The tomatoes, peppers, and eggplant are definitely liking our hot August days. The tomatoes continue to roll in and show no sign of letting up. I have been using our surplus cherry tomatoes in Broiled Cherry Tomatoes. I am waiting for these beauties to ripen to start canning:
We are harvesting peppers daily: What I can’t use now I am dicing up and freezing for later. Peppers keep quite well in the freezer. This year I am growing Salsa Peppers, which are a medium-hot pepper:My husband likes hot-hot peppers and I prefer sweet red peppers. The Salsa Pepper is our compromise. I used just one small Salsa Pepper in Spicy Sesame Stir-Fry and I could definitely feel the heat!
Have you eaten homegrown potatoes? They are so much tastier than store bought! I go out and dig up some potatoes whenever I need them for a meal. Our favorite way to eat them is in Herb Roasted New Potatoes.
They keep very well in the ground, so I will leave them there until I need them. I will dig up the remaining potatoes before our first freeze and store them in the garage over the winter.
The last time I did a vegetable garden update, I ended with a green bean flower. This time I will end with a green bean: I am always amazed at how fast the vegetables develop after the plants have flowered. How are your plants getting along in the summer heat?