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Post by farmchix on Sept 17, 2019 8:47:50 GMT
That's what I called my blog post today. I canned and dehydrated peppers all day Sunday. Love that garden!  |
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Post by wally on Sept 17, 2019 8:59:07 GMT
Looks like your peppers did great this year, I planted a variety called bell boy, they did poorly this year, we had to buy peppers this year
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Post by farmchix on Sept 17, 2019 10:23:39 GMT
wally, Bummer. We started some Macedonian peppers in the high tunnel, which are also doing well. My pepper blend wouldn't be the same without them...
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Post by feather on Sept 17, 2019 13:31:14 GMT
This was not a great year for us. Two kinds, anaheim and bell. A couple dozen peppers on 30 plants. Maybe next year.
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Post by Use Less on Sept 17, 2019 13:56:09 GMT
My sister's green peppers, don't know what variety, never even put out blossoms. Some years she does 100 pints of salsa using her own peppers and tomatoes. I live about 15 minutes away. My Lady Bell green peppers still have fruits coming, and there's a drawer-full in the fridge. Just need to decide if I'm going to roast those in the broiler first, or just quarter, seed, and freeze. Weird.
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Post by farmchix on Sept 17, 2019 22:12:41 GMT
Doesn't it seem like sometimes veggies thrive on an every other year cycle? Last year my peppers weren't as great....
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Post by solargeek on Sept 17, 2019 22:43:07 GMT
feather, I wish I could ship you some of my million sweet bananas. For once, and first time ever, I have a super abundant crop. But I don't can, I cut in 1/2 and freeze or roast and freeze. Or just freeze
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Post by Weed on Sept 24, 2019 17:17:22 GMT
farmchix, do you recall which variety those pale green colored bells are in your picture? I bought all my pepper plants this year...Big Bertha, California Wonders and Jalepeno but one of the 4 pack cells got switched out at the nursery and produced peppers that look like those in your pic. Wasn't happy with them at first because the walls were thin but if left on the plant longer they turned bright orange and the walls thickened up. Biggest question now is whether or not they're worth saving seed from...most likely a hybrid Peppers did great here, already sliced and froze enough to last at least a year with that many more still hanging in the garden.
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Post by Weed on Sept 24, 2019 17:25:42 GMT
This could be timely for those with lots of Jalepenos on hand...Finally got around to making something I've been meaning to try for years and made several batches of Cowboy Candy from the Jalepenos following the recipe posted by aftermidnite in the canning forum...WOW!
I also tweaked the recipe for a few batches and added pineapple which were even better. Best way to enjoy them is to strain the peppers/pineapples from the syrup, chop it up fine (like relish) and mix it into a small block of Philadelphia Cream cheese & spread onto crackers.(Can't go wrong with the Keebler Town House Flatbread Italian herb crisps
The saved syrup makes an awesome marinade for Chicken, Ribs and Pork
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Post by feather on Sept 24, 2019 17:33:18 GMT
feather , I wish I could ship you some of my million sweet bananas. For once, and first time ever, I have a super abundant crop. But I don't can, I cut in 1/2 and freeze or roast and freeze. Or just freeze That's so sweet of a thought. Actually last year we had an abundance of peppers. One of my pals gave me a recipe for pepper sauce (not hot pepper sauce), which is not 'approved' that I've looked for from the university extension. But it's pressure canned and not too thick and probably just fine (because it is pressure canned for peppers/onions/garlic, that amount of time). It took peppers, onions, and garlic, cooked and then blended by blender/food processor or immersion blender, then put in jars and pressure canned. I have LOTS of that! So imagine jars and jars of red 'sauce' and jars and jars of green 'sauce'. I don't like it by itself, but it will work for adding to stews, soups, spaghetti sauce.
I also learned a new thing. (every day) That green peppers are unripe peppers and some think that we should not eat green peppers but wait for them to ripen. They turn yellow, orange, red, and purple, depending on the pepper. I've been eating green peppers all my life but I must say I do enjoy the red ones and the orange ones much more. So I'm letting my california wonder ripen to red, then chop and freeze.
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Post by feather on Sept 24, 2019 17:35:36 GMT
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Post by farmchix on Sept 25, 2019 8:31:26 GMT
farmchix , do you recall which variety those pale green colored bells are in your picture? I bought all my pepper plants this year...Big Bertha, California Wonders and Jalepeno but one of the 4 pack cells got switched out at the nursery and produced peppers that look like those in your pic. Wasn't happy with them at first because the walls were thin but if left on the plant longer they turned bright orange and the walls thickened up. Biggest question now is whether or not they're worth saving seed from...most likely a hybrid Peppers did great here, already sliced and froze enough to last at least a year with that many more still hanging in the garden. Actually, it's poor lighting. Those are yellow sunshine bells. |
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Post by feather on Sept 26, 2019 1:27:45 GMT
I decided to cut up our red bell peppers today, the sink was full enough and then dh went out and brought in more.  They have to ripen a bit more. I'll have enough for stir fries and for color in stews and pasta salads. Aren't they beautiful?  |
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Post by solargeek on Sept 26, 2019 4:14:00 GMT
Picked over 100 sweet bananas between yesterday (62) and today (47?). I am amazed at these sweet banana peppers!
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Post by feather on Sept 26, 2019 22:44:10 GMT
 Next years peppers or starry starry night. |
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Post by feather on Jun 7, 2020 17:24:46 GMT
I saw this today. The vitamin content that changes by letting peppers get fully ripe. Pretty neat. I'll again let all my green peppers ripen to red before I chop and freeze any.  |
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Post by farmchix on Jun 8, 2020 19:49:57 GMT
I saw this today. The vitamin content that changes by letting peppers get fully ripe. Pretty neat. I'll again let all my green peppers ripen to red before I chop and freeze any. I love letting my bell peppers get red. To me they taste sweeter. I wonder how the specialty peppers fall on this scale. I planted some Purple Beauty peppers this year. Didn't do the yellow sunshine. I forgot! |
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Post by feather on Jun 8, 2020 19:53:19 GMT
farmchix, I don't know about the purple peppers but you can bet they are loaded with some kind of anti-oxidant that has to do with purple. I was going to ask you for a dozen seeds from your yellow peppers for next year. The vit C in them is high and I'd love to taste the difference in them from the green-red. I can pay you for postage, let me know.
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Post by farmchix on Jun 8, 2020 20:22:59 GMT
farmchix , I don't know about the purple peppers but you can bet they are loaded with some kind of anti-oxidant that has to do with purple. I was going to ask you for a dozen seeds from your yellow peppers for next year. The vit C in them is high and I'd love to taste the difference in them from the green-red. I can pay you for postage, let me know. Message me your address and I can send a few. They are from last year. |
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Post by feather on Jun 8, 2020 20:28:50 GMT
farmchix , I don't know about the purple peppers but you can bet they are loaded with some kind of anti-oxidant that has to do with purple. I was going to ask you for a dozen seeds from your yellow peppers for next year. The vit C in them is high and I'd love to taste the difference in them from the green-red. I can pay you for postage, let me know. Message me your address and I can send a few. They are from last year. Thanks I will. Peppers seem to last a few years here, when I save seeds. |
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They have to ripen a bit more. I'll have enough for stir fries and for color in stews and pasta salads.