About 3 weeks ago I picked 30 peppers from my banana pepper bushes and figured I was done for the year. Boy was I wrong. I just picked what almost has to be the last for the year this time. I'll be making pickled banana pepper slices again tomorrow.
If anyone is interested, I can post the recipe in the cookin' section.
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If you don't want 1984 you're going to need some 1776.
WWGWD
nice, I need to buy some of those to grind up and add to my store-bought mustard.
They won't be around miuch longer.
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I have that same rag sitting on my sink here at home!! Amazing!!
My bell peppers didn't bear much, but I have some semi-hot peppers that are doing pretty well. My Hungarian Paprikas started late, but are bearing well now. I'm hoping they can redden on the vine, before they freeze out.
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I haven't grown paprika peppers yet, I may have to try that next year.
I am definitely going to try toro peppers next year.
Give us this day our daily lead.
Sic Semper Tyrannis.
If you don't want 1984 you're going to need some 1776.
WWGWD
our peppers bought the big one last week.
i potted a couple of the plants but had to trim everything off them but one last pepper.
maybe i can get them to hold over till next year and actually get something off them.
Yep, always interested in recipes. I've gotten only one pepper this year. My dog keeps finding new ways into the garden and eating them off of the plants. I wouldn't mind sharing, but she usually breaks the branches and doesn't leave me any.If anyone is interested, I can post the recipe in the cookin' section.
speaking of peppers- what do ya'll know about growing habaneros.
I put out 4 this spring, 3 died and 1 just barely hung on till about 1 month ago when it started growing. Then blooming. Has several peppers on now and still blooming. The nights are hitting high 40s low 50s now for the past week or so. I'm at 6600' elevation. What's up with this thing?
My sister use to grow them but I didn't much pay attention, other than she would always take purple ribbon at the county fair in OK every year because her's were always 2-3X as big and bright orange compared to the competition.
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Trey45, please do post that recipe. Have about 4 plants going crazy now that the nightly temps are cooling down.
I think the trick to good peppers is direct sunlight and plenty of water at the base of the plants. We cut the bottoms out of 5 gallon pails and set them around the base of the plants , about 2 to 3 inches in the ground. Fill daily with water. Usually wind up giving peppers away. Folks have learned to lock their cars and keep the windows rolled up when they come over otherwise the will find the rear seat filled with peppers !!!
Facta non verba
Luck of the draw.Originally Posted by 375RUGER
Have 5 bell pepper plants, only 2 have produced fruit which is small and misshapen. 7 tabasco plants, only one is producing. My Ghost and Trinidad scorpions died after transplanting. Two other varieties of habs are just now starting to produce. A peter pepper plant is now trying to bloom. The bell and tabasco plants are in one location, the others are in another location.
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My bell peppers didn't do squat this year, not one pepper. We like bells a little better than bananas but next year I'm planting both, as the bananas seem to be more reliable producers.
Cherry tomatos are at the end, carrots are still going strong, celery is great, and the 12 brussels sprout plants are almost ready to harvest. Cucumbers are winding down, too. Late planted lettuce is still producing nicely.
My GF goes out in the garden every morning and grabs celery and carrots and juices them up for breakfast. The tomatos get juiced also. Great to go out and pick cucumbers, lettuce and tomatos for a salad.....my own supermarket.
Nothing like a garden! Next year, bigger garden and canning is on the agenda.
Well.... I decided against pickling and went with a Mustard recipe my cousin sent me. I'll let you know how it turns out since it's the first I have ever made it. I have tasted it before though and it's really good. My cousin sent me the recipe last minute hence the change of game plan.
I'll post the mustard recipe in the cookin' section.
Give us this day our daily lead.
Sic Semper Tyrannis.
If you don't want 1984 you're going to need some 1776.
WWGWD
Those peppers would go great in my pickled eggs.
I think I'm going to start growing my own. My wife planted a couple of things this year and they did real well.
Still growing and doing well in my area.
Those are serano hot peppers. About the same heat as a good jalapeno. Can be picked green at full size for color accents.
Hot Hungarians. Mild hot, good in salads, but canned alone or with other veggies, will result in a medium heat.
Cajun Belle Sweet Pepper. Pretty red turning from bright green. Almost no heat, same pepper in next pic.
Hottest of all peppers, the Naga Bhut Jolokia or ghost pepper. These are not ripe, they shrivel and turn bright red when mature. I honestly don't know why I planted these. They're impossible to eat straight up, and only one in a big pot of chili will make it very hot. 1 million scoville units of heat.
The ghost pepper plant is huge. It looks like they prefer the shade, maybe that's why they're called ghosts.
That's the ghost plant on the right. The seeds are very expensive. You get 10 seeds for 8 bucks. 4 seeds failed to sprout, 2 died after sprouting, and only one survived after transplanting. That plant is in a 5 gallon pail with potting soil in it. I plan on bringing it inside for the winter.
http://seedrack.com/08.html
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My tomatoes went south midway through August. My bell pepper plants leaves are just starting to turn and fall. But my gypsy and petite bells are still flowering and producing. I probably have about three weeks left until they're all done.
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I forgot to post the results or why I grow all those peppers;
I call it hot veggie mix. You name it, it's in there. Normally it's onions, celery,, dill, carrots, either cauliflower, or kohlrabi, cucumber slices, broccoli, Brussels sprouts, garlic. Then several type of hot peppers. Usually a couple jalapenos one cut to rings hot Hungarian and a couple Serrano's. I also slice up sweet bells peppers, they take on a bit of heat from the hots. It ends up as a medium heat, I can eat it alone, but I love it with meals.
Brine is a 3-1 ratio using apple cider vinegar. Mom's recipe from 60 years ago has never changed. 12 cups of water, 4 cups of vinegar, ½ cup of pickling salt, would do 8 quarts of dill pickles.
This is processed in a simple hot bath, no pressure. Brine is nearly boiling when dipped to fill the jar a and cover the veggies, jars are hot to prevent breaking when filled with hot brine. Then the jars are brought to a boil in water up to the tops of the jar, then the rings are tightened to trap the hot brine. When they cool, the tops almost immediately seal with a poink!
He is your friend, your partner, your defender, your dog.
You are his life, his love, his leader. He will be yours, faithful and true, to the last beat of his heart.
You owe it to him to be worthy of such devotion."
“At the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who know neither victory nor defeat”--Theodore Roosevelt
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