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All together I planted 21 pepper plants with 15 of them grown from seed under the grow light. Eight of the 21 are planted in row 3, one is in a pot with thyme and oregano so my wife can pick them as needed, and 12 pepper plants are in row 4. Besides the 5 Giant Jalapenos, there are 2 Mucho Nacho Jalapenos, 2 Gypsies, 2 Mexibell, along with Tiburon (poblano), Flamino, Carmen, Aruba, Biscayne, Sweet Banana, Hot Sunset, Giant Marconi, Mama Mia, and Joe Parker peppers. 

Several of these peppers are Italian Frying Peppers which, after they ripen, are delicious fresh and more aromatic cooked. Ripe peppers change from green to red, orange, or yellow and are much more healthy and delicious than green peppers. The ripening process adds sugar, vitamins A, B6, and C, antioxidants, carotenoids, folates, capsaicin, and other nutrients. Capsaicin and other capsaicinoids, found at high levels in hot peppers, enhance blood circulation and raise metabolism. The nutrients in the soil and the sprays plus the weekly rains have caused many of these peppers to be 10-12 inches long and very meaty.

The last 25 feet of row 4 has purple hull peas and includes about 6 feet of Red Zipper Peas or maybe Big Red Ripper Peas given to me by a friend in San Antonio. Purple Hull Peas are a Southern delicacy, milder yet more flavorful than black-eyed peas. The Red Zipper Peas required support and are very vigorous and lush.

Row 5 has a half row of Purple Hull Peas planted the same time as those on row 4. Row 6 has the onions plants from Dixondale Farms that I planted in December, 2018. The varieties include Southern Belle Red, Red Creole, Texas Super Sweet, and Texas Early White. They are forming bulbs now of various sizes. It seems like I can never grow them of uniform size, probably because I plant them too close together in order to have green onions to eat. When they are finished growing bulbs, I will pull them and let them dry under the potting bench.

Row 7 has half a row of three varieties of okra. There is Star of David which is very large around with ridges. There is Bull Dog, a red okra. These two are found in Park Seed catalog. Then I have Cow Horn from Willhite Seed, a Texas seed company with many heirlooms. Fried okra is the only vegetable that my wife will fry. She says she has fried the kitchen and dining rooms full of okra in my 35 years of gardening. I also like it partially dried in the microwave with sliced onion and olive oil. It is good in soups.

The back 25 feet of rows 5-7 are planted in corn. I have planted Ambrosia bi-color corn since the 1980s. It is the corn I judge all others by in taste and tenderness. This year I also found in Park Seed a new bi-color corn, Obsession. It germinated well. We cook all our corn in the shuck in the microwave. Shuck it hot under the cold water faucet and serve with butter.


5/29/2019    Garden Journals