New varieties, new favorites!

sunnibel7 Md 7(7)July 30, 2014

So back in the winter I was looking for varieties to try this year that would be hot, but not too hot to round out my pepper harvest. Based on the various comments from all you helpful folks I chose Beaver Dam, Aji Omnicolor, and Jimmy Nardello (not hot at all). The beaver dam and JN are both pickable now, so I've tried them both. I like the beaver dam, and I'm looking forward to making a giant popper out of one tonight (ok, it just becomes a stuffed pepper then, but still)! I have to wait a tad longer to do a taste comparison with jalapenos, but I will almost certainly grow these again.

But the JN? Holy cow! I don't know what it is about them, but my husband and I can't get enough of them! Why did I plant only 2?! So far we just fry them in olive oil and sprinkle with salt, then eat them out of the pan, burning our fingers and tongues because we don't wait for them to cool. Does anyone have any preferred reecipes for these, in case I manage to keep some on hand long enough to make something with them? This pepper is definitely going to stay in my garden!

The omnicolors are just setting fruit now and I look forward to trying them soon. I also decided to give the Fish peppers one last try, and they were miserable failures yet again. It's ok, I'm happy with these others. So thanks for the input, we're happy with our new pepper discoveries!

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kuvaszlvr

ok, if you want something good for frying, you have got to grow some Pimento de Padrons... I would almost have to say they have become my favorite, I fry up a batch 2-3x a week. You do like JN, toss them in a pan with some olive oil, fry, sprinkle with salt and enjoy. They are wonderful. Every once in awhile you get a hot one.

Beaver dams are great stuffed!
Pam

    Bookmark   July 30, 2014 at 10:59AM
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DMForcier(8 DFW)

Be that as it may, there are yet wonders and wonders to be discovered - in the garden.

.

Good to hear from you again.

Dennis

    Bookmark   July 30, 2014 at 11:00AM
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SoCarRob (Zone 7)

I grew a "Cowhorn" from bonnie plants this year. I don't care for them fresh but cut in half and cooked in olive oil until the skin blisters with a little salt they are great! If you like things a bit warmer, these are rated 2500-5000 scoville (jalapenos are rated about the same) and they grow 8+ inches long, slim and get a curl at the end. Good roasting peppers too from what I hear.

    Bookmark   July 30, 2014 at 10:07PM
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sunnibel7 Md 7(7)

:) thanks, Dennis! This is the busy time of year, too much picking, washing, packing, mulching, weeding, watering, cooking, canning to post, right? ;) and thanks for the further reccomendations, guys (gals), I'll clip this so I can find it again midwinter!

    Bookmark   July 31, 2014 at 5:48PM
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SoCarRob (Zone 7)

Here's a green cowhorn that's been cooked in olive oil and sprinkled with salt. Delicious!

    Bookmark   July 31, 2014 at 9:58PM
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