Adding a bit of color and spice (quite literally) to this bevy of treats are the two togarashi (hot pepper) plants. (You'll remember them as home to a praying mantis that munched on my aphids.) I came home from our trip to Hokkaido to find these lovelies waiting for me, and as we prepare to head out for a biking trip (our first!) a handful of others are ripening nicely.
I set them to dry for a week or so, and then pop them in a jar I keep in our kitchen. On a whim I'll throw them in our houtou udon, oden, or other dishes for a bit of spice and fun. If the tomato plants are still standing at the farm when I return, I'll try them in a bit of salsa, too! (Recipe recommendations welcome, by the way.)