Today G and I will roast Poblano peppers on the grill.  Then after we peel them, we’ll bag them for our freezers.  I have a large basket full of them all from the one plant in a pot with two other types of peppers. 

     The cucumber vine expired yesterday.  A darned shame, I’ll certainly miss the fresh cucumbers.  I did have quite a few and gave away many.  They made the best cucumber salad.  I tried two recipes for the creamy cucumber salad I remembered from my childhood visits to the family farms.  I was searching for one similar to one my Aunt B served.  I loved that salad.  Both recipes I tried were wonderful but the second one was very true to my memory.  I’ll plant cucumbers again next year.

     I now have five cantaloupes growing.  One is huge and makes the ones I saw in the supermarket look like minis.  I drool over it every day.  I am dying for it to ripen.  There’s one watermelon on the vines.  I picked the other one too soon so I intend to ignore this one for a while.

     The Big Boy and heirloom tomatoes are beginning to ripen.  We had wonderful BLTs for dinner the other night using a Big Boy tomato that was the first to ripen.  I picked two huge heirloom tomatoes yesterday.

     I should have waited another week to pick the watermelon.  It wasn’t ripe.  I do have another one growing.  Maybe this time I’ll know better.  I don’t know if I’ll try growing them again next year or go for a small seedless variety.

     The tomatoes are turning red now that we’ve had a few cool nights.  In another day, at least two will be ready for picking.  Next week I can harvest the two eggplants in the back garden.  Yum, fried eggplant is one of my favorites.  The first one I’ll fry and the next one I’ll grill.  Yeah, sometimes I need to cook healthy stuff.  DH will only eat them fried so I’ll share the grilled ones with G.  There will be many more to pick after that because the potted eggplant plant is loaded with them.  (Next year all the eggplants will go into pots.)  G and I can enjoy some moussakka and other dishes with the others since DH quickly tires of eggplant.  He can have hamburgers or something.

     Even after giving a lot away, I have so many sweet Hungarian and banana peppers I’ve begun to put them in almost everything I cook.  They are so mild in flavor you hardly can tell they are there.  Now the cherry peppers, Anchos, poblanos, and pimento peppers are starting to ripen.  It’s a good thing I love peppers. 

     I have one good-sized cucumber in the fridge and a gazillion tiny ones on the vines.  Last night I cut one cucumber into strips and munched them down, they made a lovely fresh, light snack.