Despite the horrifying state the tomato plants are in, they continue to ripen. I think the saucing days are over now, but still getting enough to make stewed tomatoes or salsa.
Upon seeing how many peppers were on these plants, I decided to pick them all and get rid of the plants for the year. Below are the Sigaretta di bergamo peppers, I will not be growing these again since they are sweet peppers and are pretty to look at, but small and thin and really a pain to process for long term keeping, just too labor intensive for seeding and freezing.
Below are the Sigaretta di bergamo and Pepperoncini plants that got tossed. There were only a few new blooms and quite frankly, I have enough of them!
The end result - madness! Several pounds of pepperoncini and sweet peppers came out of that little planter box - I had 2 of the Pepperoncini plants on the left side, and 3 of the sweet Sigaretta di bergamo plants on the right side. You definitely don't need much space for peppers.
I still have other pepper plants that I will continue to let go until they decide to stop. The center garden contains Poblanos that are just starting to ripen, my regular size Quadrato di Asti bell peppers, and jalapeno and fish hot peppers. Actually, I'll probably rip out the fish hot peppers soon, as I already have several strings of them drying in the kitchen.
Below, clockwise from the top position: Sigaretta di bergamo sweet, Poblano (Ancho), Quadrato di Asti Rosso bells, Jimmy Nardello Sweet Frying Pepper, Pepperoncini, Fish Hot pepper, Mini Stuffing bells.
After a long days' work...
Pickled Pepperoncini Rings and Sweet Pepper & Onion Relish, bring on the Panini Sandwiches this winter!
Still haven't started in on the tomatoes on the counter, I'm a little upset that it appears that we have another day today of nice temps and I'll be stuck inside doing those as well as squeezing blood out of turnips - that is - paying bills :) At least hubby is off today and he is outside right now getting started on some of the chores that have been neglected in the past 6 weeks of torture chamber temps. I'm actually getting a bit excited to rip out the summer garden, but I need to keep on preserving what is still coming in. I know I'll be glad I did come winter!