The garden just didn't appear out there over night. And to my recollection, little gnomes haven't been out there weeding, hoeing, rotor tilling, etc.... Especially the rotor tilling part... that machine is a monster that wants to go anywhere but where I feel is straight. (Yeah for Dale on this and so many parts of the pre-harvest work.) At the sound of our behemoth, those little gnomes would have jumped straight out of their gourds and be headed so far out of Michigan as to be fictional memories. So, maybe that's the story!
The beauty of a vegetable garden is that crops sweep in at their own pace and then demand attention. Rather like a pet... out there waving the fruits. In so doing they are calling me to come give them a treat (fertilizer, water) or come out and praise them for their abundant gifts they have to offer. Our pup comes with a stick or a bone with delight in her eyes. I like the veggie's bearing of peppers or spinach much better!
Right now the pepper plants are loaded. We planted enough for the local population as I am always certain that 1/2 the plants will not produce. WRONG. They are up and popping out peppers with gusto. So, my sons, my neighbors and any one who breaths around here are getting peppers. It's a great way to start a conversation. :)
Spanish Peppers is a great side dish, colorful and does not use the oven on a hot night! These can easily saute up on a side burner on a grill.
1 large green pepper, cut into 1/2" strips
1 sweet banana pepper, cut into 1/2" slices; seeds removed
1 yellow Hungarian Wax pepper, cut into 1/2" slices; seeds removed
1/2 onion, diced
1/2 c celery, diced
2 T olive oil
2 or 3 basil leaves (or 1/4 t dried basil leaves)
1/2 t salt
1/2 c homemade ranch dressing
In 8"skillet, cook and stir the peppers, celery and onion in oil over medium heat until the onion is tender. About 5 to 7 minutes. Stir in spiced. Cover and cook over medium heat until peppers are crisp tender. Stir in Ranch dressing and serve.