In the veggie garden this year, eggplants, tomatoes, cucumbers, and squash all bombed. Rotting zucchini plants were everywhere and tomatoes that peaked early and then languished was the norm.  The mid-Atlantic had record rainfall and it seemed every day there was a chance of showers. And shower it did! Non-stop for five solid months, it was mud season all summer.

From May through July 2018, much of the East Coast, especially the Mid-Atlantic, experienced rainfall up to 300% of normal according to NOOA. The soggy summer was described this way by NOOA, “in June and July, the epicenter for heaviest rains became focused over the Mid-Atlantic, as monthly rains near Washington, D.C. through central Pennsylvania easily eclipsed 200% of normal”. The rains here in Maryland have been so heavy that May to July was the wettest in the state’s 124 history. This pattern continued into October. Also, the heat was turned up so I call this summer our “tropical rain forest year”. It felt heavy and humid every day which translates to Heat + Humidity = More Disease. 

The wet weather affected my vegetable garden yields greatly, and any vining veggies, like cucumbers, squash, and melons, totally succumbed to disease from wet conditions.  But to my total surprise, my pepper crop reveled in the rain and heat and broke all records for producing quantities of peppers. We have been eating peppers at every meal- sweet, hot, and slightly hot are all producing prodigiously even into the end of October.

I used all AAS Winners (All American Selections National and Regional Winners) for seed which have been tested for garden performance all over North America from a panel of expert judges. Reliable new varieties that have proved their superior garden performance in trial gardens is the way to go for me. Like a stamp of approval from experienced gardeners, my AAS peppers included: Cayenne Red Ember, Hungarian Mexican, Escamillo, Mexican Sunset, Habanero Roulette, Mad Hatter, Pretty N Sweet, and Mama Mia Giallo.

Growing all my plants from seed, I planted about 20 different transplants out in May and forgot about them for the next two months. Peppers thrive on neglect and yes, I neglected them while I constantly tried planting new cucumbers and squash to no avail. I didn’t harvest one. But when I totally despaired of my vegetable garden, the peppers started to come in and are still producing.

Growing some of my peppers in containers was the best choice I made this year. The ones in containers excelled and when frost started to hit in late October, I whisked them into my greenhouse, where they are still producing.

Peppers 3 Ways

What to do with all this bounty? I have tried these three ways this season.

Freeze Drying

Wash peppers and let dry. Cut in half and lay on a dehydrator tray and dry for about 24 hours. Store the dried peppers in plastic freezer baggies, and store in freezer. Pull them out as needed.

Freezing

Wash peppers and let dry. Chop peppers up into pieces and place in freezer bags. I like to mix red and green pepper together. I freeze them in small quantities that are recipe-ready.

Blackened

My favorite treatment by far: Wash your peppers and dry. Heat up some canola oil in a fry pan until hot and sizzling. Dump your peppers in one layer and stir to flip them to all sides until blackened. Squeeze juice of one lime into the pan and sprinkle with kosher or sea salt. Eat by biting the pepper right off the stem that will include the seeds. Delicious! Watch out for the hot ones!