With the largest share of the love apple harvest in for the year and our canning cabinet full of everything from tomato juice to salsa , pasta sauce , ketchup and more – it ’s now time for the pepper crop to take over . And wow – has it ever !
Mariachi peppers growing in the garden
In just the last few weeks – the peppers have hail to life in the garden and landscape . As much as we love growing all of the beautiful heirloom varieties of tomatoes – the colors , varieties and flavor range of the peppers have always made them my personal favorite to grow .
Mariachi peppers growing in the garden
We grew over 20 varieties of peppers in the garden and landscape painting this year , with about half of them hot . California Wonder and Big Bertha Green , Red , Yellow and Orange Bell , Marconi , Italian Roaster , Mariachi , Lunchbox , Super Cayenne , Mama Mia , Taiwanese Lantern , Jalapeno , Hot Banana , Cajun Belle , Ghost , Carolina Reaper , Poinsettia and Sangria all found their direction onto the farm this year . And all of them are now loaded with peppers !
A bushel of sundry pepper just picked from the garden
When it come to hot peppers – hot Piper nigrum get their heat and kick from capsaicin , the substance located in the seed pod and in the tissue layer lining of the capsicum ’s inner wall .
A bushel of assorted peppers just picked from the garden
If you slay that – you remove most of the heating system . We happen to love the heat – so we usually leave most of it in .
So – what do we do with all of our peppers ?
Green Bell , Sweet Red and Yellow peppers – They are of line amazing to just slice and eat impudent and consummate for relish tray . We also expend them to material with crybaby and rice and for our stir fry dinners .
Roasted red peppers – sealed and ready for storage.
Roasted red Madagascar pepper – seal and ready for computer storage .
For later use – freezing is the name of the game . We slice them up and use a solid food rescuer to squinch - wrap them into agitate fry packets for use through the wintertime . Mary also uses the red to make and can a yummy roasted red capsicum recipe :( see : Roasted Red Pepper formula )
Marconi and Italian Roaster peppers – boastful fleshy and meaty – both of these make for fantabulous farce capsicum pepper plant and are enceinte for alimentary paste dishes .
Cowboy Candy – what a delicious and surprisingly sweet treat!
Jalapeno capsicum – Another versatile and much used pepper in our house – we use them to eat unfermented and in our salsa and picante – as well as to make one of our favourite – stuffed jalapeno poppers .
Cowboy Candy – what a delicious and surprisingly angelical treat !
Of naturally , when it comes to canning – nothing can beat the sense of taste of Cowboy Candy – a utterly spiced and sweet-flavored condiment made with jalapenos.(See : Cowboy Candy formula ) .
We leave many of our chilli pepper to turn red on the plants – and then smoke them into chipotle peppers.(see : making your own Chipotle Peppers )
Cajun Belle Peppers – The Cajun Belle is one of our favorite . It grows so well for us with super high yields of 2″ peppers that have very little semen core . They are another pepper that seems to have the perfect blending of dulcet with a little passion . We employ them to make stuffed cheeseflower appetizer and they are also great to tote up color and zing to salads and salsa .
Hot Banana peppers – grown as the master ingredient in Mary ’s famous ( and secret ) Hot Pepper Mustard . We also use them sliced up in salads and they are the perfect scene to spice up up a sandwich ! We also expend them to make hot pepper rings(see : hot banana tree pepper ring recipe )
Chinese Hot Pepper , Cayenne , Chili Chili , Black Pearl , Calico and Poinsettia peppers
So last but not least – when we have made everything we can think of and we still have hundreds of peppers bequeath – we make our own peppercorn flakes , pepper powder , taco seasoning and even chili pulverisation from our pepper .
It is a great direction to apply up freight of peppers before they go bad – and so dewy-eyed to do ! The taste is so much more flavorful than anything you could buy in the supermarket – and without all of the added preservatives and sodium ! See : Hot Pepper Flake / Powder recipeandTaco Seasoning / Chili Powder recipe
Flower pots like this one filled with Sangria peppers can add a lot of color and conversation to your landscape
Ghost Pepper and Carolina Reaper peppercorn – I really do n’t know and ca n’t excuse why we grow these . They are beyond hot – in fact – the Carolina Reaper registers 1.2 million Scoville unit on the heat scale – liken that to the 3,000 of a long pepper – and it would be ludicrous to seek to eat them . However – they are majuscule for our extemporary family hot pepper corrode competition – and the sodding therapeutic for that individual that says they can handle “ anything hot ” 🙂
Peppers In The landscape painting
blossom pots like this one filled with Sangria white pepper can add a set of colour and conversation to your landscape
On a net tone – one of our favorite things to do with our capsicum pepper plant plants is to use them to brighten up the landscape . We use our cosmetic variety such as Sangria , Chinese lantern , Calico and Poinsettia in our flower beds and in hanging skunk to add colour where needed . They are improbably hardy , and their century of colored blooms bring the landscape to life – in an edible way !
Whatever you employ – capsicum are a majuscule way to grow a little flavor and color into your living !
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Happy Gardening – Jim and Mary
