Bountiful Blessings Farm Produce

  (Hinckley, Illinois)
Locally Grown - Quality Farm Produce at Affordable Prices
[ Member listing ]

Yet More Peppers Grown at the Bountiful Blessings Farm

 

 Here are some more of the peppers we grow at the farm

 

Cayenne – Long Thin Pepper

The cayenne pepper—also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae).

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his 17th century book Complete Herbal.

 

Jalapeños – Mucho Nacho

Most people think of the jalapeño as being very hot, but it actually varies from mild to hot depending on how it was grown and how it was prepared. The heat is concentrated in the seeds and the veins, so if you want it on the milder end of its scale, remove those parts.

Jalapeños are sold canned, sliced, and pickled. Canned jalapeños may be milder than fresh because they are usually peeled and the seeds removed. Pickled jalapeños are always hot.

A chipotle (pronounced: chi poat lay) is a jalapeño that has been smoked. The jalapeño rates between 2,500 and 8,000 Scoville units on the heat index.

Habanero Pepper

The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. Habaneros are sometimes placed in tequila or mezcal bottles, particularly in Mexico, for a period ranging from several days to several weeks, to make a spiced version of the drink. Most habaneros rate 200,000 to 300,000 Scoville heat units. Yee ha!! That's hot!! HANDLE WITH CARE!!!!!

 

 
 

More Peppers at Bountiful Blessings Farm

 More Peppers We Grow at the Bountiful Blessings Farm

 

Wenk’s Yellow Pepper

The Wenk’s Yellow hot pepper is originally the Albuquerque’s South Valley, where it is incorporated into the local cuisine.  In terms of spice, this variety produces medium to hot peppers with a full flavor of citrus.  Because these waxy yellow fruits are very fleshy, they are often used for pickling.

Key Largo Cubanelle Pepper

Key Largo Cubanelle peppers are similar to Anaheim peppers but slightly less flavorful. They are considered a sweet pepper. Cubanelles can be stuffed or used in salads and casseroles. Also good on pizzas or subs. These thin-walled, long, tapered peppers have more flavor and a lower water content than bell peppers and are the perfect pepper for roasting and frying.

Cubanelle peppers are long and tapered, and either red or pale green or yellow. They can be substituted in recipes calling for Anaheim peppers. The Cubanelle should be firm, smooth and glossy.

Cayenne – Long Thin Pepper

The cayenne pepper—also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in the nightshade family (Solanaceae).

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his 17th century book Complete Herbal.

Ghost Pepper

The Bhut Jolokia — also known as Ghost Pepper has been around for many centuries and it is believed to have originated in Assam, India. The word Bhut, given from the Bhutias people, means "ghost" and was probably given the name because of the way the heat sneaks up on the one who eats it.

It was only introduced to the western world in 2000. In that same year, a report was published stating it's level of heat as almost double that of a Red Savina Habanero which was believed to be the world's hottest pepper.

In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records. Over 1,000,000 on the Scoville Scale.

 

 
 

Peppers at the Bountiful Blessings Farm

 These are a few of the peppers we are growing at the Bountiful Blessings Farm. Seeding under way!! It won't be long!!

Fish Pepper

 

This pepper is an African-American heirloom that predates the 1870s; the Fish Pepper is bright in color and crunchy, with a hot and bold flavor.  In the late 1800s, the Fish Pepper was widely grown in the Philadelphia and Baltimore area. Fish Pepper plants have beautiful green and white variegated foliage with pendant fruits that are 2-3 inches long.  When the fruits ripen, they change in color from cream with green stripes to orange with brown stripes, and then eventually to an all red eating pepper. Traditionally, the fish pepper was used in oyster and crab houses around the Chesapeake Bay. Rated as 3 on a heat scale of 1-5, the Fish Pepper is also perfect for mild-medium salsas.

