Pepper time.

I am a picky eater when it comes to peppers and chilis. Red is ripe and I am as disinclined to eat a green one as an unripe pawpaw. That mean we get increasing pepper harvests right up to frost and end up preserving as much as we eat fresh. The dehydrator is working overtime and we’ve trays flash freezing in the deep freeze – all in service of color, tang and heat in our cooking this winter.

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