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edenfallingIt's been a while since I posted any pepper photos, hasn't it? As you may recall, in our last update I had four medium-ish peppers and one smaller pepper. I picked the small one and used it to make scrambled eggs with stuff in a week or two ago. It was way too messy to qualify as an omelet, but hey, onion + pepper + ham + cheese + scrambled egg = delicious. *grin*
(I apologize for the blurriness of the following photographs. Sometimes my phone doesn't like to focus.)
all my peppers, Tuesday Nov. 11, 2014
a pepper!
my god, it's actually RIPENING!
FYI, the dark speck underneath the curved stem is a tiny spider that has apparently been eating well on gnats for about a month now
my kitchen is such a mess... *hides face in embarrassment*
Mom's pepper is apparently making one last-ditch attempt at blooming and fruiting. I have no idea how that's going to work out with winter levels of sunlight, but I'm doing what I can to open curtains before dawn and turn on my kitchen lights as early as possible in the day.
I'm using the Nov. 5th photo of Mom's pepper since the Nov. 11th one was horribly blurry; note the tiny bud!
Tonight I picked two of the medium-ish peppers and used them in a potatoes au gratin recipe that I have modified to turn into proper hotdish. (Basically, where the recipe calls for onions alone, I have added pepper and ham. Look, onion-pepper-ham-cheese is a GOOD COMBINATION.) This was necessary since the pepper that was finally turning red was simultaneously ripening and threatening to rot -- you can see how it was starting to wrinkle and get mushy. I will probably pick and dice the remaining two peppers within the next couple weeks and freeze them for later use.
the peppers I picked tonight to use in potatoes au gratin hotdish
same peppers, different view; note that the one turning red was also starting to go mushy, which is why I decided tonight was hotdish night
(I apologize for the blurriness of the following photographs. Sometimes my phone doesn't like to focus.)
all my peppers, Tuesday Nov. 11, 2014
a pepper!
my god, it's actually RIPENING!
FYI, the dark speck underneath the curved stem is a tiny spider that has apparently been eating well on gnats for about a month now
my kitchen is such a mess... *hides face in embarrassment*
Mom's pepper is apparently making one last-ditch attempt at blooming and fruiting. I have no idea how that's going to work out with winter levels of sunlight, but I'm doing what I can to open curtains before dawn and turn on my kitchen lights as early as possible in the day.
I'm using the Nov. 5th photo of Mom's pepper since the Nov. 11th one was horribly blurry; note the tiny bud!
Tonight I picked two of the medium-ish peppers and used them in a potatoes au gratin recipe that I have modified to turn into proper hotdish. (Basically, where the recipe calls for onions alone, I have added pepper and ham. Look, onion-pepper-ham-cheese is a GOOD COMBINATION.) This was necessary since the pepper that was finally turning red was simultaneously ripening and threatening to rot -- you can see how it was starting to wrinkle and get mushy. I will probably pick and dice the remaining two peppers within the next couple weeks and freeze them for later use.
the peppers I picked tonight to use in potatoes au gratin hotdish
same peppers, different view; note that the one turning red was also starting to go mushy, which is why I decided tonight was hotdish night
(no subject)
Date: 2014-11-13 03:09 am (UTC)I have learned some things for next year, too -- namely, plant the seeds in early March, spray for squirrels BEFORE putting any pots outside, and go easy on pesticide so you don't accidentally cripple the growing tips of your plants. Also, I will not be using the two round plastic pots, since they did not drain well compared to the tapered square-ish plastic pots. Better drainage should let me fertilize more often, which would doubtless help with producing healthier plants and larger peppers.