In article ,
"FarmI" ask@itshall be given wrote:
"Billy" wrote in message
"FarmI" ask@itshall be given wrote:
Got my first zuch into the ground today. I had just finished planting
the pepper bed when I found my errant Corno di Toros (6). Now I either
plant fewer japlapeños or wait for the inevitable demise of some of my
other peppers (mostly Quadrato di Asti, which were trendy about 4 years
ago). I've started to lose some plants in small 6 packs that are out
side. They dry out so quickly. Rain coming in Tue. and part of Wed.,
after that we are into the high 80s and, for all intents and purposes,
summer. Still lots of gardening work to do, and I drag my digging board
with me everywhere.
Give my regards to your zuchs and tell them that I do promise to plant some
of their relatives next year.
Love the names of those peppers but I can't tell you any names of the ones I
planted other than Thai (small and hot) and 2 bigger and longer ones. I've
recently found a good Italian Seed producer though and intend to buy a lot
of seeds from them next year. But first I need to find an old Italian
gardener who can translate for me.
What's a 'digging board'? Anything like an Aborigianl digging stick? :-))
Naw, it's just a board to put down to stand on in the beds, so that I
don't compact the soil too much. I got big feet, but the board is
better;O)
Those Thai peppers, are they the ones that are called Dragon's Teeth? I
grew some a couple of years ago. They are nice and hot, and there always
seemed to be some on the bushes when I went looking for peppers. Most of
the peppers that I'm planting are sweet peppers. I've become addicted to
grilled red bell peppers from the garden. My sweety (Spanish/Mexican and
German/Roumanian descent) can't abide hot spicy. For me, the heat is
about right, if it makes me hiccup. So I've planted Quadrato di Asti
("square peppers from Asti"), Corno di Toro (bull's horns) for sautéing,
and a couple of new ones, just to see what they do. I saw Quadrato di
Asti in Carlos Petrini's book, "Slow Food Nation: Why Our Food Should Be
Good, Clean, And Fair".
http://www.amazon.com/Slow-Food-Nati...7829456/ref=sr
_1_1?ie=UTF8&s=books&qid=1272299935&sr=1-1
Not the easiest read in the world, but some interesting stuff in there
about good food, and good dining.
When it comes to flavor in hot peppers, roasted jalapeños (6 plants) are
hard to beat, and for heat, habañeros and Scotch Bonnet (1-2) are where
it's at.
For translating names, you can always type in "translate, (name)" in
Google, or use their "app" Google translate on an iGoogle page. First
you have to select "add stuff" from the page, but the rest is easy.
Digging stick? Is that like a dibble? A stick that is pointy on one end
to make a hole to plant in? I had a really good one, made from an old
shovel handle, but it has gone missing, probably in the weeds I haven't
cleared yet (I make tea out of them). With the dinky little one I'm
using now, I sometimes have to wash some of the dirt off the roots to
get the plant to go in the hole.
Hope you got your firewood in.
G'day
--
- Billy
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.
http://www.youtube.com/watch?v=Arn3lF5XSUg
http://www.thirdworldtraveler.com/Zinn/HZinn_page.html