Thanks to the dry weather, we're getting a little crop of red bell peppers this year. We have six plants, and we'll get 10 or 12 pretty peppers. They're good roasted, peeled, and de-seeded, and they freeze just fine. What we don't eat now we'll eat over the winter.
|Four nice peppers on this plant|
To roast peppers, you put them in the oven at 200ºC (400ºF) for about half an hour, until they collapse and the skin starts to darken and blister. Take them out and immediately put them in a bowl covered tightly with plastic wrap, a plastic bag, or even a paper bag. The residual heat will finish loosening the skin so they'll be easy to peel.
Only one pepper here, but a beauty
When the roasted peppers are cool enough to handle, peel them, pull them apart, and remove all the seeds and membranes from the inside. Pack the roasted pepper pieces in olive oil with a few drops of vinegar or lemon juice if you plan to use them soon. Otherwise, freeze them.
We also grew these long red peppers (they're sweet, not hot) this year.
Here's a link to a more detailed post about roasted ripe red peppers from 2009. The long sweet peppers just above are really good, by the way, but they won't stand up to roasting because the flesh is too thin.
|How dry we are|
Here are two pictures to show you how dry the back yard is after two months of minimal moisture. The dry conditions are good for the vineyard and the garden — grapes, tomatoes, and peppers are ripening without spoiling the way they might in damp conditions — but not very pretty to look at. The grass is really parched.