Lemons on pizza? Yeah! Last night was Pizza Night. My number 1 pizza eater wanted smoked trout on one of them and I got inspired to add Meyer lemon to it and it was fabulous. So, here it is, no precise measurements or pizza making instructions. I'm assuming that you've made pizza before, but for me less is more when it comes to pizza toppings:
Smoked Trout and Meyer Lemon Pizza
Your favorite pizza dough for a 10" crust
1 large sweet onion, thinly sliced
olive oil
salt
1 branch of fresh thyme
1 ball of buffalo mozzarella, sliced thinly
1/2 meyer lemon, sliced crosswise paper thin, tossed with a little olive oil
a pinch of dried oregano
1/2 of a smoked trout, flaked into small chunks (no skin)
grated parmigiano
Saute the onion in some olive oil with a pinch of salt and the branch of thyme until the onions are soft and starting to caramelize. Remove the thyme branch and set the onions aside to cool.
Assemble the pizza: Scatter the onions over the pizza crust (there may be extra onion left). Top with the mozzarella slices and then the meyer lemon slices. Sprinkle with the pinch of oregano. Bake until done, quickly scatter the smoked trout over the pizza and sprinkle with some parmigiano. Slice and serve.
Monday, March 24, 2008
Friday, March 14, 2008
Crimson Flowered Fava Beans
The Crimson Flowered Fava is an old (1778) and now extremely rare variety. It was apparently rescued from extinction when Mrs. Cutbush from Kent gave her remaining (4!) seeds to the Henry Doubleday Research Association. The Association was able to grow them out. Now they are available from a few sources such as the SSE Yearbook and I've found a couple of Canadian seed companies that carry it. The 6-inch pods grow on three-foot tall stalks. The red flowers make the plant beautiful enough to grow in an ornamental border. The plant is not only ornamental, the beans are supposed to be delicious too.
I got my seeds through the SSE Yearbook from Copia a few years ago. When it came time to plant them I decided not to do so because I might move before I could reap the harvest. Then I gave most of the seeds away and kept just a few for myself. Now that I've got a new garden spot I've finally sown the few seeds that I had saved for myself. Sixteen seeds went into the ground a couple of weeks ago and I'm happy to see that all but one have germinated and look to be healthy. Can't wait to see the flowers and taste the beans.
I got my seeds through the SSE Yearbook from Copia a few years ago. When it came time to plant them I decided not to do so because I might move before I could reap the harvest. Then I gave most of the seeds away and kept just a few for myself. Now that I've got a new garden spot I've finally sown the few seeds that I had saved for myself. Sixteen seeds went into the ground a couple of weeks ago and I'm happy to see that all but one have germinated and look to be healthy. Can't wait to see the flowers and taste the beans.
Monday, March 3, 2008
Tomato Seeding
All the tomato seeds were sown on February 29th and put under lights on heat mats. Multiple seeds of each variety were sown into 4-inch pots to be separated and potted up into individual pots later on.
Here are the varieties I planted this year with descriptions mostly from Tomatofest:
Andine Cornue: Paste type. Also known as 'Poivron des Andes' (also 'des Andes') for its pepper-like form, this remarkable tomato has taken France's bio (organic) growers and gardeners by storm since its introduction several years ago. It was brought to France by a French plant collector from the Andes. 'Andine Cornue' has almost no seeds. The long, pointed fruits have full sweet flavor and a melting texture. Excellent for both fresh eating and sauces.
Black Cherry: A tall, vigorous plant that produces abundant crops of 1", deep mahogany-brown fruits. The only round, truly black cherry we've found. Fruits are irresistibly delicious with sweet, complex, full flavors, characteristic of the "blacks."
Green Grape: Cherry. This old-fashioned bush tomato is an heirloom originally developed by the Tater Mater Seed Co. from crossing the Yellow Pear with Evergreen. The distinctive, 1”, yellowish green fruits are borne in clusters of 6-12 that resemble large muscat grapes. Fruit has a translucent pale-green on the inside.
Isis Candy: Cherry. One-inch round, yellow with red tinge and marbling. Gold flesh. Typically a 'cat's eye' star of yellow on one end of fruit. The delicious sweet taste is rich and fruity.
Ananas Noir: This unusual variety was developed by Pascal Moreau, a horticulturist from Belgium. The multi-colored, smooth fruit (green, yellow and purple mix) weigh about 1 1/2 lbs. The flesh is bright green with deep red streaks. Everyone loves their superb flavor that is outstanding, being both sweet and smoky with a hint of citrus. Heavy yields.
Aunt Ruby's German Green: One of my all-time favorites. Heirloom beefsteak variety from Ruby Arnold of Greeneville, Tennessee who passed away in 1997. Slightly flattened, 1 pound fruit that ripens to a pale greenish-yellow ("lime jello green") with a slight pink blush that extends to the inside. Superb, fruity sweet and slightly spicy taste.
Carmello: The French Carmello is among the most productive tomatoes ever bred. It is popular in European markets because of it's exceptionally fine flavor. Bears large crops of heavy, juicy tomatoes with flavor that just doesn't stop. Another favorite because it consistently produces great tasting fruit, even in cooler weather.
Hillbilly: An Ohio heirloom beefsteak originally from West Virginia producing 1-2 lb. huge, heavily-ribbed, orange-yellow fruit with red mottled skin and red streaks within. Very sweet, fruity flavors. Low acid.
Large Pink Bulgarian: Vigorous vines producing large, dark-pink, round, flattened fruit with solid flesh, few seeds and a very enjoyable mild sweet flavor.
Olomovic: Heirloom, Bred in Czechoslovakia by Milan Sodomka.. Prolific, semi-determinant vines yield 4-5 oz. delicious, red flattened globe-shaped fruits. early-mid season
Orange Queen: a 4-6 ounce golden tomato with low acid and few seeds. Juicy and delicious. Thrives in colder climates. Resistant to cracking. (80-90 days)
Paul Robeson: Seed for this Russian heirloom was made available by Marina Danilenko, a Moscow seedswoman. This favorite tomato was named after the operatic artist who won acclaim as an advocate of equal rights for Blacks. His artistry was admired world-wide, especially in the Soviet Union. This "black" beefsteak tomato is slightly flattened, round, and grows to 4-inches. It’s deep, rich colors stand it apart from others…a dusky, dark-red, with dark-green shoulders, and red flesh in it’s center. Very flavorful fruits with luscious, earthy, exotic flavors and good acid/sweet balance.
Tomato germination dates:
Andine Cornue - March 3 - the first!
Black Cherry - March 4
Green Grape - March 4
Isis Candy - March 4
Ananas Noir - March 4
Aunt Ruby's German Green - March 5
Carmello - March 7
Hillbilly - March 6
Large Pink Bulgarian - March 5
Olomovic - March 4
Orange Queen - March 4
Paul Robeson - March 4
Here are the varieties I planted this year with descriptions mostly from Tomatofest:
Andine Cornue: Paste type. Also known as 'Poivron des Andes' (also 'des Andes') for its pepper-like form, this remarkable tomato has taken France's bio (organic) growers and gardeners by storm since its introduction several years ago. It was brought to France by a French plant collector from the Andes. 'Andine Cornue' has almost no seeds. The long, pointed fruits have full sweet flavor and a melting texture. Excellent for both fresh eating and sauces.
Black Cherry: A tall, vigorous plant that produces abundant crops of 1", deep mahogany-brown fruits. The only round, truly black cherry we've found. Fruits are irresistibly delicious with sweet, complex, full flavors, characteristic of the "blacks."
Green Grape: Cherry. This old-fashioned bush tomato is an heirloom originally developed by the Tater Mater Seed Co. from crossing the Yellow Pear with Evergreen. The distinctive, 1”, yellowish green fruits are borne in clusters of 6-12 that resemble large muscat grapes. Fruit has a translucent pale-green on the inside.
Isis Candy: Cherry. One-inch round, yellow with red tinge and marbling. Gold flesh. Typically a 'cat's eye' star of yellow on one end of fruit. The delicious sweet taste is rich and fruity.
Ananas Noir: This unusual variety was developed by Pascal Moreau, a horticulturist from Belgium. The multi-colored, smooth fruit (green, yellow and purple mix) weigh about 1 1/2 lbs. The flesh is bright green with deep red streaks. Everyone loves their superb flavor that is outstanding, being both sweet and smoky with a hint of citrus. Heavy yields.
Aunt Ruby's German Green: One of my all-time favorites. Heirloom beefsteak variety from Ruby Arnold of Greeneville, Tennessee who passed away in 1997. Slightly flattened, 1 pound fruit that ripens to a pale greenish-yellow ("lime jello green") with a slight pink blush that extends to the inside. Superb, fruity sweet and slightly spicy taste.
