Ripening Peppers, Recovering Cress
There is now a second pepper starting to ripen on my capsicum plant and the first one is now a glorious red, although there are flecks of brown coarseness on the skin.
Beautifully coloured pepper
Tonight will be the first time I’ve eaten homegrown peppers (mine or anyone else’s) and I love the sweetness of red peppers so I’m looking forward to it and trying not to raise my expectations too high.
With a bit of attention I don’t think it will be too long until we can enjoy some homegrown watercress too; soup is about the only recipe we use it in but it’s something I really enjoy.
The pot of watercress which I almost killed earlier in the year (confession here) has responded to the serious cut back it got.
I removed all the dead and very nearly dead parts and now have a small amount of healthy looking cress. Remembering how fast it grew before the mishap, we should have a brimming pot fairly soon :o)
- 11 Sep, 2007
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