Hot Pepper, Adaptive Early Thai (Organic)
Capsicum annuum. Very Hot. 90 days.
In 2003 we had our first experience working on a farm in Willow Creek, California. That year Andrew saved his first seeds, too: an heirloom tomato, and a Thai pepper. Now, 17 years later, the legacy of that first saved seed lives on in the Adaptive Early Thai pepper. We’ve been growing out this seed ever since, sometimes crossing in new Thai types, slowly creating an early maturing Thai pepper. There is some variation in this population, but it centers very strongly on a Thai pepper theme. Some plants hold fruit upwards, toward the sky, and others hang fruit down. The 2-3″ long, slender, pointy peppers are very hot and are perfect in nam phrik, the hot pepper condiment found on every Thai table. When compared to commercial Thai pepper varieties, Adaptive Early Thai plants are a bit smaller in stature, fruit is a bit larger and nearly every one of them ripens by frost. It is one of our biggest joys to adapt a previously difficult to grow variety to a new climate. Thank you all for supporting us in this effort!
Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well-watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant out into the garden after danger of frost has passed, typically late May in western Oregon.
To save seed, wait until fruit is fully ripe. Remove seeds from fruit and dry. Isolate from other pepper varieties of the same species by at least 500 feet.