So far, Tunisian Baklouti (which is a large red tapering spicy pepper used - supposedly- in a variety of Tunisian cous-cous-based delicacies), has been joined today by Aji Dulce, Leutschauer Paprika, and Hinkelhatz.
What fun! Peppers are always so sturdy and jolly looking; tomatoes, by comparison, often seem so wispy and fragile at the seedling stage, belying their resilience and hearty constitutions.
It's a lovely thing to imagine all the late summer and early autumn suppers that will feature the fruits of these newborn jolts of bright green.
I pledge that this year I will bag the blossoms from each new plant I try so that I can save my own pepper seeds. I'm tired of buying pepper seeds every year - and I'm not as greedy to try new ones as I am new tomatoes. Peppers are also so much easier to tuck into a flower bed or a pot...and a few hot peppers go a long way...so the end product is in many ways much higher.
Looking forward to the next variety up - it looks like Tobago Seasoning and Topepo Rosso have loops up in the soil, leaving Paradicsom and Roberto's Seasoning bringing up the rear. I'm actually a bit worried that these last two won't germinate for me at all; I think the seed was already compromised when I bought it last year.
No comments:
Post a Comment