Thursday, September 8, 2011


I made a yummy eggplant caponata yesterday, using tomatoes and eggplant from the garden, exclusively, and raisins, onions, and capers from the larder.

I harvested one additional white eggplant for the dish. Victor really likes the white ones, more than the purple. They don't have any bitterness. And we still have a number of delicious Brandywine tomatoes on the vine.

As for squash...I'm really wishing now that I had been making fritters from these blossoms throughout the last few months. We have had not one single squash, zucchini or summer, over the whole growing period.

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