Mucho Nacho Jalapeños and Emerald Fire Jalapeños -A Germinators Dream! (at least this year)

Every once in a while you meet a plant that you really like. This year, mine is the Mucho Nacho Jalapeño and the Emerald Fire Jalapeño, Peppers are notoriously hard to germinate, especially the superhots (Carolina Reapers, Ghost and Trinidad Scorpions) and the hot (Tabasco, Habanero, Serrano, Hungarian Yellow Wax etc.) to mildly hot (Jalapeños, Numex Big Jim, Anaheims, Poblanos etc.) Some of the hot peppers can take up to 4 weeks or more to germinate and then if you get 50% you think you are doing pretty good.

 

mucho-nacho-jalapeno2Mucho Nacho is a new one for me this year. It is supposed to be hotter, fatter, longer, more prolific, well, you get the picture, than a regular Jalapeño. It was the first one to germinate and it was very happy, vibrant and healthy. Lush. I can’t say enough about it.

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The Emerald Fire was a close second. Germination on both of these were close to 90 – 95% which is really good. Nice strong stems, beautiful true leaves, easy to handle when transplanting into 3.5” pots.

For those of you who germinate your own seeds in a greenhouse you can understand how happy I was to handle these guys. Some plants, especially flowers practically require magnifying glassed and tweezers!

jalapeno-green-pepperMucho Nacho Jalapeños – 68-70 Days

An impressive Jalapeño from Mexico, large, 4” fruits are fatter, thicker, heavier, hotter, and up to a full inch longer than regular Jalapeños. They start off green and mature to red. Vigorous and prolific, they set heavy loads about a week earlier than is typical of Jalapeños.

ad8bf754-f0b0-446d-992d-573a80710745_1000Emerald Fire Jalapeño – 90 Days

These hot peppers are good for salsa, pickling, grilling, and stuffing, Extra-large, thick-walled, crack-resistant peppers, plump and delicious. Emerald Fire is very prolific and there will be enough peppers to share with your friends and family!

Winner of a 2015 All-America Selection, Emerald Fire is compact enough for patio containers, but may need some support to hold up all the peppers! Easy to grow, standing up to heat, humidity, and refuses to crack. Long season but worth the wait!

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Super Hot and Hot Peppers Planted

Trinidad-Scorpion-Hot-Pepper

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!

pepper chinese five color

Male And Female Peppers: Fact Or Fiction? – PepperScale

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 […]

Source: Male And Female Peppers: Fact Or Fiction? – PepperScale

Finally, 6 of 6 Zucchini Recipes: Zucchini Nut Bread Cookies

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These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -even if the picnic table is right in your kitchen. The sweet cream-cheese filling can be sandwiched between two cookies if that is what you choose, kind of like a modified moon pie. I personally loved them with no filling. Very good. And I could tell myself I was getting my vegetables and therefore, it was healthier! Oh the delusions we entertain!

Prep Time 25 minutes • Total Time 2 hours

Ingredients
1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt

1 1/2 sticks unsalted butter, room temperature  (for the cookies AND the filling)
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts

Filling
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted

Instructions:
Preheat oven to 350 degrees.

Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl.

Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.

Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.

Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

Filling: Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

Shishito Peppers – The Gourmet Pepper From Japan

shishito-hot-pepperPepper Profiles: Shishito

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.

Shishito-Pepper

The plants have a  spreading habit and produce prolifically.

To highlight their bright flavors, simply heat oil  in 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.

Shishito-Peppers-Pictures

Recipe: Shishito Peppers

 Courtesy of Author: Julie du Pont
Recipe type: Starter
Prep time:  2 mins
Cook time:  5 mins
Total time:  7 mins
Serves: 6
Sauteed Shishito Peppers guaranteed to get your party started!
Ingredients
  • 4 cups Shishito Peppers
  • 2 tbsp salted butter
  • 2 tbsp good soy sauce
  • Large Sea Salt Flakes
Instructions
  1. 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.
  2. 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!

Chinese Five Color Hot Peppers

ted's-5-colorted-chinese-five-color-2015

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.

pepper chinese five color

The Letter of the Day is W: “W” is for the Tomato, Willamette and the Pepper, White Lakes

Willamette

The second picture is of the grand prize I won at the Spokane County Fair 2013. I might also add that these are some of the sweetest early tomatoes I’ve eaten and they grew well in a large pot.

Becoming a Northwest heirloom, Willamette was developed at Oregon State University by the late Dr. Tex Frazier in the 1950’s. This very dependable ripener is one of OSU’s first early determinate tomatoes. It’s medium in size with a mild, low acid flavor. 

Determinate

Early

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White Lakes

Very generous producer of dainty, somewhat pointed peppers. The young fruits take on an ivory or cream color very early, eventually ripening to a stunning red-orange. Originally a Russian variety deserving of much wider recognition. Delicious, productive, and beautiful.White peppers are lovely in a mixed salad.

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The Letter of the Day is S: “S” is for the Tomato, Super Snow White and the Pepper, Sweet Banana

Super Snow White

A favorite. This was the most prolific tomato I have grown in a long time. The plant was enormous and the tomatoes numerous. Mild and sweet, bearing 2 oz., ivory-colored cherry tomatoes, larger than Snow White, but similar in taste. They ripen to a bit larger than ping pong balls. Indeterminate, md-season

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Sweet Banana

SWEET An AAS Bronze Medal winner for 1941 and still extremely popular. Large, pointed fruits measure 6-7” long and 1½” across. The mild yellow peppers ultimately turn brilliant red. Great for pickling. I also like to use this for stuffing with cream cheese. Very, very prolific.

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The Letter of the Day is J: “J” is for the Tomato , Jetsetter and the Pepper, Jimmy Nardello,

Jetsetter
Short season gardeners especially will be happy for this variety that doesn’t sacrifice size or flavor for early maturity. Tomatoes are at least 8 ozs. and often larger with really good, rich flavor. Yields are plentiful on vigorous plants that have lots of disease resistance. VFFNTA  Indeterminate, 64 days

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Jimmy Nardello
I love these peppers, they look fiery hot but they arent.

From the small village of Ruoti in the Basilicata region of southern Italy, this heirloom was brought to the states, and introduced in 1887. jimmy nardello

These are a popular frying pepper.

Growing 20-24″, these plants produce loads of long, thin peppers, up to 10″ long. 

The peppers are delicious and sweet. Cooked in a little olive oil, and grilled or fried, or chopped and used raw in salsas and salads. 

These peppers are perfect for pickling or drying.

 

Today I Planted Sweet Pepper Seed and Transplanted Over 300 Impatiens

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Despite my inability to stand without pain in my knees I managed to transplant 6 different varieties of impatiens, including Athena, Mystic, Red Flash and Butterfly Mix. I love handling the little guys, it makes me feel like spring although the forecast is for snow tonight.

Today and yesterday, I seeded 24 varieties of sweet peppers. California Wonder, Albino bullnose and White Lakes (both cream colored), Sweet Pickle, Sweet Banana, Sheepnose  and several colors of mini bells, to name a few. A couple of the hot peppers that were planted last week are coming up. Hot peppers take longer to germinate so I am surprised.