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.
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).
ReplyDeleteI 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.
ReplyDeleteMy 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.
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