The tomatoes, peppers, and eggplant are definitely liking our hot August days. The tomatoes continue to roll in and show no sign of letting up. I have been using our surplus cherry tomatoes in Broiled Cherry Tomatoes. I am waiting for these beauties to ripen to start canning:
We are harvesting peppers daily: 
What I can’t use now I am dicing up and freezing for later. Peppers keep quite well in the freezer. This year I am growing Salsa Peppers, which are a medium-hot pepper:
My husband likes hot-hot peppers and I prefer sweet red peppers. The Salsa Pepper is our compromise. I used just one small Salsa Pepper in Spicy Sesame Stir-Fry and I could definitely feel the heat!
Have you eaten homegrown potatoes? They are so much tastier than store bought! I go out and dig up some potatoes whenever I need them for a meal. Our favorite way to eat them is in Herb Roasted New Potatoes.
They keep very well in the ground, so I will leave them there until I need them. I will dig up the remaining potatoes before our first freeze and store them in the garage over the winter.
The last time I did a vegetable garden update, I ended with a green bean flower. This time I will end with a green bean:
I am always amazed at how fast the vegetables develop after the plants have flowered. How are your plants getting along in the summer heat?
To view gardens from around the country, visit Bloomin’ Tuesday and Tuesday Garden Party.
Melanie Large says
You got a lot of peppers there! Oh yeah, tomatoes plus some tomatoes, that would be a yummy salsa recipe already! The peppers you have is already enough to make salsa! Yummy! Actually, that is my favorite. Plus, all of the ingredients are fresh. That will make salsa really tasty!