My veggie beds were more reproductive than a family of Mormon rabbits. The hot box alone produced tons of chiles, from Thai to jalapeno and habanero. I also raised sugar pumpkins from seed, coaxing a dozen good ones from some top soil in the Los Angeles heat. There’s plenty more harvesting to be done, but if the early Halloween candy at my supermarket is any indication, fall is looming just up ahead. That’s why my first experiment with all this bounty is smoked pumpkin chili.
Oh, believe me. I know how weird that sounds. The voices in my head won’t shut up about it. It’s pretty easy to make and I’m definitely adding this one to my fall menu options. You can find out how I make smoked pumpkin here.
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