So, what peppers would be on my list?

Pimento De Chiero
Cherry Chocolate
Lemon Drops
Grenada Seasoning
Fish
Corno De Toro Red and Yellow
Limon
Chocolate Habs


I'll be adding Almapaprika, Trinidad Seasoning, and Dedo De Moca
to the list this year.

I won't be growing Puppy, Prairie Fire, or Nosegay again because
the peppers on them don't have a good flavor. The plants
themselves grew well and were prolific, I just want more taste
from my peppers. I won't be growing Hot Red Cheese, either, but
not because the peppers weren't good. It just wasn't as useful as
I thought it would be, and I would rather give the space to
something else. The Wenk's Yellow Hot won't be coming back,
either. The peppers were good, but the plant seemed more
susceptible to disease than most. I was really disappointed in
the Bulgarian Carrot Peppers, they performed poorly, and the
peppers weren't all that tasty.

I always grow some sort of jalapeno, and the Jalora jalapeno I
grew this year performed well, so I'll probably grow it again.
The Greenleaf Tabasco performed beautifully. I mean that both
production-wise and ornamental-wise. What a lovely plant, it
looks like it's covered in little red, yellow, and orange
candles. I'm finding that the ways to use the Tabasco peppers
are limited, however, so I don't know if I'll grow it again. When
they're ripe, they're ripe RIGHT NOW, and if you don't use them,
they quickly go soft.

I also grew Aji Dulcie I and Trinidad Perfume peppers. Both are
very nice performing, very tasty peppers, but I don't know that I
need 4 kinds of seasoning peppers, what with the Grenada and
Trinidad Seasoning peppers already. The Trinidad Perfume peppers
are so pretty, too, but I don't know if I want to devote that
much of my limited garden space to them.

I've grown Devil's Tongue peppers for the last couple of years,
too, but that's mostly for friends who are seriously into
outrageously hot peppers. They're nice for making hot pepper
oils, but, except for my friends, I could live without them.


Penelope
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

Try some Pasillas. Makes the best enchilada sauce. In GA we have fungus
problems on them, but still worth it.

Roasted Pimentos, mmmm

The Paprika's did pretty good, great for loin roasts.

The habs did well this year, I them trade for food at the Jamaican place in
town. Hey UGA Pepper Mon!

Biker Billy's were smaller this year despite ALL the rain, but prolific.

We have about another month of growing time and they are all still full of
flowers and small peppers. Then the sun will go away and they all will
die...


"Penelope Periwinkle" wrote in message
...

So, what peppers would be on my list?

Pimento De Chiero
Cherry Chocolate
Lemon Drops
Grenada Seasoning
Fish
Corno De Toro Red and Yellow
Limon
Chocolate Habs


I'll be adding Almapaprika, Trinidad Seasoning, and Dedo De Moca
to the list this year.

I won't be growing Puppy, Prairie Fire, or Nosegay again because
the peppers on them don't have a good flavor. The plants
themselves grew well and were prolific, I just want more taste
from my peppers. I won't be growing Hot Red Cheese, either, but
not because the peppers weren't good. It just wasn't as useful as
I thought it would be, and I would rather give the space to
something else. The Wenk's Yellow Hot won't be coming back,
either. The peppers were good, but the plant seemed more
susceptible to disease than most. I was really disappointed in
the Bulgarian Carrot Peppers, they performed poorly, and the
peppers weren't all that tasty.

I always grow some sort of jalapeno, and the Jalora jalapeno I
grew this year performed well, so I'll probably grow it again.
The Greenleaf Tabasco performed beautifully. I mean that both
production-wise and ornamental-wise. What a lovely plant, it
looks like it's covered in little red, yellow, and orange
candles. I'm finding that the ways to use the Tabasco peppers
are limited, however, so I don't know if I'll grow it again. When
they're ripe, they're ripe RIGHT NOW, and if you don't use them,
they quickly go soft.

I also grew Aji Dulcie I and Trinidad Perfume peppers. Both are
very nice performing, very tasty peppers, but I don't know that I
need 4 kinds of seasoning peppers, what with the Grenada and
Trinidad Seasoning peppers already. The Trinidad Perfume peppers
are so pretty, too, but I don't know if I want to devote that
much of my limited garden space to them.

I've grown Devil's Tongue peppers for the last couple of years,
too, but that's mostly for friends who are seriously into
outrageously hot peppers. They're nice for making hot pepper
oils, but, except for my friends, I could live without them.


Penelope
--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

"Penelope Periwinkle" wrote in message
...

I was really disappointed in
the Bulgarian Carrot Peppers, they performed poorly, and the
peppers weren't all that tasty.


Agreed. Very poor yielding. They are too hot, and their skin is too thick
and like plastic. Why would Park's offer them? I'd like to think that a
"new" pepper would automatically be a winner. Go figure.
Ken

On Thu, 14 Oct 2004 17:37:19 -0400, "GA Pinhead"
wrote:

Try some Pasillas. Makes the best enchilada sauce. In GA we have fungus
problems on them, but still worth it.

I'm in South Carolina, so I would probably have the same
problems. I haven't grown Pasillas in a few years, though.
I'll add them to my potential list.

