The cantaloupe and the bananas are photobombing but everything else came from our garden! Marking the end of our fifth season of growing in the high desert, we harvested:
Black Krim, Amish Paste, Yellow Sungold, and Midnight Snack tomatoes.
Pineapple Tomatoes were abundant earlier in the season, and they + the Genovese basil and some Costco burrata made for some of the best capresi I’ve ever had.
Cayenne, Tabasco, Jimmy Nardello, Candy Cane, Arbol, and my house pick Calabrian Piccante cherry peppers.
I’ve been quick pickling them whole, and then coring and seeding them, stuffing with prosciutto-wrapped parmigiano reggiano cubes, and curing in olive oil.
There’s no Italian word for these things; from what I can tell they’re likely from the New Old World, and by that I mean some strip mall deli in Staten Island.
Genovese basil, Thai basil, sage, thyme, rosemary, parsley, and Greek oregano, which all dry rapidly in this climate, no need for a dehydrator.