Pick a peck of Peppers!

by - October 27, 2011

I love my garden. It's a small, humble chunk of land that I call my own. My little oasis of 116 squares (square foot gardening) that sits behind the garage with a stone path and wooden bench to relax.


My garden has brought a whole new dimension to our family. Our children are involved in every stage, from planting the seeds, to weeding, to nurturing, harvesting, and the best part -- eating. It gives us something to do together, a reason to be outside more, a reason to interact more, a reason to celebrate our successes and learn from our failures, a reason to get dirty. Did I mention that I love my garden? Because I do.

If you know our family, we are huge Tex-Mex fans. Fresh tacos, enchiladas, burritos, and guac are a staple in the Cooper household so naturally, peppers are a must. Last spring, we planted 9 pepper plants. When it dropped below 100 degrees in north Texas, the peppers finally decided to thrive in a major way. Peppers, peppers everywhere! I'm much too lazy to CAN or pickle my peppers, so I'm dicing and putting them in freezer bags. That way, when it's taco night, I can just take out a single serving of jalapenos for dinner. Perfect! I've also been able to save the seeds to use next spring (yay for not having to buy new seeds every year!). By the way, it's super easy to save your own seeds and keep them in the freezer, to keep their germination rate high and in tact. It's not only economical to save your own seeds, but a step in self sufficiency by not having to rely on a store or seed catalog every season. Check out some seed saving tips here.

We've got hot banana peppers, sweet banana peppers, bell peppers, jalapenos, habaneros, and a couple weird hybrids that were cross-pollinated with one another: bell-apenos and bell-aneros. There's something so satisfying in seeing your hard work of nurturing, watering, weeding and tending turn into something delicious. Here's to fresh, organic peppers all year long!


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