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Rocotos and Spring are Here!


Friends,
Spring arrived tentatively last week but it’s been making solid gains. The weather is warming, my lawn is greening and the red and yellow rocoto peppers (capsicum pubescens) I planted a few weeks back have sprouted! I’m not much of a green thumb, however, my faith that the barren dirt in those flower pots would yield little plants is being rewarded! It goes to show life is a powerful force and you should never underestimate it. I find myself wondering how hot my batch will be (rocotos range from four to forty times hotter than jalapeños —30,000 - 100,000 SHUs— with yellow fruits reaching the higher end of the range). We shall see! I imagine a gifted chef could make a spicy jelly-filled donut with them. They might even use the black seeds as a decorative garnish on top. Too bad my baking skills are as rudimentary as my gardening talent. So, I’ll just be content to enjoy the donuts my son Pablo brought home from Dunkin’ —he got them of his own initiative! I must be doing something right.
Happy Friday!

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