By produce. This is the basket of capsicums I just hauled in. Four bushes, none taller than 18 inches high, and they deliver such a bounty. I don’t know whether to freeze or bottle … need to check my books. This weekend I have mashed and frozen a huge pumpkin, a hundredweight of potato (so it felt to me) and made a massive batch of tuna mornay to put away in the freezer. My little chest freezer – my vegetable freezer – is officially making statements to the world in general about how full it is. The garden has done me so proud this harvest season, when I have not been kind to it at all.
So I am too tired to add recipes today, sorry. 🙁 But I do promise recipes for the best fruit cake in the world, tomato passata (verrry useful!), haw sauce and oh, whatever else I have been making, too.
Sara how wonderful it all looks. It must be a joy to work in such a lovely space. Your copper pans look sensational in their new surrounds & the whole thing works so well together. You must be over the moon with it, a dream come true.
You could dry the skinny green ones in a ristra, ‘cept you already tore their little arms off.
How long does it take to have such a bounty come?
Living in the sub-tropics, I can not grow capsicums for the life of me! They come out tiny and with a very thin skin. Mangoes – yes, capsicums – no. That is a wonderful bounty!
My capsicums have been quite bitter, they look like yours but are bitter. What am I doing wrong?? But yes, they are bountiful at the moment.