Greetings, board members. I'm a pepper enthusiast from Northern Virginia, putting just about every available inch of our townhouse property to use to find spots to grow 'em. We (my wife and I) specialize a bit in using chilis for our own desert dishes, such as Fatali caramels, habanero cookies, serrano tapenade, and so on. But we also make a huuuuuuge range of cooked dishes that use peppers in unconventional ways. I'm growing about 25 different varieties this year (shown in my Grow List). Really looking forward to seeing what others have to say, to learn from their experiences, and hopefully kick in a few experiences that others can learn from, too.
Larry
Larry
