This is a picture of the bounty from our garden. We have basil, pea sized tomatoes and a white eggplant. The pea tomatoes and our green tomatoes are doing well, and the basil is always a sure thing, but our potted squash and zucchini plants died suddenly in the middle of July. I think I am going to give growing squash and zuchinni one more try next summer because I know that they can be productive, thus saving me the $2 per pound that I pay every week. I also feel very ambitious when I start my seedlings in March so hopefully the discouragement I feel now will abate by then and I will be able to give these onerous plants another try.
Dinner this week was a mish mash of summer vegetables, many from our potted garden. We had fried eggplant rounds, prepared from one of our homegrown white eggplants, sliced tomatoes from our homegrown, always green, tomatoes, squash and zucchini ribbons with cheese (recipe borrowed from here) from the South and Passyunk Tuesday Farmer's Market, and french bread drizzled with olive oil that we bought from Greensgrow a while ago and froze.
1 comment:
I've never seen a white eggplant before. It looks suspiciously fleshy, like some kind of alien pod baby. Then again, I've never eaten eggplant so maybe I just inherently distrust them all.
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