Pepper - Chile - Pasilla Bajio
The Pepper Chile Pasilla Bajio, 'Capsicum annuum', is also called "chilaca" and "chile negro". It is mainly used as a dried pod or powder. The rich, smoky, mildly hot flavor is indispensable in mole sauces. "Pasilla" is a "little raisin" in Spanish, referring to the dark brown, wrinkled dried pod. It is called "chilaca" when fresh and it adds character to red chile enchilada sauce and other salsas. The Pasilla Bayio has narrow cylindrical pods that are 6 to 10 inches long. The peppers turn from dark green to dark brown when mature. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when peppers begin to turn green to dark brown. ... get more information
Bitter Melon The Bitter Melon Short Fu Qwa, Foo-Gwa, 'Momordica charantia', is widely used in the Orient. You will quickly enjoy its bitter flavor. It is refreshing, cooling, and a compliment to beef, poultry, and seafood. This soft flavor softens as it absorbs other flavors. It is used in stir-fry, stews, steamed, braised, or curried. When mature, the melons are very showy, which is why it is commonly used as an ornamental. Plant in the spring, 1 to 2 weeks after the last frost when soil temperatures are warm. Keep the plant moist but not soggy. Harvest the fruit when they are no longer than 6 inches and are still light green in color.
