Monday, August 24, 2020
Pictured here is ONE DAY'S harvest from the pepper plants. One day.
Did I maybe plant too many peppers? Nah. I'll think of something.
Red bowl: Padron peppers, a Spanish variety used in tapas. We eat these a LOT. They're also topped and de-seeded and vacuum sealed in the bags, because they cook up well after being frozen. Win/win.
The big peppers in the front are an Italian sweet pepper called Carmen. Almost large enough to stuff. But we visited NJ this past weekend to talk to Mario's mom at the nursing home window, and stopped at an Italian sausage shop in town, so sausage and peppers is on the menu.
The red peppers are Padrons that got away from me. They'll be chopped and mixed in the jalapenos, behind them, for another big batch of candied peppers.
You don't even want to see the tomatoes. Trust me. It's going to look like a bloodbath in my kitchen when I get started on them.
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Yum! There is a world of difference between home-canned tomatoes and commercially canned. Home-canned are full of fresh flavor.
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