Harvest Monday is here again. Still nary a ripe tomato to be found in the garden but the eggplant is starting to produce so there is something other than green veggies to show. This is a platter of Orient Express Japanese eggplant and Diamond eggplant. The Japanese eggplant have beautiful deep purple caps and the Diamond have green caps. Both varieties are seedless at this this stage of development. Last year I grew a Malaysian Long Red eggplant which was prolific, beautiful, and very tasty, but quick to develop seeds. I think I prefer the less seedy Japanese variety.
I pan fried slices of the Diamond eggplant and then served it topped with a chopped tomato salad seasoned with capers, olives, chopped dried aji peppers, marjoram, basil, mint, and garlic and grated ricotta salata cheese over all. My eater in chief said it was a keeper. Last night I used the Orient Express eggplant in a stew that is similar to Ratatouille but with green Shishito peppers instead of sweet red peppers and I seasoned it with pomegranate molasses and chopped dried Espelette peppers. That was another winner.
Here's the first two Green Fingers Persian cucumbers and one rat nipped Tasty Green Japanese cucumber. I think the Persian cucumbers rival the Japanese cucumbers for sweet seedless crunch. The cucumbers have been going into my lunch salads.
Here's the harvests for the past week:
Piracicaba broccoli - 12 oz.
Di Sarno Calabrese broccoli - 1.3 oz.
Capers - .9 oz.
Green Fingers Persian cucumbers - 3.8 oz.
Tasty Green Japanese cucumbers - 2.9 oz.
Diamond eggplant - 1 lb., 10.2 oz.
Orient Express eggplant - 15.6 oz.
Sweetie Baby Romaine - 1 lb., 11.3 oz.
Pimento de Padron peppers - 5.9 oz.
Shishito peppers - 3 oz.
Zucchini - 1 lb., 12.1 oz.
The total harvests for the week were - 7 lb., 15 oz.
The total harvests for the year have been - 256 lb., 4.35 oz.
Harvest Monday is hosted by Daphne on her blog Daphne's Dandelions, head on over there to see what other garden bloggers have been harvesting lately.