 

Hinkelhatz Hot Pepper

 

Named by its Pennsylvania Dutch growers, the ‘Hinkelhatz’ is a rare heirloom pepper which translates to “chicken heart,” a description of its size and shape. The variety is one of the oldest preserved by this group of Mennonites, cultivated for well over 150 years.  It was illustrated in Charles L’Ecluse’s 1611 Curae Posteriores, though without a mentioned origin (presumed to be Mexico).  The peppers are usually red or yellow, though a very rare orange variant exists preserved among a small group of Mennonite farmers in Maxatawy, Pennsylvania and is slightly more top-like in shape.  Its flavor is described as “stocky” and it is considered to be quite hot.  The Hinkelhatz is traditionally used exclusively for pickling.  The Pennsylvania Dutch cooked and pureed it to make a pepper vinegar, a condiment often sprinkled on sauerkraut.  A recipe appears in 1848 in Die Geschickte Hausfrau. 

 

Jimmy Nardello’s Sweet Italian Frying Pepper

 

This variety of pepper was originally from Basilicata, a southern region of Italy.  It takes its name from seed saver Jimmy Nardello, who brought the seeds from Italy while immigrating to Connecticut in 1887. The Jimmy Nardello’s pepper is sweet and light when eaten raw.  It is considered one of the very best frying peppers as its fruity raw flavor becomes perfectly creamy and soft when fried.

 

 
 

Peter Piper Picked a Peck of Pickled Peppers

Today we started to sow some of our hot pepper seeds. We have a small seed room with artificial lighting on racks made for seeding flats. We also have a seeding table which keeps the soil temperature at 80 degrees F. This remains stable throughout the season for consistent germination of most vegetable plants. For varieties that require lower temperatures we adjust the table accordingly. Anyhow, we plated some hot peppers today of several varieties.

     

We grow a dozen or more variety of chiles – hot peppers – each year.  One mild chile that we are growing this year is Pasilla Bajio, also known as chile negro. Pasilla Bajio is a mild chile with a smoky flavor. It is slightly less hot than a jalapeno and is often used to enhance the flavor in mole sauces. It can also be used to make salsas. These 8 to 10 inch long cylindrical peppers are thin walled and start off dark green before ripening to dark brown.

The Pasilla pepper should not be confused with the ancho.  The Ancho is the dried version of the Poblano pepper that growers and grocers frequently mislabel as the Pasilla in the United States.  The darker Anchos are also sometimes known as chile negro - thus generating much confusion - but they are not the same as the Pasilla peppers. The Pasilla can even create an interesting twist in the flavor and appearance of the standard red-chile enchilada sauce.  It is also a favorite in combination with fruits or accompanying duck, seafood, lamb, mushrooms, garlic, fennel, honey or oregano.

Another hot pepper we seeded today is the Red Scotch Bonnet. This pepper is a cultivar of the Habanero and is among the hottest peppers anywhere. Its name derives from its resemblance to the Scottish Tam o' Shanter hat, though it appears primarily in the Caribbean and in Guyana and the Maldives. Other names for these chili peppers include Bahamian, Bahama Mama, Jamaican Hot or Martinique Pepper, as well as booney peppers, bonney peppers, Boab’s Bonnet, Scotty Bons and goat peppers.

The Scotch bonnet pepper is usually red or yellow at maturity. It typically features with jerk dishes including pork and chicken. Its apple-and-cherry-tomato flavor also pops up with other dishes in Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine.

The hottest pepper sown today was the Ghost Pepper or Bhut Jolokia Chili Peppers. These babies are officially the hottest peppers around, toping the Red Savina Habanero. It was awarded the distinction of World's Hottest of All Spices by the Guinness World Records in 2006. Use the Bhut Jolokia as you'd use a habanero, but remember that they are much hotter, up to 5 times the heat level. Use caution when cooking with them. Wear gloves and protect your eyes.

Bhut Jolokia belongs to the Capsicum Chinense family, like the Habanero, Scotch Bonnet and Red Savina. They originate in Northern India. It is also known as Naga Jolokia, Naga Morich, Ghost Pepper or Ghost Chili. Note: "Naga" mean "Cobra Snake" in Sanskrit.

Lastly, we planted some Red and Yellow Peter Peppers. This one here is becoming popular as a novelty. This very interesting little chili makes a great conversation piece in the garden or in the kitchen due to its distinctively phallic shape, hence its name. It grows to about 3-4 inches long and 1-1.5 inches wide, and matures to a bright red or yellow. Originally from Texas and Louisiana, they are grown commercially and seeds are obtained through private companies. We have heard they are great for salsas! (and a few laughs!)

 

 
 
RSS feed for Bountiful Blessings Farm Produce blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll