Most gardeners in the PNW were challenged by the cold spring of 2008. Plants just didn’t want to grow! We ended up replanting more than one kind of veggie because the seeds rotted in the ground. Everything eventually got into gear, but by then there just wasn’t much time to set and ripen fruit. We would have had a bumper pepper crop judging by how many green ones we managed to pickle. But I really wanted to try those candy apple red Jimmy Nardello’s or have some Cayennes mature enough to gring into red pepper flakes.
This year we decided to hedge our bets and look for short season peppers. After hearing good things about the Czech Black hot pepper from Fedco and a few friends, we’re giving this black beauty (see picture above) a try. Fedco says:
“Black when immature, the 21/2″ long conical fruits ripen to a lustrous garnet… Mild juicy flesh runs with a cherry red juice when cut. The heat, a tad less than a jalapeño’s, is in the ribs and seeds… 2-1/2–3′ bushes bear very early, setting about 20 pointed thick-walled peppers per plant.”
Now that the only plants left in the garden are these topless mangel beets, the hens can get to work tilling in all the compost piled on the garden rows. They really look forward to it and it’s a big help working in all that raw material.
Warning! Gratuitous critter pics below.