Thankfully we don't have to worry about zucchini until our transplants take and grow. However, we're now up to our ears in english cucumbers and we've discovered that it's easier to use zucchini than it is cucumbers.
We've tried making a few things but they haven't made much of a dent in our mountain of cucumbers in the fridge. These cucumbers can't really be pickled, either, unless we used one of those big 18.9L water bottles and it would be hard to store and carry those around.
Pretty soon we're going to be inundated with peppers, too. We've been harvesting red chili peppers and we've discovered that they're ok when cooked and sneakingly hot when they're eaten raw. Our plan for them is to dry them out, crush them up and use them as a seasoning. I don't know what we'll do with the habaneros... maybe make an extra-hot seasoning? And what will we do with all the cherry peppers, shepherd peppers, and roumanian peppers that will be arriving soon enough? We'll roast some and freeze lots, of course, but I think we'll have lots.
I do sort of wonder what we (by which I mean I, since I picked the varieties) were thinking, choosing to grow the hottest pepper out there?
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