Peppers

This has been a peppery, 90 degree, muggy day. Good for picking peppers, pickling peppers, roasting and stuffing peppers.
From the grill the Giant Marconis went into a lidded bowl for awhile, then we slipped the skins off, slit the tops and gently tugged the seeds out, made a small slit--unless the body fell apart and then it was more like putting a puzzle together--and LL stuffed half with a refried bean mixture and I married the other half with a pepper jack cheese concoction.










I pickled jalapenos, hot bananas, brother David's salsas, and 2 odd-shaped Giant Marconi using cider vinegar and water 2:1, sugar, garlic, bay leaves and ground coriander. Yes, the seasonings were experimental, but I'm the only one what eats 'em, so there.








Just to catch you up with the harvest. I picked about 10 pounds of figs this week, which magically turned into preserves after I washed, cut, macerated, cooked, and canned them.

I've groaned and moaned about my tomatoes--verticulum leaf mold, nematodes, deer munching, bird pecking, squirrel stealing--you name it, and it's more likely than not the reason I've lost 10 out of 20 plants. Plus, everything went in late so we got nothing until past mid-July. But, but, but, as my good neighbor Gherman says, I am picking a peck here and there of German Johnson, Cherokee purple, Anna Russian, Mortgage Lifter, and a small round red hard clustering fruit I can't remember the name of. So, the situation could be worse. With any luck the half dozen plants that I've got in large pots will produce before frost. Took a page out of brother David's book with that trick. I'll keep you posted.


By the way, the corn nubbins in the box were full and sweet--both yellow and white kernels. I had about a dozen hills which each produced 1 large ear and 1 nubbin. And, no worms. Next year, ah next year, there'll be a bigger crop. The gardener's hopeful heart runs wild with desire.