Another weekend, another harvest of tomatoes and peppers from the greenhouse. I’ve also been ignoring some cukes in the greenhouse because I got a bit sick of them this summer, but I decided to cut one up. The cukes are holding up well so I’m going to harvest the remaining six or so cukes before it is too late. I have a few more green peppers in the greenhouse that I’ll leave there to ripen (unless I am concerned about a freeze), but the tomatoes are done. Amazingly, pretty much all the tomatoes ripened although they were quite late given our wimpy summer.
You’ll also notice in the picture above a pumpkin pie. While I cheated and bought a pre-made crust, the filling is from scratch. The recipe is super simple and really yummy:
Pumpkin filling for two pies
- 4 cups cooked & food processed pumpkin meat
- 2 14 oz cans of organic condensed milk
- 4 eggs
- Pumpkin pie spice to taste
- Cardamom to taste
- Dash of vanilla
For the spices, I don’t measure. I’ve just been sprinkling in enough spice until the mixture starts smelling like pumpkin pie. I smell the mixture before I add the spice and then add some spice and give it a sniff. You can’t take spice out, so add a little bit at a time until it starts smelling nice. Inexact, I know, but I like to wing things a bit when I cook. Once the spices seem right, I bake the pie for 15 minutes at 425 and then bake for 45 minutes more at 350. That’s it.
Your peppers look great. I get really lazy about my pumpkin pies, since the crust is my least favorite part of that confection I just skip it and bake the custard alone in individual ramekins.
You sliced cukes looks very delicious, I totally forgot how tasty they can be if you take of the ‘skin’ on the cukes. I’m always to lazy and leave it on.
That is pretty much the pumpkin pie recipe I use as well. I just stocked up on some organic sweetened condensed milk in preparation for pumpkin pie making season. 😀
Amazing that you are still getting cucumbers – even in the greenhouse!
What beautiful peppers! And I had to laugh about your reaching your fill of cucumbers. My lemon cukes were still going until two nights ago when our overnight low actually reached into the upper 20s. They were amazing producers for me. Congratulations on those peppers!
Oh I would kill for my cukes to come back. I really miss them. And even though I got a ton I never got sick of them. I couldn’t eat them all, but I ate an awful lot.