- 11 Lavender Touch Eggplant 2#12oz
- 3 Scalloped Squash plus four unpollinated baby squash 1#11oz
- 7 Pickling cukes 1#8oz
- 2 regular cukes 12 oz
- 3 Tomatoes 9 oz
- 4 zucchini squash 3#1.4oz
- 1 Yellow Crookneck squash 4.4oz
- 14 Raveena Eggplant 1#9oz
For breakfast I cut up two eggplants I had from last weekend’s harvest, a small crookneck squash, 3 tomatoes (1 leftover from slicing last night for hamburgers, two with ugly scars that were perfectly delicious, even though ugly) and steamed until tender. I bought my mom some shirataki noodles for Mother’s Day which turned out to be a huge flop since she hated them. She gave me the entire box, and I decided today would finally be the day I tried them. I was surprised that I actually liked them.
I’m planning to make Pork-Stuffed Eggplant tonight using some of the Lavender Touch eggplant. They only grow to be about 1/3 the size of a regular Black Beauty eggplant but they sure are delicious.
I should get some pricing on what vegetables are going for in the grocery store right now so I can calculate how much money I would have spent had I bought what I harvested from the garden today.
I hope you are having a lovely day!