Plot #63, Roseville Community Garden – Saturday, September 19, 2015.
Sorry I’m late in posting this, but I’ve been busy with house guests over the past few days. It appears the 2015 tomato season is finally winding down, and with nearly perfect weather, what a great season it was! That means fall peppers, carrots, beets, lettuce & radishes can’t be far behind. Actually, we’re hitting the heart of the pepper season right now, and as you can see below, ‘Pepper Jelly’ has been the task of the week. Thankfully, my parents are here visiting from Minnesota, so I’ve had plenty of extra hands processing the peppers and making the jellies. They brought a small bag of ‘ghost peppers‘ (bhut jolokia) that my nephew grew in Apple Valley, MN, so we donned protective gear and made 10 half-pints of ghost pepper jelly as well.
My plans for this coming weekend? Making massive quantities of #JerseyFresh applesauce, with apples from Windy Brow Farms in nearby Fredon, NJ. What could be more appropriate for the first weekend of fall? Last year we made several gallons…this year we’re planning to double the amount for my parents to take some home with them to Minnesota.
Habanero (left) and ghost (right) peppers waiting to become jelly.
9 half-pints of sweet, hot habanero jelly.
10 half-pints of smokin’ hot ghost pepper jelly.
A tasty trio of ghost, habanero and jalapeño jellies!