Turk´s Turban Peppers

These hot peppers came from our dear friend, Sabine Ortman. They are an heirloom variety, I believe they come from Germany. They are very tasty and hot when green, getting sweeter as they redden. The shrub is taller than I am, that is they are over 5 feet tall, and still growing, with fruits about the size of a golf ball. The real bonus about the pepper is that the surface area of the flesh to the seed ratio. There is more "meat" to it than say a jalapeno of the same weight. They are excellent roasted over an open fire and mixed with other roasted herbs, such as parsley, onions, cilantro, and garlic--all mashed together in a mortar and pestle ensemble. All we need now is some fish sauce.

Black Beauty Eggplants

Magnus and I have nine plants, all producing rather well. I read in one gardening source to expect 2 to 6 fruit per plant. We´ve sampled two fruits last night and they are delicious, sauteed with leeks, garlick, Turk´s Turban peppers, cherry tomatoes, romas, and basil over rice or pasta! Magnus cannot believe how his tastes have changed since we´ve started gardening for self-sufficiency. It is one of his favorite vegetables now.