Back to our regularly scheduled program today! After any time away, even if it is just two weeks, it is really fascinating to see how the season is moving along. Grapes are every where in the market now. Cherry tomatoes are gone, but the price of heirlooms are starting to come down. The big fruit vendors have less variety. But I spied guava, kumquats, and a few items I have no clue as to what they are!
Things were pretty barren because we just got back from another trip so I went for a little bit of everything.
- Corn
- Japanese sweet potatoes
- Red potatoes
- Yellow onions
- Heirloom tomatoes
- Globe eggplant
- Broccoli
- Carrots
- Multi-colored bell peppers
- Garlic
- Italian flat leaf parsley
- Cantaloupe
- Plums
- Lemons
- Nectarines
- Yellow peaches
Not So Serendipitous 
What is your favorite recipe using the eggplant?
Grilled with olive oil and kosher salt… which is usually prefer the smaller Indian eggplant for.
This one is destined for a turkish dish I found that is grilled, chilled and paired with a tomato sauce and yogurt.
Mmm… Believe it or not, I’ve never grilled eggplant. That sounds fabulous. Do you ever use any other seasonings on it or just kosher salt? I’m wondering if grilled with cumin and smoked paprika would be good?
Generally I don’t because I tend to eat it an antipasti platter so it’s getting more olive oil/balsamic vin on it in addition to cheeses and cured meats. But yes, spice it up! I think you could go all over the place with spicing eggplant.