This was a great year for my pepper plants. Of course, here in Texas, I’m not about to claim that statement actually means very much considering how well the darn things grow. But this year brought a crop that I was particularly pleased with.
I grow my peppers in pots and have done so for a number of years. They don’t need to be in the ground and it is a ready way to save the valuable real estate of my raised beds for other plants that appreciate the space more.
This year I chose four varieties (and ended up with five): jalepeños, serranos, banana and cayenne. I planted two serrano plants but one of them was mislabeled and turned out to be something else and very hot.
One thing I did differently this year was leave some banana peppers on the plant for longer and let them turn red. I always like growing these because they are are a good substitute for bell peppers (which I also grow sometimes). They mature faster, require less nutrients and care, and are more productive than bell peppers usually are around here. The taste is similar and they are good raw in salads or cooked in pasta sauce and stir fry.
This year, due to the abundance of banana peppers on the two plants I grew, I let some stay on the bush longer than I normally would. The first thing I noticed was the beautiful series of colors the peppers turned. In addition to the shot below, the first image in this post shows some of the deep yellows, oranges and reds that were part of the ripening process.
The other thing I noticed about these well ripened peppers is the way the flavor evolved. I still enjoy the green ones but the red ones had a fuller, more mellow flavor with a nice hint of peppery bite — somewhat like a red bell pepper.
Today is the first day of November and I shouldn’t be talking about this in the past tense. All my plants are still producing and until we have a hard freeze, they should be able to keep going. It’s not unusual for me to have peppers until just before Christmas. With a little effort I could probably protect them and keep them going even longer, but I just let them go when the weather gets colder.
It seems that every year there is one particular crop that stands out and this year it was these beautiful and delicious peppers, although I never did catch the name of the blazing hot uninvited guest.