While Mrs. KintlaLake was out of town on business early this week, I gathered two dozen ripe Roma tomatoes, cut them into quarter-inch slices, sprinkled them with Mrs. Dash Extra Spicy Blend and dried them in our new food dehydrator. The process, which took about 36 hours, yielded a marvelously sweet-and-savory result.
For now I've stored them in a wire-bail jar. I'm sure they'll find their way into soups and pasta dishes -- if, that is, I can resist snacking on them as-is.
This morning I picked a pocketful of yellow pear tomatoes, halved them and began drying them as well. I skipped the seasoning for this batch, and I'm anxious to see how they turn out.
I also harvested our first five habanero peppers, along with 15 long green hot peppers. Both got my refrigerator-pickles treatment, the cold brine supplemented with peppercorns and garlic cloves.
Considering the late start, damn, this has been a great season.
