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Post by woodeye on Nov 30, 2022 19:08:32 GMT -6
I like it. I like it a lot. Would be the perfect size in a salad, yeah!
I am looking for hornworms in this picture too, have not found any yet, still looking though...
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Post by rdback on Dec 7, 2022 9:36:13 GMT -6
Lesya
Received seeds in a swap. I had never heard of this pepper. I think it originates from the Ukraine. Lesya is a pointy, heart-shaped, baseball-sized pepper that's really sweet. Thick walls, no heat at all. I didn't have any expectations, but this pepper was a nice surprise. I think it might be a good stuffer. Just cut off the point, sit it on the stem end, clean out and stuff, then put the "cap" back on and bake.
If you're looking for a pepper with flavor and NO heat, give this one a try. I'll be growing it again!
P.S. Teddy, this might be another one to add to your list. I'm gonna have your garden full in no time, lol.
P.S.S. Harry, that knife look familiar?
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Post by woodeye on Dec 7, 2022 16:25:20 GMT -6
OH yes, Mr. Rick, that is one I would like to try. When I first glanced at the pictures, I didn't pay any attention to the knife, I assumed they were cherry peppers. When I looked more, I saw the knife and it changed all that thinking. I don't think that's a miniature knife, I think that is some robust peppers. Definitely goes on my list, it's sure to be a must-have!
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Post by macmex on Dec 8, 2022 6:33:36 GMT -6
We need Chrysanthemum to weigh in on this one. I bet that's a type of paprika.
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Post by chrysanthemum on Dec 8, 2022 7:58:15 GMT -6
macmex, I’m afraid I don’t have special knowledge of paprika peppers. All I know is when I’ve read of a particular variety that has been used that way in Hungary, Spain, or elsewhere (e.g. Beaver Dam, Txorixero and lots of other perhaps more famous ones). It is definitely my goal to grow some of those traditional peppers to create my own ground paprika. I saw this post last night but didn’t reply then because I immediately went to read up on the Lesya pepper. It’s a relatively new one, having been bred in this century. There’s an orange variety now, too, apparently, selected by the original breeder’s daughter. The name “Lesya” by the way is a woman’s name. It’s a diminutive, or shortened form, of Alexandra. I noted several recurring observations in reading the comments on Baker Creek’s site. The pepper has very thick walls (which might argue against its being used as a paprika pepper since that would make it harder to air dry), the plants often need support because the branches break easily, and it’s more prone to sunscald than other pepper varieties. @rdback, thanks for posting the photo and information. It does look like a beautiful pepper, and you are making me want to try it, despite the fact that larger peppers don’t do as well for me down here. (Bells haven’t been productive and also get scalded pretty easily.) Do the observations I summarized from Baker Creek ring true for your experience growing it?
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Post by rdback on Dec 10, 2022 7:58:14 GMT -6
Well, Lesya definitely has thick walls. Our plants were late getting planted, so I don't think they grew to full maturity/fruit production. They were just hitting their stride when frost took them. So, overloaded branches and sunscald were not a problem. Hopefully next year I can get them in the ground earlier and then we'll see what they can do.
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Post by FrostyTurnip on Dec 10, 2022 9:33:40 GMT -6
How late were they? Paprika can take an exceedingly long time to reach full maturity. Mine start indoors in January and they don’t very much like growing in my indoor environment. Such a pain, but so tasty.
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Post by rdback on Dec 10, 2022 14:00:49 GMT -6
How late were they? Paprika can take an exceedingly long time to reach full maturity. Mine start indoors in January and they don’t very much like growing in my indoor environment. Such a pain, but so tasty. Well, as I recall, they were planted 3-4 weeks late, and we got frosted 2-3 weeks early. Sooo, probably lost 6 weeks growing time total. By the way, like Chrys, I'm not sure Lesya is considered a paprika pepper because of its' thick walls. Makes drying pretty difficult, but it can be done. I just liked eating them fresh, lol.
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Post by FrostyTurnip on Dec 11, 2022 16:34:45 GMT -6
Paprika Peppers can take an exceedingly long time to reach maturity. Keh
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Post by rdback on Dec 13, 2022 11:10:54 GMT -6
Paprika Peppers can take an exceedingly long time to reach maturity. Keh
Absolutely, and some even longer than others, lol.
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Post by rdback on Dec 13, 2022 11:36:53 GMT -6
Wisconsin 55
Another nice, new-to-me, tomato this year was the Wisconsin 55 tomato. It was developed in the 1940's at the University of Wisconsin. Average production, good slicer, nice flavor. This made some awesome BLT's! Also, a few ended up in the canner. Not a fan of the radial cracking, but still a nice tomato.
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Post by macmex on Dec 13, 2022 12:03:59 GMT -6
I have heard good reports about Wisconsin 55's flavor. Never have tried it but sounds like one that would fit right in with Sioux.
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Post by heavyhitterokra on Dec 13, 2022 13:14:27 GMT -6
There's no mistaking a home-grown tomato!
Nice pics, thanks, for sharing that.
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Post by FrostyTurnip on Dec 13, 2022 16:04:14 GMT -6
Living vicariously through Rick’s post. That tomato looks really good.
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Post by chrysanthemum on Dec 13, 2022 16:44:05 GMT -6
A good BLT tomato is definitely a good thing, in my opinion. Thanks for continuing to update this thread. It’s a fun one to read on a gray day.
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