The end of summer is fast approaching, (technically Autumn is officially here, but it still feels like summer). As we herald in the Fall season, we must come to terms with the inevitable fact that the garden is slowly but surely getting ready for its deep slumber. To give you an idea, this year’s yield was chock full of veggies with beets, white eggplants, garlic, onions, various colored tomatoes, carrots, okra, peppers, swiss chard, zucchini, squash and pumpkins to name a few. I’ve already harvested fresh herbs for the winter. There are various methods of doing this, everyone does it in a different way. I like to freeze some of my herbs that I chop up and place in an ice cube tray. I then add either olive oil or stock and freeze the cubes. I pop them into a ziploc bag, date them and enjoy them through the winter months.
Today, I’m featuring white eggplants. Eggplants or (aubergines), come in a variety of shapes, colors and sizes. They need about 10 hours of direct sunlight a day. These were grown in raised beds which warms the earth much quicker in the spring. Mulch immediately after planting to retain moisture and keep the space weed free. Water generously at least an inch of water per week.
With these eggplants I made another vegetarian dish that is comforting and nourishing. This recipe is very basic and requires no recipe. Just a pinch of this, a handful of that, let your imagination and creativity be your guide. I sauteed an onion and some garlic in extra virgin olive oil. I then added sliced baby portobello mushrooms and continued to saute with some fresh basil, thyme, Italian seasonings and a 1/2 cup of white wine. I diced the baby eggplants and added these to the pan with a splash of extra wine 🙂 In a separate pan I cooked the farfalle (bow-tie pasta) al dente. I drained the pasta and mixed both contents together with some freshly grated Parmesan cheese and torn basil leaves.