Just random
Bill’s Striped pepper photos. Top-left and -right are #1 on the day it was harvested — I don’t think I showed full-ripe photo — the Stripes do become more difficult to see as was described. Top middle are the two unstriped fruits, but the plant stem has significant striping — not Sure if that matters. The pepper in white square container labeled “Scotch Bonnet” is actually
Gochugaru Yong Gochu g2, which inherited the container after previous occupant winterkilled.
- ...Unfortunately each plant had just one fruit then we had weird temperatures that threw off any kind of blooming or fruit setting. (although I have to say this kind of just one (or two) fruit each then pause is not uncommon on peppers in my garden.)
- They are all starting to bloom again now and I have been trying to bag (2 trusses each). First bagged flowers on trusses have dropped on most of them, I missed bagging some others and the flowers opened, so those might have set... and am planning to bag another 2 trusses each to try again.
- Ate that #1 fruit in a quick pasta “sauce” — diced and sautéed rainbow chard stems and leaves, soaked dehydrated shiitake mushroom, completely red
Bill’s Striped #1 and a 1/2 sized
jalapeño ripened to orange color, yellow tomato (
The Witz), leftover steamed broccoli and shrimp, beaten eggs, mushroom soaking water, Himalayan sea salt, freshly ground black pepper, whole almonds, a little white wine..... combined with cooked fettuccini, and finished with kefir poured over the plated pasta — Thicker, juicier wall than I had expected. Quite yummy in this combo with no discernible skin. Not as sweet as
Giant Sweet Devil’s Horn, which I’m sure is expected.
...little hornworm...
Just look at that evil sneer!
even split, it was quite flavorful and tasty 
