As any gardener knows, one of the best things about having a veggie plot is eating the harvest. This is the best time of year to be a gardener!!
Tonight we had bruschetta made with garden tomatoes, onions and basil. (and, some pretty exquisite olive oil brought directly from Rome, I might add…mmmm….) One of the tomatoes we used was a persimmon tomato, a heirloom variety we got from Tree & Twig this year (via Urban Roots, the newest, hippest garden shop in Niagara!).
For the second course, we tried pan-fried eggplant from Dreena Burton’s book, Vive le Vegan! Again, the eggplant came from the garden, and we topped it off using the the same recipe for raw marinara sauce that we made to go with the zucchini noodles a couple of weeks ago (tomatoes, basil, onion, oregano from the garden this time + more of that amazing olive oil).