On Oct 12, 3:08*pm, The Cook > wrote:
> I just picked about a dozen and there are still more on the plant.
> Right now I am at a loss for ideas to use them for.

I like to slice them on a tossed salad with a lemon vinaigrette.
Balsamic would probably be good, too. Or lime.

Here's a good one, with either poblanos or jalapenos:

lettuce
cilantro, if you're so inclined
thinly sliced onion or scallion
cucumber, sliced or cubed
tomato, sliced or cubed
shrimp
avocado, sliced or cubed
peppers, sliced
Toss with lime vinaigrette
salt and pepper to taste

Cindy Hamilton