I don't do hot peppers. Even order "wimpy wings' when eating buffalo wings. I did realize that the peppers in the pic look a lot like the Czech Black I grew last year but I can't remember what the plant looked like.
Nice looking plants, Kygreg. This is my second year growing black pearls...I like to incorporate mine into fall containers with mums, purple millet, kale, etc. Mine got off to a slow start this year as I was battling aphids on every pepper I grew (including the ornamentals).
I would never dream of trying to eat one of them--I'm a serious wimp when it comes to hot peppers!
Would someone please check out my post under "Ornamental yet good to eat" and see if anyone can identify the peppers in my photo for me? I seem to have posted my question and photo in the wrong place! LOL
Good grief Charlie Brown----do things never change?
A woman bats their eyes, sheds a few tears, whimpers a bit and begs to get into a club that only allows non-wimps until the club gives in and change the rules so a wimp can join by stretching the rules to reclassify them as a semi-wimp. Then "POOF" they're off to their next agenda and never heard from again.
I am petitioning the "no wimps allowed club" for a recall vote.
New rules----Anyone that applies for membership under false pretenses (such as tears, etc) will be tied up and force feed pureed Bhut Jalokia .
OK--I'll back off and let this "semi-serious" thread get back to Black Pearl Peppers.
I'm Here...I'm here...It's been a crazy-busy week at work, and this evening have been busy cooking dinner. We're having tomato bruschetta (no peppers) on freshly made bread, rack of lamb, and roasted potatoes with garlic and rosemary. All produce/herbs are from the garden. You all are welcome to join us if you're in the neighborhood. We also have an appropriate assortment of adult beverages (you all are adults, aren't you??? :)
My black pearls are looking great--have some beautiful bright red peppers on the bottom of the plant, and some gorgeous purple ones on the upper part. Now...where is that darned camera?
No ma'am mom--but American grown Lamb used to taste like a spoiled Goat until the small farmers in America learned how to match and beat the English and Aussies in flavor and in price. It was a shock to me when, in a moment of desperation, I had to buy a leg of lamb grown in the good 'ol USA at a chain store and it turned out better than the expensive imported stuff I had been buying.
Good old American ingenuity.
Texans have cast iron taste buds--but the flavor still seeps through
Perhaps that's my problem...I"m a city-girl! Born and raised in Chicago (don't even ask how I ended up in Indiana!) That probably accounts for my delicate taste buds.
Vort, I'm not a huge lamb (or meat) lover, but DH is. Once we found a local lamb source, I couldn't believe it was the same meat! I'll actually eat small amounts of this lamb. We are very fortunate in that we have a few sources for locally-raised lamb, and it tastes totally different (and better) than anything that can be purchased at the local grocery stores. The vendor we purchase from sells only at local markets and farmer's markets. We were one of his early customers, so they call us to take our order when they are butchering, and even deliver our preferred cuts to us. How good is that?