Did you know that a garden left unattended will produce an ass-load of vegetables? We had cucumbers so big that they had to go right into the composter. They were franken-cucs. Lots of cherry tomatoes that taste divine–I once read an article about how cherry tomatoes are a joke as far as flavor is concerned. I guess that writer has never eaten one of our cherry tomatoes.
On the agenda for today: canning some squash and I need figure out what to do with a bunch of eggplant.
Also? A pool left covered for a week fries itself. Who knew? We’re working like mad to uncloud the water. I can’t see the drains in the deep end it’s that cloudy.
On the plus side, the USPS has a handy-dandy feature on its website that lets you stop and start mail (I know the postal service has been able to stop and start mail for years–but you can do it online and never have to interact with a person-HOORAY). Yesterday when we got home there was a box of mail on our front steps. I’ve been one to rant about poor service from the USPS so now I give them their props. Everything worked just as it was supposed to and the mail carrier put the box right near the front door so we wouldn’t miss it. Thanks big government agency.
I’ve been trying to stay on top of the cucumber situation here because they get so big so fast. I’ve already had to give some away.
I’ve never grown eggplant. Can you make up and freeze some trays of parmesan? Personally, I don’t have the freezer space for something like that.
I looked around the internet to see what the word was on eggplant. It seems that it doesn’t do well canned or dried. It seems that freezing is the best way but I don’t have freezer space for that either.
I’m making a freaky version of ratatouille–garlic, onion, green pepper, eggplant, cherry tomatoes and a couple of button mushrooms. I doused it in white wine and am simmering it. I figure that will be good as something in the middle of winter.
I did make some excellent simple pickles with some of the cucumbers. They sat in the refrigerator while we were gone and oh, baby they taste good.
I’d like that cucumber recipe, if you don’t mind. Pickling is something I’ve never done, but if you throw “simple” in front of it, it sounds do-able.
I bet eggplant can be pickled too, now that I think about it. Maybe canned and pickled for winter salads?
Thanks for the recipe! I’m going to try it soon. I need to shop for a couple ingredients. Thanks again. It looks easy enough!