Thursday, September 4, 2008

My garden in September

Morning fog rolling in from the Connecticut River

While tomatoes are waning, wonderful swiss chard will keep on producing until first frost. Fall lettuce, successively planted, will keep our salad bowls filled through the shortened days of fall.

Keep zucchinis picked and pick them small. Tiny zucchinis are more tender, crisper and sweeter than the great big ones that got away. I pick mine between six and ten inches.

Hungarian Wax peppers

These yellow Hungarian Wax peppers have a permanent place in my garden, I just love them. They're quick and easy to grow and produce an abundance of mildly hot peppers. I use them instead of bell peppers. They have just the right amount of heat with a hint of sweetness and freeze beautifully. To freeze, I cut them into half inch rings and pop them into one gallon freezer bags. All winter long I grab a handful and add them to soups, stews and stir fries.
Just as quickly, they can be pickled. Fill pint or quart jars with sliced peppers, cover with distilled vinegar and seal. They keep all winter long in my pantry and are great on nachos and anywhere you like a little heat.

Hot stash

No vampires here!

1 comment:

buddhagirl said...

beautiful photos! it's like i'm right there with you. could have used some of that garlic for my eggplant parmesan - which was yummy, a new staple in my cooking (which only has a few others)... i left a huge comment down at the bottom on your spring roll post - do you think i can get will to make them for me:) ?