(And the ''former'' meant the site.) We're great friends, lol!!

We had stuffed peppers from the freezer last week. I find myself addicted to putting hot Chinese mustard and soy sauce on them.

Pepper is the herb of the year for 2016. What better reason to try something new?

For several years, I've grown "Fruit Basket" peppers from Park Seeds for our plant sale. It is a great container plant, with a slightly drooping habit, and grows tons of smaller orange sweet peppers. Unfortunately, they are no longer available.

Does anyone know of any others that sound similar? I'm looking at Mohawk Gold.....any experience????

I didn't like Mohawk. They were thin and not very sweet. Just me?

Thanks, Reid. One of the things our customers loved was the sweetness of the Fruit Basket. I guess I'll keep looking....

Linda,
Those sound really good! I love the colored peppers.

>> hot Chinese mustard and soy sauce

Sounds good to me!

Does anyone know of kinds of peppers that don't need as much heat as most peppers? Especially ones tolerant of cool nights? Like getting down to 60F fairly often?

Tomato vendors always offer some that are 'extra-early and tolerate cool weather", but many seem poor-tasting and small.

Have you tried King of the North @RickCorey ?

Also 'Lipstick' peppers.

We grew King of the North for our plant sale last year--what beautiful, healthy plants. Didn't get to see the finished peppers, obviously, but these were far and away the best pepper plants we had grown.

Anderwood said:Have you tried King of the North *RickCorey ?

Also 'Lipstick' peppers.

Googling them, they look great for short seasons. The fact that Baker Creek carries both is a recommendation it itself.

Thanks! Next time I order from Baker Creek, I'll get both. And watch trades.

Edited to add: if only I had known! Littlecheryl has (or had) Lipstick peppers and I could have asked her to add those seeds to DnD's recent seed swap!

Rick,
That's what I thought about those for cooler weather. I decided my tomatoes should wait till June to be set out. It's not always warmer than May, but it's better. We have a garden open to the north and west . I've often thought of surrounding them with ground cover cloth attached to stakes. Hard to do with 15 to 18 plants so we don't.

I have yet to ask for Baker's catalog because I have seeds to use up this year. I look forward to getting one tho.

billyporter said: ... I have yet to ask for Baker's catalog because I have seeds to use up this year.

I agree! That catalog has such gorgeous photos that we can be excused for over-indulging. It's like porn for gardeners, except that you can actually order what you see!

I've thought of a low poly tunnel to get seedlings out a month or two earlier, and a TALL hoop house over the adults to keep them warm into the colder and rainier season.

I THINK that night temps are my limiting factor. Nights never get really warm, and they stay cold well into summer and get cold again before summer is over.

Or maybe I should call it coastal PNW "summer".

Rick,
I see besides the row cover they do sell one that insulates a little. We use row covers for cabbage and broccoli.

Yes, cool nights really slow the tomatoes, peppers and eggplants. But, our nights in a hot year can stay too warm for the above vegetables with the same results.

Summer? I didn't see any summer, lol!

Thanks! I have thought about row covers - either instead of plastic film on hoops, or in addition for early seedlings.

I have a million plans - for after I retire!

Ric,
I hear ya! But you will have NO time after you retire, lol!

billyporter said:Rick,
I used to freeze cut up peppers all the time to use on pizzas. I got tired of them frosting over every time I opened the container. Plus, the skin seemed tough so eventually I quit.
I think this year I'll just freeze some of the Marconi's. I do miss having them.

I have had good results freezing bell peppers if I blanch them for a short while before freezing. They last well into winter, but if you keep them frozen too long they do what Rick said, and there's not much left but the skin. I recently used the last of my frozen bells, and they were pretty good yet, but they were at the end of their good period. I get the frozen mixed color varieties in the store now, as the fresh reds are over a buck each.

Pablano and Anaheim peppers freeze well if roasted and skinned before freezing. They last much longer in the freezer for me then bell peppers.

I can't wait until I can have fresh from the garden again.

Tom,
I might have to try blanching the peppers. I've never roasted any.

I love jalapeno poppers so I may have to go back to freezing portions of diced jalapenos.

Jalapeno Poppers

1 pkg. Spring rolls - 1#
2 pkg. Cream Cheese 8oz per
9-10 Jalapeno peppers, if you like it hot
21/2 C. Shredded Cheddar cheese
Flour and water mixed to make a paste

The more membrane you strip from the peppers the milder it will be. Use gloves!! I buy vinyl in a box.

Soften the cream cheese. Dice or run peppers thru a food processor till small pieces are left. Combine everything in a large bowl so it's easier to stir together. Chill till firm. Lay wrappers out in diamonds instead of squares. Use a large tablespoon and shape a log in the middle of the wrap. Fold the bottom wrap up. Fold each side in, pressing gently against the log. Roll it up to the top, dip finger in paste and paste the top triangle before rolling all the way to the top. Or carefully lay it in the hot oil with the fold down so it seals.

Fry in hot oil in a skillet or deep fat fry till brown. 375°. Only use enough oil to go almost half way up the sides in a skillet. Keep the flame about medium hot. Drain on paper towels. Make sure you don't puncture them when turning them.

Keep the wraps in the package so they stay soft and try to keep them cold. Warm wraps or wraps too full will split and splatter in the grease.. Don't make any more ahead than will fit in the skillet. Don't use too much oil because if the top gets soggy as the bottom browns, they will leak and splatter.

This sounds complicated but it's not. It's basically getting the oil, temp and timing right. You'll have time to fix 4 more as the first 4 cook. They need to cook long enough to melt the cheese. Any leftover filling can be used as chip dip.