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.