Soon, very soon

Remember in April I posted about my darling seedlings? No, well catch up and click the link.

Ok, it's now near August and look how we've grown.

This is but two of the seedlings all grown up and ready to make my life oh so joyous by showering me with hot green chilies for the summer.

There, look closely and you can see a few, off to the left–hiding behind a leave– there's a New Mexico Green Chili hanging on. There are a few larger ones but they are deep in side and avoiding the camera like 20-year-old movie-star felon.

As you're looking closely you can see I don't use any bug spray and something is having a banquet munching on the leaves but hey, I've enough for all the little creatures. These two pots were planted because I had so many seedlings that sprouted. Half are now growing in my neighbors garden and he says they are doing well. He's also growing tomatoes. We are serious about salsa here.

It was a rocky start when we had the horrible triple digit heat wave. The 'net, and you all know I live by the 'net, said NM green chilies don't like hot weather over 90 during the day and over 60 at night. Sheesh, that's about our normal weather let alone these blasts from Dantes Inferno from time to time. But now I'm giddy with the amount of flower that stayed and became little tiny chilies. They are just so dang slow growing.

Grow, my darlings so you can realize your full potential, Chili Rellenos, Chili Verde, Salsa, anything your little green hearts desire.

I've bought seed futures

The green chilies from my garden last year were disappointing, very weak, but I learned chilies don't like a lot of water. I grew them amongst my herbs and the herbs were lush and wonderful while the chilies flavorless. Sadly, that is about the only space I have for them.

This year, I've enlisted the help of a neighbor with more gardening space and a penchant for my salsa. I also went to the source and invested in seeds from New Mexico. A few years back my sister brought back the best dried ground green chilies I've ever had and now I'm giving the University of New Mexico a chance.

They have lovely names such as Sandia, Big Jim, and Barker Hot. I've also ordered an Ancho Mulato because the flavor of the Ancho interests me. Being new to this I went to the Internet for ideas to germinate my new friends. I chose two ways, soaking the seeds and planting in soil and placing the seeds on a wet paper towel in a plastic bag. Set in a sunny location in my kitchen the bag acted like a mini-greenhouse. Those were the first to sprout and now I've moved them into tiny peat pots to grow a few leaves before I hand them off to my neighbor to plant.

The seeds soaked and planted seem to be doing better as to producing tiny green leaves. I can only imagine lovely green chilies attached to those plant, well, when they get stronger. For now, I am treating them like the infants they are. They get special food and time outdoors in the sunshine, if it's warm enough. I also whisper words of encouragement to their future outcome. Grow Baby, grow!