Eggplants and peppers are abundant in our garden plot. We have plans for all these veggies. The eggplants: stuff and roll up – slice, dip in egg and bread crumbs, broil, spread with mixture of egg, ricotta and parmesan cheese, roll up, place in baking dish, cover with tomato sauce and bake; transform into spaghetti – slice and sprinkle with olive oil, broil, cool and cut into strips, top with sauce; pickle and spread onto bread or crackers, roast, grill and saute . The peppers: chop and freeze, pickle and preserve in jars, stuff and bake and slice in salads. Some of the peppers and eggplants will be donated to our local Food Bank. But I must admit my favorite plan for the peppers is … slice and give to my son. He eats the sweet crispy cubanelle and bell peppers like a sliced apple. I am thrilled! They are loaded with vitamin C.

Harvest totals for this week:
Cubanelle Peppers 4.5 pounds
Bell Peppers 2.25 pounds
Eggplant 7.0 pounds
Zucchini 8.5 pounds

To see amazing harvests from gardens around the world, stop by Daphne’s Dandelions, the host of Harvest Monday.