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Datil Pepper PLants From Seed

August 8, 2010 by keith snow Leave a Comment

Back in May I started this year’s batch of Datil peppers from seed. Although germination requires much patience, can take 3 weeks or more…each seeds germinated. The last two years I threw out the seed pots because I thought the seeds were bad. This year I had given up on them but they all came up.

They require moist warm soil to germinate. I use an old yogurt maker we have and cardboard egg crates to place soil and the seeds. I plus it in and keep it moist using a spray bottle. This is critical because if you try to pour water on them the force of the water can disturb the seeds, especially when using a peat moss-based soil as it is very airy.

The good thing about Dail peppers is that unlike smaller pepper plants like habenero or jalepeno these peppers produce strong tree-like stalks that support a big pepper plant that produces huge yields. I like to use these to make a pepper mash which is a mixture or stemmed peppers, salt and vinegar. I place the peppers in the blender with salt and vinegar and blend it up, this mixture can keep years due to the inhospitable environment salt and vinegar create. No bacteria wants to call this place home.

The cool thing for me about having Datil peppers on hand is I get to play around with salsa and hot sauce formulations. I have a brand called Thoughtful Harvest and I really enjoy product formulation. Honestly, I am quite bored with standard hot peppers like jalepeno, habenero, serrano and cayenne. They have become so mainstream. I like the Datil pepper because it has a nifty store behind it and it has remained a back-yard pepper until just a year or two ago when some folks began bottling it.

Aside from a few sub-standard product (sorry-just being honest) that use the Datil pepper it really only lives in the St.Augustine FLA area. Having been brought t the new world by Spanish explorers the origin is still in question but we do know it came through the tropics, Dominican Republic I think, and wound up in St. Augustine in 1565.

It has uses for many Spanish dishes but also makes a great salsa pepper which is what I love it for. Another great use is to make a pot of black beans using a whole Datil pepper. You will get a touch of heat, but a ton of flavor.

Speaking of flavor, the Datil pepper is in my mind the KING of hot peppers as it relates to flavor. Don’t get me wrong, it’s as hot as the Habenero, but has more flavor. Very fruity and “limy” almost floral like a fancy French women’s perfume.

So far my idea is to make a line of salsas that represent countries like Spain, Mexico, Italy etc. For instance, my Spanish style salsa has green olives and high-quality extra virgin olive oil in it. It is rather luxurious and has tons of meaty green olives from California. My Italian has capers, basil, garlic and the same great olive oil. I cannot give up too many trade secrets so I will leave it at that.

II hope you’ll consider bringing this nifty hot pepper to your garden and hopefully to try one of our salsas that use it in late summer 2010.

Filed Under: Blog, Gardening Tagged With: datil peppers, hot peppers, salsa

006-Summer Harvest In full Swing

July 16, 2010 by keith snow Leave a Comment

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What’s In Season:

Summer Squash, Watermelon, cantaloupe, herbs, blueberries, cherries, peppers, tomatoes, honey, cucumbers, peaches, plums

On The Farm:

Fly Update, using a fish bag to eliminate flies. No flys anymore…just have to smell a fishmarket in the garage.

Weeds are killing me, been using vinegar ot kill them off.

Wasps are invading all over the house, barn and garage. Been killign them with Sprectracide which is a nsasty chemical.

Re-planting Datil Peppers, growing Datil Peppers, a labor of love.

Career Update:

New York Botanical Garden Event

Ball Jar Live Canning Demos in Charlotte NC

Filed Under: Podcast Tagged With: canning demo, cucumbers, datil peppers, Tomatoes, watermelon

Datil Pepper Seeds-15-20 seeds per order

July 8, 2010 by keith snow Leave a Comment

Want to grow one of the most unique and flavorful pepper in the world? These seeds are harvest from Chef Snow’s own crop and shipped right from his farm directly to your door.

Recently added to Slow Food’s Ark Of Taste, this pepper is the most unique and flavorful hot pepper anywhere. A favorite in Chef Snow’s kitchen and garden. The flavor is very fruity, with notes of lime, vanilla, and flowers. Hot for sure, but loaded with flavor, makes salsa taste totally unique. Perfect for chili or even spice tomato clam chowder.

Most visitors to St. Augustine, Florida have never heard of St. Augustine’s most beloved treasure, the Datil pepper, but it has been the centerpiece of Old Florida cuisine since the 1800s. The plant typically grows to be around one to two and a half feet tall and bears elongated lime green, yellow/orange colored peppers. The pepper’s spicy and fruity flavor is well suited to hot-sauces, spice mixes and other recipes.

