Our fall weather is definitely here. And the garden knows it. We are down to one tomato plant and it isn’t producing much. The nights are just too chilly and the days aren’t warm enough to compensate. I do still have two basil plants and a robust crop of garlic.
The garlic was a surprise – the plants are growing from the bulbs I missed when I harvested in early summer. We will let the bulbs grow over the winter, divide them in the spring and harvest them in early summer. This will be the first time I will be overwintering anything and I’m a little bit excited. Garden nerd alert.
While my garden is limping to the finish, my dad’s garden is flourishing. A couple of weeks ago, we had my parents over for dinner and they brought us a beautiful selection of eggplant and red bell peppers from their garden. I couldn’t resist taking few pictures. I took a shot of the biggest pepper in my hand, for scale. Dad said he brought me the largest pepper he had ever grown. I am honored. And there is absolutely no hidden sarcasm in that. I know how hard it is to battle the critters for the ripening peppers.
I am having a good time using up the beautiful garden bounty. We sautéed the smaller eggplant for pasta. One of the big ones became what we call eggplant croutons – diced, tossed with egg and bread crumbs and baked until crispy. Perfect on top of pasta or just to eat hot out of the oven. The last big one is destined to be roasted and mixed with roasted garlic to make dip for bread. The peppers will all be roasted and frozen to wait for red pepper soup or to become part of tacos. Oh, the garden riches!
What are your favorite fall vegetables right now?