(no subject)

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Michael Bailes: "Re: [CH] salsa house"
• Previous message: Michael Bailes: "Re: [CH] TV-Show Aussie"

Thanks to all the Chile Heads for their responses to my question about
Scotch Bonnets ripening.  Leave it to the List to provide twenty different 
answers for my "problem".  I should clarify my problem a little.  First the 
darkening
of the fruit is only appearing on the end of the Scotch Bonnets.  The 
fruits are still firm.  None of my other chiles (Charleston, Tabasco, 
Peter) or peppers (Bells, Jingle) appear to have this discoloration.  The 
chilies are in large containers in a partially enclosed greenhouse (i.e.. 
derelict-lots of broken glass) in Dublin. Being a transplant from Colorado 
and Arizona it has been difficult to cope with the lack of El Grande in 
Ireland but it is getting better.   Thanks for the help.  

• Next message: Michael Bailes: "Re: [CH] salsa house"
• Previous message: Michael Bailes: "Re: [CH] TV-Show Aussie"