Well, summer is in full swing right now. Many seeds have been collected. I collected a few Black Naga's last night. This is also the time to enjoy a bit of the harvest. By the end of the summer I am sure I will be sick and tired of stuffed peppers. I have been stuffing Poblanos and Beaver Dams (I have to say Beaver Dam is one of my favorite Poblano type peppers).
A friend raises goats and gave me a butchered goat. Great way to stuff, goat meat (or regular beef works just as well, maybe even ground turkey) cooked with home grown onions and some chopped peppers and fresh tomatoes along with all the seasoning. Stuff the peppers with the mixture, sprinkle cheese and bake for about 20 minutes at 350. Fun and easy way to enjoy your summer peppers.
I've also been drying a lot of the harvest, Pasillas, Poblanos, Cayennes. The smell in the garage from the drying peppers is wonderful. It's best to keep the dryer out of the house as sometimes the fumes from drying can get a bit strong. I have to admit, I like Holy Mole's as they are (I think) the most productive of the Pasilla peppers.
I've also been canning peppers, Jalapenos, Biker Billy, Jalastar, Jaloro, Yellow Hungarian Wax, and some Pepperoncinis.
More to come..................