Roasted Pimentos, mmmm

There's another I haven't grown in a few years. With the problems
I've had with bell peppers lately, I'm inclined to try other
kinds of sweet peppers.

The Paprika's did pretty good, great for loin roasts.

The habs did well this year, I them trade for food at the Jamaican place in
town. Hey UGA Pepper Mon!

Habs nearly always do well, don't they? I find most varieties of
_C chinense_ to be very hardy.

Biker Billy's were smaller this year despite ALL the rain, but prolific.

We have about another month of growing time and they are all still full of
flowers and small peppers. Then the sun will go away and they all will
die...

The angle of the sun has already slipped enough that half of the
pepper garden is in shade from about 10 am to early afternoon.
It's amazing how fast that happens. I'm still harvesting munches
and bunches of peppers, and I usually manage to eke out my
harvest until the first hard freeze. Most years that's around
Thanksgiving, but I do have to protect the plants from frosts
before then.

Penelope



--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Thu, 14 Oct 2004 17:37:19 -0400, "GA Pinhead"
wrote:

Try some Pasillas. Makes the best enchilada sauce. In GA we have fungus
problems on them, but still worth it.

I'm in South Carolina, so I would probably have the same
problems. I haven't grown Pasillas in a few years, though.
I'll add them to my potential list.

Roasted Pimentos, mmmm

There's another I haven't grown in a few years. With the problems
I've had with bell peppers lately, I'm inclined to try other
kinds of sweet peppers.

The Paprika's did pretty good, great for loin roasts.

The habs did well this year, I them trade for food at the Jamaican place in
town. Hey UGA Pepper Mon!

Habs nearly always do well, don't they? I find most varieties of
_C chinense_ to be very hardy.

Biker Billy's were smaller this year despite ALL the rain, but prolific.

We have about another month of growing time and they are all still full of
flowers and small peppers. Then the sun will go away and they all will
die...

The angle of the sun has already slipped enough that half of the
pepper garden is in shade from about 10 am to early afternoon.
It's amazing how fast that happens. I'm still harvesting munches
and bunches of peppers, and I usually manage to eke out my
harvest until the first hard freeze. Most years that's around
Thanksgiving, but I do have to protect the plants from frosts
before then.

Penelope



--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Thu, 14 Oct 2004 18:50:43 -0400, "Ken Anderson"
wrote:

"Penelope Periwinkle" wrote in message
.. .

I was really disappointed in
the Bulgarian Carrot Peppers, they performed poorly, and the
peppers weren't all that tasty.


Agreed. Very poor yielding. They are too hot, and their skin is too thick
and like plastic. Why would Park's offer them? I'd like to think that a
"new" pepper would automatically be a winner. Go figure.

Hm, I would say that the heat level was what it was advertised to
be. I got my seeds from Seed Savers, and I've seen then
advertised in other catalogs. I wonder if there are slightly
different strains? Your plants weren't heat or water stressed
were they? Supposedly that can make a pepper hotter.

And, to be fair, I do know a couple of other pepper growers who
are quite happy with their Bulgarian Carrot peppers.

And they're quite welcome to them, too.


Penelope




--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

"Penelope Periwinkle" wrote in message
...

And, to be fair, I do know a couple of other pepper growers who
are quite happy with their Bulgarian Carrot peppers.

And they're quite welcome to them, too.


I decided to grow Hungarian Hots as my main variety this year. I never had,
because they just seemed to common for me. Silly reasoning on my part! They
have just the right heat and a good, mild flavor flavor. Amazingly prolific,
too. Everybody that likes hot peppers seems to like these. I may not have
canned enough!

This year for the first time I tried them (Hungarian Hots) as stuffed
peppers, instead of bells. (No meat in mine, a mix of brown rice, sautéed
mushrooms, toasted nuts, parmesan, garlic, etc., then baked in a marinara
sauce.) Wonderful! A little extra zing of flavor, and a nice texture. I
let them get red/orange before picking, for that hint of sweetness. They'll
be my standard from now on.

Cheers,
Sue

--

Zone 6, South-central PA


"Ken Anderson" wrote in message
I decided to grow Hungarian Hots as my main variety this year. I never
had,
because they just seemed to common for me. Silly reasoning on my part!
They
have just the right heat and a good, mild flavor flavor. Amazingly
prolific,
too. Everybody that likes hot peppers seems to like these. I may not
have
canned enough!

"Penelope Periwinkle" wrote in message
...
On Thu, 14 Oct 2004 17:37:19 -0400, "GA Pinhead"
wrote:

Try some Pasillas. Makes the best enchilada sauce. In GA we have fungus
problems on them, but still worth it.

I'm in South Carolina, so I would probably have the same
problems. I haven't grown Pasillas in a few years, though.
I'll add them to my potential list.

Pasilla Bajio - they are blunt not pointy and do better than the other
varieties I have tried.


Roasted Pimentos, mmmm

There's another I haven't grown in a few years. With the problems
I've had with bell peppers lately, I'm inclined to try other
kinds of sweet peppers.

I have been growing Figaro - they get 6+ feet tall so staking is a must.
Thick flavorful. Great for stuffing! I don't even grow bells anymore.