Carmello: The French Carmello is among the most productive tomatoes ever bred. It is popular in European markets because of it's exceptionally fine flavor. Bears large crops of heavy, juicy tomatoes with flavor that just doesn't stop. Another favorite because it consistently produces great tasting fruit, even in cooler weather.
Hillbilly: An Ohio heirloom beefsteak originally from West Virginia producing 1-2 lb. huge, heavily-ribbed, orange-yellow fruit with red mottled skin and red streaks within. Very sweet, fruity flavors. Low acid.
Large Pink Bulgarian: Vigorous vines producing large, dark-pink, round, flattened fruit with solid flesh, few seeds and a very enjoyable mild sweet flavor.
Olomovic: Heirloom, Bred in Czechoslovakia by Milan Sodomka.. Prolific, semi-determinant vines yield 4-5 oz. delicious, red flattened globe-shaped fruits. early-mid season
Orange Queen: a 4-6 ounce golden tomato with low acid and few seeds. Juicy and delicious. Thrives in colder climates. Resistant to cracking. (80-90 days)
Paul Robeson: Seed for this Russian heirloom was made available by Marina Danilenko, a Moscow seedswoman. This favorite tomato was named after the operatic artist who won acclaim as an advocate of equal rights for Blacks. His artistry was admired world-wide, especially in the Soviet Union. This "black" beefsteak tomato is slightly flattened, round, and grows to 4-inches. It’s deep, rich colors stand it apart from others…a dusky, dark-red, with dark-green shoulders, and red flesh in it’s center. Very flavorful fruits with luscious, earthy, exotic flavors and good acid/sweet balance.
Tomato germination dates:
Andine Cornue - March 3 - the first!
Black Cherry - March 4
Green Grape - March 4
Isis Candy - March 4
Ananas Noir - March 4
Aunt Ruby's German Green - March 5
Carmello - March 7
Hillbilly - March 6
Large Pink Bulgarian - March 5
Olomovic - March 4
Orange Queen - March 4
Paul Robeson - March 4
Cut-and-Come-Again Lettuce Mix
I purchased a pack of mixed lettuce seeds chosen for flavor and earlyness from Seeds from Italy (Franchi seed). Its a mixture of 13 lettuce varieties, but for some reason (superstition?) the SFI description says it has 14 varieties. The package has the names in extremely fine print - here they are:
Bionda Ricciolina: Blond cutting lettuce with beautiful soft frilly leaves and a crunchy stalk.
Verde Ricciolina da Taglio: Long, lobed leaves dark green in colour. Similar to oak leaf lettuce.
Frisee D'Amerique: (Riccia Invernale) (curly winter). Cutting lettuce or grow to full size. Despite its name, 'Frisée d'Amerique' is an old French cutting lettuce which was listed in Vilmorin's catalog. Its delicate, tender leaves are flushed with red. In the category of 'winter lettuces,' it can be fall-sown for early spring crops, or sown as a spring lettuce.
Trionfo D'Estate: More closed than a butterhead lettuce but not as tightly as an iceberg. Has softer leaves rather than crunchy and is highly recommended for summer harvest.
Bionda A Foglia Di Quercia: Cutting lettuce of medium dimesions with upright, green wavey leaves.
Radichetta: also called catalogna. Rustic country lettuce. Early & cold hardy. Good resistance to bolting. Long thick stems green serrated leaf. Open head will grow to sixteen inches. Not bitter. Lettuce taste but has the texture and crunch of escarole.
Rossa Di Trento: A lettuce from the alpine city of Trento. Large green lettuce with red outer leaves.
Quattro Stagioni: This lettuce has very dark red edges. Round, closed head.
Unicum: Summer crunchy variety that tolerates heat and goes to flower late. Heads are big, firm and very tasty. Leaves are dark green with brown red marks. It is a domesticated Slovene variety
Batavia Bionda a Bordo Rosso 3: Late. Large round, firm head with red trimming on some of the leaves. Resistant to bolting.
Bionda A Foglia Liscia: Very Early cutting lettuce which grows again after cutting.
Bionda Degli Ortolani: Classic Romaine lettuce used for making Caesar salads. Upright, green head.
Biscia Rossa: Deeply incised and ruffled leaves flushed with bronze on this ancient Italian cutting lettuce. Deep red tips, green below, crisp & crunchy looseleaf. Like most early lettuce, it has a low/moderate bolting resistance, so grow in spring & fall.
Bionda Ricciolina: Blond cutting lettuce with beautiful soft frilly leaves and a crunchy stalk.
Verde Ricciolina da Taglio: Long, lobed leaves dark green in colour. Similar to oak leaf lettuce.
