Peppers, peppers, everywhere

Nor any piece to eat*

Not for me, anyhow.

A rare double post day! And a break from the tech stuff that weighs on my brain.

This is why red bell peppers are a) grown in greenhouses, primarily, and b) are more expensive (they take longer to mature to red from green; anywhere from 20-30 days). Outside, in Florida, in summer, the peppers are prone to rot, wilt, and scald, and it’s damned hard to get a bell pepper from green to red here growing them outside.

The chiles, on the other hand, generally have no issues with the heat and humidity, and usually when I lose a few of those fruits, it’s because I didn’t pick them in a timely manner. So far, they all look quite good.

The cayennes: very dependable variety here, called Cheyenne. I dry these and then grind them to make my own bottles of cayenne pepper powder for various things – bbq rub and sauce, my honey-soy shrimp, a dash into my roasted red pepper and sweet potato soup, beef stew, etc. It’s very handy to have on hand.

The jalapenos this year are a “gigante” version. I chose the larger ones since one of my sisters likes to make jalapeno poppers, and larger equals easier to stuff with whatever needs to go in them.

Poblanos: these are also good stuffed (chile rellenos, anyone?) as is, but most of these I’ll wind up drying, at which point they will become anchos. One of the weirder transmorgrifications, I think.

Finally: tabascos. I still have a bunch in the freezer from last year to make my own tabasco-based sauce. The last batch I made two years ago is almost gone, as everyone uses it for everything. Between last year’s harvest and this year’s, it’s going to be a huge batch of sauce. When I make it, I have to open all the windows, turn the fans up to high, and wear a mask. It’s why I don’t process them into sauce until fall, but last fall, I was sick throughout and the sauce making just wasn’t happening. This year, it will happen – and primarily because my mother keeps reminding me she’s down to her last bottle. Yes, mom.

It’s been an excellent pepper season so far. The tomatoes, though. Heavy sigh. Far too much rain in June here, and they are a sad lot indeed.

*What, you never read The Rime of the Ancient Mariner? For shame!

More later, peeps. Be well.

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