I have tons of sugar snap peas and snow peas this month, but they all have a little white mold between the peas when I open the pods. They look perfect from the outside. It’s been wet this month. I think I’ll pull out the pea plants to give some other stuff more sun.
Any ideas for ways to use hot Hungarian wax peppers? I have used them in briam and lecsó this year, and have used them in goulash/ pörkolt. One person in my household doesn’t seem to like their flavour much, so I’ve become hesitant to throw them into beans or chilis.
Those make delicious pickles. Cored and cut into rings, I use them in sandwiches, just as a side, salads, etc. For crisper pickles, use pickle crisp, food grade calcium chloride, and follow the directions. Hot Hungarian and Jalapeño peppers are about my favorites for pickling.
They probably are good cored, simply stuffed with cheese and roasted on foil. That will change their flavor. Smoked cheese will take it to another level! I use a smoke pistol to smoke cheddar, mozzarella. The Spruce Eats recipe sounds good, but is more complicated. Using cheddar allows you to crisp bake the cheese and get a deeper roasting.
Nice! They look yummy. I hope you get them picked before the critters swipe them! Here, it’s a major battle with the beasties. So far, bears haven’t been around when they ripen.
Please let us know, if they ripen, how they taste. They look gorgeous already.
I grew Tigger melons once, and never again. They were not sweet, had an unpleasant funky aroma and exploded whenever it rained, making a stinking mess to clean up before fruit flies moved in. Cool-looking, but one of the worst-tasting melons I’ve grown. So far, my favorite melons have been Ogen/Haogen and Zatta, an unattractive but delicious melon from Italy.