Frisee D'Amerique: (Riccia Invernale) (curly winter). Cutting lettuce or grow to full size. Despite its name, 'Frisée d'Amerique' is an old French cutting lettuce which was listed in Vilmorin's catalog. Its delicate, tender leaves are flushed with red. In the category of 'winter lettuces,' it can be fall-sown for early spring crops, or sown as a spring lettuce.
Trionfo D'Estate: More closed than a butterhead lettuce but not as tightly as an iceberg. Has softer leaves rather than crunchy and is highly recommended for summer harvest.
Bionda A Foglia Di Quercia: Cutting lettuce of medium dimesions with upright, green wavey leaves.
Radichetta: also called catalogna. Rustic country lettuce. Early & cold hardy. Good resistance to bolting. Long thick stems green serrated leaf. Open head will grow to sixteen inches. Not bitter. Lettuce taste but has the texture and crunch of escarole.
Rossa Di Trento: A lettuce from the alpine city of Trento. Large green lettuce with red outer leaves.
Quattro Stagioni: This lettuce has very dark red edges. Round, closed head.
Unicum: Summer crunchy variety that tolerates heat and goes to flower late. Heads are big, firm and very tasty. Leaves are dark green with brown red marks. It is a domesticated Slovene variety
Batavia Bionda a Bordo Rosso 3: Late. Large round, firm head with red trimming on some of the leaves. Resistant to bolting.
Bionda A Foglia Liscia: Very Early cutting lettuce which grows again after cutting.
Bionda Degli Ortolani: Classic Romaine lettuce used for making Caesar salads. Upright, green head.
Biscia Rossa: Deeply incised and ruffled leaves flushed with bronze on this ancient Italian cutting lettuce. Deep red tips, green below, crisp & crunchy looseleaf. Like most early lettuce, it has a low/moderate bolting resistance, so grow in spring & fall.
Lots of Chiles This Year
I placed my orders for chile plants and seeds a while ago. I ordered a dozen plants (minimum order) from Cross Country Nurseries on January 18th. Their descriptions are included below.
Aji Dulce 1: mild; Habanero Type; 1 to 2 inches long by 1 to 1.25 inches wide; medium thin flesh; matures from pale green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Prolific, Seasoning Pepper; flavor and aroma similar to habanero but without the heat; C.chinense.
Aji Dulce 2: mild; Habanero Type; 1 to 2 inches long by 1 to 1.25 inches wide; medium thick flesh; matures from green to orange to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season; Uses: Prolific, Seasoning Pepper; from Venezuela; flavor and aroma similar to habanero but without the heat; C.chinense.
Aji Dulce 3: mild; Habanero Type; 1 to 2 inches long by 1 to 1.25 inches wide; medium thick flesh; matures from green to orange to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season; Uses: Seasoning Pepper; from USA, Puerto Rico; pods have a flattened bottom; flavor and aroma similar to habanero but without the heat; C.chinense.
Datil Sweet: sweet; 1.5 to 2 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from pale green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Prolific, Seasoning Pepper; smoky flavor of Datil without the heat; C.chinense.
Doux d'Espagne: sweet; 5 to 6 inches long by 2.5 to 3.5 inches wide; thick flesh; matures from green to red; pendant pods; green leaves; 24 to 30 inches tall; Mid Season; Uses: Large Stuffing, Roasting, Fried/Stir-Fried; from Italy; C.annuum.
Grenada Seasoning: mild; Habanero Type; 1.75 to 2 inches long by 1 to 1.5 inches wide; medium thick flesh; matures from green to bright yellow; pendant pods; green leaves; 30 to 36 inches tall; Late Season; Uses: Seasoning Pepper; from Grenada; very little heat but full of flavor and aroma; C.chinense.
Moravian: mild; Blocky Type; 4 to 6 inches long by 2.5 to 3 inches wide; thick flesh; matures from yellowish green to orange to red; upright pods become pendant; green leaves; 12 to 18 inches tall; Early Season; Uses: Large Stuffing; C.annuum.
Rocotillo: medium; Habanero Type; 1 to 1.5 inches long by 1 to 1.25 inches wide; matures from green to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season; C.chinense.
St. Lucia Red Seasoning: mild; Habanero Type; 1.5 to 2.5 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from yellow green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Seasoning Pepper; from St. Lucia; C.chinense.
St. Lucia Yellow Seasoning: mild; Habanero Type; 1.5 to 2.5 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from green to yellow; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Seasoning Pepper; from St. Lucia; C.chinense.
