May I suggest that if you grow Peppers, you should also consider growing these.
I've mused about these before, but it's worth doing so again. Here the variety is known as 'Doux, Long des Landes'. As the name suggests, they are mild (not hot) peppers, and long in form. They are those long Peppers that you eat in Tapas bars throughout Spain.
They are fried whole in Olive oil until the skin blisters a bit, and are sprinkled with coarse Sea Salt whilst frying. The process takes about 5 mins. Then they are left to soften, and when tepid are eaten as a side dish, or appetiser. Totally delicious.
But be warned. It is said that one in ten is 'hot'. Personally I've never encountered a 'hot' one, but I look forward to the occasion.
The above were the very first of this year's crop, that's why there were so few. I don't think I've put in enough plants.
One in ten? I like those odds. Better than a revolver which is one in six.
ReplyDeleteI think it's mythology. I've never had a hot one!
DeleteI fear most peppers as my stomach has rebelled and will punish me for at least seven days for eating one . I dare not try even if it is one out of ten. I so miss when I ate "the hotter the better", but now my ulcers have condemned me to bland.
ReplyDeleteEnjoy, Cro, and be thankful for having a cast iron stomach.
Many years ago my sister sent me a pack of pepper seeds from NZ. They were supposed to be ordinary Bell Peppers, but longer in shape. We found a few hot ones amongst them; and boy were they hot!
DeleteAre you sure your ulcers aren't curable SOAC? They are mostly a thing of the past in the UK because it was discovered they are bacterial and treatable with antibiotics. It has taken about 100 years to discover this.
DeleteWe eat fried peppers, long and a lighter green. Delicious. Never hot.
ReplyDeleteNever saw these in NZ but NZ has changed it's diet! Used to be English, but no more.
I expect your ones are the same; just a slightly different colour. Delicious, I could eat a plateful every day.
DeleteI must try these. I love peppers and these look so good. I wonder if I can find some seeds ?
ReplyDeleteI eat Japanese Shishito Peppers like this. A quick saute in olive oil with some salt. They are mild and so good then you get a bunch that are way too hot I don't love them as much.
cheers, parsnip and thehamish
These are wonderful. I'm sure they sell them where you are, just under a different name.
DeleteBeing self sufficient makes for a great diet for you Cro doesn't it? All looks good.
ReplyDeleteAt the moment it's difficult knowing what to eat next.
DeleteI have always believed that the peppers sold in Spanish tapas bars are "Pimientos de Padron". They originally came from Padron in Galicia. I would like to grow them here in Perth, but the seeds are on the forbidden list put out by the Dept of Agriculture. In Spain, they are short and chunky, compared with your photo.
ReplyDeleteYou're right. They are slightly fatter than the ones I grow, but taste exactly the same. These are also used in Spain. I haven't seen any Padron seeds here, I wonder if there's some ban here too?
Deletehttp://www.abc.net.au/news/rural/2016-12-02/padtron-peppers-popular-with-qld-farmer/8086832
ReplyDeleteI googled and found a supplier of seeds in Queensland (though I'm at the opposite end of Australia). I might give these a go. I've been lucky to be able to grow chillis and capsicums quite well here despite our coldish climate so I reckon these might have a chance of thriving. Thanks for the heads-up - I like to try something different every now and then.
ReplyDeleteYou won't regret it, they are delicious and so easy to prepare.
DeleteI've never tried doing this with peppers but they look very tempting.
ReplyDeleteI also fry strips of green Peppers in the same way, and eat tepid. The taste is similar, but nowhere near as good.
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