So I went out in the cool of the morning and picked everything there. Here's a picture of this morning's harvest. I couldn't bring myself to pull up the plants just yet--flowers on the pepper plants promised more peppers in the cool, sunny days to come. While I was out there, I also picked a bowlful of green grape tomatoes.
But... now I have a plate-full of really spicy peppers to use!! Here's the plan:
Spicy Pepper Sherry, simple as can be. In a few weeks I'll have a condiment to sprinkle on veggies, maybe brighten up a soup or some rice or a baked potato. Use in stir fries and other Asian dishes.
Green Tomato Salsa. Using the the unripe grape tomatoes, some corn from this week's share, basil, oregano, chilies, and adding garlic, lime juice, and a little cumin and olive oil.
Chiles Rellenos. Dinner! This recipe will use the eggs from my farm share this week, leftover Corn Milk Tortillas from last week and the above mentioned Green Tomato Salsa.