Eggplant, two ways.

We planted two kinds of eggplant this year.

The Japanese eggplant are long, slender and growing like they have absolutely no complaints about a West Philadelphia summer.

The Italian eggplant are round, glossy and hanging from the plants like little black Christmas ornaments.

Very pretty.

But also: what are we eating?

For the Japanese eggplant, I'm thinking something sticky, salty and a little sweet: roasted until soft, then brushed with miso, soy, sesame and a touch of honey.

@cosminursea

The Italian eggplant feels like it wants tomatoes, garlic and olive oil. Maybe roasted and spooned over ricotta toast. Maybe tossed with pasta. Maybe eaten directly from the pan while I'm supposedly deciding.

This is one of my favorite parts of growing food.

Eventually the garden has to meet the kitchen.

And dinner.

Food Field Notes — what we grow, buy, cook, crave, spend, share and actually eat.