I go back and forth about what to do with late-ripening peppers. Mark and I vastly prefer sweet, red peppers over their immature green form. But if you pick all of the green peppers before the first frost, many shrivel-ripen, not quite tasting as good as they would have if simply eaten green.

This year, with light, spotty frosts on the horizon in early October, I decided to be a gambler and only pick the fruits that were at least partially ripe. Sure enough, the plants were only lightly nipped and fruits continued ripening, giving me two more harvests to date. Success!

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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