It’s harvest season for most backyard gardens on the east coast. It’s such a bummer that ours hasn’t given us the best yield this summer. We had some family stuff come up that had us away for several days and even a few days unattended wasn’t good for the weed control. Plus, we had so many critter problems this year. Oh well, there’s always next year. I can say our green bean harvest was awesome. We are still waiting for tomatoes to turn red and enjoyed the first one tonight on sandwiches.
Luckily, we have a farmer’s market a few minutes away that we can visit every Friday. Supporting the local farmers is important to us and I like knowing where my produce is coming from.
Eggplant was on our farmer’s market list this week, even though I wasn’t really sure how I was going to prepare it. Eggplant can be prepared in many ways. Recipes can be found for baked, grilled, roasted, microwave and fried. I decided to put together a few buying and storage tips and found a few recipes from some stellar bloggers to try out.
Purchase and Storing Tips
- Good quality eggplant should be firm, dark- colored, a shiny skin & relatively light for its size .
- Size & shape will vary from small to round & round to egg shaped.
- Avoid eggplant that is soft, discolored or bruised.
- Eggplant should be stored uncut, unwashed in the refrigerator.You can keep eggplant sealed in a bag inside the refrigerator for up to 1 week.
Does your family eat eggplant? Do you have any tried and true recipes to share? I would love to hear from you!