!Aubergine – une Recette Unique de la Gr’ece!

Perhaps you noticed today that many of the tomatoes had split. That happened because both of us were sick a while back, and we neglected watering the garden for several days. When we got back to work, we irrigated everything very much because it was far too dry, but the sudden influx of water was hard on the tomatoes, which drank too much and split. These things happen. They still taste tomato-ey.

The mesclun mix is getting fairly spicy now, and if you are not one of the more intrepid salad eaters, you would probably prefer to cook it for greens instead of eating it fresh. The itty-bitty squash are considered a delicacy (perhaps because it takes forever to harvest enough of them to be worthwhile)  and people often just grill or roast them with herbs and garlic. They’re supposed to be sweeter and crunchier than their more mature counterparts.

Do you want to know something amazing about the potatoes we gave this week (the variety is “Peruvian Purple,” by the way)? We sowed three pounds of seed potatoes (just of that one variety) this spring, and last week harvested about 100 pounds of beautiful fingerlings. That is why potatoes are what they are, as far as the ways they have changed history (I’m thinking mainly about European and Russian history, here). As with all potatoes, they should be kept stored in the dark, as exposure to light makes their skins create solanine, which is poisonous. If your potato turns green, cut off the green bits before you cook/eat the potato, or you will be very sorry. I’ve eaten some slightly green potatoes and I promise that this is nothing you want to mess around with. Of course, I’m not sure how you can tell if a dark purple potato has green on it… so keep them covered, and better safe than sorry.

Try this with your eggplant:

Grill or bake until mushy; cut open and scoop guts into a bowl. Briefly cook 4 cloves of sliced garlic in 4-5 T of good fruity tasty olive oil, then add the garlic and oil to the eggplant mush. Grate in some carrots, squeeze in the juice of maybe a half lemon (around a tablespoon), salt and pepper to taste, and there you go.

Please check back here in a few days for the promised info on turkeys!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: