Espelette pepper — A basque vacation in a plant

Capt.Capsicum has been lovingly coddling our Espelette pepper seedlings ever since he glimpsed the Basque food article in the foodie Saveur magazine we subscribe to. He decided to order these seeds from the internet, and as soon as they arrived, went germinating.  Since then, we have been dreaming of visiting Basque country, soaking up the sights, culture, and especially cuisine. Unfortunately, such a vacation will preclude us this year, and we will have to settle to cooking our own Basque food! Hence the Espelettes. Week by week we are slowly getting closer to harvest as our seedlings grow. With the rough, grey weather we have been having, these guys are special enough to get some of the brightest spots in our grow light station. The Espelettes grow bigger and leafier by the day.

While we wait for them to grow up and dream of spring, we to make plans for the peppers and while away the time learning about their origins. In Basque, this pepper is known as the Ezpeletako biperra, and festoons can be found hanging in markets and window-boxes in the Espelette commune in southern France along the Pyrenees mountains,  the northern most area of the Basque region.

 

As mentioned before in the previous post, these peppers are so special to french culture and cuisine they have the designation of Appellation d’origine contrôlée, a certification granted by the French government for significant regional foods. There are a few other french Basque A.O.C foods which I do not expect us getting our hands on. For example, the cute black spotted Kintoa Basque Pig which just got its designation last year or the Irouléguy wine of the region. And yet there are a few others which I expect we will, like the sheep cheese Ossau-Iraty, which is apparently sold at Trader Joe’s as Basque Shepherd’s Cheese. We are definitely going to have to make tapas come fall and hang up a festoon of peppers to dry and decorate our kitchen as well.

For now, back to Chicago though and an update on our pepper’s progress. Although the germination rate was not as vigorous and fast as the petit marseillais , they are making quite a come back at the moment. The leaves are growing and the plants are not looking at all anemic.  Just in case, I also germinated a few more in some coconut coir just in case because for a while some of our peppers weren’t looking too good.  (A few security seedlings never hurt).

Espelette Seedlings Growing in Chicago
Babies ready for their own containers

A bit of heat and light always does a pepper good. I fully expect that these guys will be able to succeed outdoors and we will be collecting fruit and cookin’.  We are about two weeks away from our last frost date in Chicago and every day I grow more anxious.

Until then, we dream of spring, read gardening blogs, read food blogs, learn javascript (my life has been strictly backend development), and anxiously look at the weather forecast getting ready to dig and plant our summer crops.

Oh and these are getting gently transplanted to their own containers tonight!

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Pimente d’Esplette

The pimente d’Esplette, also known as Ezpeletako biperra in euskara, the language of the Basque people, is an heirloom pepper grown mainly in and around Esplette, a village in the the northern reaches of the Basque region.  It is to the Basque what black pepper is to the rest of the world: a mild and earthy seasoning ubiquitous in recipes and tabletops across the area.  It is so intertwined with Basque cuisine it has achieved Protected Designation of Origin status from the European Union, indicating strong historical and cultural ties to a specific place.  Our seeds, originating from a farm in Ohio and grown in Chicago, will not be receiving any sort of recognition from the EU anytime soon, but I do hope they will achieve the same smoky and delicate flavor in the sandy soil of the Windy City as they do in the foothills of the Pyrenees.  I’m looking forward to drying some this fall and trying it out in a traditional few recipes from the region.

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The pimente d’Esplette (or in our case, pimente d’Chicago) is a relatively low maintenance pepper and should be ready to transplant about a month after germination.  Until then, cheers! Or as the Basque say, topa!