I grew up with eggplant soaking in the refrigerator to allay Mama's fears of bitter fritters and caustic casseroles. I hated eggplant then. Fried it was soggy and casseroles were always mushy. Now I grow varieties such as 'Cloud Nine' and 'Ichiban' that don't need soaking to be sweet when eaten fresh within a day or two of harvest. Heer's my recipe for a good ol' eggplant stirfry.
1 medium yellow onion
1 small bell pepper or two mild chile peppers
1 yellow squash (or 2 small ones),
2 medium carrots (or 6 baby carrots),
1 handful of green beans
1 eggplant about the size of a soft drink can.
Peel fresh eggplant and cut into pieces 3 inches long and no bigger than a pencil. Season lightly with herb vinegar, seasoning mix or salt. Cut other available vegetables into similar size pieces - onion, squash, peppers, carrots and green beans makes a delicious combination.
Stirfry in a small amount of oil flavored with ginger and garlic: start with onion and pepper, then add slow-cookers like carrots, then beans and squash, and finally eggplant. Add a touch of soy sauce to the pan and toss gently until the eggplant is cooked. Saute sausage, shrimp or chicken separately, add at the carrot stage and finish cooking with the vegetables.
Serves 2 as a main dish.
Lawn Fungus and Lime
New research shows that preventing lawn fungal diseases may not be that difficult. If your Centipedegrass or St. Augustinegrass has chronic fungus disease problems and fungicide treatments haven't controlled it, take a new approach. Get your soil tested and apply lime this fall if recommended and do not apply nitrogen fertilizers. Word is that newly identified lawn pathogens thrive when pH falls below 5.0 for Centipede or 7.0 for St. Augustine grass, especially in the presence of excess nitrogen.