Part 2/9:
The session begins with the gardener harvesting a variety of peppers such as cayenne, Pablo ancho, serranos, and Mexibel peppers. Some of the cayennes and Mexibel peppers have matured to a wrinkly, red state, indicating they are ripe but also overripe or possibly dried out. The small size of some peppers suggests they may not have fully matured, but their heat and flavor remain intact. The gardener also picks fresh herbs—rosemary and thyme—from the garden, emphasizing their importance for flavoring during cooking or making herbal spice blends.