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| Bell Pepper |
I have had a really good season for peppers. I normally try planting a couple of bell pepper plants every year, but I'm lucky to see one or two fruits. We have actually had so many peppers that I had to chop them up and freeze them.
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| Bell Peppers |
My husband has suggested making stuffed peppers when these get big enough.
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| Cubanelle Peppers |
I planted one Cubanelle pepper plant, and it has been even more productive than the Bell peppers! I am not as impressed with the flavor of these peppers though. They are a little bitter.
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| Cubanelle Pepper |
That is fab, shows that persistence works. I've actually given up on peppers as we have never succeeded growing them in the greenhouse.
ReplyDeleteThanks Shaheen. I am surprised that the peppers didn't do well in the greenhouse for you. I would think that they would love the heat.
DeleteJust hopped over to take a peak at your blog & it's great! There aren't that many veg gardening blogs out there it seems (well, compared to ornamental gardening, anyhow) so it's always nice when I find a new one. Your peppers look fantastic - I just harvested the first peppers of the season - Padrons - but haven't had a taste yet. I'm actually a bit scared as a couple of them look fairly large and they are supposed to get quite spicy if you let them grow beyond a couple of inches (which, of course, I had no idea about).
ReplyDeleteThank you Margaret! I have noticed the deficit in veg gardening blogs too. When I was reading one of Mark Willis's old posts about trying to find new gardening blogs it got me thinking about adding my own contribution. It is a good way to keep a journal about my garden to look back over, and also can solicit input from others.
DeleteI have never heard of the Padrons. I hope that they aren't too spicy for you!
"Only about one out of ten of the small green peppers from the Spanish municipality of Padrón are wildly hot, while the rest are as mild as a green bell pepper. The exciting part is that it's pretty much impossible to tell them apart until you actually get them one your mouth. It's what makes eating them so damn exciting, though I gotta admit: I love their flavor so much that I'd be perfectly content knocking back a bowl without the added adrenaline of a game of capsicum roulette." http://www.seriouseats.com/recipes/2015/05/spanish-style-blistered-padron-pepper-recipe.html
DeleteI had to look up some information about the Padron pepper after your post.
You do want to pick the Padrons small, about 1.5-2 inches (4-5 cm), or they get hot. I tried one of my larger ones today on a pizza and it is hot. The whole, small Padrons are typically stir fried quickly in hot olive oil until slightly blistered and sprinkled with sea salt for a tapas dish. That's where the surprise comes in when you pass the dish around and everyone takes their chance.
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