Yesterday, I harvested all the ripe sweet Italian frying peppers - snatching them away from the leaf-footed bugs! I fried them in garlic imbued olive oil and served them with plain stoned - wheat crackers as an appetizer at suppertime. The thick, juicy flesh of these peppers is absolutely delicious! They would make a fine pepper sandwich on some nice crusty bread.
This morning I roasted two pans of sweet red Italian peppers and one pan each of mildly hot poblano and moderately hot anaheim peppers. Later today, I'll clean these peppers, removing skin, seeds, membranes, and freeze for future use. THAT will be a job!
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