When d'ya Pick Ya Anaheims?

[Grub]

My plants are loaded, most impressively, like Christmas trees with green candles about 6-10in long.

Should I let them go for a while yet? They look stuffable and so do I.

Feel free to contriubute any Anaheim info for this neophyte grower.

Best, Grub.

[montanamato]

Grub....If they are big and glossy, go ahead and pick...They will get an orange blush on one side sometimes, and by then are nice and spicy...I often pick some earlier than the others and they will work for all things cooking....

Jeanne

what other peppers are you about to harvest?

[Grub]

Okay, thanks for the advice Jeanne.

I have too many Orange Habs to know what to do with them, some excellent Jalapenos coming through, plenty of NuMex Big Jims, Peruvian Purple and Variegata at purple-fruited stage, oodles of green sweeties such as Red Ruffled and Red Cheese, yellow, orange and red ripe Long Sweets, and flowering Fatali, Safi, C.Pubescens (two types), Fish, Chocolate Hab. and some others. Plus a tray of seedlings to plant out out [/url]

[Rena]

I keep pickin, more will come if you keep pickin. I have a recipe for pepper vinegar if you want it. It is good to pour over greens yummmmy! (this would be good for the habs not the others.) I also make hanbenero peach jelly. Good with cheese and crackers.... it is dinner yet? LOL

[Mischka]

Originally Posted by IMISSCOLO

... I also make hanbenero peach jelly. Good with cheese and crackers.... it is dinner yet? LOL

Care to share the recipe?

I grew habaneros a few times, but other than using them for bets, I found them way too hot to use in any of the dishes my family eats.

[shelleybean]

Oh, you troublemakers! I had finalized my pepper list and now you've got me wanting to fit Anaheims in somewhere! From what Grub says, sounds like I'd only need one plant...and I might just do it! :wink:

[Grub]

Hi Shelley,

I have three Anaheim plants, two in 3 gal pots, one in the ground. All are loaded. For productivity it's fantastic.

The seeds and membrane are nicely hot, the flesh mild. As usual, easy to adjust the heat factor.

But as Michael suggested, I think roasted and stuffed, or roasted and chopped and worked through a beef or chicken Mex-style slow-cooked pot dish would be great. Flavour and just the right amount of heat.

I would put Anaheim down as a no-brainer. And no BER here at all. Thick mulch in the potted ones helps keep an even moisture level.

NuMex Big Jim is another of the NuMex varieties that is loading up big time for this rookie.

Of the sweets, Chervena Chushka —★www.seedsavers.org/prodinfo.asp?number=1(OG) —and Red Ruffled are productive.

[Rena]

While searching for a recipe I finally gave up so I took the recipe on the back of the surejel for Peaches and added 4 small orange habaneros (deseeded and diced added to the cooking peaches). NEXT time I would make it hotter and add 6. I could tast the fire but it was small. I have been thinking about the strawberry jam with Habaneros...apricots apple ect. It is delish. My husband gave some to folks at work and they ate a whole package of cream cheese and crackers with it.
If anyone ever eats greens you should consider a pepper vinegar. EVEN those that do not like really hot stuff should consider. I have to make sure my relatives don't smuggle the last jar out after Christmas as it is soooo good and I am in need of a new batch!! Here in the South it is tradition to eat blackeye peas and collards for the new year!