Redshirt! Exactly right! I feel I have wasted room on my peppers too. Funny you mention this. I had one the other day and I did not like it. This skin it was and hard or crunchy. Yulk, soft and thick I thought they were the same ones you buy at the store. What kind do we have to plant to get these peppers anyway? Your situation sounds exactly like mine. I have no room for more pots that I wish I could use in bigger sizes. It seems as if many of my tomatoes and other container vegetables are filled from the top to the bottom with roots and no room for a drink. Darn it. They did all too well..lol I have to water twice a day on hot days. By the way, you are NOT rude although at times I post directly to you and sometimes I think you are missing my words such as on the citrus forum. I actually enjoy conversation with you and I think you are missing many of my thoughts directed at you:-) Oh Josh! Wowowowowowo. Look at your peppers go! I knew as soon as your weather turned nice they would. You are doing all the right things and got them planted in a great mix. I guess weather can truly be a limiting factor no matter what we do. Thank goodness it is on your side lately. I can only imagine how warm your peppers must be, well HOT HOT HOT..lol. I'll bet that AL,'Tapla' would love to have a taste of your peppers... Fantastic work guys and such a pleasure to see the pictures. Look how green and healthy they look. Gotta love peppers. Redshirt, I shall have to have a gander at that video. Thank you for taking the time to share with us here and at the citrus forum. It is nice to see you there with us too! I miss AL there for sure at the citrus side. It is AL who helped me to get my citrus as healthy as they are in the gritty mix and keep them there. I can only share that knowledge with others and give back what that generous man has done for me. Jojo: Look at you go girl! Look at those babies and look how healthy they look. I have the feeling you are going to do ok with them. I would watch the hot sun and water more than once a day, but I know they will thrive in your care and mix. I love the colors on the mother plant. Even if you should not get any fruit, it is still such a pretty ornamental. Beautiful Jojo. Good work. I hope they do well for you and produce a bounty of delicious HOT peppers and thank you for your very kind words. Hi Emgardener. I wish you success. MIke

Apparently this is a popular commercial variety of roasting pepper, which makes me suspect a uniform fruit set late in the season. One of the hallmarks of a successful commercial variety is a tight, concentrated harvest window. I often get one early pepper from plants of this type, then a heavy fruit set in late summer. Here is a link that might be useful: Marcato at Harris

This recipe I have served to company for many years. Not only is it fork tender, but your home will smell delish while it's in the oven! Sharon's Swiss Steak-serves 4-6 ********************* 8-10 pieces of cubed steak meat 2 cans Campbell's french onion soup flour salt & pepper ** Lay waxed paper on your countertop. Place the meat on the paper & sprinkle 1 Tbs flour over each piece. Season with pepper & lightly with salt. Using the edge of a saucer, lightly pound the flour into the meat-using a twisting motion of your wrist. Flip meat over & repeat. In a large frying pan-add oil to cover bottom of pan-heat till hot, then sear the meat for 1 min on each side. Have a 13x9 baking pan near the pan so you can transfer the steaks to the pan the minute they are seared. Place 1/2 can of the onion soup in bottom of pan before placing seared meat in the 13x9. Stagger the pieces in the pan-pour the remaining 1 and 1/2 cans of the soup over the meat. Cover with foil and bake at 350° for 60 min until fork tender. Remove foil & bake for 10 more minutes. I usually put baked potatoes in the oven at the same time. The au jus is delightful on the potatoes at serving! If you want two entrees-may I suggest Roast Cornish Hens? (which would go in the oven earlier-then nuke to reheat if not enough room for both meats in the oven.)..this is also a no fuss and they roast to a crispy, golden brown! Roast Cornish Hens ****************** Choose the smaller frozen hens (around 1 lb or less) that you can find-allow a good half day to thaw. Rinse the birds & dry w/paper toweling. Spray shallow baking pan & place hens on the pan. Season w/salt & pepper-inside & out. In a bowl place 1 stick of butter, 1/2 tsp garlic powder, 2 Tbs minced onion and 1 Tbs paprika. Mix together then reserve 1/2 the mixture to baste the birds with. Using your hands-rub each bird with the mixture. Cover with foil and roast at 350° for 45 min. then remove foil for another 30-45 min...basting every 15 min.with remaining mixture.

Great find Noto! It's a pity that these variegated crassulas tend to have these brown marked leaves, mine are too, and everyone else that posts about them seems to mention it. Why is it a feature of them, anyone know? Nice colour on the Hummels also. Gill