Took me a while to come up with a title.
I’ve been harvesting from my garden – radishes, a few turnips, lots of greens and now zucchini, ball squash, summer squash and Japanese eggplants. In fact I can barely keep up. I sent my daughter home with a big bag of produce this morning and then I picked more eggplant and squash. I made two versions of quick kimchi. Both turned out pretty darn good. The eggplant version is definitely a keeper.
You know me, I always forget to take photos when I mean to take photos so we ate the kimchi before I thought to get out my phone, but here’s the sorta recipes. I kinda tweaked a couple recipes I found on line. Didn’t really feel like burying the kimchi in the yard or sticking it in a cabinet. I figured I’d either explode something or poison someone.
8 small Japanese eggplants (or 4 medium) – wrap the eggplants in foil and roast at 375′ for 30-40 minutes. Remove from oven, cover with a towel and let cool until you can handle them.
While the eggplant is roasting, seed and thinly slice 1 jalapeno. Slice 3-4 green onions. Mince 2 large cloves garlic. Mix the following: 2-3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 tablespoon hot chili flakes, 1 tablespoon toasted sesame seeds. Add the jalapeno, onions and garlic.
When the eggplant is cool enough to handle, slice in half and spoon out the middle, shredding the cooked eggplant into the above mixture. Mix well. Let sit for an hour. Spoon over lettuce leaves.
It was really good. We ate every bite.
I tried a different method with the squash. I decided to use the ball squash. I sliced them thin along with a white onion, dipped the slices in boiling water then chilled them in ice water. Mixed together 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 1 teaspoon sugar, 1 tablespoon Chili Crunch, salt to taste. I drained the squash and the onion and added them to the sesame oil mixture. Let this sit for an hour. It was quite good but I like the eggplant better. (Oh, Chili Crunch is a staple in our house. Cannot do without it.)
Oh, then I pulled up the last of the radishes and turnips and planted celery, spinach and beets. Here’s a photo of the celery – first time I’ve grown this. Those are carrots below.