Red peppers. I’ve never been able to grow them in my garden. Not sure why, but for some reason, my green peppers tend to rot on the vine before they make it to “red” status. Green peppers are easy to grow and easy to freeze and save. But red?
This is my first ever. And I’m thrilled! I wish I could tell you my secret, but I don’t have one. On a different note, my tomatoes are thriving and I know exactly why–dust for worms, weave for support and–ta da!–tons of tomatoes.
They are producing more tomatoes than I can eat, though it’s not for lack of trying! I pluck them from the vine in varying stages of ripening to be sure I get them before any varmints. So long as they have the first hints of red, you can pick them and they will turn a beautiful red in your kitchen window.
And while these were harvested from some pretty spindly-looking plants, the Organic Life magazine (shown in the pepper photo above) reminded me that organic homegrown tomatoes don’t have to look perfect to be perfect. They have cracks (from moisture variations) and the occasional blemish, but slice those off and you have the delicious beginnings for bruschetta.
Other than the fresh mozzarella and bread, these gems were made 100% from my garden ingredients: tomatoes, garlic, and basil. Delicious!
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