Stuffers

[stettoman]

Thanks to Moruga Welder I had the pleasure of growing a number of Mediterranean varieties, including the giants; Antake and Antep Aci Dolma.  
 
Our short season in Zone 3 was miserable short this year, a hard freeze hit us last week, so what I got for both varieties were almost completely green.
 
I'm going to save these for stuffers, as you can see in the pic some of them are going to ripen "off the vine", but the bulk are stubbornly green. I have a question for anyone with the experience: Is it worth it to go ahead and freeze the green ones for later or are they not palatable until ripe? I know Bells are better ripe but the green ones are considered good as well, I'm wondering about these "foreign" pods....
 
Antake on top, Antep Aci Dolma below. I believe that if the season was just a month longer the AAD would have dwarfed the Antakes, but both are yuge...
 

 
A greenhouse next year. If I say it enough it will come true, yes?

 

[Guatemalan Insanity Pepper]

i don't have experience with these two varieties, but they look tasty to me.
i'd say eat em up, let some continue to ripen on the counter in a paper bag  check them periodically ,
they should freeze like any other thick walled annuum.
 
i too want a greenhouse 
i have not tried this method of saying 'a green house next year'
whenever any opportunity to mention a greenhouse next year, arises     i like it 
 
 
also happy belated birthday man      

 
 

 

[stettoman]

i don't have experience with these two varieties, but they look tasty to me.
i'd say eat em up, let some continue to ripen on the counter in a paper bag  check them periodically ,
they should freeze like any other thick walled annuum.
 
i too want a greenhouse 
i have not tried this method of saying 'a green house next year'
whenever any opportunity to mention a greenhouse next year, arises     i like it 
 
 
also happy belated birthday man      

 
 

 
Gonna eat the two above tonight, along with a hack antipasto. https://www.delish.com/cooking/recipe-ideas/recipes/a57563/antipasto-squares-recipe/
 
The greenhouse tac is a last ditch effort to make it happen. I try to say it in front of The Darlin' Bride whenever I can get away with it without sounding whiny. I even suggested a 3 season porch that could do double duty....
 
Thanks on the bday wish, I was in heaven all day, roasting Big Jims. Gawd this house smells good!!

 

[ako1974]

I vote paper bag, too. I think they'll be great.

 

[moruga welder]

Thanks to Moruga Welder I had the pleasure of growing a number of Mediterranean varieties, including the giants; Antake and Antep Aci Dolma.  
 
Our short season in Zone 3 was miserable short this year, a hard freeze hit us last week, so what I got for both varieties were almost completely green.
 
I'm going to save these for stuffers, as you can see in the pic some of them are going to ripen "off the vine", but the bulk are stubbornly green. I have a question for anyone with the experience: Is it worth it to go ahead and freeze the green ones for later or are they not palatable until ripe? I know Bells are better ripe but the green ones are considered good as well, I'm wondering about these "foreign" pods....
 
Antake on top, Antep Aci Dolma below. I believe that if the season was just a month longer the AAD would have dwarfed the Antakes, but both are yuge...
 

 
A greenhouse next year. If I say it enough it will come true, yes?

Your very welcome my friend !  When did you start them ? Should of had red ones by now even up the minny . Go ahead and freeze em' eat em' they still be tasty , just may lose some of the heat , no biggy  ! Theres next season !  

 

[stettoman]

Your very welcome my friend !  When did you start them ? Should of had red ones by now even up the minny . Go ahead and freeze em' eat em' they still be tasty , just may lose some of the heat , no biggy  ! Theres next season !  

 
Frank, these things are MONSTERS! They all got started March 1 this year, and I think I would have had a bumper crop if it weren't for what turned out to be one of the least pepper friendly seasons I've ever seen here. Very late Spring, inconsistent temps and moisture, everything flowered in fits and starts, but the Anuums seemed to bull their way through it, just slower than normal. Then we went from late summer to VERY early Fall in one stupid night. I rescued these at the last minute.
 
About a quarter of the pods I've cut open were riddled with mold, the worst being the Aleppos. That isn't normal either. This all goes to my intent on having a greenhouse, where I can have more control over environment.
 
I'm doing a savory gravy-based wild rice filling for these peppers tonight, trying to pin down the right cheese. I'm thinking asiago...