After reading Mark’s chilli update post I thought I’d better take a look at my plants as I’ve been neglecting them, other than a quick watering and feed, for the other, more needy, veg on the plot.
On the greenhouse staging are the chillies (cayenne, cheyenne, scotch bonnet, apache), and peppers (bell boy, redskin, leteus, denver, etiuda). I’ve managed to fit most of the plants on the staging with only a few on the floor.
The Cayenne chillies are doing really well with one or two turning red now. I’m starting to use some whenever I cook a curry.
And I’m also growing the long pointed variety Anaheim.
I haven’t settled on the best way of preserving them yet having tried drying, freezing and in oil. What’s the best way you use to preserve your chillies and peppers? Last year I used some of the peppers in this lovely recipe.
Have a great weekend!
Harvesting on the plot – lettuce, rocket, radish, tomatoes, chillies, broad beans, french beans, mangetout, beetroot, spring onions, onions, shallots, cabbage, calabrese, potatoes