Pepper Harvest Pics

Cole_Robbie · August 16, 2014

http://i.imgur.com/H9l5C1B.jpg

http://i.imgur.com/lCputzq.jpg

This was what I picked yesterday and took to market this morning. It's my first year having a decent pepper harvest. I have one row of plants about 45 feet long.

Other than a few Poblano and Jalepeno, they are sweet peppers: Giant Marconi, Red Marconi, Corno di Toro Yellow, Orange Blaze, and Early Sunsation.

KarenO · August 16, 2014

Those are beautiful! Hope you sold them all.

KO

Cole_Robbie · August 17, 2014

Thanks, Karen. All of the larger bells sold, falling in line with the "bells sell" market vendor wisdom, but I did take home a few of the bullhorn peppers. I think most of my customers are not familiar with any sweet pepper that is not a bell. Plus it was a rainy day, and there are a lot of other vendors with peppers right now. I priced most of the peppers in the pic at 3 for $1. In late summer, the market for peppers and tomatoes really bottoms out. Tomatoes were $1.45/lb today.

b54red · August 17, 2014

Those look really good. Now what are you going to do with all of them.

My wife always suggests grilled peppers and onions with hamburger steak.

Bill

Cole_Robbie · August 17, 2014

Thanks. I've been making salsa. It's just whatever tomatoes and peppers I have put through a food processor with garlic, lemon juice and salt. The bullhorn peppers do excel on the grill, though, I agree.

My cousin has chickens. I like stir-fried peppers with my fried eggs: http://i.imgur.com/USKKCkB.jpg

peppero · August 17, 2014

I have come up with a scrambled egg concoction that I enjoy very much and after reading your post thought I would share it for better or worse.
I start with an 8" cast iron frying pan with olive oil(@ a tablespoon) and bring up to temp at about a #4 setting on my dial.
Then add 2 slices of onions(diced) along with sliced or diced bell or Italian peppers(quantity depends on you). Red peppers are visually appealing.
I also like to chop up some green onion. Fresh garlic is an option although I usually add garlic powder.
A large diced mushroom is very good too.
Dice up a 4 to 6 oz tomato and to all of this I add fresh hot peppers usually jalapenos, cayennes or a portion of habanero. Heat is a personal choice.
I cover witn a lid and stir occasionally for about 5 minutes.
I then combine 2 or 3 large or extra large eggs with some canned jalapeno juice(2 tablespoons) and some shredded cheese.
When the veggie mix is ready I add the eggs and stir until I am happy with the result which takes about a minute and then cover and turn off the heat and let sit for about three minutes. I like to eat out of the frying pan as it keeps the concoction warm.
Season to taste.
Enjoy.

jon

August 16, 2014	#1
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Pepper Harvest Pics http://i.imgur.com/H9l5C1B.jpg http://i.imgur.com/lCputzq.jpg This was what I picked yesterday and took to market this morning. It's my first year having a decent pepper harvest. I have one row of plants about 45 feet long. Other than a few Poblano and Jalepeno, they are sweet peppers: Giant Marconi, Red Marconi, Corno di Toro Yellow, Orange Blaze, and Early Sunsation.

August 17, 2014	#5
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Thanks. I've been making salsa. It's just whatever tomatoes and peppers I have put through a food processor with garlic, lemon juice and salt. The bullhorn peppers do excel on the grill, though, I agree. My cousin has chickens. I like stir-fried peppers with my fried eggs: http://i.imgur.com/USKKCkB.jpg Last edited by Cole_Robbie; August 17, 2014 at 12:18 AM.

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August 16, 2014	#2
KarenO Tomatovillian™ Join Date: Oct 2012 Location: Vancouver Island Posts: 5,922	Those are beautiful! Hope you sold them all. KO

August 17, 2014	#4
b54red Tomatovillian™ Join Date: Sep 2009 Location: Alabama Posts: 7,068	Those look really good. Now what are you going to do with all of them. My wife always suggests grilled peppers and onions with hamburger steak. Bill

August 17, 2014	#6
peppero Tomatovillian™ Join Date: Jan 2009 Location: selmer, tn Posts: 2,944	I have come up with a scrambled egg concoction that I enjoy very much and after reading your post thought I would share it for better or worse. I start with an 8" cast iron frying pan with olive oil(@ a tablespoon) and bring up to temp at about a #4 setting on my dial. Then add 2 slices of onions(diced) along with sliced or diced bell or Italian peppers(quantity depends on you). Red peppers are visually appealing. I also like to chop up some green onion. Fresh garlic is an option although I usually add garlic powder. A large diced mushroom is very good too. Dice up a 4 to 6 oz tomato and to all of this I add fresh hot peppers usually jalapenos, cayennes or a portion of habanero. Heat is a personal choice. I cover witn a lid and stir occasionally for about 5 minutes. I then combine 2 or 3 large or extra large eggs with some canned jalapeno juice(2 tablespoons) and some shredded cheese. When the veggie mix is ready I add the eggs and stir until I am happy with the result which takes about a minute and then cover and turn off the heat and let sit for about three minutes. I like to eat out of the frying pan as it keeps the concoction warm. Season to taste. Enjoy. jon