Our biggest (and nearly only) success from last year was a hot pepper plant. As I wrote last year, it had been labeled as a sweet green pepper but was clearly not. The first couple of peppers were quite mild, with just a little bite, but I think they were just testing the waters—subsequent fruits have been the fabulous "don't touch your eyes after chopping them up even if you've washed your hands three times" variety. This is the only plant to have survived from last year, and it has been blooming and bearing continuously. Here it is with its new companions, sweet basil (left) and Thai basil (right). Thai basil is that wonderful anise-like herb served with Vietnamese pho, and often in summer rolls.
The radishes, lettuces, and carrots were just starting eight days ago; now they're filling the pot and ready for some thinning. On the right is our parsley and stevia, along with a left-over Christmas poinsettia and some aloe and coleus plants.
Last year's tomatoes never did very well; these heirloom plants look much more promising.
