<a href="http://pigyard.com/wordpress/wp-content/uploads/2018/10/tomatoesoct18.jpg"><img class="alignright size-medium wp-image-5346" src="http://pigyard.com/wordpress/wp-content/uploads/2018/10/tomatoesoct18-300x225.jpg" alt="" width="300" height="225" /></a>It's the last few days of October and I'm still harvesting vegetables from the garden. This is unheard of...

Most of these tomatoes were growing on three plants outside the potting shed. What am I going to do with them all? And before you say green tomato chutney, forget it - who eats that stuff? Home made chutney sits in a cupboard for years, untouched, unloved. I'm hoping some of them will ripen on the window ledge but I'm not holding my breath.

<a href="http://pigyard.com/wordpress/wp-content/uploads/2018/10/peppers-kaleoct18.jpg"><img class="alignleft size-medium wp-image-5347" src="http://pigyard.com/wordpress/wp-content/uploads/2018/10/peppers-kaleoct18-300x225.jpg" alt="" width="300" height="225" /></a>And from the potting shed I've harvested the last of the chilli peppers and sweet peppers. There are still a couple of aubergines but I don't think they will reach full maturity.

It makes a great picture with the red chillies alongside the greens of peppers and <a href="https://www.bbcgoodfood.com/howto/guide/how-cook-cavolo-nero" target="_blank" rel="noopener">cavolo nero</a>. I ate the cavolo nero with my Basa fillet tonight and everything else went into a hot sausage casserole I was batch cooking ready for the freezer.