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Pepper Varieties Good for Any Garden
The results are in for the 2011 pepper trials in my Rocky Mountain garden. Here are seven varieties I’d recommend for any kind of gardening. Just for fun, can you guess which is the hottest pepper of the bunch?
The Red Mini Bell peppers, grown from seed purchased from Baker Creek Heirloom Seeds, did especially well in my container garden. The plant is still loaded with small peppers that are exceptionally sweet. I wrote about growing these peppers on my VegetableGardener.com blog.
The Kung Pao peppers were grown from a transplant I purchased at a local garden center. I grew this variety so I could make my own Kung Pao chicken recipe, in addition to other Asian specialties. This plant, also grown in a container on my patio, grew to about 30 inches. The peppers are long and skinny and have thin walls which helps them dry quickly.
Chile Pepper Harvest is Gardening Reward
The hard work of sowing and growing is over around here and now it’s time to enjoy the chile pepper harvest.
One of my favorite parts of summer is when it’s almost over. That’s when gardening gets a lot more enjoyable because the hard work is done and the harvest has begun.
These days I’m having fun picking peppers off the plants on the patio. It’s not the biggest pepper crop I’ve ever grown, but it includes seven different varieties and some are hotter than others.
In the photo from left to right are:
Casa Bella–This plant was a gift from someone who told me it grew small Jalapeno-like peppers that turned yellow. These cute little peppers are some of the hottest peppers I’ve grown–much hotter than Jalapenos. We like our peppers hot, but these are too hot to eat raw. When I add them to recipes, I only use one, remove the seeds and mince it like crazy. Once the peppers turn from yellow to red, they lose a bit of heat. I plan to dry the red peppers and then grind them into powder to sprinkle in soups, chili and other cold-weather fare.
The results are in for the 2011 pepper trials in my Rocky Mountain garden. Here are seven varieties I’d recommend for any kind of gardening. Just for fun, can you guess which is the hottest pepper of the bunch?
The Red Mini Bell peppers, grown from seed purchased from Baker Creek Heirloom Seeds, did especially well in my container garden. The plant is still loaded with small peppers that are exceptionally sweet. I wrote about growing these peppers on my VegetableGardener.com blog.
The hard work of sowing and growing is over around here and now it’s time to enjoy the chile pepper harvest.
One of my favorite parts of summer is when it’s almost over. That’s when gardening gets a lot more enjoyable because the hard work is done and the harvest has begun.
These days I’m having fun picking peppers off the plants on the patio. It’s not the biggest pepper crop I’ve ever grown, but it includes seven different varieties and some are hotter than others.
In the photo from left to right are:
Casa Bella–This plant was a gift from someone who told me it grew small Jalapeno-like peppers that turned yellow. These cute little peppers are some of the hottest peppers I’ve grown–much hotter than Jalapenos. We like our peppers hot, but these are too hot to eat raw. When I add them to recipes, I only use one, remove the seeds and mince it like crazy. Once the peppers turn from yellow to red, they lose a bit of heat. I plan to dry the red peppers and then grind them into powder to sprinkle in soups, chili and other cold-weather fare.