Perfect for use in a pot of black beans or any salsa. Be the only one in your neighborhood to grow Datil peppers. (VERY LIMITED SUPPLY-ORDER NOW!)

$8.99 Per Package

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Filed Under: Admin, Gardening, Shopping Tagged With: datil peppers, habenero peppers, hot peppers

My Garden Is On Fire-What About Yours?

June 3, 2010 by keith snow 3 Comments

We are enjoying a great start to the spring/summer gardening season. I sure hope that all of you reading this are at least growing some herbs in containers. This is a great time of year to be outside and gardens have a way of giving you plenty of tasks to make outdoor time a necessity. This is why gardening is America’s favorite pastime.

Given the financial crisis, the instability of our food supply and other reasons I will not mention here… more and more people are seeing the benefits of gardening at home, even if it means in containers. This year we have all the usual suspects growing, squash (zucchini and summer squash) plum tomatoes, cherry tomatoes, beefsteak tomatoes, heirloom tomatoes, jalapeno peppers, Datil peppers, bell peppers, banana peppers, poblano peppers, habanero peppers, cantaloupe, dill, rosemary, parsley, oregano, chives, cilantro, basil, thyme.

I am heavy on peppers as you can see….the good thing is peppers are easy to grow, free from most pests and disease and they are prolific producers. Now I am sure some of you are thinking “what the heck is Keith going to do with all these peppers?” good question…the answer is freezing, drying, and brining. These methods are great for long-term storage and perfect to help make your homestead well stocked.

My favorite method is so simple….I start with a pot of boiling water, I rinse the peppers off well, then drop them in boiling water, stir for 30 seconds, remove and run under cold water to stop the cooking…then I place them in my blender whole (stems removed) I add about 1/2 cup kosher salt and 2 cups cider vinegar or white vinegar. Make sure the vinegar has an acidity of at least 5%. This mixture is whizzed up until a mash or soupy liquid is formed. Then I place it in sterilized canning jars and leave it in the spare fridge until I need a few teaspoons for a salsa, guacamole, pot of chili etc. It lasts for years, even without refrigeration due to the miserable environment of salt and high acidity… nothing can live in there.

I plan on making a bunch of this mash then using it to make some hot sauce and salsas in 8 weeks or so that will be available for sale at Thoughtful Harvest.com Peppers can be used in loads of other dishes like pasta, pizza, soup, chili, relishes etc. making them some of the most versatile crops you can grow. The same is true for tomatoes and herbs…applications galore!

One common and frustrating problem we have are squash bugs. These little bastards (sorry I hate them that much) attack all types of squash from pumpkins to butternut squash to summer squash and zucchini. These pests are insipid and highly destructive making them not only a problem for home gardeners but also commercial gardeners. I cannot tell you how much valuable produce has been lost here on our farm to the aforementioned little bastards.

Controlling them is not easy, especially when you garden organically. In commercial applications, they use a powdered glass product, essentially recycled glass bottles that are ground to a powder then applied as a liquid spray that coats the vegetables with a white coating. Then when bugs eat the plants they ingest the glass and it tears up their insides. A human can touch the powder because it is so finely ground it will nut hurt us..but for bugs it’s devastating. Often times when you buy organic collard greens they will have this white residue on it. It takes several washes to remove it. I have not seen this for home use but if it were available I would use it as it is approved for organic gardening..although I freely admit it does not sound very organic.

This year’s tomatoes are looking really great with the exception of a few in hanging planters…they just do not seem to enjoy hanging upside down. My bucket planters are doing a great job and my San Marzano tomato plants are really healthy so I expect a good crop which will be canned for use later in the winter.

Also this year I have about 15 Datil pepper plants that are doing very well. I started them from seed and realized that they take many weeks to establish from seed and need a constant warm (75degrees) and moist environment (I use a yogurt maker) to thrive. The last two years I thought the seeds were bad because after 10 days I had no seedlings..this year I waited and every last seed emerged healthily. If any of you would like some seeds I will mail seeds to anybody who asks me (at my expense 🙂 so you too can enjoy growing this unique hot pepper. (keith@harvesteating dot com )

Also of note, my lawn and landscaping are doing nicely and looking much better than in previous years making the farm an enjoyable place to call home.

With that, I wish you happy gardening and a bumper crop. Be sure to email me with any questions at keith@ harvesteating dot com.

Keith

Filed Under: Blog Tagged With: bell peppers, datil peppers, home canning, squash, Tomatoes

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