Put me down as a "Farmer Dill Fan", too! Thanks, Dill, always a pleasure to come across your posts.
As for peppers, I'll eat the green ones, especially Chinese Giant as it has really thick walls, is juicy (and I eat them like apples!) I really like most peppers at the red stage though as they are a bit sweeter and wonderful for stir-frys, grilling, salads and just fresh eating. The only non-red and non-green pepper I also grow is "Islander", one of the few hybrids I grow as it not only starts out purple but matures to yellow/gold and red.
Shoe (off to eat something besides a pepper; grilled chicken and okra anyone?) :>)
