because of our climate. If we
can keep them warm enough the
potential is there for them to grow for
years. I had spent a lot of time caring
for those peppers so I thought I’d like
to see if I can over-winter them. If
they actually give me peppers through
the winter, that will be cool, but
mainly I just want to keep them alive
so I can start with a bigger plant next
year.”
The possibility was discussed with
a number of people including a local
produce wholesaler who offered to
rent equipment to him.
The setup is at once amazing and
amusing, and quite delighted my
octogenarian mother-in-law, herself
an avid gardener. The home’s gloomy
basement has been transformed with
lights to simulate sunshine and two
fans to dissipate the hot air strengthen
the stems. “That will enable them to
bear larger fruit when it comes time.”
Several 15-20-litre plastic pails
contain plants, the roots of which
dangle into water that has been
oxygenized by an air pump and air
stone. They are 100 per cent humidity
zoned.
Though a few plants are still potted
in earth, Joshua said he suspects he
will soon have them all in buckets.
“The hydroponic ones are doing
better,” he said.
Researching the method wasn’t the
only thing he has done, however, as
some of the varieties being grown
border on the exotic. The aruba is a
large cubanelle-type, like banana
peppers and Italian sweets, that grows
8-9 inches, is slightly curved and
excellent for grilling.
The gypsy is recommended for
short-season areas. It has a sweet,
fresh flavour that is great for salads
and frying and the Mellow Star is an
oriental specialty, with small 3-4-inch
fruit using for grilling and in stir-frys.
Among the varieties are several
different types of bell peppers, such
as ace, King Arthur, California
wonder and mini-apple which are
green to red; admiral, which is green
to yellow and valencia which is green
to orange.
The hot peppers include the
familiar such as jalapeno, big chili
and cayenne, as well as holy mole,
used in guacamole, Hungarian hot
wax, a medium-hot pepper good for
pickling and Kung Pao, a pencil-thin
pepper that is the true variety used in
Asian cooking.
Joshua is also growing the super
chili pepper, “which is red hot” and
the Caribbean red habenero. “This is
the hottest we can grow naturally in
Canada,” he said.
However, a little research turned up
the Naga Morich from Finland,
deemed three times hotter. “I made
devil’s dust from that.”
He also has lemondrop, tabasco and
Cumari Pollux.
While the operation is in its
fledgling stages, early indications are
positive. One of the pepper plants has
produced eight in a few weeks.
And the cost, which Mom of course
had to know, is estimated at about
$10-$20 a month extra for hydro.
But how many peppers does one
couple need, I wondered. Discussion
turned to focusing on a mother plant
from each so new growth can be
cloned, meaning they will grow faster
and better than from a
seed.
He and Terri-Lynn have been busy
canning and turning their peppers to
powders, and would very much down
the road like to sell them.
It’s a test project, “but I’m fairly
confident. And there’s a lot of benefit
if I can grow fresh food all-year
round.”
More than a dozen pepper varieties being grown
Cliff’s
1136 Bruce Road 86, Lucknow
Phone: 519-528-3913 Toll Free: 1-800-449-CLIF
www.cliffsplumbing.com
Plumbing & Heating
O/B Cliff Mann Mechanical Ltd.Nothing can replace the warm
embrace of a real wood fire
TRI-COUNTY BRICK
519-482-9622
1-800-265-7057
279 BAYFIELD RD., CLINTON
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