July's Third Veggie in the Spotlight: Peppers

Today we’re joined by fellow food blogger and newbie food grower and chili pepper enthusiast, Andrew Williams.


VBR: Hi, Andrew, thanks for joining us today to talk about capsicum, aka bell peppers, aka salad peppers, which VegBox Recipes is shining a Spotlight on this month.

AW: It’s very nice to receive such an invitation; it feels like I’ve been invited to Buckingham palace for lunch.

VBR: Hahahah! You're too kind. Tell us about your experience so far of growing food, Andrew. What got you started? And I can tell from your blog that your passion is growing chili plants. Why’s that?

AW: Yeah, I have very little — if any — experience at growing veg. As far back as I can remember my dad has always grown vegetables, so I guess that although I don’t have much experience myself per se, it’s something that my family has been doing for years.

I’m not one of the unfortunate people out there who don’t have a clue where to start. I know some basic stuff that has enabled me to get started, and of course, if I need any advice along the way I know where to turn.

The three main things that got me started were:

A) All the interesting and unusual varieties of veg that you can grow — things that you’d rarely — if ever — come across in the shops and supermarkets (rainbow carrots for one). After doing some research on carrots, I found out that carrots are traditionally purple, and that’s how the Victorians ate them, apparently.

B) The big emphasis on ‘organic’ food and what it costs to buy. It just made sense to grown our own. I find it surprising what can be grown in a small space, or even in tubs and hanging plastic bags. I also intend to dig the garden over at the end of the season and plant some winter growing veg.

C) I wonder how many people realise the distance certain things have travelled before they reach us. Pineapples from Brazil, green beans from Egypt, sweet potatoes from Mexico et cetera. If I want lettuce in my salad, I’d rather pick it fresh from the garden two minutes before, as appose to buying a bag that’s been flown in from Italy and is probably nearly two days old.

VBR: We couldn't agree with you more...

AW: And you’ve noticed my chili passion eh? I’ve been eating chilies for years; most people know that my definition of ‘mild’ is probably something that will take the enamel off your teeth.

Again, there are so many varieties of chili, that it’s difficult not to give them a try. This year I’m growing about 18 different varieties (some of which are the hottest in the world, like the bhut jolokia and Dorset naga), but there are so many varieties to choose from.

I recently read that because the ‘bhut jolokia’ has now become so popular, the farmers in India have slammed the price up. But how often do you come across exotic peppers in shops and supermarkets? Hardly ever. Yeah, I know certain Tesco stores sell 'Dorset naga' peppers, but how many sell ‘hot lemon’ and ‘fatalii’ peppers? The only way most of us will get to try these peppers is by growing our own.

VBR: When did you sow the salad pepper seeds? Got any photos? And how soon do you think before you’ll be harvesting?

AW: I sewed the salad pepper seeds at the same time I sewed the chili seeds, it was Thursday, March 19th. You can find regular updates with photos on my blog. I’ve been documenting the growth of my chilies and salad peppers since I sewed them. My intention is to photograph and document all the pepper plants from germination through to ripening and picking the fruits. I may even do some videos and upload them to YouTube.

The picture I've included shows a flower bud coming on a pepper plant, so you can see what they look like as they get closer to fruiting.

In terms of harvesting, I’m guessing it will be around August–September time. I intend to sew all the pepper seeds (chilies included) a lot earlier next year.

VBR: I read that ALL salad peppers, yellow, red, white, purple … they ALL start life green! So some green peppers that we eat might actually be red ones that haven’t fully matured yet! Is that true? Do you have any other priceless pepper particulars for our readers?

AW: Yeah, all peppers start off green and then ripen to red, yellow, orange or purple, it just depends on the variety.

Salad peppers and chilies like well-drained soil and they don’t like to be overwatered. Overwatering — and even under watering — will produce bitter-tasting fruits. The key is in getting the balance just right, and of course, it depends a lot on the weather. Sometimes I only water my pepper plants once a week.

VBR: What would you say to someone who was thinking about starting to grow food?

AW: I would say that even if you’re someone with very little spare time, it could be done. I had a conversation recently with someone who used every excuse in the book to justify why he couldn’t possibly grow his own food.

I think the most time-consuming part of growing your own food is digging the garden. Once everything has been planted it more-or-less takes care of itself. The plants will need watering when it hasn’t rained for a few days, but that’s a five-minute job. The whole thing can be very rewarding and is worth it!

VBR: And of course the big question is, when you harvest your first batch of salad peppers, what will you make with them? Have you got a favourite recipe to share?

AW: I haven’t thought that far ahead to be truthful. I like eating peppers and I eat them on an almost daily basis. I like to dry roast them in a hot pan for a few minutes until the skins start to blacken, this — I think — brings out a lot of the flavour. I intend to pickle some of the chilies, so I may even halve and pickle some of the salad peppers — I’ve seen a great book on Amazon...

I don’t have a favourite recipe I’m afraid, but I do have one I’d like to share with you and your readers. It’s one I made myself a few years back and I call it:

‘Spicy Vegetable Lasanga’.

I always use some dry roasted red and green salad peppers when making that, along with chickpeas and mushrooms. Everyone I make it for says it’s really good. I guess it's one of my comfort foods.

VBR: And finally, how long have you been blogging about food, and why do you do it?

AW: I started my blog in January 2009 and I started blogging about food in March. My blog tends to be a mish-mash of many different things really, I’m known as a moaning git.

The reason I started blogging about food was purely a selfish one to begin with. I wanted to document the growth of my chili plants from germination to ripening and beyond. It’s now become a real interest of mine to write about the plants, and if other people like it then that’s a bonus.

VBR: Andrew, thanks so much for your time today. What can we look forward to on your blog over the next couple of weeks, do you think?

AW: You’re most welcome; it’s been a pleasure. There will be more chili updates and I’m going to start writing more about the other types of veg we’re growing this year. I haven’t written much about anything except the chilies and tomatillos so far, I think it's time I gave the likes of the purple and green cauliflower and the rainbow carrots a mention.

VBR: Well, we're looking forward to it. Thanks so much Andrew, and really good luck with all the veggies.

That’s it from us on this week’s Veggie-in-the-Spotlight, the salad pepper. Stay tuned for next week’s veg-celeb, Runner Beans!

(Photo courtesy of Andrew Williams)