Moomba Festival (7 Mar - 11 Mar 2024)

  • Bottom_racer
    link
    fedilink
    arrow-up
    10
    ·
    edit-2
    8 months ago

    2nd harvest is in:

    Those little ones take faar too long to pick. Dense little shrubs and trying to navigate to the middle with scissors is a PITA. Still don’t really know what they are. Probably birdseye but they taste different to the shop ones.

    And finally full sized habs (and hot af) unlike last year.

    Edit… ooh looks like they’ve changed the forecast… ouch.

    Hope the organisers of moomba have thought about cooling stations / misting spots.

    • just_kitten
      link
      fedilink
      arrow-up
      4
      ·
      8 months ago

      Ooh spicy. I find that home grown chillos taste different to the shop ones even if they’re more or less the same variety. Got that terroir going on

      • Bottom_racer
        link
        fedilink
        arrow-up
        2
        ·
        8 months ago

        terroir

        TIL a word!

        I was reading this today:

        https://www.dmagazine.com/food-drink/2023/05/why-jalapeno-peppers-less-spicy-blame-aggies/

        And it got me thinking where the little ones above came from originally. I planted maybe 2, 15+ yrs ago just as little hobby (so I’m guessing they were from woolies) and they kept going. Wasn’t buying seeds just saving the ones from those (they pretty much only stocked birdseye then). And from memory they were a lot smaller.

        After picking them today, safe to say if I were a farmer I’d selecting for size and I wonder if that’s what happened here too. hrmm.

        • just_kitten
          link
          fedilink
          arrow-up
          1
          ·
          8 months ago

          Dude, I only just got around to reading that article but it was hugely fascinating. I do notice the commercial chillis in .au have much thicker flesh and tougher skins than what I’m used to in Asia - bred for better storage and transport properties but they’re terrible for mashing into paste :(