Garden fresh poblano peppers

Hubby is fully responsible for the success of our vegetable garden.  He does every bit of the work.  For him, I'm sure it is a bit like planting his future menu.  He probably is already dreaming of the dishes and canned goods that he wants to prepare while embedding each and every seed in the soil in early Spring. 

Right now our garden is producing banana peppers, poblano peppers, jalapeno peppers, green peppers, roma tomatoes, slicing tomatoes, zucchini, green beans, okra, basil, broccoli, brussel sprouts, snow peas, and maybe - if a particular vine survives - some fresh cucumbers.

The poblano peppers served as the centerpiece for tonight's dinner.  Tomato and Goat Cheese polenta topped with roasted chicken, corn and feta-stuffed poblanos.  It was the tastiest dish I've consumed in a long time.  The peppers were pretty hot, but balanced by the creamy polenta.  I made a goat cheese and avocado dip as an appetizer. 

 

I am already dreaming of eating the leftover polenta. Ummmmmmm.