borer resistant squish

T wrote: ...

we always plant our peppers from starts which the greenhouse takes care of. our season is probably about as long as yours here and we have plenty of peppers (several rounds). just depends upon the late storms or early frosts as to how many we get. last year i was picking peppers pretty late in the season (into October) as we didn't have any hard enough frosts to knock out the plants completely.

for me red peppers have replaced tomatoes and i stock the freezer pretty well with roasted red peppers that i can use in other things eventually.

songbird

The only greenhouse pepper are ancho. And I get a few off them. My favorites -- the new mexico red variants -- I am lucky if I get one picking. I have to grow them from seed.

What kind of red pepper do you grow?

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i've grown a few different kinds, one must be generic enough as it is just labelled red pepper at the greenhouse and it is shaped and sized about the same as any green pepper i've had (usually California Wonder is what we grow for green peppers but these are not them because CW turns purple/brown when it gets ripe here). the other type is called Red Knight and it is an F1 hybrid and is supposed to be red in 77 days, they get pretty big (sometimes the size of both my fists put together). i can eat several at a time.

that sounds about right for what i've got here from them - seems mid-August until whenever the hard frosts take them out.

none of what we grow is spicy/hot.

songbird

That sucks!

Thank you for the education!

it's ok, i keep a bottle of sriracha sauce handy and once in a while i make a pretty hot green curry or red curry for me to eat but i do that when Mom's away because she won't eat it.

i'd rather grow things we both can eat as that makes the best use of the space. here or there i grow a few things that she won't touch (turnips, radish sprouts, chard, ...).

y.w.

songbird

tip: when things get too hot, add oil and/or grease. Cheese works too as it is oily. Butter: yum!