...and then they appeared.

Suddenly everything is producing veggies at once. Two plants in particular are the hot peppers and cucumbers. I have two cukes in the fridge now, and another 4 ready to be picked by tomorrow. I made a garlic pepper omelet this morning with a 7" hot pepper from the garden, and my mouth feels like I swallowed lava. When they say these portugal hot peppers are "fiery hot", they weren't exaggerating...and I have a pretty high tolerance in the scofield department. I grilled them up first with a little olive oil, salt and garlic before adding the egg.

Over the next few weeks I'm going to have to decide what to do with all the excess veggies. I'll eat what I can, but when I have a dozen peppers sitting in my fridge I'd have to be a little loco to find a way to eat them all. I'm sure I'll find some people who'd love some fresh cukes, peppers and tomato's.

Next year, I plan to explore a goal I made when I first started this endeavor. Network with others in the neighborhood that have gardens and trade excess veggies and fruit for items we don't have. I've already met a couple just from working in the garden when they've passed by while walking their dog, so next time I'll see them I'll broach the subject.

*Dr. Wilbert Scofield developed the Scofield Scale to determine how hot a pepper is. A typical jalapeno pepper is 2,500-5,000 Scofields and is considered "Medium", while a "Habanero" pepper can range from 100k to 325k. Better to have some painkillers nearby when chomping into one of these bad boys.