Sunday, April 5, 2015
A peck of Peppers. Easter Sunday April 5th 2015
I have no idea how much is a peck. Neither are these pickled but they are peppers. Tasmanian native peppers that is. Tasmannia lanceolata. There is a bumper crop this year and we have just been to our mountain hideaway for a couple of days where there are thousands of pepper bushes. Only the female bushes fruit so this has been a good time to identify some that are female for taking cuttings to propagate in the future. This tree was not far from our hut and absolutely laden with big berries. Lots of the other bushes had smaller fruit.
So it didn't take me long to pick this lot. Now they are in the dehydrator, drying out so that they keep for many months. Yesterday I chopped up a few to have in our lunchtime omelette. Not too many as they are very HOT.
I like to put them in my Pyrenees pepper cheese when I make it so that will have to be on the agenda sometime soon. Otherwise they can be used as a substitute for ordinary black pepper. A slightly different flavour but tasty all the same.