Like everyone else, my son and I are learning how to cope with the strange new reality of social distancing, financial uncertainty, and fear of losing loved ones. The elevated degree of decision-making involved with simple tasks like opening doors and clearing my throat is perhaps the worst for me personally. Is the constricted feeling in my chest due to overwhelming emotion or illness? Am I breathing on people? How do I not breathe on people?! And why is there still no toilet paper?!!?! Deep breath.. but not too deep. Exhale. Inhale. Exhale.
Hyperventilate.
Nothing soothes my many neuroses like gardening. And my favorite part of gardening is the hot peppers. Too few of them fare well in our gardens: though the growing season is fairly long, summer nights are cool and misty next to the Hudson River. Peppers selected in and adapted to the hot dry climates of the Southwestern United States just don’t have the heat that they do in a typical Midwestern or Southern garden. Below are three favorites that we've come to rely upon here in the Northeast. They are highly recommended for cool maritime climates and short seasons.
Aji Pineapple
Aji Pineapple
Similar but superior to Lemon Drop, this C. baccatum from Peru has bright yellow pods with excellent clean fruity flavor. Heat is variable, but at least 20,000 SHU. Extremely productive. Impervious to cool temperatures and light autumn frosts. Our favorite for hot sauce and for infusing vodka. Plants are stunning when laden with dozens of glowing pods. Ignored by deer in my garden.
Cumari do Para Peppers (pictured with Tsakoniki Eggplant, Ceylon Tomato, Doe Hill Pepper, unripe Catarina Peppers, and Gobstopper Tomatoes.
Cumari do Para
A wild Brazilian C. chinense that is miraculously early and productive. Sets hundreds of tiny yellow peppers with sweet fruity ephemeral heat. Plants are lush, compact, and attractive. Perfect for containers. Place pots strategically to receive maximum heat and sunlight. Expect the first flush of ripe fruits in around 80 days. Delicious fresh, candied or pickled. The earliest by far of the “wild” Capsicums.
Aji Cristal (or Crystal)
Aji Cristal
This unique C. baccatum is best eaten unripe, when the gorgeous translucent fruits are fantastically crisp and citrusy. The first pods appear in about 70 days from transplant. Always the earliest hot pepper to be harvested from our garden. Productive in diverse climates. Common to Chilean cuisine. Makes an incredible Pebre. Delicious with cucumbers and lime basil in both salads and cocktails.