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Bye-Bye Bumper Crop Broccoli, Hello Eggplant!
Are you SO over the 3 pound heads of broccoli each week?! Well, this is the last of it - the grand finale to a record-breaking broccoli season. To put it in perspective: in all the past 10 years of keeping yield records on our broccoli plantings I have always said that 300 pounds from a single planting was awesome - as good as it gets. Well, we just harvested 775 pounds from the final bed.
That's what two years of red clover cover crop will do to a field in its first season of cash crop production. Wow.
So whether you savor this last giant crown of broccoli this week or throw it over the fence to the livestock, my feelings won't be hurt in the least. I've moved on, heart and soul, to eggplant. Which, by the way, is starting with a bang this week. Three shiny, pendulous, Italian eggplants are tucked into your tote alongside the biggest jalapeño pepper I've ever seen. Broil those babies! Slice them up into rounds, brush them with olive oil, sprinkle with salt, and broil them until they are browned and blistered on both sides, flipping midway through their oven time. You can eat them with noodles or farro or rice or quinoa - any starch plane, really. Add some tomatoes to the mix, some fresh herbs, maybe a little crumbled feta cheese. I don't know what you call it, but it's dinner and a dang good one at that.
If you want to make something that actually has a name (and a recipe), dive into Epicurious's 51 Best Eggplant Recipes.
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