After a few nights of dutifully covering my raised beds, I threw in the towel (or tarp) and picked my peppers, eggplants, basil and zucchini. I left the tomatoes covered since they were still the color of tennis balls.
I had a bumper crop of hot peppers, as you can see my basket was full enough that I didn’t even chase the dog when he stole one. Well, that was a Hungarian Hot Wax, so the joke was on him. The long, almost-black ones are Holy Mole (forgive my lack of acento); these mildly hot peppers are great for grilling and add a little bite to your meal without making your lips sweat. I add them to my salsa, but I still rely on jalapenos for heat. The plants bear prolifically, even at a mile high, which wins them high marks in my book.
The yellow peppers are not banana peppers but hotter Hungarian Wax (ask the dog, he’ll tell you). These babies do have some heat and also bear well in our short season. I also got a few anchos, but unfortunately they were still green; these peppers really shine when allowed to redden on the vine.




