There’s only two things I’m still harvesting in quantity at the “farm”: tomatoes and eggplant. I’d never made Eggplant Parm before, but you’d never know it: the recipe I found off the internet was excellent, and OMG, the results were fantastic!
I’ve been on a cooking kick lately. Here’s some of the recipes I’ve made over the past two months:
Banana Pancakes from scratch with blueberries
French Toast (Alton Brown’s recipe)
Lazy Man’s Beef Stew
Pork Medallions with a Plum ginger compote reduction
Spicy Mexican Tomato Soup with roasted homegrown Anaheim chilis
Linguine with Pecorino, homegrown tomatoes and homegrown arugula
Sauteed Tex-Mex homegrown Zucchini and Potatoes
Slow-roasted homegrown tomatoes with garlic and fresh thyme
Roasted homegrown Lemongrass Chicken
Curried homegrown Greenbeans (Indian)
Disappearing homegrown Zucchini Orzo
Orange-scented Chocolate homegrown Zucchini Cake
As you can see, I try to incorporate homegrown ingredients as much as possible, except for the French Toast. I used plantains instead of bananas for the pancakes, because Jill’s babysitter has a plantain tree. And I used curry leaves from my own curry tree for the Indian Green Beans.
If you want a recipe, let me know and I’ll make links.