The Great Smoky Mountain National Park is a favorite of John and myself. Not least because it is the most easily accessible
The jalapeno peppers, which were disappointments last year, are making up for it, and were the earliest producers this year. We have been using them, as well as the banana peppers, in stir frys for a couple of weeks now.
Last night for dinner we had poppers (for which we used 14 jalapenos), half of which were blue cheese poppers and the other half of which were smoked gouda. Yum. We also cut up, salted, and ate the first couple of the ripe Black Prince tomatoes.
There are zuchinis and green bell peppers and eggplants that are almost ready to eat.
There are a lot of green tomatoes that should start to turn red very soon. The Sweet 100s, a cherry tomato variety, have already been ripening, and we have just been eating them straight off of the vine.
The basil is finally tall and thick enough for us to start using it for pesto.
The vegetable explosion, it should happen any day now. We have so much stuff that is right on the cusp of being ripe.