The forecast for tonight is a low of 34 or 33, and tomorrow night’s low is supposed to be 33. Winter is closing in on us, and it is getting too cold to risk some of our vegetables. And our Portuguese hot pepper plants were just bursting!
So out I went into the cold (it feels colder than 48!) and harvested three dozen of those red peppers. Those alone filled a good-sized mixing bowl! And that’s before the unripened ones, the last of the deep green jalapenos and the ripe orange and unripe light green habaneros.
I’m not sure how we’re going to use them. Freeze them? Try to make a red hot pepper jam? A recipe I saw uses more sweet red peppers than hot ones, so I won’t blow off my head — I hope. Or maybe I’ll try this one? Apparently I can also use green peppers, or maybe I’ll try those that didn’t finish turning red and which one store sells for about the same price as green. There is no shortage of hot: We still have part of an earlier crop in the fridge and had a friend dehydrate and grind others.
I also picked up this carrot — or should I say carrots that have grown together into one mass? Not sure how we’ll eat this!
In, too, came a lot of citrus-y basil for some quick pesto.
The red Swiss chard can handle a light frost, so I left that. I harvested a few greens but I’m hoping the rest can handle any coolness. For good measure, I took an old blue tent cover hanging around in the garage and threw it on top of the caged bed to protect the plants just before nightfall. Sorry about the poor lighting!
Just a shame about all the yellow flowers on the last of the tomato plants. They will never get enough time to turn into fruit.
Now to find time to start planting next year’s garlic harvest.