ROASTED ZUCCHINI

You can use yellow squash, too. Just cut zucchini into thick slices, toss with a bit of olive oil (just enough to coat - don't overdo). Season with salt and pepper. Lay in single layer on baking sheet. Roast at 425 about 25 minutes till golden. Remove and drizzle with lemon juice, sprinkle with Romano, Parmesan or Mizithra (I've used all 3 with success) and red pepper

What to do with your hot peppers in the garden? 

Make Muy Caliente Jelly

When it's this time of year, Natorp's president Kyle Natorp is busy with his hot peppers making his Muy Caliente Jelly. Here is how you make it!

Makes about 2 pints.

Ingredients

1 cup Coarsely chopped Red Bell Pepper

1 to 3 Super Hot Peppers (Bhut Jolokia, Trinidad Moruga Scorpion, Carolina Reaper, etc.) with seeds removed.

1 cup Apple Cider Vinegar

3 cups Sugar

½ packet Fruit Pectin

Instructions

Sterilize jars in boiling water to prepare them for canning.

Blend red bell pepper, super hot peppers and apple cider vinegar until almost smooth.

In a large sauce pan add pepper and vinegar mixture. While heating to a boil add sugar and continuously stir. Boil for 10 minutes stirring the entire time.

Add Pectin and continue to stir and boil for one minute. Remove from heat.

Skim off any foam and pour mixture into jars filling to ¼ inch from the top.

Seal jars with lids and place in boiling water bath for 10 minutes if you are planning on storing them more than a couple of weeks.

Let cool and then refrigerate for 2 days before eating for best results.