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My first pepper picked!!! Bit on the small side. It wasn't going to grow any bigger as it some lumps on it it.
There are 4 more on the plant mostly green still but have gone to proper size and no lumps!!!
This is the plant I started to grow in late summer early autumn and left it dormant upstairs hardly watered and pot wrapped up in bubble wrap!
I've harvested some of my Padrón peppers, which are my first of the season. More of various varieties on the way.
Just a question. I've eaten Padrón peppers many a time, slightly blackened in scorching oil, then sprinkled with sea salt. Delicious. Over the years, people have told me how you occasionally get a hot one. Never happened, and I assumed it was urban myth. But the peppers I picked from my own plants were all hot. Even more delicious, to my mind, but what gives? How come the ones I buy in the supermarket or in restaurants are never hot, but these all seem to be? Are there different sub-species of Padrón peppers? Or is it due to different harvesting age, maybe?
I've neglected mine so much. I am hanging my head in shame. All credit to the tiny plants that have stuck with me in the same pots since February....they are all going into large, well-fed homes today and moving into the greenhouse for maximum protection from the dratted wind.
Fingers crossed I get a few fruit this year. The one that I have looked after, Zimbabwe Black, I don't actually like - I don't like the fiddly little chillies and these are tiny pointy chaps.
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