Here's the bulk of the pepper harvest last week:
|Aji Santa Cruz|
I tried some of the green Aji Santa Cruz peppers pan fried like padron peppers but the skins were too tough and they just didn't have the same great flavor so I won't be trying them that way again. Next, I'll be trying some of them stewed in their own juices with some garlic and herbs to see if that works better. Most of the green Christmas Bells turned red after sitting at room temperature for a few days so today I dried them in a 200F oven to grind into flakes.
I also harvested a bunch of the Portuguese Dairyman's kale to braise with some artichoke hearts for Thanksgiving dinner, but of course I forgot to weigh it, again. And I didn't weigh the ripe and ripening Aunt Ruby's German cherry tomatoes that I stripped from the plant either...
Here's the harvest totals for the past week:
Aji Santa Cruz peppers - 3 lb., 11.75 oz.
Kaleidoscope peppers - 1 lb., 14.25 oz.
Christmas Bell peppers - 2 lb., 6.25 oz.
Guyana peppers - 2.5 oz.
PI 593480 (Morocco) peppers - 8 oz.
Madrid Bell Sweet peppers - 13.5 oz.
Tobago Sweet Scotch Bonnet peppers - 3.25 oz.
Suave orange peppers - .5 oz.
Aji Pineapple peppers - .5 oz.
Topepo Rosso peppers - 1 lb., 15.25 oz.
Cuerno de Cabra peppers - 9.5 oz.
Christmas Bell Picante peppers - 9.25 oz.
Andine Cornue tomatoes - 1 lb., 15 oz.
The total for the week was - 14 lb., 13.5 oz.
The totals for the year are - 693 lb., 8 oz.
If you would like to see more harvests that other garden bloggers are gathering then head on over to Daphne's Dandelions, the home of Harvest Monday.