10/19/2026
Five feet tall and still absolutely loaded, these greenhouse peppers would have happily kept going if I’d let them. A few more weeks and so many of these greens would have turned red, but their slow start pushed them back a month, now it’s too cold. luckily, they taste extraordinary just as they are. My mom is going to make her famous sweet pepper relish! What’s your favorite recipe or preservation technique for so many delicious peppers?
