evidently Lily's path took it across Avery Island where McIlhenny
Company grows the peppers and produces TABASCO, and it's pepper picking
time. Although there are zillions of competitors now, I feel a certain
loyalty, since Tabasco sauce did a lot to nurture my taste for spicy food.
If the plants are ripped out and still on land the peppers can still be picked off as long as they've begun to change color which I'm sure they have since they only take about 90 days from transplant. The issue may be the continued harvest as C. frutescens Tabasco are large plants and continue to produce as long as the weather cooperates.
I've grown Tabascos very successfully in MD but at the first frost I pick what's ripe and the unripe are packed in vinegar. I think they serve this condiment in Po Boys. Habs are more fragrant though.
Murf
