Our shishito peppers have ripened and we have made our first harvest. We have found them good charred in a frying pan over high heat, with canola oil. [Update from September: when they turn red, you can also char them and then blend them up with stock and spices and ripe tomatoes, for a spicy soup.]
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| And you have to love the twirly appendage on that one. |
This butterfly is a silver-spotted skipper.
The sweet peas are looking very done and messy, but we have harvested some of their seed pods, when they get kind of brown and dry.
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| Finally the pinkish tinge on the hydrangea buds. |
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| Sweet pea seeds |
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| Very promising! How long does one leave them on the vine, I wonder? At what point are they too irresistible to the squirrels? |
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