As have the eggplant, or at least the very first one to appear. This is the long, slender Asian-style variety known as “Ichiban.” It makes for a great Chinese yuxiang eggplant dish (fried eggplant, garlic, ginger, vinegar, chili sauce… delicious.)
The garden has been producing other good things for the kitchen as well. I harvested some tasty chard from out back for a nice dish of cannellini and garbanzo beans together with onions and tomatoes, which I served on top of pasta. (Many thanks to Christina from A Thinking Stomach for the suggestion to grow chard and the encouragement regarding eggplant this past spring!) The inspiration for the dish, incidentally, was a delicious recipe offered at A Chicken in Every Granny Cart. It made for a great meal, and an economical one at that… not to mention healthy (it’s both vegetarian and high in protein.)
July 7, 2008 at 11:29 pm
yummy looking after pic!
July 8, 2008 at 11:55 am
It was definitely tasty… esp. with the fresh greens!
July 8, 2008 at 2:03 pm
Oh, your garden is growing so well! Hooray!
Hey, I’d definitely love a little more specific directions for that eggplant recipe: it sounds wonderful. I hope you had a great 4th.
July 10, 2008 at 9:16 am
@Christina The garden’s been doing better than I expected! The recipe, along with a photo of the most perfect chili paste I’ve found for Chinese cooking, will be coming soon… Cheers!