This post is actually written for my son Nick.
(But you can read it too if you want. It’s about the peppers I’m sending him–because the guests just don’t seem to eat enough of them!)
He’s back east without a garden, dogging his doctorate in Econ, so I’m sending him some of “our” peppers.
Background: Nick as a twenty-something, exhibiting typical Forbes social skills, put himself “into training” to be able to eat very hot raw peppers with a flat affect. The purpose of the “skill” was tempting his “friends” on the debate team to partake as well. A sort of culinary, come on in, the water is fine. . .”
Of course this tempted me to try to grow something that even Nick could not eat.
(The apple does not fall very far from the tree.)
So, here’s what’s on the “pepper menu” here at the Odell House.
To the right of the Poplar Street door.
The pepper Chenzo,
A feisty ornamental, developed in England, that we planted last year in a pot. It looked too pretty in the fall to let freeze, so we overwintering it in somewhat rugged conditions in unit 2. Lots of heat, but little water and almost no care. Lots of sun.
And it came back at us this spring with a perfect vengeance of peppers.
Which remain almost unmolested.
Really, they do get almost sweet when they turn red. . .honestly.
Near them on the steps is an interesting little number, still green at present, called Hinkelhats.
In our climate they may never look like they are supposed to above, red, but are so incredibly hot that Nick may be the only one to make a report on their flavor.
For those of you that must know “Hinkelhatz” is Pennsylvania Dutch for “Chicken heart” and they have been grown since the 1880s, according to Seed Savers Exchange, “Traditionally used for pickling and making pepper vinegar. Small fruits (¾” wide by 1-2″ long) ripen from green to glossy red. 80-90 days from transplant. HOT.”
Chicken hearts–they do kind of look like that.
To the left of the door, a lovely and prolific pepper that I have made more than one meal totally inedible by not taking out the seeds. It is innocently called “Lemon Drop”
Rare Seeds reports “Seasoning pepper from Peru ripens to a clear lemon yellow, sometimes with a dark purple blush. The flavor is a very clean, uncomplicated, slightly citrus-y heat. 2-foot plants are covered with the thin-walled, conical fruits which reach 2-3 inches in length, with very few seeds”
Our advice? Even if it has just one measly seed, take it out. Left of the door, eat all you can. Take some home. (Prolific).
Then on the other side of the house there is a stash in our private area
These are Hungarian Wax and Sweet Banana. (Nothing sweet about them.)
And some which you are quite free to ask for if you are in the mood to really hurt yourself.
The upward facing longer ones (1.5 inches or less) are, as they report, Super Chili.
The middle a somewhat intimidating “Vietnamese Tear-Jerker”.
The ones to the right of there, (up in the picture below,) the very small ones, are described as “tiny slivers of fire”.
Or by the very short Hmong woman that I bought the plants from this spring at the farmers market,
“Very hot.” (Sly smile.)
One seed source identifies them as “Chinese Ornamental” Later saying they are great for containers.
My question, containers of what?
I have been too frightened to touch them–except when I packed up a couple of handfuls for Nick. . .
So there you have it! If you want some left in your unit now is the time to ask!