It’s getting colder and colder, and I am realizing there will not be time for the sweet peppers to ripen. So I harvested many of them green tonight. Sad to not get to see them get ripe, but I’d rather have them green than not at all.

There is still more to harvest. The hot peppers are continuing to ripen, though they are also late, and we are getting quite a small harvest as compared to usual.

Peppers: Jimmy Nardello and College, Eggplant: Amethyst
Potatoes: Bintje and unknown red variety grown from Trader Joe’s organic potatoes that started sprouting eyes  Red onion: Red Crimson

Jimmy Nardello is one of my favorite sweet peppers, and College is one of my favorite anaheim type peppers.

This is the first year for me growing Amethyst, and they will certainly be on my “must grow” list for next year. Absolutely delicious, and cooks faster than many other eggplants.

The eggplants are now coming on strong. Time to freeze! The way I do that is I cut them in slices, and layer them in single layers with parchment paper between each layer. Once they are frozen, I put them into freezer bags.

The same method works great for squash and bell peppers (or any other pepper you might want to freeze).

Right now, dinners from the garden are getting more and more tasty.

Yesterday’s dinner was:

Broccoli has been thriving this cool and temperate summer. We have been eating lots of it. Now that the heads have all been harvested, the harvesting of side shoots continues, and hopefully those will keep coming for some time still.

Delicious!

We planted this asparagus from crowns, three years ago. The first two years, we did not harvest at all, finally we are getting to enjoy it.

The variety is Jersey Giant, and it is super delicious. I highly recommend it.

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!