japanese eggplant harvest

Eggplant?! Really?! Meh.

 

Our first real harvest (albeit modest) is Ichiban eggplant from a patio pot. Sliced and dressed up with a little olive oil, fresh garlic and salt & pepper, they'll join green onions on the grill to accompany buttermilk-soaked pheasant for dinner tonight. A good bottle of wine and baguette should round out things nicely.

 Not a great time to grill, though. It's 104 with SW winds of ~29 mph; the poor chard is wilting in the onslaught. We have yet to harvest anything from the main garden although the first zucchini and yellow squash are only a few days away. Time to go through our ratatouille recipes to see which one we'll try first... or maybe we have some green chile from last year and can get fresh corn for calabacitas... oh, the possibilities.