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-   -   Nematode'z 2017 pepper grow list (http://www.tomatoville.com/showthread.php?t=45553)

Nematode July 10, 2017 07:42 PM

Nematode'z 2017 pepper grow list
 
First year seriously prospecting for keeper peppers.
Hopefully some good ones in there.
The list
Any on here that are good green besides jalapeno?
I find most peppers much tastier when ripe, but not against a good tasting green.

[ ] Early jal
[ ] Jal tam
[ ] Time bomb
[ ] Petite marsellais
[ ] Senice
[ ] Leutzchauer paprika
[ ] Czech black
[ ] Hungarian hot wax
[ ] Arbol
[ ] Jimmy nardello
[ ] Fresno
[ ] Red belgian
[ ] Corno di toro
[ ] Ajvarski
[ ] Piment d'esplette
[ ] Alma paprika
[ ] Corbaci
[ ] sarit gat
[ ] ancho 101

dmforcier July 10, 2017 10:48 PM

Fresno is not bad green, especially used for stuffing or frying.
Ancho 101 is a poblano. They are typically stuffed green.

The paprikas I would definitely want colored. Likewise Arbol.

You're missing Anaheim/Hatch.
And I would strongly encourage you to try Grenada Seasoning if you can find it. Mild and terrific flavor.

Nematode July 10, 2017 11:38 PM

Thanks for taking the time to review dm.

Quick look indicates grenada seasoning is available online, sounds great.
Added to 2018 list.

zipcode July 11, 2017 03:56 AM

The ultimate good green pepper is the Padron.

Nematode July 11, 2017 05:02 AM

Padron and Hatch added.
Both look excellent, and will let me get a pepper fix earlier in the season.

I wasn't going to post a list, it seemed odd, but so glad I did, thanks Zip and dm for the excellent suggestions.

My Foot Smells July 11, 2017 08:16 AM

Quote:

Originally Posted by Nematode (Post 653716)
Padron and Hatch added.
Both look excellent, and will let me get a pepper fix earlier in the season.

I wasn't going to post a list, it seemed odd, but so glad I did, thanks Zip and dm for the excellent suggestions.


I like the cowhorn pepper green, it has just the right amount of heat (for me) and thin wall for snacking.

I don't think the seranno gets much love anymore, but another decent green pepper, imo.

MdTNGrdner July 11, 2017 10:14 AM

Quote:

Originally Posted by Nematode (Post 653716)

I wasn't going to post a list, it seemed odd, but so glad I did, thanks Zip and dm for the excellent suggestions.

Thank you for verbalizing that! It does seem odd to me too, almost like showing off or something - but the ideas and advice that come back from great members here makes it totally cool. And great for others like myself to read, too, so thanks for posting it Nema :D

Nematode July 11, 2017 10:37 AM

Quote:

Originally Posted by My Foot Smells (Post 653740)
I like the cowhorn pepper green, it has just the right amount of heat (for me) and thin wall for snacking.

I don't think the seranno gets much love anymore, but another decent green pepper, imo.

Thx Foot.
Corno di toro is lagging a bit, but there are some other horn shapes that are coming nicely.
I'll give them a try.

dmforcier July 11, 2017 10:51 AM

So, are you tempted to try a hot one?




A little something to hand out for Trick or Treat?

Nematode July 11, 2017 11:07 AM

Quote:

Originally Posted by dmforcier (Post 653764)
So, are you tempted to try a hot one?




A little something to hand out for Trick or Treat?

Not really.
I enjoy a steady low burn, but not an inferno.
Some on the list are probably pretty far out of my enjoyment zone already.

Father'sDaughter July 11, 2017 03:51 PM

Quote:

Originally Posted by Nematode (Post 653716)
Padron and Hatch added.
Both look excellent, and will let me get a pepper fix earlier in the season.

I wasn't going to post a list, it seemed odd, but so glad I did, thanks Zip and dm for the excellent suggestions.



If I'm remembering correctly, there was a discussion here once about. It turns out there is no variety called Hatch -- it's a catchall name chiles actually grown in Hatch, NM. The varieties they grow there are "New Mexican" chiles can include Aneheim, NuMex Big Jim and all it's NuMex relatives.

I've grown NuMex Big Jim for a few years now and it's done very well. I grew Anaheim along side it one year and the Big Jim produced more and much larger chiles. I have seeds for a few of the others, but haven't tried them yet.

It is a bit late and rarely gets to the red stage, but I prefer them green. I roast, peel and freeze them and use them in a variety of Mexican and Tex-Mex dishes.

Father'sDaughter July 11, 2017 03:57 PM

If you really want an early pepper fix, try Shish ito, I have four or five on one of my plants just a few days away from being ready to pick.

Two plants provided more than we could ever want, but they keep for quite a while in a produce bag in the fridge. Sautéed shish ito pepper frittata is how a lot of them got used last year.

Worth1 July 12, 2017 07:13 AM

Did you know ancho means wide or width and arbol is tree.
Worth

Nematode July 12, 2017 01:37 PM

1 Attachment(s)
Green Corbaci, padron style. These fellas had a touch of ber.

Yummy with a subtle nutty flavor
Will do again. Might use canola next time and go hotter in the pan.
Thx all for the excellent suggestions, I may try all of them this way sooner or later.

Nematode July 14, 2017 07:43 AM

Green Petit Marseillais did not fare as well in the pan, will wait for some more size and a color change.
It was OK but not something I would seek in the future.


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