Peppers and chillies

What a successful year it has been for capsicum family. Key to success was the early sowing inside  in February, that meant I was able to plant them out mid May after the  frost was over. So they have had plenty of time to ripen before the colder weather (already here – mornings have been down to 4C) and first frost (expected late October)

The Peppers, 8 October, still producing – in the box with the little scarecrow.The sweet peppers, Lamunyo, Doux d’Espagne (the long one) and yellow Lunchbox peppers. Each delicious for their own purpose, though the little Lunchbox are my favourite. They have almost no seeds so wonderful to eat raw They are like eating apples, and I cannot resist them when I go into the potager.

The chillies have been incredible this year. This photo of the Habanero gives an idea of how big the crop was on each plant.
From L to R : Peppadew, Espelette, Cayenne, unknown hot chilli (grown from a bought chilli that was hot enough for Craig!) Tabasco, HabaneroThe Peppadews are not great eaten off the plant – slightly piquant but not tasty. But soaked in a brine overnight, then bottled in a sweet-sour sauce, they become something very special. delicious in a salad or stuffed with goats cheese!The Espelette is dried then ground into a powder. Very popular in this region of France and used in Basque cookery. I like the powder – very tasty and not too hot.The other chillies are either frozen whole, or made into a puree (far too hot for me to even taste, but pure bliss for Craig!)


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