Peppers for 2023

[woodeye]

Jun 25, 2023 8:33:39 GMT -6 rdback said:

Lookin good woodeye ! Glad you're getting good production. It'll be interesting to read what you did with them.

I read your post this morning, Rick, and I knew exactly what I had planned for the first batch of Shishito peppers, but I wanted to wait until I cooked them and then vigorously devoured the creation before posting the answer. The results are in: Shishito peppers are outstanding as a burrito filling addendum. I cooked all of the peppers along with chopped onions, so I ended up with grilled onions and grilled peppers. The picture has all of the ingredients of the burrito shown, but the flour tortillas have not yet been wrapped and zapped. Oh man they were good! There was about 4 peppers on each burrito and none of the 8 total was hot...👏

[woodeye]

Jun 25, 2023 11:53:26 GMT -6 heavyhitterokra said:

You guys are making me wish I could smell and taste again! I got my first ripe tomato yesterday. It had no more flavor than a water balloon because of the polyps that block my nose from smelling anything. 

Ron, I sure wish conditions were different for you, the Shishito peppers are VERY tasty when cooked. I love 'em! They have already earned a spot inside the Iron Curtain from now on. Who knows, I may even have 2 or 3 Shishito plants next year, I think I can keep up pretty well with the production and freeze them if necessary. Excellent pepper!

[heavyhitterokra]

Woo Hoo! Woodeye! I enlarged that photo for a closer look at your culinary creation.  That surely did look Mmmm-Mmmm, Good!  The dollop of sour cream really set that off!

Glad you got to try those new peppers. Thanks, for posting the photo too. I fry onions and peppers just about every day, even though I can no longer taste them.

My belly says, "Good is good, no matter what my mouth has to say about it." 

I had grilled porkchops with fried onions, sour cream, shredded cheddar, and homemade salsa for lunch, but I'm guessing your fajita burritos were right up there with the best eats a guy could muster.

Always glad to hear of a fellow gardener, farmer, etc., enjoying the fruits of their labor.   Keep up the good work!


Speaking of culinary creations, I couldn't resist a re-posting of last year's buttery, mushroom, grasshopper fiesta platter that I cooked up for the grandkids.  Though this dish surely was a labor of love to whip up, I'll bet your pepper and onion dish was better.

[woodeye]

Thanks, heavyhitterokra. Oh man the lunch you had yesterday sounds awesome! I'm going to Sam's club today, so I'll be pork chop hunting while I'm there. I've been wanting to cook something on the charcoal grill lately, so pork chops topped with grilled onions and peppers sounds wonderful.

That is an unforgettable picture of your delectable pasture cuisine of last year. I had hoped that you would not have those invading your area again this year, but looks like you'll need to keep the skillet and oil handy again.

[rdback]

I agree with Ron, Teddy. Now you're making me hungry!

Glad the shishito is producing well for you, and glad you like it!

[woodeye]

Jun 26, 2023 14:53:28 GMT -6 rdback said:

I agree with Ron, Teddy. Now you're making me hungry!

Glad the shishito is producing well for you, and glad you like it!

Here is tonight's offering. I must admit it was quite tasty. Nothing says supper like a Shishito cheeseburger, which consists of a big 90% lean beef patty, sharp cheddar cheese, grilled onions & Shishito peppers, mustard and mayonnaise (not shown for clarity), all on a toasted Brioche hamburger bun. Yeahhhh! The only thing missing really is a ripe tomato from the garden. As of this writing I have none so far. Oh, I forgot dill pickle slices. Oh well...

[FrostyTurnip]

woodeye  I’ll be right ova.  You know your groceries!

[woodeye]

You have now been presented with a lifetime non-cancelable invitation, FrostyTurnip. 🎟️🍽️

If I could just fry chicken the way you do, my life would be complete. 🍗🤔

[FrostyTurnip]

Ah, you bless me <3  It’s a shame the rest live so far away.  We’d have so much fun! 

[woodeye]

I've grown other varieties of green chile peppers, but this year is the first time I've tried NuMex Big Jim green chile peppers in the garden. I look forward to doing a taste test, but I'm not sure how soon that is going to be because I don't have any idea how big Big Jim will get. Time will answer that question, but I want one now!

[chrysanthemum]

Those are looking really good, Woodeye. You’re making me want one, too.

[woodeye]

rdback, The Aji Panca plants (2) from seeds you sent me are just now starting to flower a lot and I have been watching for baby peppers for the last few days. I found one that was about an inch long yesterday, but this morning I investigated deeper into one of the plants and found 2 bigger peppers hidden. It's hard to see the second pepper, but it's to the left of the one that is showing well in the picture. I'm sure the plants will soon be loading down very soon...

[rdback]

Looking good woodeye!

[woodeye]

Have been out there just a' pickin' peppers this morning. I know already that the Beaver Dam peppers and the Shishito peppers are very tasty and the heat level is just right for me. This evening I'll be testing the Big Jim peppers and the Aji Panca peppers.

From left: (Beaver Dam-4), (Big Jim-5), (Aji Panca-3) (the too small A-P was an accidental pick), (Shishito-5)

[heavyhitterokra]

Boy howdy! Woodeye! Your burger photo has done flung a cravin' on me!  Thanks, for posting that; it was inspirational for sure!

Here are a few photos of my 2023 pepper crop so far ...  

These used to be Chili Rayado Plants.

I have an entire row of these totally devastated by grasshoppers.

This would have been a good year to take a gardening hiatus, but we never know things like that ahead of time, not until we try.  If I had taken a year off and it had turned out to be a really good season, I would have kicked myself for years to come.  Oh well, there's always next year.

Oops, this one is not a pepper plant, this is just some of my 2023 cabbage crop.  Speaking of delectable pasture cuisine, I do need to get the skillet out again soon, not to fry grasshoppers, but to fry fish.  My Brother-in-Law from Louisiana was here last evening taking video of the grasshoppers in flight, marveling at the vast amount of fish bait I have here.  I really need to take some time one of these nights to bag up a few pounds of those rascals for my buddies who enjoy some really good perch bait.