Last week I had an abundance of tomatoes and peppers to harvest from my garden. Although I could of let the peppers ripen into their reds and yellows, I decided that I should get them picked just in case October began acting like October. Thankfully it is still unseasonably warm and I'll be able to get more produce from my garden this week. Even the green tomatoes that I decided to leave on the vines are turning red. My tomatoes were late producers this year so I am so thankful for the warm, sunny October days that we have had. The tomatoes were stewed into spaghetti sauce. I had so many peppers that I decided to try dehydrating them. My freezer is already well stocked with diced peppers from earlier in the season. A friend (bless her heart for being so generous) gave me a dehydrator this fall and I have been having a lot of fun experimenting with it. I sliced up the peppers and let them "cook" for 24 or more hours. So simple as ...