We uprooted the remains of the tomato plants before we went away and they’re waiting now to be burnt. There are still a few aubergines and peppers on the plants, but otherwise this is the last of summer for this year:
We’ll make fritters with some of these aubergines and courgettes this evening to eat with mussels.
These mixed peppers, the last of several varieties, will be good in sauces or pickled to store for the winter.
These are the last tiny Kandil dolma peppers – I think I’ll stuff them with a mixture of breadcrumbs, feta cheese and sweet onion.