They all look so beautiful, it's almost a shame to cook them.
We have our first Aubergine. I'm determined, this year, to keep on top of production. As soon as things become edible, we shall eat them (or find a home for them).
Last year I ended-up with our Aubergine plants covered with ageing fruits, most of which finished their lives on the compost heap. This year I'm determined to use at least 90% of what Haddock's produces.
If only our Tomatoes were ripening I could crack-on with my preserving programme. It'll probably still be a couple of weeks before I see any quantity of Tomato reddening. I really need my Tomatoes and Courgettes to ripen at the same time, as it's these two that I bottle together mostly.
I always seem to be WAITING for something.
Which is the aubergine? I don't know that word! I see squash, zucchini, and an eggplant in your photo. :)ReplyDelete
They all look delicious. Squash cut into chunks, marinated in olive oil, vinegar, and herbs, then grilled, are my favorite way to eat them. No, actually, I take that back. My mom used to cut yellow squash into coin-sized pieces and then battered and fried them. So yummy! Not all that healthy what with the frying and all, but boy were they good! We will batter and fry anything in the south!
Aubergine and Eggplant are the same thing. They were originally called Eggplant because they were small and white; like eggs.ReplyDelete
I have no luck at all with aubergines so I take my hat off to you. I have tomatoes coming along nicely but no sign of ripening and only have one developing courgette so far. I think it's going to be a long slow process this year.ReplyDelete
I have one aubergine ready and some tomatoes, I'm waiting for the courgettes !ReplyDelete
Dug the garlic up yesterday.. brilliant crop this year.
Looks delicious! Are those yellow ones also some kind of a zucchinis?ReplyDelete
Yes, they're just yellow. They do have a slightly different texture, but the taste is the same.Delete
Make a brinjal bhaji .ReplyDelete
Wimbledon sunshine; S W France pissing down.Delete
Norwich hottest day of the year.Delete
you must be a mind reader.. This afternoon I shall be making aubergine and chickpea curry!ReplyDelete
'Chana Masala' with Aubergine? Sounds v good.Delete
Because everything tastes better with bacon, here is what I do with mine:ReplyDelete
That looks good. I've bookmarked the page for future reference. You're right about the bacon!Delete
The eggplant is really good preserved in olive oil and it turns almost meat like. The trick is to extract it natural juices which tend to be rather bitter. Peel and slice in to 1/2 cm thick slices. Salt both sides liberally and set on a rack for a couple of hours to sweat of all the juices. Rinse off the salt and blanch in half and half water and white vinegar for about a minute. Pat dry and put in a jar filled with olive oil, garlic, basil, pepper and any other savory spices you desire. Cover and let it sit for a couple of weeks in a cool place and enjoy on toast.Delete
Again, that sounds really good, and a very simple process. I always used to preserve them in tomato sauce, but I've decided to abandon that this year. In oil sounds much better. Thanks.Delete
Beautiful! Our eggplants growing but not quite ready to harvest. We have planted the smaller asian type. And Kath's curry is making me hungry!ReplyDelete
Could you send an entry in the post for our flower ( and veg) show?ReplyDelete
Mushy Peas perhaps?Delete