What produce does elicit disappointment in summer, is usually met with much gladness in the dearth of winter. Take, for instance, the green bell pepper. Many, many sweet peppers usually remain on my plants until the first Fall frost comes rolling in. I need every single day of sun and warmth I can get to turn that green pepper into its sweeter companion, the much worshipped, Red Pepper. This year was particularly in want of red sweet peppers. If we did get one, it was gobbled up by an eager little five-year-old before it made it indoors! I actually never tasted a red pepper this time around. Oof! The experiment with new pepper varieties was no good, and all that rain we had did not help the pepper cause, either. So when that Fall frost did arrive a few days ago, I had a mighty load of green peppers to put up for winter eating.
Excuse my silence, but these sticky hands have been busy processing cherries. Remember that pick-your-own excursion that got me slugging 40lbs of cherries home? Well, yes, we needed to pit every. single. one. and do something with the cherries. Whew!
Really, though, it was enjoyable work with this whiz of a cherry pitter I picked up at the farm stand. I’m really not a fan of single-use kitchen gadgets, but a bit into my first tray of cherries I exclaimed “I think this is the best $10 I’ve ever spent!”