Jimmy Nardello - Page 2

angelique · July 10, 2006

I have eaten quite a few green ones. The flavor is good, but I really do prefer them once they turn red.

DH and I like to eat the green ones roasted. I often roast and chop them , then mix them with a combination of mozzarella, Laughing Cow Cheese (or cream cheese), salt, pepper, a good pinch of cayenne (or other dried ground hot pepper) and garlic powder to taste...I use this mixture to stuff squash flowers. I then dredge the flowers in very stiff beaten egg whites (prepared like chile rellenos) and fry up the flowers...Yum Yum.

chilhuacle · July 10, 2006

Sounds great Angelique, I'll give it a try! Have you had red ones yet this year?

Suze · July 10, 2006

Did I say a plant was good for 30-45+ peppers? Well, let me emphasize the + part of that.

I've picked at least 45 from one plant so far this season with more on the way.

I picked these yesterday -- they were fried up with some italian sausage. Delicious.

Very pretty plants -- almost as nice to look at as they are to eat.

bully · July 11, 2006

Mine are just setting nice, sorry about the blurry pic, I'm still not use to this camera. I tend to move before its done doing its thing.

July 10, 2006	#17
chilhuacle Tomatovillian™ Join Date: Feb 2006 Location: Concord CA z9b, just west of Tomatoville Posts: 415	Sounds great Angelique, I'll give it a try! Have you had red ones yet this year? __________________ Give a person a fish and you feed them for a day; teach a person to use the Internet and they won't bother you for weeks. Bruce

July 10, 2006	#16
angelique Tomatovillian™ Join Date: Jan 2006 Location: Rocklin, California Posts: 501	I have eaten quite a few green ones. The flavor is good, but I really do prefer them once they turn red. DH and I like to eat the green ones roasted. I often roast and chop them , then mix them with a combination of mozzarella, Laughing Cow Cheese (or cream cheese), salt, pepper, a good pinch of cayenne (or other dried ground hot pepper) and garlic powder to taste...I use this mixture to stuff squash flowers. I then dredge the flowers in very stiff beaten egg whites (prepared like chile rellenos) and fry up the flowers...Yum Yum.

July 10, 2006	#18
Suze Tomatovillian™ Join Date: Jan 2006 Location: Texas Posts: 3,027	Did I say a plant was good for 30-45+ peppers? Well, let me emphasize the + part of that. I've picked at least 45 from one plant so far this season with more on the way. I picked these yesterday -- they were fried up with some italian sausage. Delicious. Very pretty plants -- almost as nice to look at as they are to eat.

July 11, 2006	#19
bully Tomatovillian™ Join Date: Jan 2006 Location: S.E. MI Posts: 794	Mine are just setting nice, sorry about the blurry pic, I'm still not use to this camera. I tend to move before its done doing its thing.