Favorite peppers, sweets and or hots

[peebee]

I love growing peppers too and my favs so far have been the Anaheims, any Numex types that you grill first and remove the skin before eating. I am still searching for that great pepper to eat raw--sweet, with thick walls. Am trying Park's Early Thickset Improved. We'll see if they live up to their name. Tried an Italian called Friarello, they were just okay. Too thin-walled for me.

But after reading the posts here and seeing the pics of Marko's Slovenia, holy moly they are HUGE! My search might be over.
People, please save lots of seeds so I can request some later this year for next year's harvest. Can anybody tell me how they compared to the Marconis? Cuz I was considering them too.
Thanks.

[FILMNET]

Slovenia gets red to ripe in 60 days but the go late here also frost would not kill them at first. The longer they are on plants the longer they get perfect for stuffing. Very thick skin, no membrane to cut out. As you see the bottoms are so tight, these is where the strong taste is centered. I buy red ones in stores now never anymore green one for me, these when ripe are better tan any red ones in stores or farmers markets.I look for different peppers at farmers markets all they have are hot ones which i don't buy any, but I am growing some beast seeds now. Scorpion,Red and yellow Bhut, Caribbean Red, Fatila, This Bird

[FILMNET]

His came from a company website i did print there page, i have been looking for this website now cant find it. Its a big modern company making Hybrid seed, of a lot of food. Theirs were huge on there website/

[FILMNET]

Got the website

http://www.superior-seeds.co.rs/en/pepper.html?category_id=5&page=shop.browse&limit=1 0&limitstart=0

[livinonfaith]

Okay, checked out Marko's pics of the Slonovo Uvo and realized that what I thought were small to mid sized peppers are actually very large. They are gorgeous! They do remind me a bit of the Marconi peps, and it would be fun to try them side by side for a comparison.

Just offhand, does anyone happen to know of a commercial US seed source for those? And are they a hybrid? That's one I would definitely like to try, especially if it's an OP. (Like I need more plants.)

Also, does anyone have a favorite early sweet red pepper? It doesn't matter if it is fairly small, just that it has good yields, ripens early and is tasty enough for salads. I'm trying sweet banana this year because I heard it was fairly early, but am wondering if there is something better out there.

[FILMNET]

Its a hybrid i have not saved seeds yet, Kath did, and no this company owns these Hybrids. They even do not have a picture of these now.Only on the first page not under peppers seeds for sale.

.

[livinonfaith]

Thanks Filmnet! I may just have to be patient then. (It's not like I really need any more peppers anyway)

Also, I am pleased with the Marconi and have others that are promising, so life is good!

[kath]

Originally Posted by FILMNET

Its a hybrid i have not saved seeds yet, Kath did, and no this company owns these Hybrids. They even do not have a picture of these now.Only on the first page not under peppers seeds for sale.

.

In Marko's post, which fortyonenorth linked above (#13), it seems that Slonovo Uvo and Palanacko Cudo are open-pollinated sweet peppers. I won't have any saved seed until I have a ripe Slonovo Uvo fruit this summer and it's the only one I'm saving seed for this year- figured I'd save seed from Palanacko Cudo the same way I described above (#12) next year since I still have a couple left.

I grew one of the Marconi's (I think the regular, not the Giant) and found it had thinner walls and a curvier shape. Both of the varieties provided by Marko are heftier and very uniform- great when you need to dice or want straight slices. We eat red peppers raw and I also dehydrated some but don't use them green and don't stuff or fry them so I can't comment about using them in cooking.

[tjg911]

i did not know there is a "regular" marconi, i thought there was just the giant marconi. i have grown the giant marconi (red) and the corno do toro (red) and the peppers are pretty much the same - huge (10" long) and very sweet. plants are 5' and taller.

as far as a request for an early red, gypsy produces a lot of peppers, hybrid, is early about 70 dtm but that's yellowish green, then they turn orange and then red.

https://www.google.com/search?q=gyps...w=1183&bih=692

tom

[roper2008]

Originally Posted by kath

In Marko's post, which fortyonenorth linked above (#13), it seems that Slonovo Uvo and Palanacko Cudo are open-pollinated sweet peppers. I won't have any saved seed until I have a ripe Slonovo Uvo fruit this summer and it's the only one I'm saving seed for this year- figured I'd save seed from Palanacko Cudo the same way I described above (#12) next year since I still have a couple left.

I grew one of the Marconi's (I think the regular, not the Giant) and found it had thinner walls and a curvier shape. Both of the varieties provided by Marko are heftier and very uniform- great when you need to dice or want straight slices. We eat red peppers raw and I also dehydrated some but don't use them green and don't stuff or fry them so I can't comment about using them in cooking.

Oh good, I'll be looking for it in your next seed offer.

[kath]

Originally Posted by tjg911

i did not know there is a "regular" marconi, i thought there was just the giant marconi.
tom

A couple years ago Brokenbar answered a question I had asked as to whether Marconi (Red) was the same as Giant Marconi. She said that Giant Marconi was unique and that it was even larger than Marconi Red. I planned to try Giant Marconi before I found out how much I liked Slonovo Uvo and Palanacko Kudo. kath

[FILMNET]

Funny I was wondering what the difference is between Palanacko Cudo and Slonivo Uvo, I see marko did post photos last year great i am now growing both.

[Lcottomsvcs]

I love the Italian frying peppers, Marconi does well for me, but it takes a long time to produce. This year I am trying to make my own paprika with Alma paprika peppers. Growing fish peppers for the first time, they will be in the front border because of the beautiful varigated foliage. I gave in an planted some Chinese Giant bell peppers, so that I can have some peppers to tied me over until the frying peppers kick in. Also some jalapenos for salsa.

Has anyone out there made paprika?

[livinonfaith]

Originally Posted by Lcottomsvcs

I love the Italian frying peppers, Marconi does well for me, but it takes a long time to produce. This year I am trying to make my own paprika with Alma paprika peppers. Growing fish peppers for the first time, they will be in the front border because of the beautiful varigated foliage. I gave in an planted some Chinese Giant bell peppers, so that I can have some peppers to tied me over until the frying peppers kick in. Also some jalapenos for salsa.

Has anyone out there made paprika?

I grew Cyklon peppers last year, dried them and ground them up for paprika. It was easy and very tasty, much better than the stuff you get in stores. While the heat was quite variable from pepper to pepper, it usually had a nice mild to medium heat over the season. We loved it on stuff like mac n' cheese and casseroles.

I have heard that there are better varieties for paprika, Can't remember them at the moment, but it seems like the Alma Paprika was one that rated pretty high. With paprika in the name, you would certainly think so!

I'll keep my Cyklons because I'm satisfied with them. (And because the one I overwintered has a bunch of green ones on it right now. A bird in the hand....you know.)

I'm also trying the Fish this year, so maybe we can compare notes later. I hear it's very hot so it may be out of my league. But I figure I'll just add less. The leaves on my plants are already showing that beautiful variegation, so at the very least, they should be beautiful in your border!

[Bellatrix]

According to the Serbian seed website, Slonovo Uvo should be OP. From what I can tell, all their hybrid varieties all have F1 in the name.

I am really looking forward to trying this pepper (and the other Serbian ones). My seedlings look very happy. I can almost taste the ajvar.

Bellatrix