Possum in a Pot

It was not injured. We placed the large pot on its side and the possum found its way out. 

Roasted Shishito Peppers

These peppers are considered to be mild ... until they're not! Sort of like playing Russian roulette with your food. Very tasty!

It looks like a tomato, BUTT...

 

Sunflowers

 

Final Days of Cucumber Season

It's been a great season! But now, having provided their final fruits, the vines are dried up and brown. Past time to clear out this bed!

Pan full of stuffed anaheim peppers

Stuffed with chicken (precooked with a jar of salsa in the Instant Pot, then shredded), black beans, corn, sweet potatoes, tomatoes, onions, garlic, soft goat cheese, an egg or two ... all the good seasonings - chili powder, cumin, smokey paprika, oregano, salt, pepper ... plus, sharp cheddar spread over the top at the end, broiled until melty and brown.

the giant red anaheim pepper peeking out

The big surprise was these peppers had no heat at all! But they did have a very flavorful, thick flesh ... perfect for stuffing. Delicious! 

Biggest Anaheim Pepper Ever

This picture looks fake ... but I'm simply holding a red anaheim pepper in my hand to give a size reference. It's huge! Specifically, 11-1/2 ounces. I can't wait to stuff this one!

Loaded Banana Pepper Plant

 

Perfect Zinnia

 

Do Not Buy Cheap Canning Lids

The challenge in preserving food this season is the scarcity of canning lids. I was tempted to buy the cheap made-in-China product found on Amazon. Warning! Waste of money!

I used them to process a batch of sweet pickle relish in the boiling hot water canner. I heard a loud pop. Then another. What?? I opened the canner to find that the metal lids had totally deformed, making a seal impossible. Mind you, 7 out of 8 lids FAILED!

Lesson learned: Stick with the tried-and-true brand-name products, such as Ball and Kerr. They use materials that hold up to the extremes needed in home canning.

Amazon Review - wide mouth canning lids

Amazon Review - regular size canning lids

Garden Feast

Last night we had a family dinner to officially welcome our older son and his family 'to the neighborhood'. All the vegetables came from the garden! Corn on the cob, green beans, cucumber / tomato salad, okra, shishito peppers, eggplant and zucchini.

I baked a cake* and topped it with honey roasted figs. I used figs that had been frozen. It worked great!

Honey Roasted Figs

Preheat oven to 375 degrees.

Line baking sheet with parchment paper.

Place halved or quartered figs, cut side up on the pan.

Drizzle with honey.

Bake until lightly caramelized, about 20 minutes.

Note:  About halfway through I poured off accumulated juices.

Save this for serving with the cooked figs!

*Need a delicious recipe for a gluten free cake?

Try Perfect Almond Flour Cake from the website, Detoxinista.