There are also cherry and grape tomatoes, which I've taken to snacking on like candy.
A bundle of pale chard up top, then along the bottom a bonanza of herbs: parsley, basil, and cilantro.
Eggplant! We made eggplant parmigiana, which was far better than any I've had at a restaurant. This variety is just so damn yummy!
Green and jalapeno peppers, along with cabbage and a whole mess of green beans.
3 comments:
Love eggplant parm - do you have a particular recipe that you fancy? :)
That's quite the harvest!! We've had an exceptionally cool summer, won't be getting any red tomatoes this year. Never had eggplant - but it looks cool.
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For the eggplant parm: crushed crutons for the breading, bake in oven on 500F covered with shredded asiago and armesan cheeses, and tomato sauce :)
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