Time to get seed started.

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God Bless America
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Friday, July 12, 2013

Padron Chile Update

This I do believe is the most interesting Chile I have grown in a long time.

 Martin Thanks for your comment, Sure hope your plants are doing well.

I have harvested so many of these Chile's I don't know what to do with them all. well not really. But sure have found that we like them a lot, so have been eating them most every meal. And just like I have heard when older some are very hot. This is true, frying in oil small ones are super tasty.
 I have left some on the plants to ripen, they turn a brite red. I have smoked some and dried them. Going to make Chile flakes out of them. these I will use when making sausage. Here are a couple photos .

Red Ripe Padron chiles:
Smoked with Pecan Wood:


John said...

Nice pictures- I love peppers fried in olive oil and salted- yum yum.

Martin said...

Thanks for the reply and the pictures of the ripe (red) peppers – I have never seen the fully ripened ones before as they are always picked in Padron when they are about one and a half to two and a half inches long. My plants now have their first small peppers just starting to appear. The last couple of days have been cool, but the next few are around 80 f and very humid which is just about what they would be getting in Padron around now (on a good day). In September I will be in Galicia (10 miles from Padron), so it will be another chance to have the real thing. What is of interest to me is how my peppers will taste. I recently had pimientos de Padron in Barcelona where they are grown in a hot acrid Mediterranean climate and the taste (to me and my wife) was pretty bad. I have also had some imported ones from Morroco which the Galician’s get outside the proper season (although few eat them) – they were also poor. In theory, the weather that we have had in England this year is very close to that of Padron, so I am hoping that the taste will be similar. Thanks again for a great and very factually interesting blog.

ChileFarmer said...

Martin, I am sure the soil and climate make difference with crops.
My Chiles have been quite mild and tasty when picked young. But our Texas weather has turned off hot and dry. Some day temps. are over 100°.
I picked some small green ones today, fried them up for the evening meal. They were quite hot, all of them. I am thinking it was because of the hot weather. Keep me informed as to how your Chile's do. Bill in Texas

Martin said...

Bill, I am hoping to pick my first peppers this week, maybe a dozen to twenty. I know that in Galicia they say that the longer you leave them on the vine the hotter they get, so I cannot afford to wait for 40 or 50 to reach an adequate size. Also, with no real knowledge of growing things, I am hoping that picking encourages growth. Over here we have just had a rotten week of weather with lots of rain and cool temperatures. I have had a few small peppers drop off which I am assuming is down to these conditions. Hoping for better weather this week. Martin