Well, we may not have had many yellow peppers in the garden, but now that they are ripening in the living room, we have a LOT of yellow peppers!

I neglected to take any photos, though, so here is a WordPress AI generated version…

I specifically told the AI generator “long slices”, but it gave me rounds, instead. 😄

There are two types of yellow peppers in the short season collection we got. Yellow and orangey-yellow. Once I had them under the kitchen like while washing them, I could finally tell the difference!

I prepped and sliced enough yellow peppers, plus I think one or two orangey-yellow ones, to fill a gallon size freezer bag.

The remaining orangey-yellow ones were starting to dehydrate all on their own, so I sliced those ones super thin and set them to dehydrate in the oven. That got me three 9×13 baking pans, which required a bit of creativity to fit on the two oven racks. I’ve got a tray meant to cook vegetables on the BBQ, so the bottom is perforated, to use as a spacer between two pans on top of each other.

There were other purple and Sweet Chocolate peppers that could have been processed, but I left those for later and got almost all the tomatoes that are in the living room. A few ended up in the compost, as they were over ripe. The rest got washed, then topped and tailed. I was able to fill one gallon size freezer bag with San Marzano, plus some Roma VF (I assume) compost pile tomatoes. Another gallon bag got a mix of the Forme de Coure and what are probably all Black Cherry tomatoes. There might be some Chocolate Cherry tomatoes mixed in there. Once off the vines, I can’t tell them apart.

The bags all went into the small freezer for now. The chest freezer has bins and boxes of ripening tomatoes covering it right now. I go through them regularly and pull out the ones that are ripening the fastest, and move them into my harvesting colander. Once that’s full, they get transferred to the living room to continue ripening.

Eventually, we will be able to combine the contents of bins so that there’s fewer of them, and have easier access to the chest freezer. Moving a bin or two is not an issue. Moving five bins, a box and a colander to get into the freezer it something else entirely!

All in all, that’s a pretty good haul to quickly process, considering these are all things that were harvested early, before they got hit with frost. There are many more tomatoes ripening, including the ones from the compost pile that look like Indigo Blue Chocolate, though I suppose some might be Black Beauties, from last year’s garden. The basin of unripe hot peppers in the living room is looking more and more red. There are still a lot of green sweet peppers, some of which I can tell are the purple Dragonfly peppers, with a very few Purple Beauty left, and others are the brown Sweet Chocolate peppers. The remaining ones, I expect to turn yellow or orangey-yellow.

So we will have plenty more vegetables to process for the winter over the next while.

Tomorrow we are supposed to reach a high of 19C/66F and, more importantly, we are NOT expected to have high winds again. Since there is nothing more we can do in the bathroom until the sealant has finished curing, that means I should be able to finally get outside and clean up in the garden, and prepare beds for fall planting. It’s time to get garlic planted – we will be using our own garlic from this year’s harvest – and I want to try fall sowing seeds that will hopefully survive our winter and give us an early start in next year’s garden. At this point, looking at the monthly forecast, it seems we will be in for a relatively mild winter. I certainly hope so. We’re supposed to have a La Nińa winter this year which, for our region, usually results in bitterly cold temperatures.

I could really do without that.

While I can no longer tolerate heat like I used to, I find I am absolutely dreading the cold of winter more and more, every year. Especially this year, as we have not been able to slowly stock up quite as much as we have in the past, on the assumption that we will get snowed in or whatever, for weeks or even months again. Everything is so much more expensive now, it’s getting harder and harder to get any extras at all.

So the more we can process from our garden and put up for the winter, the better!

The Re-Farmer