I freeze mine too. I also made a pepper and garlic paste. There's a thai hot sauce that has peppers and garlic so I thought I would try my own without the preservatives. I used regular vegetable oil and finely chopped peppers and garlic. It keeps for about 3 months in the fridge. The garlic makes it hotter, IMO.

We stuck to peas, tomatoes,peppers and basil this year, because we were planning on working around the house more. We also bought a 1/2 share of an Organic CSA for the season and just picked up our last box of vegetables this week. We had a good harvest this year. LOTs of all of the above. We ate so much basil we were almost getting sick of it. Still have a bowl of peppers in the refrigerator and have been sauteing onions, peppers, and mushrooms every night and putting it on top of everything. We had cages around all the pepper plants to keep them upright with the weight of mature peppers. I wish I could say which peppers we had this year, but I just went looking and I guess I didn't write it down and have no idea where I put the tags. I usually grow Marconi Peppers which I've found to be early and prolific, but they were out at Russell's when I went in the spring and I asked them for a substitute. Thanks for the review on the eggplant. I usually grow that and will try one of those varieties next year. I have been fairly unimaginative in our Tomato selection due to the fact that we have encroaching shade that is making it difficult to produce a standard size tomato. We continue to love Sungold cherry tomato, as our favorite. We grew that again this year and we kept picking them and they kept coming. I've been experimenting adding a tomato to the front perennial bed that has full sun and have planted 'Bush Champion' for two years now. They only get about 3 ft tall and I had success staking them and caging them and keeping them hidden from the street. They have been surprisingly good tasting, disease free, medium to large size and abundant. The only complaint I have, is that they grow very densely and there are a LOT of tomatoes in the middle of the plant with a lot of foliage and I think they need more air circulation. Russell's said they had a better one for me to try next year, so Sungold Cherry continues to be our best tomato. Have you tried asking over on the Organic Vegetable Garden forum? OH....and Cornell has a website for reviewing Vegetable Varieties that I always check when I want to try something new. Here is a link that might be useful: Cornell Vegetable Varieties

we dry them in dehydrators & then grind them to a powder in an electric chopper/grinder, bottle it & use it to sprinkle the powder on foods. We too had too many peppers on the plants when frost hit & already had freezer full of 200 + lbs. of the roasted & frozen fresh peppers so didn't want to waste these last ones of the season. Some had begun to turn red so made an interesting colored powder!

all of that in 1 bathroom? you might put the fan and 2 lights just inside the door and put those for the skylight and heat (not used going in/out of the room on a regular basis) on a different wall - maybe to one side of the vanity?