March Column: Upton Cheyney Chilli Company

Published on: 08 Mar 2013

March Column: Upton Cheyney Chilli Company

Sadly, this will be the last blog from all of us here at the Upton Cheyney Chilli Company as after the March issue we have completed a 12-month cycle in the Keynshamvoice and naturally a chilli farmer’s schedule does not change much year on year!

However, our last blog is one of great joy, as the first wave of seed sowing saw an almost 100 per cent germination success rate – up from last year’s rather poor 60 per cent.

This is great news as it means we already have enough plants to fill two of the tunnels with three more germination waves to follow! It also means we will have excess plants, which will be on sale come May time.

The second wave of seeds have now been sown in the heated propagators. The first wave was the long-to-mature super hots such as Dorset Naga and Orange Habanero.

This second wave, however, is dominated by Early Jalapeno with the pods reaching maturity approximately 90 days after potting on. This is in comparison to the super hots that can take up to 140 days – assuming a normal English summer with at least some sun!

The Early Jalapenos are hotter than standard Jalapenos with an SHU of approximately 60,000. These pods will be smoked between the months of August and November to make our first-class chipotles.

So, we end our 12 months in the chilli-farming year and sincerely hope that you have all enjoyed reading about the little chilli farm in Upton Cheyney.
Please do feel free to visit us at any time of year, as even out of season, the cafe and farm shop is open every Friday, Saturday and Sunday and, of course, don’t forget the Chilli Festival – Saturday, September 7!

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