The rain from last Thursday and sunshine of late have made for a beautiful week. Hot weather is forecast for awhile and the peppers and eggplant are happy with the heat wave. The hot peppers especially have been putting on the fruit and maturing with very few blemishes or problems.
While not everyone's favorite, the fiery ones are used frequently in our kitchen. If you are a jalapeno lover you can make short work of your share item. The NuMex Anaheim-type peppers can be treated like a Hatch chile. Just burn the skin of the pepper until it bubbles and blackens, then put it in a closed container to steam. When cool, peel off the skin.
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| A variety of hot peppers is a treat to grow |
While a bit of a repeat recipe form last week, a combination of our summer vegetables, stewed together with ground beef is quick and delicious. The match of color between the Tropea onions and Dancer eggplant is something that I never quite noticed before, but is yet another thing that makes this a wonderful dish.
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