I have never, in all the years I've gardened, had so many peppers! And the colors are gorgeous....red, green, gold and purple. This week I picked enough to put four 1-pound packages of mixed sweet pepper strips in the freezer.
I packaged the peppers in the new Ziploc vacuum bags. Goodbye freezer burn (I hope).
I had some vinegar/sugar/spices syrup left over from making the sweet bread and butter pickles last week, so I used it on some of my larger cucumbers to make two quarts of refrigerator pickles. I removed the seeds from a really large cuke, then cut it into chunks. I heated the syrup to boiling and poured it over the cucumbers, then stored them in the refrigerator. They did seal, so they should last like forever. I think they should make some tasty pickles.
This isn't an entire "Garden Dinner", but it was one really, really good salad. I had to use a bit of store bought lettuce, but I added fresh baby spinach, sweet red bell pepper strips, green onions and tomatoes from the garden. The dressing is reduced fat Kraft Mayonnaise with Olive Oil mixed with a bit of balsamic vinegar and a little sugar. I don't measure, I just go by color and taste....and the taste is delicious!