Slow Food Saturday

After a leisurely walk around the garden this morning with a good friend of mine, we decided it would be the perfect day to make use of all the Datil Peppers that were covering the 6 bushes I have planted. Within a matter of minutes my 35 year old English Garden Trug was filled with vine ripened, golden Datil Peppers and we were off to the kitchen to make Caribbean Datil Pepper Jelly, and Caribbean Datil Pepper Sauce, my personal recipes. Food miles involved, 75 feet.

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