Some gardening colleagues believe that I am behind because tomatoes have been planted in many gardens – including mine – since the beginning of April. I used to start planting peppers with the tomatoes, but I’ve noticed that these plants only sit until the temperatures really start to rise.
So I did a little garden experiment.
I planted a set of peppers in early April and then a second set of the same varieties in early May. You know what happened Both in the selection planted in April and in May, peppers were ready for harvest at the same time.
This changed the way I viewed my annual spring transplant. It has also changed the timing of when I sow my pepper seeds, which is now a month after I sowed my tomato seeds.
I love growing peppers in my home garden. These plants act as an ornament without actually trying. Bell peppers come in a rainbow of colors, from cute bells to those that wrap up some warmth.
This year I seem to have grown more than ever and some choices are new to me. Between the rain showers, on the first weekend in May, I transplanted Carmen, Escamillo, Mellow Star, Fresno, Jalapeño, Piquillo, Poblano, Little Schnabel and of course paprika.
My neighbors ask what we do with all these peppers and share the harvest with our neighbors who they all enjoy. My wife and I consider ourselves urban home residents so we can put a lot and some in the freezer. But we also like to cook with fresh peppers and other vegetables from the garden. You should see the pictures of the dinner I post online.
I think my most popular way to enjoy fresh peppers is to grill them up. Charring allows you to remove the skin and leave the tender flesh behind. You can do this with almost any type and heat of pepper.
A bar snack or appetizer we like makes jalapeño poppers out of the thick meat and mild heat of the jalamundo variety. The recipe is super simple. Slice the bell pepper lengthways and scrape out the ribs and seeds. Fill the peppers with cream cheese or, for a special treat, with homemade allspice cheese.
I also enjoy cooking some of the trendy foods we see on cooking shows. Whenever chefs say they use shishito peppers in a recipe, the judges seem very impressed. Shishitos are an ancient Asian variety that are thin-skinned and about 3 inches long. Shishito peppers are mild, but one in ten is commonly reported to happen to be spicy, which might come as a pleasant surprise.
My wife Katie kinda gets all hot in my house. Bubble shishito peppers are easy to prepare with our air fryer and are ready for a delicious dipping sauce.
Pepper transplants are now abundant in your favorite garden centers, and it is time to start growing some of these delicious vegetables this summer season.
