September is winding down and so is my vegetable garden. This week we said a sad goodbye to our tomato plants. Last year our tomatoes lasted well into October, but I think the volume of rain that has fallen since the end of August just plain did them in. Tomatoes were splitting on the vine even though we were picking like crazy. Paul managed to pick about 4 more pounds of tomatoes before those vines met their fate in the compost heap. I still have some jalapeños growing and will most likely pick and pickle them by next weekend....and yes, the eggplant is still going strong.
We planted 2 Black Beauty eggplant vines this year. At first I wasn't sure they would make it. They were a slow go, but once the summer heated up and the rain fell, those vines have been producing like gangbusters. Right now there are about a dozen eggplants left on the vines and I am running out of eggplant enthusiasm. I have made eggplant Parmesan, eggplant gratin, roasted eggplant, stuffed eggplant, grilled eggplant, ratatouille and given quite a bit of eggplant away. One of my favorite ways to
get rid of prepare eggplant is to roast it with some aromatic vegetables and create a delicious and versatile "spread". I put the word "spread" in quotes because you will see, it is much more than a spread.