Szentesi Semi-Hot: medium; Blocky Type; 4 to 5 inches long by 1.5 to 2 inches wide; medium thick flesh; matures from greenish yellow to orange to red; pendant pods; green leaves; 18 to 24 inches tall; Early Season; Uses: Hungarian Cuisine, Paprika; C.annuum.
Tobago Seasoning: mild; Habanero Type; 1.5 to 2.5 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from lt green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Seasoning Pepper; from Tobago; C.chinense.
I also ordered 6 plants (minimum order) from The Chile Woman around the same time. Her descriptions are shown below, including the hotness on a scale of 1 to 10 - mild to hot.
Aji Pineapple: This sweet citrusy yellow South American chile grows on a more compact bush and ripens slightly earlier. Baccatum. (5)
Aleppo: This Syrian cayenne has been requested year after year and I finally savedenough seed to offer it this season. Annuum. (7)
Argentina: A milder South American Aji. Long tapered, slightly flattened shape. Red when ripe with a fruity flavor. Baccatum. (4)
Belize Sweet Habanero: From a chile grower in Punta Gorda, this hardy chile can boast of being a hurricane survivor. Chinense. (1)
Elsita: Very thick brown to red chile from St. Croix, Virgin Islands. Beautiful fuzzy stems and leaves. I cooked with this a lot last season. Annuum. (5)
Venezuelan Sweet Habanero: The wonderful fruity aroma of a habanero combined with the sweet taste of a bell pepper. A truly heavenly chile. Chinense. (1)
And of course I could not resist buying some chile seeds from Fedco Seeds:
Czech Black Hot Pepper: (65 days) Judged the most beautiful vegetable grown at Five Springs Farm CSA. Black when immature, the 2-1/2" long conical fruits ripen to a lustrous garnet—so striking that seed grower Roberta Bailey kept a bowl on her table just to admire. Mild juicy flesh runs with a cherry red juice when cut. The heat, a tad less than a jalapeño’s, is in the ribs and seeds and is “just right for many of us” says CSA farmer Jim Sluyter. 2-1/2-3' bushes bear very early, setting about 20 pointed thick-walled peppers per plant. MOFGA-certified.
And then there are some chile plants to start from seed that I already have:
Pimento de Padron: Franchi Sementi seed purchased from Seeds of Italy years ago.
Friarello di Nocera: slight fruits, long, pointed, sweet when green, red when ripe, local selection Friarello, Nocerina. From SSE yearbook member Angelo Barbetti (2005).
Piquillo de Lodosa: typical Navarre pepper, tasty, very fleshy fruits, used in many ways, roasted and pickled in Banderillas.. also from Angelo Barbetti (2004)
Ciliegia di Calabria: medium hot perfectly round small cherries, from Furci Siculo (Sicily). Another Angelo Barbetti acquisition (2004 - 05). Seeds of Italy description: Early, hot variety. Compact plant with good foliage. Small round fruits 4/5cms turning deep red when ripe. Meaty chilli with good flavour. Smaller than the Calabrese Ciliegia piccante (Bacio di Satana). Local Production. Recommended by Cucina Caldesi as used in their recipe for 'Peperoncini Ripieni' (stuffed chilli's).
Aji Dulce 1: mild; Habanero Type; 1 to 2 inches long by 1 to 1.25 inches wide; medium thin flesh; matures from pale green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Prolific, Seasoning Pepper; flavor and aroma similar to habanero but without the heat; C.chinense.
Aji Dulce 2: mild; Habanero Type; 1 to 2 inches long by 1 to 1.25 inches wide; medium thick flesh; matures from green to orange to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season; Uses: Prolific, Seasoning Pepper; from Venezuela; flavor and aroma similar to habanero but without the heat; C.chinense.
Aji Dulce 3: mild; Habanero Type; 1 to 2 inches long by 1 to 1.25 inches wide; medium thick flesh; matures from green to orange to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season; Uses: Seasoning Pepper; from USA, Puerto Rico; pods have a flattened bottom; flavor and aroma similar to habanero but without the heat; C.chinense.
Datil Sweet: sweet; 1.5 to 2 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from pale green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Prolific, Seasoning Pepper; smoky flavor of Datil without the heat; C.chinense.
Doux d'Espagne: sweet; 5 to 6 inches long by 2.5 to 3.5 inches wide; thick flesh; matures from green to red; pendant pods; green leaves; 24 to 30 inches tall; Mid Season; Uses: Large Stuffing, Roasting, Fried/Stir-Fried; from Italy; C.annuum.
