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I Love the Mad Hatter F1 Peppers

I Love the Mad Hatter F1 Peppers

Name: Capsicum baccatum Mad Hatter F1 hybrid pepper.

Type of Plant: A very productive pepper plant with a unique shaped fruit. This pepper was chosen as an All-American Selection for 2017 and with good reason.

Why I love this plant: The All-American Selections people sent me seeds for this plant and I started about four of them for my vegetable garden this year. Wow, was I impressed! The large plants grew to almost three feet high for me, and they have produced many lovely and delicious peppers from August on.

Full disclosure: this wasn’t a great pepper growing year in my area. The nights were cool and August was more like October should be in terms of cool and damp conditions. So if a pepper plant did well in this summer, I can only expect that it will be fantastic in growing seasons to come.

These peppers have an odd shape and aren’t very large. This makes the plant extremely ornamental and worth growing for this alone. But the fruit is sweet and delicious. They are great chopped in salads, as well as used in cooking. My favorite way to prepare them, however, was to toss the pieces with olive oil and roast them in the oven. Done this way they are like a combination between sundried tomatoes and peppers.

A Word to the Wise: These plants are tall and kind of rangy, which makes them very ornamental but not too sturdy. I didn’t stake mine this year but you can be sure that I’ll supply attractive supports in the years to come since the fruit is so attractive it will be even more ornamental when staked.

You can see that from early on these are ornamental peppers. This photo also shows how lean and lanky the plants are. If you don’t support them they do just fine in terms of fruit production, but they’d be much more attractive if an attractive and unobtrusive staking system is put into place early on.

The peppers turn from green to bright red. They weren’t spicy for me, but were always sweet with full pepper flavor. Some reports I’ve read say that they can grow spicier as they age, but this wasn’t the case for mine.

 

These peppers are easy to cut for cooking! Just slice off their “noses” leaving the core and seeds in place.

Toss the pieces in olive oil and roast at 350 until the edges are starting to char and the peppers get soft. You might want to stir them a time or two while they are roasting.

These would make great peppers to grow in a container since they are not only ornamental but very productive as well. As of this writing on November 3rd, I’m still harvesting these peppers!

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