Last Friday was our final harvest of Tiburon Poblano peppers for this year. We sold a season total of 117 lbs from 60 plants, and we still have plenty for our personal use, neighbors and friends. They are sweet at the base and scorching hot starting about halfway up the pepper. As we pull out the plants to cover crop, we will string the stragglers onto ristras and hang them to dry. A dried Poblano pepper is referred to as an Ancho chili (from the Spanish word for "wide'). We use them in our recipes to remind us of hotter, drier times throughout the chilly, wet winter. It's hard to believe it's coming. We have a crystal clear 80 degrees here today. The other pepper we sold this summer --yet to be mentioned on this blog-- is Italia. It is a sweet, frying pepper that gets 8-12 inches long when red and ripe. Essi sono magnifici!
