maximumcapsicum said:
Of course! Settlin' in on a couple sauce recipes now. Still pretty new at it, and going to keep things basic. Hope everything is growin' nice!
Thanks Adam... yer on with the trade... I'll be able to get my end done sometime in July the way the Almapaprika are growing and flowering.
Everything's continuing to grow, though not as fast as I'd like. It seems the Old Farmer's Almanac has been right so far about the overall weather trends this spring being cooler than normal. June they predict as average, and July through October being a bit warmer than normal... August quite a bit warmer. I hope they're right. I'm thinking I'll need it to get ripe pods from the Chinense and most of the Fruts.
HabaneroHead said:
Hi Rick,
That is a good idea with the Alma and Pritamins! We eat the pointed hot (if you mean the Rapires variety) type fresh, in sandwiches etc. If you mean the red pointed hot, what is from my father, that is a thai-type pepper, so looks totally different. He used to pick those semi-ripe (still green having some brownish-reddish stains on them) and he used to pickle them. (or scratched them into the soup) The reason for pickling them greenish is that the flesh of the pepper becomes thin when it is ripening, but with this method you can get crunchy pickle. They also good for powder.
Balázs
Yeah, I meant the Rapires variety, and a similar variety a friend brought back seeds for from Bratislava. Good to know that the flesh is thicker and crunchier when pickling green. I'll probably use them in Italian sausage, pepper and onion sandwiches too.
Devv said:
Rick,
Glad to see the continued progress!
I use tomatoes as an indicator, and by the looks of yours, you're very close to a garden explosion.
So what should I do with the Sweet Paprika's? I want to use them properly.
Have a great weekend!
Thanks Scott, from your mouth to God's ear, eh?
I dry the Sweet Paprika pods whole, then seed, stem and grind them as needed to preserve the sweet, earthy flavor as much as possible. Here in the north, I have to use a dehydrator since the humidity is too great and the sun isn't as energetic that late in the season. You might have better luck drying them outside in the sun like you would with Anchos or Pasillas. You aught to ask Balázs as our native guide and the source of the seeds.
PeriPeri said:
Nice progress Rick
Thanks Lourens! Still waiting for things to warm up a bit more, but I'm satisfied with progress so far. The King Naga is covered with flower buds but so far none of the flowers are sticking. The Piri Piri continues to put on a few more pods every 4 days or so, but I'm sure will pick up the pace in a bit.
The MoAs are also putting out lots of blossoms that don't stick yet. Today's Dawn Patrol shows that Smokemaster's Pequins are beginning to blossom
Takanotsume as well...
The Sang Cho has finally started to kick into higher gear... it forked on Wednesday and forked again last night.
Chimayo' pods growing fairly quickly
and Jalapenos too
That's all for this morning... lots to do around the place today. I'll try to get caught up on the glogs tonight. Cheers all!
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