If you’re a lover of fresh vegetables and you enjoy growing your own, then you know it’s time to begin prepping for your summertime garden. I suppose millions of crunching, munching, connoisseurs literally chomping at the bit to get a fresh tomato, breathe a sigh of relief after suffering through winter’s fare.
Now, if you’re a fan of beginning your own starter plants from seeds, that’s a process you would initiate in the month of February, readying the young plants to move outside after the danger of frost has past.
As much as I love meat, I tend to lean toward vegetarianism during the summer months. Sliced tomatoes, spring onions, and hot peppers are a staple at each evening meal. I love hot peppers, within reason. I’m a big fan of the Cayenne which rate at about 30,000 scoville units. With the practice of trying to develop hotter peppers, we’ve exceeded the Habanero, 300,000 units and ended with the Trinidad Scorpion and the Carolina Reaper both topping out over 2,000,000 scoville units.
When my mouth cools down, I’ll continue with sweet corn covered in butter. Fried squash with onions and potatoes, butter beans, green beans, new potatoes, I could almost make out of a meal, and if that’s not enough, there’s always dessert. Watermelon, cantaloupe and trees baring luscious fruit that would rival the most decadent baked goods available.
Occasionally, when writing I have the pleasure of creating an exotic form of plant or fruit upon which the characters dine. Sometimes these fruits are unbelievably pleasurable and then there are times when one bite means death.
Not exactly the best way to end a blog that speaks of an abundance of fresh vegetables . . . but you know what I mean.