This year we have been growing 12 varieties of Chillies and most are now ready. Varieties include Bhut Jolokia Red,Carolina Reaper, Moruga Scorpion, Lemon Drop, Devil’s Tongue, Cherry Bomb, Aji Dulce Amarillo, Tabasco, Habanero Chocolate and Diavolicchio Calabrese. There are others but this gives you the idea. To give you an appreciation of the growing I wanted to tell you what we do. Right at the start of the year all seeds are planted into local peat free soil with a special blend. They are kept inside with us in a perfect environment for them to give them the best start possible. Once the seedlings are ready, they are moved into the heated growing house. Here is where a lot of time is then spent. Twice daily visits to check on them, feed them, rotate them and yes, talk to them. As they grow they are repotted into a different local and specially made soil to bring them on. From here they are all positioned ready to expose their maximum growing. At the moment, this year’s crop range from between 3-4 inches to already 18 inches. They seem to be growing exponentially at the moment. Over the next few weeks we will be selecting form the hundreds that are growing ones for sale, ones for food production and ones to keep for next year. I cannot wait for you to try our chillies, our Jams and Chutneys. This years range will include apple in some of the Chutney, apples that come from our orchard.