After being busy with the bees last week I wasn't paying as much attention to the garden that I had in previous days. When my neighbor arrived home he said "Steph, your not watching your tomatoes the way I am" (He has been watching very closely waiting for a ripe tomatoe to sink his teeth into since his garden drowned in early spring). I grabbed my old wash pan and went out into the garden to check it out.
To my amazement not only did I have tomatoes, but also eggplant, onions and ton's of basil!
I planted two different varieties of eggplant a Chinese white, and a regular purple both of which have turned out beautifully.
I'm so excited with the harvest thus far with the small kitchen garden. The garden in the back however isn't making me so proud. My corn is only about chest high with tiny cobs, my cucs and zuc's have tons of blooms but no veggies yet. Then the peppers! Oh, I'm beside myself with my peppers. All of the hot peppers are going great, yet I have
not had one single sweet pepper. I do as of this afternoon have a tiny little sweet pepper about as big as a marble on one plant, so it doesn't look like were going to have many stuffed peppers to eat.Anyway, I will be grateful for what has come to fruition, and thought I would share the pictures of the garden and the harvest with you.
I can't wait to see the results of the artichoke plants!
8 comments:
I can't wait to EAT the results of the artichoke plants. In lemon butter with a bit of basil chopped in for extra flavor.
That's what it's all about!
I am impressed with the White eggplant? Now, does eggplant taste like zuchhini? Thats what I imagine it tasting like!
My pepper plants have little buds that look like mini and I mean mini peppers - like you I also hope for some stuffed peppers - MY FAVORITE1!!!
Not at all. Eggplant tastes like what you season it with.
In the Middle East, the Mediterranean and Asia it is used in the place of meat, as it has a very meaty texture.
The way I was taught to prepare it for Italian dishes like Eggplant Parm is to slice it about 1/4 in. thick and lay it out on paper towels and sprinkle with a little salt.
The salt makes it weep and you let it do so for about a 1/2 hour.
Then dip it in a lightly scrambled egg and then dredge in Italian Bread Crumbs (with extra garlic powder added) and fry in olive oil about 4 min. per side.
Remove and place on more paper towels. After you have cooked enough of it to cover a bottom of a baking dish layering about 3 layers deep with mozzarella and a rich dark heavy marinara in between.
All topped with more mozzarella and parm then bake unconvered, till cheese is melted and sauce is bubbly.
Another simple summer way to prepare it is chopped in bite size bits along with everything else out of the garden...tomatoes, peppers, zucs and yellow squash, onions and more garlic than anyone should ever use. Salt & too much Pepper all drizzled with a really good olive oil. Mix it all up.
You can cook it on the grill in a pan or a screen, or you can put it in a pan in 400 degree oven and cook them until they are a browned and carmelized and wonderful.
Serve this over rice with a steak, a wonderful fish or some chicken.
It's good anyway you do it, and taste like summer.
Bon Appetite!
Thats cool!!! See my Daily Recipe post - Zuchhini Casserole! very similar!! too cool
Miss Wymzie, Seems to me you're a slave to your bees, which is a good thing. While it is good to pamper your bees with flowers, don't neglect yourself. I'm talking zuchinni blossoms here. They are awesome fried in a tempura batter, or a beer batter. I always enjoyed them in the early morning, just after making my garden inspection. They're so good I'm sure the bees will forgive you. You can also stuff them with goat cheese and then fry them. Try it, you'll thank me.
Pardon my post script, but you can do the same with any squash blossom, not just zuchinni. The results will still be outstanding.
Swampy!
That sounds absolutely delish!
I will try that.
My bees only need me in the early spring and then a couple of days for the robbing process, then I don't bother them again till Nov. 1; when I get to rob again!
That not that demanding, just when it needs getting done, it needs getting done.
Thanks for the recipe!
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