This Monday we are featuring HOT PEPPERS galore.
Nearly a pound of these hot little beauties were harvested. They'll be chopped and frozen flat to be used in soups and stews and chilis and stir fries for the rest of the year. We should have enough pickled peppers to see us through until spring now and I certainly have enough dry cayenne.I harvested another 2 cups of basil that I made pesto out of. This one was a pesto cheese sauce that was astronomically delish on pasta.