I did chocolate habs for the first time this year. The jamaican place owner
said they like them the best, they are bigger!

This is fall planting weekend, spinach, collards, beets, etc.

Gotta go till the garden.

John!

"Penelope Periwinkle" wrote in message
...
On Thu, 14 Oct 2004 17:37:19 -0400, "GA Pinhead"
wrote:

Try some Pasillas. Makes the best enchilada sauce. In GA we have fungus
problems on them, but still worth it.

I'm in South Carolina, so I would probably have the same
problems. I haven't grown Pasillas in a few years, though.
I'll add them to my potential list.

Pasilla Bajio - they are blunt not pointy and do better than the other
varieties I have tried.


Roasted Pimentos, mmmm

There's another I haven't grown in a few years. With the problems
I've had with bell peppers lately, I'm inclined to try other
kinds of sweet peppers.

I have been growing Figaro - they get 6+ feet tall so staking is a must.
Thick flavorful. Great for stuffing! I don't even grow bells anymore.

I did chocolate habs for the first time this year. The jamaican place owner
said they like them the best, they are bigger!

This is fall planting weekend, spinach, collards, beets, etc.

Gotta go till the garden.

John!

On Fri, 15 Oct 2004 11:21:35 GMT, "SugarChile"
wrote:

Hungarian Hots

Are y'all talking about hot wax peppers?

Um, at the risk of being a stogy old pedant, they come in at
least a handful of varieties and have a heat range of medium to
hot. The Wenk's Yellow Hot I mentioned in the first post
is a hot wax type.

What kind did you grow this year?

Penelope


--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Fri, 15 Oct 2004 11:21:35 GMT, "SugarChile"
wrote:

Hungarian Hots

Are y'all talking about hot wax peppers?

Um, at the risk of being a stogy old pedant, they come in at
least a handful of varieties and have a heat range of medium to
hot. The Wenk's Yellow Hot I mentioned in the first post
is a hot wax type.

What kind did you grow this year?

Penelope


--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Fri, 15 Oct 2004 11:21:35 GMT, "SugarChile"
wrote:

Hungarian Hots

Are y'all talking about hot wax peppers?

Um, at the risk of being a stogy old pedant, they come in at
least a handful of varieties and have a heat range of medium to
hot. The Wenk's Yellow Hot I mentioned in the first post
is a hot wax type.

What kind did you grow this year?

Penelope


--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Sat, 16 Oct 2004 11:48:23 -0400, "GA Pinhead"
wrote:

"Penelope Periwinkle" wrote in message

There's another I haven't grown in a few years. With the problems
I've had with bell peppers lately, I'm inclined to try other
kinds of sweet peppers.

I have been growing Figaro - they get 6+ feet tall so staking is a must.
Thick flavorful. Great for stuffing! I don't even grow bells anymore.

Six feet is very impressive! Did you grow them from seed, and if
so, where did you get the seeds?

I did chocolate habs for the first time this year. The jamaican place owner
said they like them the best, they are bigger!

I think the chocolate habs add a smoky sort of taste to dishes
that you don't get with other habs. I made some poppers out
of the ones I picked today. What I have that I need a home for
are almost twenty Devil's Tongue peppers. I don't need any more
hot pepper oil or dried Devil's Tongues, and these are too hot
for me to use in cooking. I gave away about a dozen to friends,
but I still have a bowl of them.

This is fall planting weekend, spinach, collards, beets, etc.

Yeah, I need to get going on that myself. I was trimming back
some of the rampaging basil this morning, and I found a yellow
current tomato vine that was hidden. I picked a handful of ripe
ones and ate them on the spot! There are a couple of more
handfuls of green tomatoes, too.


Penelope


--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"

On Sat, 16 Oct 2004 11:48:23 -0400, "GA Pinhead"
wrote:

"Penelope Periwinkle" wrote in message

There's another I haven't grown in a few years. With the problems
I've had with bell peppers lately, I'm inclined to try other
kinds of sweet peppers.

I have been growing Figaro - they get 6+ feet tall so staking is a must.
Thick flavorful. Great for stuffing! I don't even grow bells anymore.

Six feet is very impressive! Did you grow them from seed, and if
so, where did you get the seeds?

I did chocolate habs for the first time this year. The jamaican place owner
said they like them the best, they are bigger!

I think the chocolate habs add a smoky sort of taste to dishes
that you don't get with other habs. I made some poppers out
of the ones I picked today. What I have that I need a home for
are almost twenty Devil's Tongue peppers. I don't need any more
hot pepper oil or dried Devil's Tongues, and these are too hot
for me to use in cooking. I gave away about a dozen to friends,
but I still have a bowl of them.

This is fall planting weekend, spinach, collards, beets, etc.

Yeah, I need to get going on that myself. I was trimming back
some of the rampaging basil this morning, and I found a yellow
current tomato vine that was hidden. I picked a handful of ripe
ones and ate them on the spot! There are a couple of more
handfuls of green tomatoes, too.


Penelope


--
"Maybe you'd like to ask the Wizard for a heart."
"ElissaAnn"