Peppers are Done

I cleaned the peppers out of the high tunnel last night. The plants have all been bit by the cold and were pretty wilty.

Looks like I need to make some jalepeno pepper jelly. I think fajitas will also be on our dinner menu this week (and next).

Spring Greens

This kale got planted too late in the season to be havestable yet this fall. Pretty soon the high tunnel won't get enough good light to foster growth, and the plants will go dormat over the winter. But when the spring sunlight comes back we'll have an amazing kick-start on the season.

The plan is to plant a few more salad greens yet...and then maybe we'll be eating out of the high tunnel come March.

November Tomatoes

The high tunnel is still going. Going crazy with cherry tomatoes in fact. Picked these today. As in - picked in NOVEMBER!

The plants are getting a little wilty on top, so it's time to get the row covers out and give a little added protection from the cold.

Peppers on My Pizza

You're looking at one frozen pizza covered in cubanelle peppers. They were fabulous!

I am not, I repeat NOT, a green-pepper-on-my-pizza kind of gal. But these were good.

I wanted to pick these peppers weeks ago when they were light green. But Bill at the Extension told me to wait. He said they were a sweet frying pepper and "really good when allowed to turn red."

And right he was. Imagine that.

Today's Harvest

Well pardon the poor rotation on this photo.

This morning's harvest: lots and lots of green pepers, loads of onions (but I only picked one), and a few cherry tomatoes.

Made the sausage suate again this morning in an attempt to burn through some of those peppers.

Everything from the cold frames is pretty well done. The kale is finally starting to look unappealing and the peppers in the cold frames aren't faring nearly as well as the ones in the high tunnel.

Must go clean all that out. Ugh.

Pepper & Sausage Saute

Here's an old family favorite. Mom used to make this for breakfast or dinner. Goes very well with cornbread on the side.

1 lb smoked sausage
1 large green pepper cut into strips
1/2 cup brown sugar
1 T soy sauce

Cut sausages into chunks and brown in skillet. Pour off fat. Remove sausage. Put remaining ingredients in pan and cook until peppers begin to wilt. Add sausages and cook at low temp until syrup thickens, stirring often.

*I like this with way more peppers.

Pickled Peppers

Oh my goodness...I can't believe I've been gone from the blog for a whole month! We had a health thing pop up in my family, so I've been spending a lot of time away at the hospital. Looks like all is well now. I am so thankful to everyone who kept my loved one in their prayers.

I've still been managing to water the garden this past month, but harvesting and cooking and preserving have been a whole other thing altogether.

Photo above is from the beginning stages of some pickled peppers. I know...far more green peppers than I would have liked...but that's what I had. That and lots of jalepenos and a few banana peppers.

I thinking the men folk in the family will enjoy them chopped up on brats and such. Me...I'm not so good with hot! My husband, on the other hand, will go to an Indian restaurant and request the highest heat (and then ask them to bump it up a little). Ugh.