The peppers really need to be watered so they can keep setting fruit, but I've been putting it off in favor of hand watering the newly planted beds. It's been a dry hot August, hopefully September will bring us some rain.
Ajavarski sweet peppers are thick walled and juicy, and they're good sautéed with onions.
The only bell pepper I'm growing are Carmagna Rosso and they're taking forever to ripen. We still have close to 2 months before our first heavy frost, so they still have time.
I got the rest of the garden dug by hand and then raked over on Sunday, and then spent the rest of the day in bed.We've all been sick this weekend. Since kids are back in school they're probably sharing all their illnesses. If I'm up to it, I'm going to spend a few hours this morning planting the rest of the beds.
All the fall greens, lettuces, and peas still need to be planted. I might plant some more turnips and radishes, in case earlier plantings end up too spicy from the heat.
Please join us for Harvest Monday hosted by Dave at Our Acres.
16 comments:
So many peppers! I am really impressed - and they all see to be for very particular things that you obviously like to eat. How many years has it taken you to settle to the peppers that you like to grow each year?
I love how you and Dave try so many different peppers. I'd like to branch out a lot, too, but I'm attached to the same old favorites. Maybe I'll reconfigure the garden next year.
What a bad time to get sick! I hope you all recover soon. I had made a note to try the Melrose peppers next year and now I need to look into the Ajavarski peppers too. Unlike Will, I can't say no to trying new ones
!
No sign of any ripe peppers here yet,
Hi Joy,
I try lots of different varieties because so many peppers don't do well here with the heat and humidity, they usually stop setting fruit when nighttime temperatures get above 80 degrees (26.7 Celsius). Plus, I alternate years between sweet and hot peppers depending on whether I plan on canning lots of salsa.
Hi Will,
I definitely have my favorites especially when it comes to hot peppers, although Anaheim does not do well here. You seem to get an amazing array of vegetables all summer long, especially all that fabulous corn.
Hi Dave,
They're great peppers, although this was the first year I grew either of them. They seem to have done well even with our hot summer. I'm going to try caging the tall pepper plants next year, like pablano and di Toro, the heavy rain just knocks them to the ground.
Ajvarski was one of my favorite peppers last year. They are so sweet and flavorful and some of them got to be huge too. Definitely a keeper.
The Ajavarski really do look good - such a nice shape and I like that they aren't too hot.
Hi Sue,
I find peppers to be fairly fussy in general, too much heat they don't set fruit, too little heat and they don't ripen, plus they take forever to germinate. Hopefully they're close to ripening for you.
Hi Michelle,
I think Ajvarski is a great pepper. Currently Melrose, Figitelli Sicilia, and Ajvarski all made my top three for this year, but they're also some of the earliest to ripen. I'm still waiting for Corno Rosso, di Toro, and Marconi to turn, they seem to only set fruit once the weather cools a bit. When I do searches for peppers, a lot of the time your blog comes up which always makes me smile because of the amount of information you willingly share.
Hi Belinda,
Ajvarski ripens surprisingly early, considering they're such a large pepper. Your summer produce looks incredible, it looks like everything ripened all at once.
I hope you are all recovered now, and the children are enjoying being back at school again after the summer break.Your peppers all look good: I can pick out the Long Red Marconi as this is a variety we have this year, and it has an excellent flavour
Hi Kathy,
Red Marconi can be a massive pepper, but I would definitely consider it to be a late variety. And yet, they're still earlier than the bell peppers. I'll probably grow all the same sweet peppers next year, they've all been great performers except for Odessa which I'll give a second chance.
I am intrigued by the Ajavarski - I picked up a jar of Ajvar - red pepper paste from an Eastern European supermarket and wondered that they must be the same thing.
Hi Shaheen,
The Ajvar paste is supposedly made from the Ajavarski peppers. What did you think of the paste? We've just been eating the peppers raw or quickly sautéed with onions.
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