The garden is coming along well.
We've alternated biblical rain storms with 90 degree weather, and the vegetables, especially the tomatoes and peppers, really seem to appreciate it.
This is today's harvest. The tomatoes are Juliets, smaller than plum tomatoes, which don't work well here - they tend to get blossom end rot, and I've just given up on them. The darker green peppers are chipotle, and the lighter green are Padron, a Spanish variety we loved in Barcelona and which I grow evert year.
This is what happens to them.
It's a very simple preparation, they just get blistered in hot olive oil, sprinkled with sea salt, thrown on a plate very briefly and then swallowed whole.