It seems I've got more Habanero peppers than I know what to do with. I've already used some for salsa, but they're too hot for us to just munch on raw.

We've also got parsley aplenty! I chose a variety this year that boasted that it would be slow in going to seed and would thus produce for a longer period of time. It's definitely proven true to it's word. This parsley is abundant and fragrant and has been producing for several months now.

If you could use some of either of these, please let me know, and I'll see how to get it to you! Cold weather will be claiming them if they aren't harvested soon, so speak up quickly!