After a very slow start, summer weather has arrived and my garden is finally starting to produce. I’m getting about a dozen a day of each variety of cherry tomatoes, the sungolds and the sugar snacks, but none of the large tomatoes show any color yet. The plants are loaded with big green fruit, so it will be fantastic when it finally happens.
For the past few days, I’ve been collecting three or four green beans a day and adding them to a bag in the crisper drawer waiting to accumulate enough for two servings. I’m tired of waiting, so tomorrow night’s dinner menu will feature a tiny helping of perfect little beans.
Only one summer squash so far, the beauty you see in the photo above. I may carve it up and serve it with the beans.
The eggplants, on the other hand, are producing like crazy, especially the plant with the little purple ones. I’d love suggestions for what to do with them all, because I don’t normally use them except in ratatouille.
Yes, it would be a totally different story without air conditioning. Plus, our humidity is low and we almost always get a cool, fresh ocean breeze at night. Right now, at 6 am, it’s 57 degrees, although we’re headed for 98 again today.
99ยบ! Ouf! We are “suffering” with temperatures in the high 80s. Of course, no AC here. Bon courage…
Not too bad for July. Forecast is for 99 today, but it doesn’t feel like it’s going to be that hot. It’s just about noon here and my thermometer is only at 80, with the sun beginning to shine on it.
I think I’ll make a version of your gratin today since it doesn’t look like it’s going to be too hot to turn on the oven!
I had the impression that my link didn’t get through in the first comment, so I left another. It’s hot here in Saint-Aignan. Sacto too?
Thank you, Ken! My tomatoes are finally just starting to ripen, a little later than the eggplant. I think I’ll buy some tomatoes to try this, because your recipe really does look good.
I know myself well enough to know that most of our homegrown tomatoes will be eaten raw, with just a splash of olive oil, a little sea salt and basil chiffonade. It’s only toward the end of the season that I start to consider cooking them. I only have four cages of big tomatoes, plus my two of cherry tomatoes.
p.s. I see two versions of your comment. Did the first not appear to work?
Well, that didn’t work. Try:
http://ckenb.blogspot.com/2006/09/gratin-daubergines-et-de-tomates.html
and
http://ckenb.blogspot.com/2009/08/gratin-daubergines-et-de-tomates.html
Chris, try this eggplant and tomato au gratin dish. Another post featuring it is here.
Beautiful eggplant and tomatoes (and the little squash). Your photos are great!