This year I’m having a bit of trouble keeping up with the harvest. Today I’ve roasted tomatoes, dried tomatoes, pickled banana peppers, marinated cucumbers, and sautéed eggplant. I still have okra to work with before I collapse. And I totally forgot about the radishes I found in one of the beds. They are too hot, so I’ll have to saute them in butter with peas.
The pickled black crowder snap beans are ready and I tried one. They are really good. It’s a new addition to my repertoire. I used the recipe for Kosher Pickles, but left out the dill. I did pretty much the same for the banana peppers, but added slices of ginger.
