wanted Hot & Non-Hot seeds (looking to trade for) *Updated (12/13)*

I have lots of Chimayo seeds from this year's crop. They might be mild enough for your wife. You might also want to look into the sweet pepper varieties from Hungary and the Balkans. How long is your growing season in your part of CA?
 
stickman said:
I have lots of Chimayo seeds from this year's crop. They might be mild enough for your wife. You might also want to look into the sweet pepper varieties from Hungary and the Balkans. How long is your growing season in your part of CA?
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Hey Stickman,

I haven't heard of those before. Are they fairly sweet? I'd be interested in the Chimayo seeds, thank you. I haven't looked into the Hungarian or Balkans yet, but I will now. :) Our season, begins in April and has been done for over a month now...so maybe early to mid October.
 
Hi Rick
I wouldn't say Chimayos are sweet exactly, but they're mildly spicy and very aromatic. Hungarian Tomato Peppers are though, and any variety described as "Edes" (the Hungarian word for sweet), like Edes Almapaprika.

There's a pretty good overview here... http://www.garden.or...p?q=show&id=197

If you're interested, I can also send you a few seeds for a Hungarian sweet, white mini-bell stuffing pepper with the varietal name Taltos and some Hungarian tomato pepper seeds I got from Johnny's Selected Seeds in Maine.
 
I've seen a lot of them around by the name of "Bishop's Crown". Tried some courtesy of stc3248 this summer... sweet and crunchy at the bottom end of the pepper, but increasing heat as you got up toward the stem end and placenta.I understand they're very prolific too.
 
stickman said:
I've seen a lot of them around by the name of "Bishop's Crown". Tried some courtesy of stc3248 this summer... sweet and crunchy at the bottom end of the pepper, but increasing heat as you got up toward the stem end and placenta.I understand they're very prolific too.
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Sounds pretty good. :) Thanks! I didn't know they were the same as Bishop's Crown...not that I know anything about those either. :)
 
Hey Stickman. Quick question. Those Hungarian sweet peppers you sent me. I was trying to look them up on the web and I can't seem to find the specific type "Hungarian Tomato" pepper. Are they the Hungarian cherry peppers, or very similar?
 
Helldozer said:
Hey Stickman. Quick question. Those Hungarian sweet peppers you sent me. I was trying to look them up on the web and I can't seem to find the specific type "Hungarian Tomato" pepper. Are they the Hungarian cherry peppers, or very similar?
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HI Rich
For some reason, here in the States they're called "cheese peppers." I don't know why... they look much more like a big slicing tomato. This is the variety I sent you seeds for.

2393G.jpg

Round of Hungary (OG)

(Capsicum annuum)
Product ID: 2393G
Vegetables > Peppers

Specialty pimento cheese pepper.
Ribbed, flattened fruits mature early and have very thick, sweet, delicious flesh. Distinctive, globe-shaped fruits avg. 2-2 1/2" x 3-3 1/2", turn red early, and are great for stuffed peppers, in cooking, and in salads. We obtained this choice variety from Zollinger's Seeds, our friends and cooperators in Switzerland. Organically grown. Avg. 60,000 seeds/lb. Packet: 25 seeds.
Plant Cycle: (A) Days to Maturity or Bloom: 55 green, 75 red ripe

I'm pretty sure the ones I sent you were white stuffing peppers of this variety...
nagytaltos.jpg


Continuously growing, forcing, and late sowing are also suitable for a very good stress tolerance. The fruit is pendulous, 10-12 cm long, weighing 110-120 g, flesh thick, yellowish-white, tapered blunt end. Very nice, sweet flavor. The hot peppers, light, nutrients and water-intensive crops. Humus-rich, sunny, wind-sheltered space.

Sowing: from February to March in a greenhouse or heated foil. Sowing depth: 1-2 cm. Pikírozzuk after emergence. Open from mid-May planting soil, the danger of frost has passed.
Seed Requirements: 10 to 15 g in 1000 to produce seedlings, 3-5 helyrevetésnél g/10m2. Spacing: 60x30 cm.
Picking: July to September.
Offer: 0.4 g or 5 g sachet with color picture, and 25 g packs Maxipack semi-professional producers
 
griff87 said:
I got some bishops crown. PM me if you still need them.
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PM Sent.

Flchilehead said:
I have some aji pineapple. pm me if your still looking for them.
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PM Sent.

stickman said:
HI Rich
For some reason, here in the States they're called "cheese peppers." I don't know why... they look much more like a big slicing tomato.

http://www.cooksgard...prod001246.html

I'm pretty sure the ones I sent you were white stuffing peppers of this variety...
nagytaltos.jpg


Continuously growing, forcing, and late sowing are also suitable for a very good stress tolerance. The fruit is pendulous, 10-12 cm long, weighing 110-120 g, flesh thick, yellowish-white, tapered blunt end. Very nice, sweet flavor. The hot peppers, light, nutrients and water-intensive crops. Humus-rich, sunny, wind-sheltered space.

Sowing: from February to March in a greenhouse or heated foil. Sowing depth: 1-2 cm. Pikírozzuk after emergence. Open from mid-May planting soil, the danger of frost has passed.
Seed Requirements: 10 to 15 g in 1000 to produce seedlings, 3-5 helyrevetésnél g/10m2. Spacing: 60x30 cm.
Picking: July to September.
Offer: 0.4 g or 5 g sachet with color picture, and 25 g packs Maxipack semi-professional producers
Click to expand...

Hey Stickman.

Yeah, you sent me the Taltos along with the Hungarian Tomato pepper seeds. Man, those Cheese peppers look nice! Are the Taltos or Cheese peppers good in salads also, or are they mainly for stuffing, canning, etc?

Thanks!
 
Yup, both varieties are good for fresh use as well as stuffing and pickling. They won't have any heat, but should be very sweet.
 
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