I planted two Roma varieties and they are lit with tomatoes. There's nothing like whipping up a last-minute, fresh tomato-basil sauce to go with your pasta of the day. Very quick and very light.
The peppers are finally coming into form and I'm looking forward to tasting the Anaheims. That's a new variety for me, so I'll have to consult the cookbooks to see what else I can use them in besides burgers and chili. Any suggestions?
The poblanos look great.
My version of "Where's Waldo?"