Hello all

I was at a farmers market a few weeks back and this nice (korean or thai I believe) couple was selling these adorable pepper plants. (see pics below). The first plant had tiny green peppers all over that eventually turn to red. The second plant had tiny purple pepper all over that also eventually turn to red. The peppers are very very spicy.

My question is...there are tons of ripe peppers on these plants, should I pick them off so they keep producing? What can I do to preserve all those peppers? (only 1 is needed to make anything super spicy)

Thanks for any insight!

I have had one of those decrative pepper plants and on the little stick that came with it, it said that they didnt advise that you eat them...now it didnt say why..so do be careful!

* * * *

LOL Deborah

I managed to get about 4 TINY radishes from my last crop. I have to wait some time before trying again, as its in the 100s and upper 90s here lately!

I plan to do them in containers with all new soft fluffy soil

They look like Jalepeno Peppers to me. You only need a small amount to spice anything up! Some people dry them and then use it like a spice....still only need just a tad in anything!!!

http://images.google.com/images?hl=en&q=Jalapeno%20&sa=N&tab=wi

Scroll down the page just a bit and there is a picture of a plant just like yours.

* * * *
What would you do today if you knew you would die tomorrow?
www.freewebs.com/endofthelinefarm/

I cant remember the name of the variety, but I saw some Thai peppers for sale in one of my catalogs and it looked the same way. The description was also the same. I would bet that you could dry them for future use....

If you'd like, you could can them. My hubby and I pickled peppers last summer. Just go to Google and search for pickled pepper recipes and find one you like. (He particularly likes the ones with carrots and peppers together.) Do watch out for the ones with added olive oil, though, unless you really like olive oil!