Best Homemade Pizza Ever

Get ready for your mouth to water!  You're going to be so jealous of the pizza I made a couple nights ago.  It was so yummy and so beautiful!  I used 3 of my green bell peppers and half a dozen of my Roma tomatoes, along with some mozzarella and pepperoni and a smidge of pepper.

Now for the close-ups:

I know you're jealous, right?

I had a couple extra bell peppers that I couldn't fit on the pizza, and in the past couple days, they've turned completely red!  They're really pretty.  I think I'm going to pick another green one and make a stirfry with the red and green bell peppers.  I noticed something else from my garden had turned red today, too -- one of my jalapenos is almost completely red!  I've never seen that before, but it looks cute.  Does the color change effect the spiciness?

 

Still Going Strong

I got back to my garden after being gone this weekend and I got to pick a ton of veggies!  I got 11 jalapenos, 5 bell peppers, and 7 Roma tomatoes.  The jalapenos are about 2 1/2 inches, the Romas are 2 to 3 inches, and the bell peppers are only 2 1/2 to 3 inches.  I had hoped they would get at least 4 inches long, but they still look and smell delicious!  I plan on making a couple homemade pizzas with some of the bell peppers and Roma tomatoes.

The bell pepper flower buds started showing up on Aug. 5 but I don't have a picture or a plant log note about the actual bell pepper fruit until Aug. 22.  That means it took about 40 days for that baby fruit to mature into a 2 1/2 to 3 inch bell pepper.  I would say that they stopped growing at least a week or week and a half ago, so maybe they only need 25 to 30 days to mature.  One of them already has a spot that's starting to turn orange.

My jalapenos have done better than any of my other plants by far.  They're still going strong and there are a ton left to pick!

We even made stuffed jalapenos!  They were sooooo yummy!  We started eating them before I could get a picture, but we made at least a pound or a pound and a half of them.

The only problem I've ever had with my jalapenos was a mystery spot on a single jalapeno a couple weeks ago.  I don't know what it was, but it looked weird.  If it was rotten, you would think it would turn black or something.  But it turned a very light color in just one spot and I haven't seen it on any other jalapenos since.

And I was worried that my little lizard friend had either moved on to a different yard or had been snatched up by a bird, but he came back!  That obnoxious little dude is still eye-balling me, too.

My plants look very healthy, especially for it starting to get so cold out.  But my tomato plants are so heavy that the branches keep collapsing and I either have to tie or prop them up.  I might try growing them in a planter on the ground next year so they have more support.

I should be able to pick another half a dozen bell peppers and a dozen more jalapenos in the next few days.  Same with my Romas.  Those cherry tomatoes are the slowest to mature -- I've only gotten one ripe cherry tomato this whole time!  They all need to hurry up if they don't want the cold weather to kill them.

Here's my little "helper" giving you a big aaarrrrroooooooooooohhh!!!