They look great. Do they turn green again when you cook them? I've bought black and purple bell peppers, and they both would go back to green when heated.
Nope, these peppers retain that really dark purple patina when cooked. Possibly they lighten a bit, but remain very dark.
Immature, they are about like any other green peppers (possibly a bit less sweet, but NOT hot at all.) In fact, without having marked their planting areas, I would probably not be able to tell any difference while they are very young and fully green. It is only in the maturing fruit that the true flavors are revealed.
I also have orange, yellow and red Brazilian varieties, but I assumed that most folk had seen plenty of those. Honestly, it is the yellow which are MOST prolific; their production has more than doubled any of the other colors.
But do not worry. I only devoted a four by eight foot area to this Four Color experiment. I still put in eight feet of "California Wonder" (Known for its fast growth in most climes and extremely large size) and another eight feet of other varieties. I grow plenty of peppers.
As far as tomatoes, I usually still have of the last of the season still on my vines at this time of the year (fully aware that this week or next we WILL get a KILLING freeze that will end all gardening efforts involving tropicals), but about five weeks ago, we had an early cold snap and the all seven of my six foot tall tomato plants dropped all their fruit in one cold night.
I was out there with my wheel barrow to gather up what I could the next day and that weekend I cleaned up my twenty four quart stock pot and made about three gallons of spaghetti sauce over the following three days.
I freeze the sauce in ZipLock bags and use it until another growing season is here. I have two freezers in the garage for my summer bounty, but this has been a wealthy year for us and one is mostly full of meat. It has what is left of half a pork and half a beef in it.
We get this meat in July when we can afford it - a local butcher buys up most of the "non-winning" pork from the farm fairs to harvest their pancreas, then they offer a pork to those who buy their beef. So, buy a side of beef, you get a side of pork for FREE. Kind of a great deal, but we have a bunch still in the freezer right now, when i need space for the garden bounty.
I also have about twelve feet of various greens to put away, but most of those are cold hardy, through December, here.
