TIME FOR EGGPLANTS

Mid September has brought us a bounty of eggplants. The plants themselves tower over my carrots and yellow pear tomatos, and the pendulous, gorgeous, deep purple fruits (veggy?) hang glossy amidst the cool, deep green leaves. I am thinking Eggplant parmesan???? Or Eggplant moussaka perhaps?

The colorful "rainbow" variety of swiss chard is one of our favorites, we have munched on raw swiss chard salads of every type, as well as lightly sauteeing it to go alongside whatever protein we've decided on for dinner. My husband prefers it to spinach (which we also eat a lot of) because of its denser quality. This is the first year I've grown the muliti colored variety, but it was worth it if only for the vibrant colorful (red, yellow, orange) stems.

Don't wear perfume in the garden - unless you want to be pollinated by bees. ~Anne Raver