Using a greenhouse is really difficult if what you want is a hot dry climate. They tend to be steamy.
However, you can grow many peppers in a wide range of environments. The catch is, the fruit just doesn't heat up. If it's a one-note pepper, that's kinda pointless. But if the flavor has other aspects besides heat, then you can get interesting results. In this case, growing Aleppo peppers in T-Vermont gets a similar-looking pepper that has almost no heat but quite pronounced fruity flavor. So you can treat them like bell peppers and use them as fresh topping, or treat them like fruit and make jelly, or add a bit of cayenne to replace the missing heat. Since they are commonly dried, it would probably also work to chop them up for use as a dried fruit in trail mix, cereal, bread, etc. If I were playing with them, I'd probably try adding ginger instead of cayenne, because it goes well with fruity flavors.
These will probably wind up being called Rutledge peppers, or something similar, to distinguish them from the hot kind from Syria. Like the Syrians, the peppers have traveled out of conflict and found a new life far away. They'll never be the same, but life will still be good.
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dancing_serpent
Well ...
Date: 2021-07-27 07:04 pm (UTC)However, you can grow many peppers in a wide range of environments. The catch is, the fruit just doesn't heat up. If it's a one-note pepper, that's kinda pointless. But if the flavor has other aspects besides heat, then you can get interesting results. In this case, growing Aleppo peppers in T-Vermont gets a similar-looking pepper that has almost no heat but quite pronounced fruity flavor. So you can treat them like bell peppers and use them as fresh topping, or treat them like fruit and make jelly, or add a bit of cayenne to replace the missing heat. Since they are commonly dried, it would probably also work to chop them up for use as a dried fruit in trail mix, cereal, bread, etc. If I were playing with them, I'd probably try adding ginger instead of cayenne, because it goes well with fruity flavors.
These will probably wind up being called Rutledge peppers, or something similar, to distinguish them from the hot kind from Syria. Like the Syrians, the peppers have traveled out of conflict and found a new life far away. They'll never be the same, but life will still be good.