Grenada Seasoning: mild; Habanero Type; 1.75 to 2 inches long by 1 to 1.5 inches wide; medium thick flesh; matures from green to bright yellow; pendant pods; green leaves; 30 to 36 inches tall; Late Season; Uses: Seasoning Pepper; from Grenada; very little heat but full of flavor and aroma; C.chinense.
Moravian: mild; Blocky Type; 4 to 6 inches long by 2.5 to 3 inches wide; thick flesh; matures from yellowish green to orange to red; upright pods become pendant; green leaves; 12 to 18 inches tall; Early Season; Uses: Large Stuffing; C.annuum.
Rocotillo: medium; Habanero Type; 1 to 1.5 inches long by 1 to 1.25 inches wide; matures from green to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season; C.chinense.
St. Lucia Red Seasoning: mild; Habanero Type; 1.5 to 2.5 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from yellow green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Seasoning Pepper; from St. Lucia; C.chinense.
St. Lucia Yellow Seasoning: mild; Habanero Type; 1.5 to 2.5 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from green to yellow; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Seasoning Pepper; from St. Lucia; C.chinense.
Szentesi Semi-Hot: medium; Blocky Type; 4 to 5 inches long by 1.5 to 2 inches wide; medium thick flesh; matures from greenish yellow to orange to red; pendant pods; green leaves; 18 to 24 inches tall; Early Season; Uses: Hungarian Cuisine, Paprika; C.annuum.
Tobago Seasoning: mild; Habanero Type; 1.5 to 2.5 inches long by 0.75 to 1 inches wide; medium thick flesh; matures from lt green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Seasoning Pepper; from Tobago; C.chinense.
I also ordered 6 plants (minimum order) from The Chile Woman around the same time. Her descriptions are shown below, including the hotness on a scale of 1 to 10 - mild to hot.
Aji Pineapple: This sweet citrusy yellow South American chile grows on a more compact bush and ripens slightly earlier. Baccatum. (5)
Aleppo: This Syrian cayenne has been requested year after year and I finally savedenough seed to offer it this season. Annuum. (7)
Argentina: A milder South American Aji. Long tapered, slightly flattened shape. Red when ripe with a fruity flavor. Baccatum. (4)
Belize Sweet Habanero: From a chile grower in Punta Gorda, this hardy chile can boast of being a hurricane survivor. Chinense. (1)
Elsita: Very thick brown to red chile from St. Croix, Virgin Islands. Beautiful fuzzy stems and leaves. I cooked with this a lot last season. Annuum. (5)
Venezuelan Sweet Habanero: The wonderful fruity aroma of a habanero combined with the sweet taste of a bell pepper. A truly heavenly chile. Chinense. (1)
And of course I could not resist buying some chile seeds from Fedco Seeds:
Czech Black Hot Pepper: (65 days) Judged the most beautiful vegetable grown at Five Springs Farm CSA. Black when immature, the 2-1/2" long conical fruits ripen to a lustrous garnet—so striking that seed grower Roberta Bailey kept a bowl on her table just to admire. Mild juicy flesh runs with a cherry red juice when cut. The heat, a tad less than a jalapeño’s, is in the ribs and seeds and is “just right for many of us” says CSA farmer Jim Sluyter. 2-1/2-3' bushes bear very early, setting about 20 pointed thick-walled peppers per plant. MOFGA-certified.
And then there are some chile plants to start from seed that I already have:
Pimento de Padron: Franchi Sementi seed purchased from Seeds of Italy years ago.
Friarello di Nocera: slight fruits, long, pointed, sweet when green, red when ripe, local selection Friarello, Nocerina. From SSE yearbook member Angelo Barbetti (2005).
Piquillo de Lodosa: typical Navarre pepper, tasty, very fleshy fruits, used in many ways, roasted and pickled in Banderillas.. also from Angelo Barbetti (2004)
Ciliegia di Calabria: medium hot perfectly round small cherries, from Furci Siculo (Sicily). Another Angelo Barbetti acquisition (2004 - 05). Seeds of Italy description: Early, hot variety. Compact plant with good foliage. Small round fruits 4/5cms turning deep red when ripe. Meaty chilli with good flavour. Smaller than the Calabrese Ciliegia piccante (Bacio di Satana). Local Production. Recommended by Cucina Caldesi as used in their recipe for 'Peperoncini Ripieni' (stuffed chilli's).
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