The paprika plants blew over, some had just started to change colour. The thing is with paps is they need dry, heat and sun to ripen properly. I only needed about half of them to go red. Well, the weather forecast is not what we need for the foreseeable future, so we harvested nine. We washed them , cut them up and froze ‘em. When we got home from the Food Bank run, we processed those papa and decided to have BLT’s. Perhaps the last of the season. Ready and waiting for the bacon to fry. Yum. Two of the last four ripe toms. There are more green and pinkish ones. We will lift those plants soon and let the remaining toms turn colour. What a good year we have had.
@Sjoerd. Top pic of peppers looks like the perfect pepper for chiles rellenos takes a little bit of time, but it is worth every minute. Grilled pepper on open fire then stuffed with cheese or any preferred filling. It is a traditional Mexican dish served with a side of Spanish rice. Provecho! Save a BLT for me .
