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This time next year Rodders !

We could be millionaires !  

I've made good use of our small polytunnel for four or five years now but next year, I'm going to put it to slightly different use. Instead of swamping the house with home grown tomatoes, cucumbers and peppers, I'm going to try and make a few 'bob' out of it.

My cunning plan, is to grow nothing but chilli peppers and to sell both fresh and dry chillies to local gastronomes.
I already have the food driers that I've been using to make biltong and as well as a number of local 'gastro pubs' there are thousands of holiday makers who visit the area. I'm pretty sure that there will be a demand for my wares, so I'm going to give it a go.
Nicely presented with professional looking packaging, I think that my chillies  could sell quite well along side my Morfa Nefyn Orchard cider and apple juice, which I already sell from the farm gate. What with my chicken, duck and egg sales, I might have a mini farm shop in the making.  

As far as the chillies I'm planning to try and grow, this is where I need your advice. This year, Scotch Bonnet and Cayenne have grown well for me but I'm thinking that I need to look at growing about ten varieties. I intend growing a couple of the red hot ones to cater for the macho folk out there but in the main, I need to grow the main varieties  that the majority of people know and use, so my question is, what do you think the  essential chillies are that I need to have in my polytunnel?

Which ones would you go for ?

I don't know varieties, but look for something colourful and mild. Not just red and hot, iimmc ?
Not everyone wants fire.
I grew some beautiful cherry tomato shaped purple ones one year…..I'll see if I can find the name. Those were tasty and pretty too.

The mixed packs of assorted coloured tomatoes sell well, and at a premium. Maybe something along those lines ?

I'd buy those, even just to try the varieties

Very best of luck with it :


Its definitely a plan Mary I think it will be worth a go. Its probably beginners luck but so far,  I've found them very easy to grow

Good luck i hope it goes to plan for you

I've grown the following varieties successfully,


I'm compiling a list of about ten varieties. Jalapeno is a variety that's well known to the public, so I'll probably grow some.

Do you know the Scottish sweetie, tablet ?
My husband makes the best tablet in Lanarkshire he put chilli in it one year… was brilliant

Might be worth a think about stuff like that too; chilli chocolate is lovely.


Never heard of them Mary.

I've posted a link to pickled eggs in the recipe section which gives some room for thought. We did some pickled quail eggs the other day, with a whole Scotch Bonnet in the jar for both looks and for taste.

Sounds like a good idea   [/b]

I think that there'd be more profit in making 'added value' products from the chilli and selling those.



Tablet is made a bit like toffee, but it's taken off the heat and beaten until the sugar crystallises.
It is absolutely delicious
Like good shortbread the best stuff is pale coloured, not overdone. Usually chefs make it overdone and hard, it ought to be almost melt in the mouth, but they need to make well ahead of time and have it keep really well.
Home made is fresh and doesn't get a chance to get stale at all; it's usually gone in a day or so.

Chilli was very good indeed added to it's rich buttery sugaryness
Chilli jam is excellent too, and sweet and sour sauce needs the chilli to lift it and perk it up.

You've got loads of apples, if you squeeze them and simmer down the juice so that it can be put into dehydrators, apple and chilli fruit leather goes down a bomb with outdoors folks.

tai haku

bodger wrote:
I'm compiling a list of about ten varieties. Jalapeno is a variety that's well known to the public, so I'll probably grow some.

Jalapenos vary immensely; getting the right variety is key. A lot of people in the UK rate "Early Jalapeno" because it does what is says on the tin. My own preference is for one called Cracked - bigger, sweeter, slightly hotter and a lot more productive for me. But I'm way daaarn saarf so it may be a different story further north.

This is Early Jalapeno
early jalapeno

and this is Cracked
jalapenos cracked
That year I had two plants of each and the photos are the same date (first pickings I suspect - June 30th (I start my chillis in January under lights though)

I'd also recommend Padron - cos its a bit gourmet these days and people know and like it and one of the bacattum varieties like lemon drop simply because they produce tonnes of very very tasty, very attractive looking pods......and if you don't sell them in time they can be dried to make a very very nice powder.....

this is from one plant....

LAstly if you want a hot hot pepper I'd recommend Trinidad Scorpion CARDI yellow - nicely productive for a chinense, cleaner taste than things like scotch bonnet or naga - nicely fruity; the best of the scorpions or habs for me....

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