New pepper this year-Lava Red pepper

Corno di Toro peppers-Lava Red peppers

I use to start my Jimmy Nardello and Shishito sweet peppers inside under lights the first week of March but since they take so long to germinate and grow out to tranplanting size, I started buying them from Agua Fria Nursery in the past few years. When the nursery ran out of these sweet peppers last spring, I was bummed. Not only because they didn’t have those varieties but also because it takes peppers 8-10 weeks to grow from seed to transplanting size which is why one needs to start them super early or buy in a nursery. I thought I had run out of time.

Lava Red peppers

My best friend, Lava, from Germany had saved some sweet red pepper seeds that her son gave her from a farmers market in Germany. She described them as long red, sweet, thick walled peppers but didn’t know the name. I had the seeds for a few years but didn’t try them since I was hooked on the ‘Jimmys’. In my desperation, I decided to try to grow them out late.  I grew four of them from her seeds and to my surprise, they are a type of Corno di Toro (horn of the bull or bull’s horn pepper). We don’t actually know which variety of the Corno di Toro peppers they are and there are several. I named this one Lava Red pepper after her. Corno di Toro peppers are named after their shape and are a type of Italian frying peppers that are sweet green or red but if you let them turn red, they are a little bit sweeter.

Now at Harry’s Roadhouse here in Santa Fe, I remembered (seems so long ago) they serve some kind of sweet grilled peppers strips in their house salad which I love. So I decided to grill the Lava Red peppers as I now call them and take off the skins like what we do for our hot green chilies here in New Mexico. But before I grilled them, I saved some seeds to freshen up my supply of seeds for future use.

Notice I put one of those dessicant packets (from my vitamin bottles) in with the seeds to make sure they are completely dry. Then I will remove it later.

 

Normally they would be grilled on the BBQ till the skins are black and then cooled in cold water and the skins slide off from the peppers, leaving the sweet pepper meat. This steps takes a little more work but the flavor of the skinless peppers is superb and well worth the effort.

 

Using a small grill in my fireplace to roast the peppers

The night I wanted to grill them was way too cold outside (in the 20’s) to be standing by the BBQ so I decided to grill them in my fireplace in my house while I watched the World Series. I made a fire of cedar wood and put a small portable grill over the hot coals.

 

Then I sat there and grilled my peppers over the cedar wood coals. The smell is fantastic and the flavor of the peppers is sweet and the cedar coals added a subtle smoky nuance to them.

 

After the skins are off, I put them on wax paper in layers an freeze them and take them out as needed.

I use them in scrambled eggs, on my salads, in sandwiches and I’m sure there will be many other ways to use them. I got 5 lbs of grilled peppers!

They are now one of my favorites. I like the thick walls and sweet flavor. Isn’t it funny, I was forced to try something new and it turned out fantastic! So try some Corno di Toro peppers next year, you won’t be disappointed! You can also eat this pepper raw as well!

Tomatoes, peppers and eggplants in!

tomatoes 05 24 16

All my tomatoes get planted into wall of waters when first transplanting them. Really helps them get a good head start.

So I’m gonna try to catch up on the garden in the next few posts…

All the tomatoes went into the garden in their Wall of Waters on Wednesday, May 24. My friends, Janet, Mernie and Linda plus myself manage to get all of my tomatoes in by 2 pm.  Thank you for your wonderful help! I was 5 tomatoes short, so I went over to Agua Fria Nursery (my favorite nursery) and picked up what I needed the following day and they are now in as well. I have 3 sections in my main garden and now section 1 is filled. One third done! I always espoused we should harden off out tomatoes before setting them out, but I’ve found out that if you put them into Wall of Waters, one doesn’t need to  harden them off. The Wall of Waters, act like a little greenhouse and keep them warm at nite and the winds at away-well worth the money and effort. Once the tomatoes reach the top sometime this month, remove the WOWs. Still have many things to plant but the ‘maters are in!

rhubarb spring

Rhubarb is doing well even with a hail storm we had. Somehow it was sheltered.

My perennials are coming up-rhubarb, raspberries and grapes-yeah! I didn’t have to do anything (except water)! The cabbage is already in as well.

GRAPE VINE ROW COVER

Himrod green seedless grapes grow great here. They are recovering from deer damage

Some deer came by an munched about half the leaves and grape flowers on one grape plant so now they are under row cover and recovering nicely. I pulled it off so you can see the recovery. I hope  we get the grape flowers (that will become grapes) again. The deer have not been back or at least haven’t eaten any more of them.

FUSHIMI PEPPER PLANTED

Fushimi pepper and all peppers planted under fencing material and row covered until they adjust to heat

This week, June 1-4, I transplanted all peppers-the varieties are: Jimmy Nardello (sweet Italian frying pepper), Poblano (mildly hot use for chile rellanos), Fushimi (similar to shishitos only bigger-not hot), Shishito (good frying pepper-not hot) and Corno de Toro (big sweet Italian pepper).  I put epsom salts in bottom of hole to increase flowers and peppers. I also planted all my eggplants-the variety is Fairytale. I love them, they are my favorite-I don’t grow any other. The bigger eggplants take longer to ripen and you only get a few on each plant vs fairytale eggplants are extremely prolific and ripen earlier. Fairytales are small, never bitter, thin-skinned, great sliced in half and sautéed with garlic in oil or on the BBQ-ed on the grill. You can still use them for Eggplant Parmesan, only takes more.