Tomato Stakes
Beckoning Eggplant
Yesterday, I did something I never would have dreamed doing. It was an exquisite August afternoon. Big puffy clouds softened the intensity of the afternoon sun. There was a light breeze and the mountains were beautiful in the changing light and I was ripping out my tomato plants. Late blight. I do not have to say more for those of you in the Northeast. After all the work, from ordering seeds in January, starting them in the basement in March, moving the tender plants to the greenhouse in April, preparing the beds, planting and nurturing them through the summer and having eaten few red tomatoes from these plants, our anticipation was great. In fact we thought we were one of the lucky ones. Neighbors and friends have had to rip theirs out a month ago.
It is a huge loss. In years past we have filled our pantry with canned tomato sauce, salsa, tomatoes and chili sauce. Not this year. But so as not to leave you with such a despairing tone, I included a photo of this lovely eggplant that has been peeking out at me from the house as I walk down to the garden. Through the shrubs and green foliage it has beckoned me until I finally plucked and roasted it. Delicious! All is not lost.
Tags: eggplant, late blight, tomatoes
Just today as i looked over what is left of my tomatoes, I wondered if I would yet see the blight. I reassured myself that if we were going to have it, we’d have it by now. After reading your post, I wonder if I too will have to get those plants the heck out of there. It certainly wasn’t as great of a year for tomatoes as last year was. hopefull next year will be better1
I have never frozen roasted eggplant and would like to know how you do this. could you send me a reply plase.
I cube the eggplant along with zucchini, red peppers, onion and whole cherry tomatoes (if available). I generously toss the vegetables with olive oil and a little salt and pepper. I roast them in a a cast iron pan at 400 degrees for about an hour, until they are very soft.
I have also roasted eggplant and other vegetables (and lots of olive oil), in an oven proof dish with a lid at a lower temperature, 350 degrees, for a couple of hours. This is a sort of ratatouille. I put the cooled vegetables in freezer bags and then add to tomato sauce or serve just so over pasta in the winter.