pepper update, Monday 12/5/16
I harvested my good luck peppers on Sunday night -- are they not the most gorgeous colors??? Anyway, I chopped them up and stored them overnight (along with a storebought green pepper and three medium-small onions). Then I made a batch of fajita filling tonight, using a 1.5lb chunk of beef my mom gave me a few months back, since she thinks beef costs too much in Ithaca compared to NJ. (I think she's kind of ridiculous, but I'm not about to turn down free meat.)
My remaining four pepper plants are continuing to hang out on my kitchen table. The Lazarus pepper still has four tiny buds, but I'm not sure if they're ever going to grow, let alone bloom. The decapitated pepper's fruits are starting to go worryingly squishy again; I may have to harvest them soon without waiting for them to ripen. The repotted pepper, on the other hand, is ripening nicely -- the color is spreading from the bottom up, so the fruit looks like it's slowly roasting over a flame. It is a pretty cool effect. :) And the pepper on the plant that lost an entire branch to squirrels is just kind of... hanging there, neither going squishy nor turning red. I'll give it another week or two and see what happens.
1) four peppers, Monday, 5 December 2016
.
2) the Lazarus pepper, cheerfully green
3) the decapitated pepper, whose fruits have gone worryingly squishy again
.
4) the repotted pepper, ripening from the bottom up
5) the pepper that lost an entire branch to squirrels, just kind of chilling
.
6) my good luck peppers, harvested on Sunday, 4 December 2016
7) my good luck peppers, chopped up for temporary storage
8) and this is what I used them to cook: beef fajita filling :)
[[original Tumblr post, for when the embedded images inevitably break]]
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My remaining four pepper plants are continuing to hang out on my kitchen table. The Lazarus pepper still has four tiny buds, but I'm not sure if they're ever going to grow, let alone bloom. The decapitated pepper's fruits are starting to go worryingly squishy again; I may have to harvest them soon without waiting for them to ripen. The repotted pepper, on the other hand, is ripening nicely -- the color is spreading from the bottom up, so the fruit looks like it's slowly roasting over a flame. It is a pretty cool effect. :) And the pepper on the plant that lost an entire branch to squirrels is just kind of... hanging there, neither going squishy nor turning red. I'll give it another week or two and see what happens.
1) four peppers, Monday, 5 December 2016
.
2) the Lazarus pepper, cheerfully green
3) the decapitated pepper, whose fruits have gone worryingly squishy again
.
4) the repotted pepper, ripening from the bottom up
5) the pepper that lost an entire branch to squirrels, just kind of chilling
.
6) my good luck peppers, harvested on Sunday, 4 December 2016
7) my good luck peppers, chopped up for temporary storage
8) and this is what I used them to cook: beef fajita filling :)
[[original Tumblr post, for when the embedded images inevitably break]]
You can also read this entry on Dreamwidth, where there are currently (
comments)