Ingredients: Peppers, Olive Oil, Celtic Salt.

Preheat oven to 375ºF.

Lay whole peppers in Pyrex dish.

Drizzle with a generous amount of olive oil.

Sprinkle with large crystal celtic salt.

Roast until skins brown and loosen (45 minutes – 1 hour)

When cool enough to handle, remove skins & stems, but keep seeds.

Toss peppers & seeds back into pan to gather up the juice, oil and salt.

Fabulous way to use a large pepper harvest!

Wonderful ever-producing Broccoli!

On November 6, I harvested my first head of fall broccoli. At the same time I harvested from my spring planted broccoli seedlings, that were set out in very early April. It has continued producing all season long, and I am still harvesting.

The trick to getting a continuos harvest of broccoli is to cut the first big head fairly high up. The broccoli will then continue to produce nice small little side shoots, providing you with an ongoing supply of broccoli all season long!

Here is a photo of one of my fall planted broccoli plants, as well as my harvest of both fall broccoli and spring planted side shoots, all harvested on November 6.