Yesterday, I planted my super hots and hot peppers. The super hots are: Trinidad Scorpion, Chocolate Trinidad Scorpion, Carolina Reaper, Ghost Pepper and Peach Ghost Pepper. The plain old hot peppers, the one that destroy-your-tastebuds-but-don’t-take-your-face-off are: Tabasco, Serrano, Cayenne, Hungarian Yellow Was, Thai and Habanero. The next peppers are still too hot for me; they are Jalapeno, TAM Jalapeno (customer request, supposedly a milder Jalapeno) Padron, Anaheim, Poblano,Chinese Five Color and Golden Greek Pepperoncini.
Super hot peppers are notorious for poor germination and long time coming up. That’s why I start them sooner than the sweets. Hot peppers like Habanara and Cayenne also require longer germination times.
I always use a germination mix which is finer than regular potting mix and supposedly sterile which cuts down on things like damping off, a fungal disease. Nothing is worse than seeing the babies raise their pretty green heads and the next day wondering why they all fell down. And died. Very sad.
They are under lights in our dining room, nice and toasty warm. I bottom watered with hot water to get them started. Once they come up I will use warm water.
As i look out at the white beauty, I marvel that I am able to start seeds so early. We use ordinary space heaters to keep the greenhouse warm.
Be on the look out for more posts describing the peppers. Gives you something to look forward to…warmer temps, green grass, daffodils and crocus….
Chinese Five Color – a customer favorite, hot but not too hot, so they say. I am a wimp!
Great article from PepperScale.This is in response to a post I saw on Facebook this morning.
A plant world sex scandal… Do bell peppers have a gender? Some say they do. The idea has been around for a while but only recently has it caught traction. According to the theory, there are distinct male and female peppers and the gender indicates whether a bell pepper has more seeds or whether it […]
This gourmet pepper is an exotic delicacy iconic to Izakaya (Japanese tapas/appetizers).The Shishito Pepper is delicious and couldn’t be easier to prepare.
Native to Japan, the slender, green peppers grow 3”- 4” long, have delicate skin and a slightly pleated surface. Most of them have a hist of grassy and peppery flavor, with a faint note of citrus. However, some (approximately one in ten) have a real bite! It’s almost like playing roulette. They mature to a fiery red.
The plants have aspreading habit and produce prolifically.
To highlight their bright flavors, simply heat oilin a heavy skillet over medium-high heat, and cook the peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with a bit of sea salt—they are ready to enjoy! They are also wonderful grilled, deep fried or tossed on top of pizzas and salads.
Recipe: Shishito Peppers
Courtesy of Author: Julie du Pont
Recipe type: Starter
Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Sauteed Shishito Peppers guaranteed to get your party started!
4 cups Shishito Peppers
2 tbsp salted butter
2 tbsp good soy sauce
Large Sea Salt Flakes
Slit the side of each pepper. I like to leave the little stem on the pepper because it allows guests to grab easily, but you can also remove the stems if that is your preference.
Heat a large wok or frying pan on high heat until it is very hot. Add butter. Once butter is sizzling and almost to the point where it browns, add the peppers and toss with a wooden spoon for about 4 minutes until they begin to blister. Add soy sauce and stir with wooden spoon for about a minute until the butter and soy sauce create a glaze over the peppers. Remove from pan and dust with large flaked sea salt. Serve immediately and take your chances that you don’t get one of the spicy ones!
These are screaming hot little peppers. And beautiful too! The two pictures above are taken from my friend’s garden in Rathdrum, Idaho. He absolutely loves them. Since I don’t eat hot peppers, I have to take his word for it. Ted says he puts one into a pot and it flavors the chili quite nicely.
These peppers turn a rainbow of vibrant colors; from purple, cream, yellow, orange to red as they ripen. They would work as an interesting ornamental if you don’t eat hot peppers. The plants are great for containers. Just pick a few any time to liven up your salsa.
I transplanted 67 of them yesterday. Funny thing is, I only had 7 come up last year and Ted took 5 of them. This year, I should have at least a hundred for sale this year.
It is time to hear from my customers about what tomatoes and peppers they want to see on my list this year. I have allready ordered some that I always plant but want to be sure to include your favorites. Remember if I don’t hear from you, I plant the ones I like! The tomato in the picture is Indigo Cherry Drops and Marglobe. Two of my new favorites from last year. I loved the Marglobe so much that I wondered why I hadn’t grown it in my own garden! The pepper is called Islander and I loved it’s colors. What did you particularly like?
I seeded my super hots and my “just plain hot” peppers over the last couple of days.
The superhots: Carolina Reaper, purportedly the hottest pepper in the world, the Ghost pepper, aka Bhut Jolokia, and the Trinidad Scorpion can take up to 8 weeks to germinate.
The normal hot peppers (ones that are not reported to set your head on fire) that I planted are Thai, two kinds of Habanero, Serrano, Cayenne, Hungarian Hot Wax and Chinese Five Color can also be slow. I do know they are slow to grow, hence my starting them in January. Next week I will sow the rest of them. The sweet bells, non sweet bells and the medium hots like Jalapenos, Poblanos etc.
The funny thing is that I am of hispanic descent yet I don’t like anything even remotely spicy! Wait, I do have a caveat to that statement. I will use the smallest piece of jalapeno that I can get away with in my salsas for flavor. And I mince it to dust at that.
Am spending the day ordering tomato and pepper seeds. I look outside and it is gray and dreary and cold. Doing this tasks makes me long for warmer temps, green grass, the warmth of the sun on my face.
Who knew? Every year I get tired of gardening and watering and thinking up ways to use my produce and start thinking about calling in an asphalt company. Then, long about Christmas, the seed catalogs start arriving and I start dreaming.
There is a new (to me) kind of nasturtium out, called Phoenix.
It’s petals have raggedy edges. The seed came a couple of days age. Looking forward to trying it. The first time I grew them, they were a major aphid magnet. Yuck. I tried again and haven’t had any problems since and they are on my list of favorite flowers now. I also love the variegated Alsaka
I’ve been receiving emails from my customers along with a pictures of some of their tomatoes, asking questions about what is it, what to do about it, etc. I thought I’d share them with you, one at a time, since it’s a good bet that you may be dealing with some of the same issues. This hot weather we’ve been having here in the Pacific Northwest (East of the Cascades), has been making us and our plants a little on the moody side. So here goes…
Customer Question and Picture:
Any idea what this scarring is on the sungold cherty tomatoes. The first couple of weeks of picking was OK but we noticed this several days ago and the scars are spreading to many now. Thanks for your advice.
That looks like sunburn to me. It’s kind of papery, white and then it damages the fruit. If you don’t have enough leaf cover to protect the fruit, try getting some shade cloth or row cover and laying it lightly over the plant.
Sunscald or Sunburn, occurs particulalry during hot, dry weather when the tomatoes (and peppers) are exposed to direct sunlight. It can happen if your plant has sparse foliage, heirloom paste tomates often have sparse foliage or if you have defoliation from leaf spot or blights or you’ve pinched out too many leaves and auxiliary stems. (That is one of the reasons I don’t pinch out the suckers on my plants). Since this is physiological (physical cause) rather than a disease or a fungus,it won’t jump form tomato to tomato. Use a row cover, such as Remay, or shade cloth to cover.