Sorry for the lack of a post last week. I have no real excuse, it just didn't happen. :)
In Season Now: Carrots, Parsnips, Tomatoes, Peppers & Eggplant
I do have garden news to report. The eggplants are finally in!! I think this will likely be the last exciting bit of news for the year as we wind down the garden. We "pulled the plug" on the broccoli under the house because I just don't have the energy to deal with prepping and planting beds right now. As it is, I'm figuring next year we will have our hands a little too full to grow our tomato, eggplant and peppers from seed, let alone expand the garden as we had initially planned earlier this year. We'll see what we can manage to fit in. It will likely be more modest next year.
I thought the eggplant were going to get bigger so I left a couple of them on the vine and the few larger fruit I left on the plant rotted. It seems like the size above (about 5"x4") is about the maximum size for this variety in my garden. I had a lot of picking to do this weekend and I'm not entirely sure what to do with all of them. I found a delicious-sounding, eggplant parmesan recipe that I think I might try today for the eggplant in this month's issue of Cooking Light.
Then again, a local restaurant I just love, Revolutionary Soup, posted this on their Facebook Page:
"We slice the Eggplant thick, batter it in local Eggs and Flour and then it is fried in really good olive oil. While crispy it is put on a roll and dressed with Basil and Red Pepper pestos, spread thickly with Chevre and then the entire sandwich is pressed on the griddle until the bread becomes nice and crunchy. Almost ...entirely local, this sandwich is healthy, tasty and refreshing. Eat seasonal veggies while you can."
Sounds serendipitous to me. Maybe I should try my hand at that one first? Does anyone have any tried-and-true eggplant recipes they'd like to share? I'm sort of swimming in them.