Well folks, the novelty of all the fresh veggies is starting to wear out. Time to start thinking about starting to do some preserving. Preserving and I have a love hate relationship. I love making all the jams, sauces and pickles, I just wish it weren't a 100 degrees out when I have to do it. Sweating over a boiling canning pot is just not my favorite thing in the in the summer. Maybe tomorrow...maybe not :).
Yellow Squash, Japanese Eggplant, Green Beans (Left to Right)
So, I experimented yesterday with the eggplant because I couldn't bring myself to make the usually Green Thai Curry in this heat.
I made Chicken and Salmon Burgers (Chicken Burgers and Salmon Burgers separately) with leaf lettuce from the garden, goat cheese and grilled sliced eggplant on whole grain toasted buns. (Mayo/Mustard/Ketchup to taste). This would probably be great with with roasted peppers, but they aren't ready yet :).
Yummmmm.
