The last of the zucchini weren't enough for a family of five.
I multiplied them using the ancient trick of halving and stuffing them, which always seems to double the amount of food.
They too got multiplied the same way
(my basic stuffing: pulp from the lightly steemed-cooked vegetable, boiled potato, bread-crumbs, herbs, egg, parmesan).
Italian-ized green tomato relishy-pickle thing.
Hope Tom likes it, because we all still look very suspiciously at green tomatoes.
The best eggplant curry ever
(Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk)
possibly the best vegetarian curry recipe I've ever tried - thanks to my chilies, I'm sure.
Dried oregano and fresh arugula for pizza
(add oregano on the pizza before baking, and arugula just before serving).
A precious meal this summer: pesto pasta.
My basil succumbed to the basil downy mildew (peronospera belbaharii) that has spread throughout our region, and I was only able to make pesto twice this whole summer.
(My pesto recipe, and Dana's wonderful Pesto Time Flipagram)
Opsy! What is this image doing here?
It clearly belongs to a future "garden to knitting needles" post!
Chives are a gardener's joy
(they make the garden grassy-green, they quietly go dormant in the winter, and come back to life the following spring with spectacular pink-purple blossoms)
and a cook's delight.
I can't have enough of them on stir-fried cabbage, ginger and sesame seeds with noodles and tamari sauce.
In fact, I can't have enough stir-fried cabbage and sesame seeds, and I'm looking forward to the first cabbage from our fall garden.