Posted on 08/20/2022 4:55:49 AM PDT by Diana in Wisconsin
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I have also eaten 2 jars of shishitos in olive oil. Wide mouth pint jar. Clean peppers through one slit lengthwise. Hot skillet throw in to lightly char about 1 minute or less. Stuff with fresh mozzarella and some cream cheese mixed in. Garlic salt pepper whatever. Submerge in the olive oil. Eat anytime.
I am going to have to find a farmer's market a ways out of town. My little town's farmers are very proud of their produce!!!! Sorry, but I'm not paying $4/pound for tomatoes!!!
I have tried making candied dills from already canned pickles. They end up limp and ugly. I will keep looking for a recipe that is from scratch. Thanks though.
I saw the price of tomatoes at a farm stand 8n CNY last week. Not one outside a farmer’s house, but a well known store kind.
The price for the tomatoes was ridiculous, especially considering what a great year it’s been for tomatoes.
Mine are going gangbusters in my garden this year.
The Lord has blessed me with a great harvest so far.
Thanks, Pete!
“Lollo D Rosso”
Beautiful and useful! One of the best lettuces out there...and they are legion!
“Wheat is harvested, and about 3/4 threshed. Would have finished, but the drill battery overheated. It won’t be a lot, but a few more pounds than we had before.”
You’ve been busy! Interesting about the wheat. Ellendra grows her own, too!
I’ve had great success with your recommended Shishito peppers this season.
Remember me waiting at Walmart this Spring for the Bonnie Truck to arrive? LOL! I also recommended them to a guy that was looking confused about which peppers to try, so hopefully we have another convert.
I’m glad you posted your procedure for saving them, again! So, thanks all the way around. I’ll have a picture for you of my first picking. Some have gone to red - I’m assuming that’s OK?
I’ve had great success with your recommended Shishito peppers this season.
Remember me waiting at Walmart this Spring for the Bonnie Truck to arrive? LOL! I also recommended them to a guy that was looking confused about which peppers to try, so hopefully we have another convert.
I’m glad you posted your procedure for saving them, again! So, thanks all the way around. I’ll have a picture for you of my first picking. Some have gone to red - I’m assuming that’s OK?
I have only had 2 go red. First time, I eat them as fast as they mature. I don’t know how they will taste, I am going to save the seed from them.
I have been loving all these old posters, and have saved many of them. Doing pickled banana peppers today. I ran out of steam yesterday. I know now to only save seeds from mature shishitos and will use a heating pad under and peppers I start. Everything was started from seed and all the peppers took way too long and the shishitos did not make it after 4 leaves so yeah I ordered plants from Bonnie.
This is the first year I’ve used any Bonnie plants. I’m having good results. The selection at my Walmart was really good, too.
After leaving the garden center, where I pretty much ordered what I wanted for myself, I started everything from seed, or I didn’t grow it.
I’m getting too old and lazy for that foolishness, LOL!
P.S. Bottom heat helps GREATLY in seed starting, but you REALLY see results with Pepper seed.
That’s what I’m sayin’! LOL!
When we get plants yes Bonnie plants are good. We used to get a lot of Chef Jeff’s plants. They are the ones who sold Costa Rican red pepper plants but they have not sold any for years now. We have one outdoor nursery that doesn’t carry any more Chef Jeffs. The Bonnie plants I got were very well packed, large and strong. This is the first time I ever ordered live veg plants over the internet. Plus I thought I was just getting 2 plants (all I could afford). But they ship 2 plants when you order one as a backup so I got 4 plants plus 2 were doubles. In shishito heaven here. Pollard pointed out that when they go light green they need more nitrogen. Ours have always been dark green and these started out that way too but now I see I need to add nitrogen. They taste the same. I’ll have good seeds going forward now and use that heating pad.
Can peppers be ripened off the vine?
When I grow bell peppers, I’ve picked them when they are mostly red, but still a little green and they ripen to all read in a few days in a basket in the kitchen. Works with yellow peppers, too.
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