Here at Artcraft, we believe there can be art in almost everything you do, and one of our favourite everyday mediums in the Gulf Islands is food! With the fall now upon us along with a bountiful harvest lot of our creative energy is being focused on how to make the most of it.

The Southern Gulf Islands boast a famous "Mediterranean-like climate." We also have a rural culture with lots of farms and home gardens. While it doesn't always work out this way, this year's extended summer weather has meant crops like tomatoes and hot peppers are continuing to ripen on the vine well into October.

Here are three delicious methods of making the most of the spicy side of the harvest, which will also help you keep those beautiful red and yellow fruits a part of your world until the following summer. Whether you are growing your own food or supporting the  farmers' markets and farm stands in your area, enjoy! 

• Drying. Smaller peppers like Thai chilis can be easily dried by threading onto a string and hanging in the sun or a warm place indoors for several weeks. Other types with thicker flesh or bigger seed masses may not dry well by hanging. Check out Bob Vila's advice for slow drying peppers without needing a food dehydrator here.
• Are you a Sriracha fan? Chili Pepper Madness will tell you how to make your own homemade sauce, which can last for months in the fridge thanks to fermentation. Find the recipe here and check out the many other hot sauce ideas while you're at it.
• Canning is another classic preservation method, and not difficult to do if you have a big enough pot and follow directions! Here's a great recipe from Delish Knowledge for using up a bunch of tomatoes (plus more hot peppers) if they happen to have ripened all at once.