RE: Peppers

I get them from Tomato Grower's Supply Company
(http://www.tomatogrowers.com/hot3.htm ) 


Cyndi 

-----Original Message-----
From: owner-gardenchat@hort.net [o*@hort.net] On
Behalf Of james singer
Sent: Wednesday, July 11, 2007 10:15 AM
To: gardenchat@hort.net
Subject: Re: [CHAT] Peppers

Where do you get Mucho Nacho seed, Cyndi? Sounds like it's worth a try. 
Of our five, two--kirmizi aci biber and bishop's crown--were started
from seed. If I hadn't been nodding off last winter, they all would have
been.

On Jul 11, 2007, at 1:03 PM, Johnson Cyndi D Civ 95 CG/SCSRT wrote:

> Wow those are tall poblanos! Mine do not get that tall even in the 
> ground. Although last year they did fall over so perhaps I had better 
> look at staking them somehow.
> You might try the hybrid jalapeno Mucho Nacho, I have great luck with 
> them, very big jalapenos. They win a blue ribbon at the fair every 
> year.
> But you would probably have to start them from seed.
>
> Cyndi
>
>
> -----Original Message-----
> From: owner-gardenchat@hort.net [o*@hort.net] On 
> Behalf Of james singer
> Sent: Wednesday, July 11, 2007 9:42 AM
> To: Garden Chat
> Subject: [CHAT] Peppers
>
> We are growing five pepper plants this year, and they seem to be about

> the right number and combination for our needs. They are all growing 
> in
> pots--7 to 30 gallons in size--in at least half-day shade.
>
> Kirmizi aci biber, which will give us 4 or 5 years worth of real heat 
> this year. We've been drying most of the fruits, then grinding some 
> for powder. This plant is 2 years old and we will bid it farewell this

> fall.
> We will not grow it next year simply because we won't need any more of

> this kind of heat for awhile. Pretty plant, however; quite ornamental 
> with 30-40 red and green peppers most of the time.
>
> Poblano, which we are using as our mainstay green pepper for stuffing,

> stir fry, and exotic stuff, like pepper pesto. This is our first 
> experience with it. It's a surprisingly large plant [almost 5 feet] 
> and super productive. Steamed, peeled, stuffed with a quinoa filling, 
> and baked in a tomato sauce... delicious.
>
> Jalapeno, which we use for all the things jalapenos are used 
> for--salads, nachos, guacamole, pickles, on and on. This particular 
> plant, an "Early Jalapeno," is something of a disappointment, and will

> be replaced this fall. It has produced lots of fruits, but practically

> none that have reached 2 inches in length [a minimum size for 
> stuffing].
> As a consequence, we have lots of pickled jalapenos for nachos and 
> lots of shredded [frozen] jalapenos for guacamole.
>
> Corno di toro, which is our main sweet pepper, both green and red. 
> This is our first year for this one, and we are quite pleased with it.

> Big, sweet, non-bell peppers that are muy flavorful either green or 
> red. It is also our last addition and likely suffers from a small pot 
> [7 gallon]. So far it seems to be productive. Next year will be the 
> real test.
>
> Bishop's Crown, which turns out to be a hot pepper  but very mild and 
> surprisingly sweet, and a nice addition to salads and stir fries. This

> is our first year with it also.
>
> Island Jim
> Southwest Florida
> 27.1 N, 82.4 W
> Hardiness Zone 10
> Heat Zone 10
> Sunset Zone 25
> Minimum 30 F [-1 C]
> Maximum 100 F [38 C]
>
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Island Jim
Southwest Florida
27.1 N, 82.4 W
Hardiness Zone 10
Heat Zone 10
Sunset Zone 25
Minimum 30 F [-1 C]
Maximum 100 F [38 C]

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