Today’s Pick:

Tomatoes, Eggplant, Basil, Zucchini

After months of waiting, the tomatoes are finally ripening! Our small purple eggplants are still producing like crazy, and we are now getting large purple eggplants as well. The zucchini are still producing, though we do have vine borers (like every other year), so I will probably start ripping the plants out soon. I was going to put in a second planting of zucchini in early July, but I ended up procrastinating/getting busy, and didn’t plant a second crop of as many things as I would have liked.

Today we have a bunch of Husky Cherry Tomatoes, a couple of Celebrity Tomatoes (the smaller of the larger ones, front right), and quite a few Italian Heirloom tomatoes (I’ll write more on those tomorrow). A large purple eggplant, some small japanese eggplants (these are meant to be picked at about 4″), a couple zucchini, italian basil, and a small pile of yellow wax beans from Chris’s garden that the rabbits missed!

Much of this was chopped up and into a 9×13″ pan with whole wheat fusilli pasta, tomato sauce, and some Daiya mozzarella shreds:

Pasta, Eggplant, Zucchini, Tomato Sauce topped with Daiya vegan cheese

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