New this year for both of us, is
eggplant. I never really grew it before, but read about it in articles on healthy foods, and there are plenty of recipes in my favorite cookbooks. The variety I got this year grows like a zuchinni -- long and skinny. My mom was moaning she likes the fat ones to make eggplant parmesan, but you can make it with the skinny fruit too. Two recipes turned out exceptionally well:
Ratatoulie and Eggplant parmesan. The parmesan was super easy - slice 3 eggplants, put in a covered bowl, drizzle with 3 tbspns olive oil and garlic (whatever you use -- fresh, powder, etc). Shake the bowl to cover the eggplant slices, then spread on a cookie sheet and bake for 20 minutes. Take out,
put in casserole dish, cover with a small jar of spaghetti sauce and sprinkle with Parmesan cheese. Pop in oven long enough for the spaghetti to finish. And then there's the simple classic fried vege's -- whatever you have and we're now enjoying frying onion, zuchinni, eggplant, pepper, and a couple tomatoes are getting ripe and can be thrown in. I just said to Rick tonight, there's nothing like dinner from the garden. Its the best -- inexpense, fresh, and organic. I know exactly where the seeds came from and how the plant was grown. Nothing like it. Of course its nice to have the time to harvest and cook too now that I'm not constantly training to race.
New this year for both of us, is eggplant. I never really grew it before, but read about it in articles on healthy foods, and there are plenty of recipes in my favorite cookbooks. The variety I got this year grows like a zuchinni -- long and skinny. My mom was moaning she likes the fat ones to make eggplant parmesan, but you can make it with the skinny fruit too. Two recipes turned out exceptionally well: Ratatoulie and Eggplant parmesan. The parmesan was super easy - slice 3 eggplants, put in a covered bowl, drizzle with 3 tbspns olive oil and garlic (whatever you use -- fresh, powder, etc). Shake the bowl to cover the eggplant slices, then spread on a cookie sheet and bake for 20 minutes. Take out, 
put in casserole dish, cover with a small jar of spaghetti sauce and sprinkle with Parmesan cheese. Pop in oven long enough for the spaghetti to finish. And then there's the simple classic fried vege's -- whatever you have and we're now enjoying frying onion, zuchinni, eggplant, pepper, and a couple tomatoes are getting ripe and can be thrown in. I just said to Rick tonight, there's nothing like dinner from the garden. Its the best -- inexpense, fresh, and organic. I know exactly where the seeds came from and how the plant was grown. Nothing like it. Of course its nice to have the time to harvest and cook too now that I'm not constantly training to race.
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