I picked my first pepper today (sounds like a tongue twister) but I'm not
sure if it was too soon. If it were straight it would probably measure 7-8"
and is about 1 1/2" is diameter near the stem. It's a nice lime green and
smells great. Was it ready?
Check out rec.gardens.edible for lots of good vegetable advice.
Our banana peppers are about 4-5" long, and we've been eating them in
salad and spaghetti sauce. They're alot hotter than we expected.
Our green peppers still have very thin walls, and with thise heat may
not get much better.
Actually, they're pretty good. Their are different varities usually
called "frying peppers". THey are used for roasting as well. The ones
I planted this year (first link) range from green to red. When red
they're pretty sweet. Great in omelettes. Sauteed w/ garlic and onion
then heaped over italian sausage is very tasty. Another way to enjoy
them is to cut off the stem end and remove the few seeds, followed by a
drizzle of olvie oil inside with a thin slice or two of pepper-jack
cheese. Grill on low til they just start to char slightly.
Some folks hang and dry them for later use.
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