Thai chilies, beets, potatoes, Japanese eggplant, black satin eggplant, Costa Rican sweet pepper.
The beets got mixed with some previously frozen mustard greens- from this spring’s garden. The potatoes and the Costa Rican sweet pepper were made into scalloped potatoes with fresh rosemary and sage from my herb bed. Served with grilled boneless beef shortribs. Yummolicious!
Yummy, yummy!
I made your eggplant parmigiano yesterday with eggplants from a local organic farm. We’ve had such a tough time with pests this summer that growing our own wouldn’t be feasible. And it would have been a disaster when I cut my hand.
Yum. That sounds delicious. We had yellow squash, mushrooms and fresh green beans fried in olive oil. It was wonderful. Finally. It’s been so hot here all summer that we are just now getting anything.
Gorgeous. Those eggplant pics could be blown up and turned into art. The colors, oh, the tasty colors…
I tried making eggplant parmesan once. It was one of only two meals my family was unable to choke down in the twenty years I’ve been cooking for them. The other was falafel made from scratch.
Funny, Marie! I make both and my kids love eggplant parm and falafel. But both are tricky.
The eggplants are soooo pretty, Jaye! Love growing ‘em.
Nice, Stephanie - here it’s been too cold! My tomatoes aren’t ripening!
Oh good, Steph, except, yeah, your hand sort of messed things up. At least you have a local produce place.
Totally, Amber!
The veggies look so yummy. They’re so colorful and pretty.