We split the lettuce, onions, celery, and green beans. I kept the potatoes, eggplant, squash, and blueberries. E&A took the carrots, cucumber, and cherry tomatoes.
I want to roast the eggplant and make sandwiches with pesto-mayo (I'm trying to recreate a favorite sandwich I used to get at this place in Boulder). I don't plan on doing anything fancy with the green beans and potatoes - just cook them straight up and serve them as side dishes to something. The squash will be pizza if I have time, or teriyaki if I don't. The blueberries will be pancakes, muffins, and/or scones depending on my mood (the blackberries in my yard are ready as well). I haven't come up with a plan for the celery.
Is your story F**CKING great?
8 years ago
3 comments:
I was busy, busy, busy yesterday. I made carrot juice out of the carrots; a blueberry pie out of our fresh-picked blueberries; and squash, zucchini, onion, and green pepper fajitas out of the veggies we had left over from last week and this week's onion. I think that's the most food preparation I've ever done in a single day. All in the name of procrastination... (I was supposed to be working on my research).
I highly recommend salting the eggplant to remove bitterness beofre cooking. After cutting sprinkler a thin layer of salt over exposed surfaces. Let set while you other prep stuff (about 10 minutes) rinse and cook. Makes bitter eggplant taste good and doesn't effect non-bitter ones.
My eggplant is flourishing but it is white and I have been waiting for it to turn purple before harvesting. However your sister was here and informed me it is not going to turn puple. Now I`m wondering if it cooks up the same. I appreciate Twinkle`s comment about the salt.
Post a Comment