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Post by gulfcoastguy on Jul 12, 2015 22:41:09 GMT -5
I had a pretty large harvest of ripe jalapeños last week. Results: Craig's Grande jalapeños were the clear winner and have won a permanent spot, Purple jalapeños were too small and too thin and lacking in heat and are pepper non gratis, the Ethiopian Brown peppers started to rot at the tip as they ripened, most likely to to must heavier than normal rain. The Ethiopian Browns will get another shot next year but had better shine. For sweets: Violet Sparkle was productive and disease resistant but tasted blah, Large Sweet Antigua tastes great but also develops rotten spots due to excessive rain, Red Marconi is just a trooper as always and retains top honors. The Violet Sparkle is hereby banned and the Large Sweet Antigua gets one more chance.
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Post by brownrexx on Jul 13, 2015 8:33:39 GMT -5
I removed my comments about the pepper maggot because Pepperhead knows more about them than I do. I sometimes see a hole in my bell peppers but no rotten spots. I always thought that it was a pepper maggot hole but maybe not since I don't get any tunnels or rotten spots.
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Post by restless on Jul 13, 2015 9:18:44 GMT -5
gulfcoastguy, I loved reading your pepper commentary. I have almost the same internal dialogue when I asses what I liked and didn't like about the plants in my garden. My peppers have been doing very well this year. *knocks on wood* I haven't ever had any problems growing peppers...from bells to shishitos to a pretty broad variety of chilis, peppers have always done very well for me. I don't grow bells anymore. I just don't use them very much in my cooking to justify growing them. *still knocking wood* My "problem children" have always been cukes, zukes, and cabbage family plants due to various insect pests.
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Post by pepperhead212 on Jul 13, 2015 13:14:22 GMT -5
Glad to hear that Red Marconi does well, as that is the sweet pepper I have the most of out There!
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Post by lilolpeapicker on Jul 13, 2015 14:06:16 GMT -5
I like hearing about a new (to me) pepper to try. My list of veggies are growing for next year.
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Post by gulfcoastguy on Jul 13, 2015 19:47:31 GMT -5
Pepperhead, I will add the proviso for my peppers "in my climate". We have picked Red Marconi's on Christmas Eve before. They take longer to get started and longer to ripen but they stick around to the first real killing hard freeze. No problem with diseases either. Now we can't grow bell peppers to save our lives. We can plant bell peppers early and get one brief small crop then the plants die halfway into June.
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Post by tbird on Jul 14, 2015 8:52:13 GMT -5
Looks wonderful pepperhead, and very informative about varietals!
My pedestrian selections finally have some fruit to look at. both jalapeno (off the shelf non-descript variety from the garden center) and the giant marconi have small but developing peppers. Blossoms on my lately planted red marconi and hungarian yellow wax.
already mid-july, so hopefully, things will advance quickly from here to the end of the season.
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Post by OregonRed on Jul 14, 2015 10:56:48 GMT -5
are these shishito? I got them at the sat market I thought they were thin and tough, wont buy them again. they were also very mild, although had a nice pepper 'flavor'.
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Post by restless on Jul 14, 2015 11:03:30 GMT -5
This is the closest photo of my shishitos that I currently have. harvest_may_31 by Purpleplum Radish, on Flickr I think my shishitos look different from your photo, but only a little. I can tell you that my shishitos are not tough in the least. Perhaps, if those peppers are shishitos, different growing conditions make a difference in the produce?
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Post by desertwoman on Jul 14, 2015 11:35:47 GMT -5
My shiishitos are also very tender. Delicate, almost. I wonder why yours weren't. They look like shisito but the color of yours is paler.
They are named for the fact that the tip looks like a lion's head (japanese word for lion is shishi)
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Post by tbird on Jul 14, 2015 12:18:57 GMT -5
I got them at the sat market I thought they were thin and tough, wont buy them again. they were also very mild, although had a nice pepper 'flavor'. looks and sounds like pepperoncini to me....usually pickled
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Post by OregonRed on Jul 14, 2015 12:28:58 GMT -5
hmmm...
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Post by restless on Jul 14, 2015 12:34:57 GMT -5
They are named for the fact that the tip looks like a lion's head (japanese word for lion is shishi) You know I'm going to be looking at the tips of all of my shishitos tonight trying to see a lion's head, right?
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Post by desertwoman on Jul 14, 2015 12:39:11 GMT -5
pepperocinii- that makes sense. It would explain the color too. You know I'm going to be looking at the tips of all of my shishitos tonight trying to see a lion's head, right? (
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Post by OregonRed on Jul 15, 2015 11:33:56 GMT -5
ah yes, they do look and 'feel' like pepperocinis...
I'm making ratatoullie today, these are in place of bell pepper (which I don't like) and no vendors had poblano which is my favorite.
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