Peppers, Pumpkins, Tomatoes, and Salsa

We harvested a few green peppers from the garden. They taste great and are so fresh that when you bite into them they spray water/pepper juice.

The pepper plants started falling over lately. I'm not sure if that's because there wasn't as much rain, or because pepper plants like tomato plants, are designed to fall over as the produce seeds. Either way, next year I need to give them more space as the tomato plants basically smothered them all season.

The mold killed all but a few pumpkin leaves, but our lone pumpkin is holding on and looks like it may be turning orange.

Overall the garden is producing lots of food even if it looks like a jungle trying to strangle itself. A lot of people have mentioned that their tomato plants did not do well this season. I suspect our success is due to my Uncle Sam's gardening strategy: raised garden, compost base, two phase fertilizing and Epsom salt.

The other night Christine and I made Salsa based on a recipe from the food network. We improvised because we couldn't bother to go out an get the stuff we were missing.

Paul & Christine's Salsa [Take 1]
3 large cloves garlic
1 garden fresh red hot chili pepper (NO SEEDS!)
1/2 cup chopped fresh parsley (lightly packed)
4 large garden fresh tomatoes (remove seeds & puree the rest)
1 teaspoon salt
1/3 cup diced Vidalia onion

Puree 3 tomatoes and strain out most of the really thin stuff. Keep the thicker material. Dice the red hot chili pepper very small and blend it in with the thicker tomato puree. Dice up everything else including the last tomato and mix it all together. Add more red hot chili pepper to taste.