Some pictures to share of our bounty this summer.

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Jalapeños being prepared to make a fermented hot sauce. This sauce is currently aging and will be ready in October.
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Samuel helps shell some cowpeas.
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A large family serving of Ozark Razorback Cowpeas, perhaps twice or more of what we can buy fresh at the store, ready to cook.
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Melrose peppers, delicious Italian heirloom.
harvest
Waiting to be made into sauce.

Since I love to cook, I have used the garden to my advantage. I have enjoyed making Pomo d’Oro sauces and some fiery dishes out of my peppers:

Melrose Peppers stuffed with Ricotta, Garden fresh tomato sauce, hot italian sausage, simmering to perfection.
Melrose Peppers stuffed with Ricotta, Garden fresh tomato sauce, hot Italian sausage, simmering to perfection.
Peppers and Cream, or
Peppers and Cream, or “
Harvest Recipe: Rajas con Crema,” third batch.
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First batch of pepper sauce.
Current batch of Jalapño pepper sauce. The peppers in these jars are the same ones at the top of the post. They will ferment for 3 months.
Current batch of Jalapño pepper sauce. The peppers in these jars are the same ones at the top of the post. They will ferment for 3 months.
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