Sunday, November 18, 2012
In earlier years we would rush and pick all the peppers at the first sign of frost, no matter how small, no matter how green. Then we learned that wasn't necessary. Pick the ripest ones and wait, they will keep going, often to November or later. And if you grow peppers and you don't know this you should. Put the under ripe ones in a brown paper bag with the top folded over and leave them at room temperature and they will ripen up over the course of the next few weeks, just don't forget to check them now and then and put the ripe ones in the fridge. I really don't like green peppers at all, so I want all my peppers to ripen fully to red, yellow, or orange.
Still I am waiting for the leaves to come on down so that I can start raking and cleaning up in earnest. Still there is wood to cut and split. Still there are gutters to clean. I took a coil of our local hot Italian pork sausage from the freezer today, tonight- stuffed peppers for supper with a fresh green salad. Still happy to be alive, lucky to be in this place, grateful for the bounty, despite the chores that still remain.