The eye-popping thing about homegrown peppers—beyond the sheer volume—is the vast spectrum of heat and flavor they span.
Photo: Johnny Miller
Whatever a peck of peppers amounts to, it's safe to say we picked way more than that from our hugely bountiful crop, plenty for pickling, roasting, grilling, and slicing fresh. Some of ours delivered lemony tang along with searing heat, while others were sweet and apple-crisp.
See More: Cooking with Peppers