Barb bought a selection of heritage chili pepper seeds from the University of New Mexico last year and they've produced abundantly in this second season.
I don't recall all the varieties at the moment and we've yet to taste any (that will change tonight) so I'll reserve that information for a later post. For the moment, I wanted to share our excite ment about the size of the crop—this from a few plants in our kitchen garden. We'll be roasting later.
I wish I could enclose the aroma, too.
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