My Profound Apologies to Those Who Asked for Help in the Comment Section

I just figured out how to check "comments" left here for me. Some have requested help based on older posts made by me and I hadn't checked back; I now know how to do that.
I promise to do a much better job from today forward; thank you so much for checking my blog.
Kindest regards, Verne.

Today's Grow List...

Following is a list of what I've got growing and their status;
1) Bhut Jolokia (young plants)
2) Dorset Naga (setting pods)
3) Fatalii (yellow) (seedlings)
4) Jalapeño (Early) (setting pods)
5) Habanero (chocolate) (young plants)
6) Habanero (orange) (harvesting pods)
7) Habanero (Costa Rican red) (harvesting pods)
8) Habanero (yellow) (seedlings)
9) Habanero (Paper Lantern) (seedlings)
10) Tepins (Chiltepin) (seedlings)

Harvesting and Preserving...

...when one finds themselves producing more than they can consume. I should think this is every grower's dream; but it can present problems if one doesn't have anywhere to move the product. This is where preservation becomes a solution.
The options are many; freezing, drying, pickling, canning, giving away to neighbors, and selling (if one has a market). A market is in the works; the neighbors think Habs are too hot, I can't find canning supplies, pickling is not an option at this time; so, freezing, drying, and powder are easy answers. Here's some pictures of my efforts so far;

Orange Habanero dried pods above and powder below.

I haven't yet used the dried pods for anything except powder. The powder is excellent; as hot as expected and a slightly smoky flavor, delicious. This may be my favorite form because of it's versatility and unique flavor. Cheers.

Going Organic

Everything I do in growing capsicum is organic, except 1 thing; insecticide (I've only used it 3 times in 6 months)!
That's about to change: because today I found "Neem" oil (actually my friend Colin found it); you've probably heard of it before.
Neem oil is an extract of the seeds of the neem tree. These trees grow from India to Vietnam and thankfully here in Thailand as well. In Thai it is called Sadao and the oil is "oui Sadao". A 150ml bottle is ฿50.
I have a recipe (which I need to find) which I will post here asap. I can say it involves garlic, ginger, neem oil, and one or two other ingredients. I seem to remember there is a fermentation process as well.
Recipe coming soon. Cheers.

It Seems the Plants Produce More When the Harvest Begins...

One of the reasons I'm experimenting with drying is that as I've begun harvesting on a daily basis, the plants seem to start producing more. I've gotten 35 pods in the last 3 days and tomorrow there will be more.
I'm looking into a proper dehydrator because this rainy season is wetter and higher humidity than I've seen for my many years here. It's all good and too many pods is certainly better than too few. Cheers.

A Kradong in the Sun or; Drying Pods Naturally

I took a few pods today to try sun drying. My wife bought me a couple of Kradongs (bamboo drying baskets) to dry my pods naturally in the sun. I've never done this before so I didn't commit all of the harvested pods to this first attempt. Here's a picture; (click for a larger image)

As luck would have it; others were interested in my harvest;

There, that should fix'em!

Today

Click the image to enlarge it;

There are 5 red and 16 orange Habaneros. Cheers.

Today's Harvest...

Actually it's 2 days worth of harvest and probably a few more later this afternoon. Heat and flavor have proven to be as expected. I gave a couple of orange Habaneros to a Thai couple who had done some work for us. This was 4 days ago and I saw the wife today and asked her if they had eaten them. I got a good laugh from her answer and facial expression; "phet mak mak, tao wah, arroi!"
Here's some pics; click the image to see a bigger version;

3 reds and 6 orange Habaneros. They're going into a Habanero, garlic sauce. I'll post the recipe when I know what is is for sure. Cheers.

Update: Here's the recipe;

3 red Habaneros

6 orange Habaneros

8 cloves of garlic

2 tbsp. vinegar

1 tbsp. water

1 tbsp. raw sugar

1/2 tsp. salt

Combine all ingredients in a food processor (blenders don't work well with so little liquid) and pulse until everything reduces to a paste and then run steady until you get the texture you want. I prefer some body so I don't completely liquefy the mixture. Cheers.

Fertilizers, Numbers, and Nutrition...

The further I get into growing C. chinense, annums, and baccatums the more I'm not impressed with numbers like 16-16-16, 8-24-24, 0-10-30, and 3-2-2.  Numbers are akin to steroids and have little to do with nutrition. The only non-organic nutrient I've used is Fetrilon-Combi 1 which is a source of magnesium, iron, zinc, boron, copper, etc.,etc.. Soil in my region of Thailand is deficient in many of these micro-nutrients; thus the use of this product. But Fetrilon isn't food; it's more like vitamins/minerals.
For food I'm using compost, wood ash, and cow manure. This feeds the plants and builds a healthy soil with a thriving community of healthy microbes.
Recently I've learned of Vermi-Compost Tea. It is rich in beneficial bacteria. Three days ago I bought the equipment to make some. The equipment is an air pump (the kind used for aquariums) and a couple of air-stones. Here's the recipe;
1-1/2 c. Vermi-Compost
2 tbsp. molasses or raw sugar (food for the microbes)
1 gal. chlorine free water
Combine all ingredients in a bucket w/lid and run air through it for 24 hours. Strain the solids out (cheese cloth works) and mix 1 part tea with equal part water and spray foliar or pour in the soil.
I had made 4 gallons which yielded 8 gallons when mixed 1:1 with, in my case, rain water. I fed the tea to all 30 of my plants. Here's a pic of the pump set-up. Click on the picture for a larger image;

Everything in the picture cost a total of ฿500 (which is about $14 USD).
Cheers.