I come from gardener genes…until this year I thought they skipped over me. Well we are having a harvest of tomatoes, all kinds of peppers and eggplants. I’m not sure what to do with all of it. If anyone knows any good eggplant recipes pass them along. I’m seeing some homeade salsa in my future….
When we were engaged our pastor recommended we be married for a year, then grow a plant for a year, then get a dog for a year…then consider kids. We did it all backwards. Our yard was a clean slate as far as landscaping goes, so last year I TOILED to start a flower garden in the front.
Here is was in September 08:
And now July 2009…I can’t believe how much it has grown!
I have to post these flowers because Chris refers to them as my ‘weeds’. They just turned yellow.
For the past months they have been about 6 feet tall and just green…they did look like huge weeds until now.
Just to be honest…these are the flower pots as you walk into the house. This is what all my flowers have looked like in years past. Evidently I can’t keep potted plants alive, so I will stick to the planted in the ground kind. Sad.
by AshleyAnn
show hide 5 comments
meg duerksen - it looks good!
except the pots…
growing a garden is incredibly satisfying. you plant a tiny seed and something beautiful comes from it. it’s so cool.
bopha - there’s nothing better than homemade eggplant parmesean(?). I’m waiting on some from my brother-in-law for that very reason.
Ang - Check out these two for your eggplant – way to go!
http://paynekitchen.blogspot.com/2009/06/hummus-my-new-discovery.html
http://paynekitchen.blogspot.com/2009/05/hot-sour-eggplant.html
Dee/reddirtramblings - Oh, Ashley, it looks wonderful with all of the daylilies, zinnias and salvia. Did you know that your “weeds” are showy goldenrod? I didn’t know if you knew. It looks just splendid. You could add a couple of Echinacea plants and some black eyed susans (Rudbeckia) if you want. They would go great with what you’ve already done.
As to the pots, it’s not your fault. It is difficult to keep clay pots moist all summer long. You could make Thai eggplant with the eggplant. Just google it for a recipe. A little spicy, a little sweet. Thanks so much for coming back by the blog.~~Dee
Ethel White - Peel the eggplant and then slice it in 1″ slices. Dip in egg wash and then in Italian bread crumbs. Place the slices on a cookie sheet oiled lightly with olive oil. Drizzle a little olive oil over the slices and bake in 375 to 400 oven until slightly fork tender and kinda crisy edges about 40 min depending on thickness of slices. Turn slices halfway through cooking. For easy clean up line cookie sheet with foil or parchment paper. Your ol’ buddy Zach loves eggplant made this way. Leftovers can be used to make Parmegian* just add Marinara and pasta with a little cheese on the top.