Just like last year, the Chablis peppers are the first to produce. These are a really neat pepper, starting off yellow, then sometimes turning green and finally ending with red tones. They are edible through the whole process, but do not usually grow as big as the bell variety.
Instead of planting so many tomatoes this year, I got more serious about peppers, since we were not overwhelmed with them in the past. I used my last bag of frozen peppers long ago when the ground was very cold.
I have six rows of pepper plants that are nearly a foot tall, and four rows of experimental directly seeded plants which are only an inch or two tall. I really don’t expect much from the direct seeded plants, but once again, if you never try anything new, you’ll never learn anything new.
I’ve also discovered that the eggplant I wrote off long ago as dead, due to a thousand flee beetles, has recovered. It has little hope of producing, but with enough water and the hot temperatures that have descended onto the east coast, I might just get one eggplant from this stem.