Tag Archives: Eggplants

Stuff & Things

27 May

There’s been so much going on this May, that I haven’t been able to tell you about all the things I have wanted to.  So here we go!

First up: Eggplant Soup. Yes. Eggplant. Soup. If you thought squash soup was weird, you’re going to think eggplant soup is bonkers. But you’ll be wrong.  It is delicious.  I first tried it at Destino in Chatham, and then Mexican Radio in Hudson had a version of it, and then it was a special at Destino again.  And though it was different at the two Mexican restaurants, it was delicious at both.  It is silky and yummy and very, very easy to make at home.  Grill or roast a few eggplants, caramelize some onions, add some broth, puree and add creme fraiche, crema or heavy cream to your taste and garnish with a little salsa fresca and a squirt of lime.  Yum!

Next: Sifting. We’ve been doing a lot of this.  First I had to sift the compost pile.  Twice.  And then there was the tomato garden, which we’ve been sifting for weeks now. But it’s almost done, to the point where I was able to make some beds and plant some tomatoes (though I’m not sure they’re going to make it, they were all kind of weenie, and it has been hot Upstate this week). And then there was flour.  I made pancakes from scratch for the first time ever a few weekends ago, after an aerobic spate of dirt sifting.  I don’t know if I was just very hungry ofrif these really are the best pancakes ever, but I’m going with the latter.  Sadly, I left the recipe Upstate (it’s, naturally, from Amy Bess Miller’s The Best of Shaker Cooking) so if anyone has a copy laying around, email me the recipe for Apple Pancakes and I’ll post it here. *

Cluck cluck! Head below the jump for a favorite farm and a very cool old diner.


The Fish Pepper

17 Sep

In a year without tomatoes, we’ve been blessed with a sheer glut of every other member of the family Solanacea.

The eggplants–who I always understood to be the prima donnas of the garden–have lived up to at least one attribute of that appellation.  They’ve been utter stars.  They’re beautiful, glossy, richly hued and delicious.

But it has been the peppers that have been the true outperformers.  First came the Czech Blacks with their purple-hued leaves and midnight-colored fruit.  Then, the Cyklons with their big shoulders and long twirled tips that just screamed of hotness.

Then, simultaneously my two favorites began producing at an epic clip, the Leutschaeuer paprika peppers which are simultaneously spicy and deliciously, juicily sweet, and the Hinkelhatz, tiny Pennsylvania Dutch peppers named for their resemblance to a chicken heart that encapsulate everything that is fragrant and floral and delightful about a Habanero, without the tongue-searing heat.  Don’t get me wrong, Hinkelhatz is a hot pepper, but just not that hot.

More about fish peppers and jawalas below.