Eggplant

Since digressions regarding gardening and cooking are allowed in fiber blogs, today's blog is a digression regarding a gardening success. I grew up with a rather large garden. Today's feature on that garden's website is eggplant. If you go back tomorrow, some other vegetable might be featured. My father has also written a very nice eggplant page on his website with some very pretty pictures.

Pam and I have been growing eggplant since we moved to Oregon. It's always been a disaster. I've been planting one or two plants of my favorite varieties from my childhood. Our yield has been one or two eggplant for the summer – enough for a nice meal, but hardly enough to justify the cost of the plants or the time and energy invested in them.

This year, I decided to try a different variety. The best available variety was a white eggplant. To ensure we got enough yield, I purchased two plants. We have yield. I think this year's eggplant plants have paid for themselves. I'm looking forward to some good meals.



It's time to start picking the eggplant. Supper this evening may well be my variation on my parents' favorite eggplant recipe. I prepare the eggplant per the instructions on their eggplant page. However, I don't fry the eggplant in olive oil. Instead, I mix a couple teaspoons olive oil with the eggplant pulp and cheese and then broil the eggplant in the toaster oven. It keeps the kitchen cooler.

There will be fiber content shortly. The spinning wheel is out and has been used within the past week. And, in astounding development, the sock on the knitting needles is actually starting to look like a sock. Pictures are possible tomorrow.