The small chilli pepper bushes are still going gangbusters, each a small cloud of flame as the little mites turn a bright red. I am now harvesting about 30 a day,and stringing them up to dry next to the Aga. Just one added to a soup really gives it enough of a kick to have the Mrs laughing at her weedy Britisher of a husband. But we have also had a bumper crop of peppers both the normal type you buy in Tesco and finger peppers.
But all good things must come to an end. While the chilli bushes stay in situe, each about a foot and a half high, I have now grubbed all of the pepper bushes of both types. The freezer is stacked with bags of frozen pepppers for use during the Autumn and winter and so just for variety I am storing a few of the last peppers either in a mild vinegar pickle with an added garlic clove and chilli) or in sunflower oil (with a garlic clove and chilli) Italian style.
I have no idea how each will taste but we will find out in the run up to Christmas.