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Post by ncgarden on May 25, 2015 7:53:59 GMT -5
Lisaann - I did not see a peppers thread for this year. I like the concept of specific threads! Cayenne Jalapeno Bell Peppers - not doing well and not sure why. I do not normally grow these but my husband loves them and asked for them this year
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Post by lisaann on May 25, 2015 8:32:11 GMT -5
Glad you started a pepper thread.
And glad you are growing some peppers for your hubby! hahahha
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Post by brownrexx on May 25, 2015 8:38:33 GMT -5
I love the colored bell peppers and I grow yellow, orange, red and a few green. I freeze them in halves and they work great for stir fry throughout the winter. Just slice them when they are still frozen.
I tried the purple ones 2 years ago and was not impressed. They were tough and didn't have much flavor.
I use the green ones for stuffed peppers once in a while.
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Post by OregonRed on May 25, 2015 10:18:52 GMT -5
I have a cool recipe for stuffed bells where the chef calls for the peppers to be cut in half longways, and stuffed that way. definitely cool looking with diff. colored peppers too.
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Post by OregonRed on May 25, 2015 10:22:11 GMT -5
Let's see if I can get PepperHead in here to help me with this question:
is there a pepper, with the mildness of a poblano, with thick flesh like a bell?
I like stuffed bells, but bells don't like me...
and poblano, Anaheim and such have thin flesh.
thanks everyone
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Post by desertwoman on May 26, 2015 23:11:33 GMT -5
Ready to go into the garden in a few more days...
28 New Mexico chile plants (also called chile peppers) 1 bell pepper 3 Puerto Rico sweet peppers 2 shishito peppers
our overnight lows are finally in the mid to upper 40's. Hopefully they will stay there. I'll give it another few days before putting them in, but they are out over night in their pots tonight, for the first time.
Red- New Mexico 'Big Jim's' are a large fleshy chile pepper. They are rated 2 chiles out of a possible 5 for heat scale, so are considered 'medium heat'. They're used in chile rellenos.
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Post by pepperhead212 on May 27, 2015 0:12:40 GMT -5
My peppers are underdeveloped - I planted them early, due to the heat, yet this last week we had temps so low that it stunted some of them and my eggplants. My early peppers didn't seem to be affected - those huge things are still growing, with flowers all over them. OregonRed - I really haven't found a pepper with the thick flesh of bells, but last season I grew some poblanos and Big Jims with much thicker flesh than I ever had before when I grew them in an earthbox. This year I am trying some Italian sweet peppers in the EB and in the ground. Have you had the same bad reaction with those kind, or have you tried them?
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Post by OregonRed on May 27, 2015 10:03:21 GMT -5
Pepper, no I havnt tried Italian sweet peppers
thanks, i'll see about getting some new mexico big jims
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Post by ncgarden on May 27, 2015 16:05:39 GMT -5
I grow the Italian sweet peppers - Marconi - and love them - no heat, medium fleshiness - they are just the perfect size for stuffing! I am sure they will turn red, but I have never left them alone for that long...
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Post by gulfcoastguy on May 27, 2015 21:59:12 GMT -5
We've grown Red Marconi for several years. In our climate they last until a real killing freeze. That means that I've picked peppers on Christmas Eve a couple of times. They do slow down in the middle of summer before hitting their full stride in the fall but at least they don't die like Bell peppers do. I have a lot more heat than the Williamette though.
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Post by pepperhead212 on May 27, 2015 22:33:03 GMT -5
Here are my first flowering peppers this season. All started on 2-7, which is why they are so large! Here's how small my regular peppers are - they haven't been out long, and got stunted by the cold this last week!
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Post by lilolpeapicker on May 30, 2015 11:18:15 GMT -5
I am thinking rabbits are in my garden as the transplanted pepper tops are gone. and something has pulled out but not eaten the cauliflower and cabbage transplants. They are just laying on the ground. I would think cutworms...1) I woulda seen some when I was preparing the soil....& 2) there weren't random...more in a row. Thankfully I have some cauliflower transplants that I purchased, Sierra Madre, I will be putting in today.
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Post by desertwoman on May 30, 2015 11:24:25 GMT -5
pea, you are having one heck of an early season aren't you?
My peppers went in last evening and my chiles will start going in today (I have 28 of them) along with tomatoes and tomatillos. It is finally warm enough with strong predictions all week for nighttime temps around 50. I don't think a surprise frost is going to hit us. (I have lost peppers in early June because of those surprises).
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Post by gakaren on May 30, 2015 11:50:31 GMT -5
GCG, my bell peppers don't die off in the heat. They may not produce much but they stay alive and then hit max production in the fall.
I only grow bell peppers. I have some set on already. Maybe I'll expand my horizons next year!
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Post by davidjp on May 30, 2015 12:21:49 GMT -5
I grow probably more than I should but I love the variety available Aji Crystal- a baccatum hot pepper with a citrusy taste, quite hot, very good for fresh salsa Jalapeno M- standard but it produces pretty well for me Syrian 3 sided- New to me but I thought I'd grow in some sort of strange message of solidarity to all the Syrians who are being slaughtered as we speak Thai Red Drago very hot, trying to work out which one of the thais would be best for pastes etc Thai Orange Fugo Thai Vesuvius Sandia Fresno- local version of Jalapeno Poblano Karma- Italian sweet pepper for frying I tend to grow them quite close so as to avoid sunscald
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