I picked two newly ripened Patio tomatoes yesterday morning. There are several varieties of green ones left, and about five tiny green ones that just started on my Celebrity tomato plant. So, hopefully, it’s not over yet. All the rain and cool temperatures the week before last had me worried.
There are a bunch of jalapeño peppers that just started growing too.
I don’t know if the new little green tomatoes or peppers will fully grow and ripen — probably not. But I hope the get some size before a hard freeze hits us.
I picked some of my green tomatoes before Hurricane Joaquin hit or, more accurately, didn’t hit here.
I may fry a couple but what I did with some of them was dice them and add them to a mix of hot peppers in vinegar and spices. So, yes, I pickled them. They were a really nice surprise. They’re tart, spicy hot from the peppers, and have a nice crunch. I could see adding this mix to many types of food for a nice pop of flavor.
Also I picked most of my ripe tobasco peppers and put them in vinegar. They are beautiful colors — yellow greens to yellow orange and finally reds. This variety is so juicy it’s almost like tiny bottles of hot pepper sauce grow right on the plant. Even the stems and “caps” easily pop right off a ripe pepper. There’s no need to cut them. They pack a wollop!
aLightningbug 