We had saved seed from our own crops: Brandywine Tomatoes, Fox Cherry Tomatoes, Hot Portgual Peppers, Shishito Peppers, Blue Lake Pole Beans, and Genovese Basil. I also like to think that local farms have done some of the homework in terms of selecting varieties that grow well in this area, so I supplemented our own harvest with a couple of peppers from the farmer’s market in Union Square: Hot Cayenne and Hot Serrano.
Our Hot Portugals were yummy and mildly spicy-sweet, but they took a hecka long time to flower and mature, and I had wanted them for adding heat to our pickle jars earlier in the season. They arrived months after pickling day, and would have been twice as long as a jar anyway—way too big. So I added the Cayenne and Serrano varieties to our seed saving mix this year. They are the right size for a pint jar, and I am hoping there will be a few harvestable ones in early August.
We sliced up the various peppers Continue reading 2015 Seed Saving