Slicing cucs have always done well for me and this year is no exception. The cooler weather now has definitely slowed down the rate of growth, but I still have as many cucs as I want.
We eat them in one form or another once or twice every day, and I've given lots and lots away. By the looks of this current cache, I think I'll see if Chicken Mama wants to take some to work with her tomorrow for her fellow employees.
The above peppers are the first ones I've picked, and I did so today because I want to experiment with a new recipe for Stuffed Green Peppers. Even though my pepper plants have remained dwarf size this year, they are loaded with as many peppers as I've ever seen. Go figure. This recipe I want to try . . . the only seasonings in the recipe are garlic powder, salt and black pepper. Do any of you put in any other seasonings when you make stuffed peppers? If so, I'd love to know what you use. (The other ingredients in the recipe are rice, ground beef, onions, tomato sauce and mozzarella cheese.)
We haven't had even a slight frost yet, let alone a killing one. I do have the cucumbers and peppers under a cold frame now, and I could/should put one over the two beds of cherry tomatoes . . . but I don't think I'm going to. Chalk it off to laziness and our fill of cherry tomatoes.
Next post I'll do an update on the Painted Mountain Corn I grew for the second time this year.
Kitchen in A Magazine
4 hours ago