As you can see here, my peppers are right on schedule! These are Serrano peppers, and I look forward to another great crop! Last year, I had so many Serranos I was practically shoving them into open car windows at the local Fred Meyer store. Peppers can some times be challenging to start, so I am going to share my technique with you.
1) First, I put some pepper seeds into a shot glass, and fill it with lukewarm water. I soak them for four days in a warm location - usually, on the mantel over my fireplace. CHECK THEM DAILY so that the water doesn't evaporate out of the shot glass.
I have a TON of these beautiful pepperoncinis coming on. I bought them from Burpee on a whim and they are growing into beautiful three-foot-tall pepper bushes just LOADED with peppers. When you bite into one, they taste like a sweet pepper with a hint of the classic pepperoncini taste. My only disappointment is that they are not hot, so when canning, I slice open a Serrano pepper or two (also from the garden) and mix it into the jar with the pepperoncinis.
Canning them is a breeze, and very intuitive if you are experienced with canning.
These are Candlelight Hot Pepper plants from High Mowing Seed (Capsicum anuum). These will feature upright clusters of brightly colored 1-inch hot peppers that turn from green to yellow to orange to fire red. Compact, bushy plants about a foot to a foot-and-a-half high. I am looking forward to having a pot of these on my desk in the office!
I noticed that the deer trimmed all the tops off of my pepperoncini pepper plants. They have done this in the past with other pepper varieties (jalapeno, volcano, etc.). They usually leave the peppers alone, but they sure do like the pepper leaves!
I usually protect them by keeping wire curved over the top of the planter box but hadn't gotten around to it yet ... the deer got lucky.
The jalapeno and pepperoncini peppers are bursting out of the cold frames! My peppers always do VERY WELL in cold frames as it help compartmentalize the heat.
NOTE: If you are using treated wood to build a cold frame, be sure to use only wood that has really weathered and take care to use some sort of liner.
I have a lot of friends who tell me they have no luck with peppers and onions here in the Pacific Northwest. I’m not sure what the problem is, as I’ve always had great luck with them. I’ve posted about what I consider to be the perfect onion for the Pacific Northwest before, so I won’t cover that again. But I will say that I always start from seed. Never had luck with the “onion sets,” unless I’m growing them to harvest as green onions.