Peppers 2023

[heirloomgal]

Its not been a great eggplant year, but that the peppers are mostly succeeding despite problems early in the season is heartening.

This is the biggest bell I’ve ever grown, it’s much bigger than store bought. Not many on there but hopefully full of seeds. Iko Iko. I usually fail with big bells, snails get ‘em. They’ve claimed a few victims this year.

Criolla di Coccina

Lemon Jalapeño

Yellow Hot Finger. Looks scary hot.

Shu

Sweet Orange Drop

Calabrese Caviar finally shifting color.

Leutschauer. Not as many pods as I hoped, but aphids did real damage to them in June and they never completely recovered.

Feher Ozon

Aji Exotica. My gosh, wish these would turn orange!! Taking SO long. Ugh.

 

[flowerbug]

brought in the last of the green peppers and the Beaver Dam peppers as it has been getting so cold at night that not much more is going to go well for them if i leave them out there.

good harvest from all the peppers this season.

 

[Rhodie Ranch]

I'm finally harvesting the two pepper varieties that Zeedman sent me. The hot ones are for DD and she says they are delish. The mild ones are for us and I can eat them plain to jazz up my mouth! YUMMY!!

 

[Zeedman]

Some of my peppers are finally starting to ripen, just in time to make canned salsa. "Tennessee Cheese" is an early, productive pimento-type sweet pepper. They turned bright red in the space of a week, like the ripening switch had just been turned on. These peppers are thick walled & very meaty with little juice, so they don't turn to mush when chopped... an excellent pepper for making chunky salsa.

"Tennessee Cheese"

The original seed was, as per the name, more cheese-shaped; but I had an earlier, more heart-shaped version appear, and have been selecting for that. So this is now a slightly different version than the original from Territorial Seed.

 

[ducks4you]

Admiration to ALL OF YOU!!!!
I will be getting quite the meager harvest this year!!!
Learning curve for ducks...

 

[Zeedman]

Finally a cool day for canning some home-made salsa, so I harvested all of the ripe "Tennessee Cheese" sweet peppers yesterday. What I love about peppers is that unlike tomatoes, there is no waste when seed saving... you can remove the seeds, and then eat the peppers. I'm saving seed for these, but the caged & tented peppers produce so well that I prefer to grow them that way even if not saving seed. This is from 6 plants:

"Tennessee Cheese"

Most of the other peppers are beginning to change color, so enough of them should ripen before frost for seed saving. The jalapenos are probably too far behind to make it though.

 

[heirloomgal]

I strarted harvesting my peppers from the plants too @Zeedman .
Calabrese Caviar, 2 plants

Orange Bullhorn, 1 plant (because snails destroyed ALL the peppers on the other fully loaded plant ). I’ve never gotten these to grow so big. The slightly green one must be a foot long.

Harvested the Aji Fantasy White peppers. 1 plant in a 12 inch pot. Yield was great on this one.

 

[heirloomgal]

Harvested my last in ground peppers today as there is lots of rain in the forecast. This variety ‘Lesya‘ was grown in a lot of shade, so I’m impressed it did so well, if a bit late. The look hot, but they’re sweet.

for scale

Also harvest 2 of the ‘Lunchbox Orange’ potted pepper plants. I cooked some tonight for a filling in homemade tortillas, they were really good.

 

[Branching Out]

Wow-- that Lesya pepper is HUGE! I grew that variety as well this year, and have really liked them. My Lesya's grew side by side with Omarsko Kambe, which I found to be very similar in appearance. Perhaps a side by side tasting for comparison would be a good idea; I will try to do that.

 

[heirloomgal]

Wow-- that Lesya pepper is HUGE! I grew that variety as well this year, and have really liked them. My Lesya's grew side by side with Omarsko Kambe, which I found to be very similar in appearance. Perhaps a side by side tasting for comparison would be a good idea; I will try to do that.

I ate my first Lesya chopped up raw on top of nachos & cheese tonight. It was absolutely delicious. One of the most flavor dense peppers I've ever grown.