Over the weekend I dehydrated Cherry Tomatoes, Hungarian Yellow Wax Peppers, Ancho Chiles, Jalapenos, and a few Romas. I am most excited about the Cherry Tomatoes because those I use as my Sun Dried Tomatoes. I keep them dry and don't place them in the oil - mainly because I want them to last a lot longer. The other one I am excited about are the Ancho Chiles - with those I grind into a spice jar. I use those to have on my eggs, to flavor salsas with, etc. I am so thankful that we have had hotter weather the last few weeks, so our plants can thrive as much as they can before it gets cold. Thank you, Lord!
