Planting seed from Store Bought Produce

[Hattie the Hen]

Hi there!

Thanks daveroo & Catalina for the info on peppers, I remember the dried peppers you describe from my visit to Mexico a few years ago. I am always a great visitor to street markets when I am away in new places so I had a great time exploring them. I was staying with friends there so I was able to experiment with the produce in their kitchen. They were able to take me to places that are not usually commonplace for tourists to see & buy from -- I had a great time! I have been very lucky in my life, as my work as a theatrical designer took me all over the world. I have eaten my way around the world & as the friends I made in the course of this work knew about my interests they often took me to visit rare & interesting places. Now I'm retired I have time to experiment with the knowledge I gained in past years -- LUCKY ME

I have just ordered some seeds of a Spanish pepper which they serve often as a tapas dish. They are smallish & rather round in shape; they are fried quickly in olive oil. They taste rather sweet & most of them are quite mild ( like the Anheims) but the odd one blows your head off. It's a bit like Russian Roulette......!!!!! I have never seen this particular pepper in lists before so I was excited to see it the other day. I will report back later about my progress with it (& the others).

The weather here has become more unsettled, cooler, with rain expected. The rain is welcome as it has been a very dry Spring so far. Not good news as we will have water restrictions in the summer. I try to mulch a lot anyway; with anything that is easily available.

Have a great week :happy_flower

:rose Hattie :rose

 

[digitS']

. . . I have eaten my way around the world . . . a Spanish pepper which they serve often as a tapas dish. They are smallish & rather round in shape; they are fried quickly in olive oil. They taste rather sweet & most of them are quite mild ( like the Anheims) but the odd one blows your head off. It's a bit like Russian Roulette......!!!!!

I understand that this is the story with wild peppers . . . in places where they grow wild . . . as perennials! One plant is mild, the one nextdoor will take your head off!

That may well be a problem with saving seed from hybrids. I looked at a catalog from a farm seed source thinking that I might be able to say that commercially grown peppers are ususally non-hybrids. I believe that may be so but well over half of those in their catalog were hybrids. Also, the field trials I see published by the ag universities always seem to be for hybrids. I don't know where these seed companies are coming up with the time to do all this hybridizing for seed they then price out to 50,000 seeds.

I once grew "Fooled You" jalapeos. They were great with a real nice flavor but mild, mild, mild. Problem was, I also grew Jalapeo M - your standard jalapeo. I could NOT keep from mixing those 2 up in the kitchen.


Steve

 

[davaroo]

Anchos are called Poblanos when they are fresh. They sell like hot tamales around here - everyone wants to make chile rellenos with them.

Good luck with your seeds!

Edited: I can't spell.

Anchos, poblanos... chile rellenos. Eeeehah!
This is funny to me, coming from a 'Snowtan. I lived in MN for several years, on and off, and such things were hardly heard of.

Well there you go, then. Poblanos. SO who knows what will happen to the seed...

Ill report back when the sprouting comes on.

 

[Catalina]

This is funny to me, coming from a 'Snowtan. I lived in MN for several years, on and off, and such things were hardly heard of.

Well, I live in a town of 16,000 where 37% of the population is Hispanic and another 10% are Somalian/Hmong/Russian/ect., so we have a pretty wide selection of produce and other stuff.

 

[davaroo]

Here is the mole I made today, from the dried Ancho, cum Poblano, peppers.

I added about 6, leftover, oil-cured chipotles, as they were in the fridge. This mole is therefore fairly brisk in terms of heat, with a nice smokiness from the chipotle. It also has succulent fruit tones from the reconstituted Anchos. I added garlic, olive oil and some salt and tossed it all in the food processor.

 

[obsessed]

Davroo - where's the chocolate and the peanut butter. That is what makes mole good, a little chocolate with your chicken.

 

[davaroo]

Davroo - where's the chocolate and the peanut butter. That is what makes mole good, a little chocolate with your chicken.

The original mole did have cocoa in it, and certain kinds still do. But this sort, the Sonoran stuff, is what Im accustomed to. It's really a fresh version of chili powder.

There is a similar paste made in the Caribbean called 'sofrito'. It has as many variations as one could want, much as this stuff does.

In the interests of simplicity, Ive actually left a couple of things out of this one.

 

[davaroo]

Yesterday was Cinco de Mayo* so we had quesadillas. They were stuffed with cheese, onion and carne en mole - roast beef stewed in mole and then shredded.
I top mine with fresh pico de gallo and a side of rice. Yumm!

-----------------------------------------------------------------------------

So far no sign of life from the seed sprouting test

------------------------------------------------------------------------------


Cinco de Mayo commorates Frances defeat by the Mexicans in 1863, at a place called simply, La Puebla. This secured Mexico's soverignty as an independent nation. Viva Mexico!

 

[insiderart]

I planted some seeds from tiny sweet bell pepper that I harvested from fruit I purchased this winter. It took forever (at least 2 weeks) for those seeds to begin sprouting but they are finally up.

 

[davaroo]

I planted some seeds from tiny sweet bell pepper that I harvested from fruit I purchased this winter. It took forever (at least 2 weeks) for those seeds to begin sprouting but they are finally up.

The dried poblan pepper seed from the store are on day four and they show nothing yet. :/