So, we have the cutest little green eggplant. I think that they’re the Kermit ones shown here or here but am not sure. They hold their texture quite well, and were probably overripe even when we picked them – at about 2 inches across – they’ve lots of seeds, which tells me that we should’ve picked them even smaller! Not that I mind the seeds particularly, but that I’m just amazed. We’ve not done so well with eggplant in years past, but this blasted heat seems to have made things very happy. Well, that and the WaterSorb we tilled in to encourage drought-resistance, I’m sure.
In the heat, we’ve given up baking for a bit, and are starting to get into the swing of produce processing from the garden. We’ve dried our first squash and tomatoes into chips, which are absolutely fabulous and probably won’t last until the weekend; we’ve canned our first bunch of Thai Bird peppers (love them when I get them in restaurants, just can’t stand the fish sauce they usually come in), and we’re waiting for more tomatoes.
We’ve run out of our home-made pepper sauce (made from some of last year’s dried chiles de arbol), so that’s also on the agenda, but that’ll never last longer than the next couple of months – just hoping that it lasts long enough to get us to this year’s crop of chiles!
So. Still trying to get into the blogging thing, which isn’t working so well – I find that I don’t have much to just broadcast out there to the world. Oh well.
Going to concentrate on eating the eggplants now, and can’t wait ’til the weekend when we’ll harvest some more!