As far as eating tomatoes that happens everyday here. Either tomato sandwiches or a tomato salad. Or if I am excessively lazy just slice them and eat some.

And when I am out picking the sungold cherry tomatoes some go in the bowl and some go immediately into my mouth as I go along!!

Eggplants here look really horrible this year and many of the plants have been pulled for not growing. Doubt there will be any actual eggplants to eat this season.

Chocolate Sprinkles and Black Cherry are pretty to look at but flavor isn't great and skin TOUGH. I won't be growing either next year, Why`waste the space when SunSugar and Sweet 100 are so delicious and productive?

Paul2032 said:Chocolate Sprinkles and Black Cherry are pretty to look at but flavor isn't great and skin TOUGH. I won't be growing either next year, Why`waste the space when SunSugar and Sweet 100 are so delicious and productive?

I always try other cherry varieties but everything is compared to Sungold. And Sungold always wins. Everyone loves these little snacks that taste divine.

I think I'll go back to Sungold or Sunsugar next year. They are SO nice to snack on. And that's the main thing for me with cherry types.
I'm feeling as if next year will be one each of 8 kinds...

I love to experiment but thus far have been disappointed by any other then Sun Sugar and Sweet 100 in cherry tomatoes.

Those cherry tomatoes are a constant in my mouth all day, and even all night like tonight when I can't sleep! I am picking green beans, but have never grown them before and wonder if they are supposed to be producing so stinking high on the vine? They are on 8' poles and have overgrown that height. I have to get on a step stool to pick and I'm not too steady. I can just read it now: "woman found dead entwined in a mass of green bean vines and poles. Jaws of life were used to extract her."

Well, I don't know if they're supposed to grow that high, but they certainly appear to be growing well!!!!
Be careful on the ladder...very careful!!!!

I have everything needed for this ratatouille
https://www.jamieoliver.com/re...

except hubby will buy peppers and red onions today

FrugalGramma said:Those cherry tomatoes are a constant in my mouth all day, and even all night like tonight when I can't sleep! I am picking green beans, but have never grown them before and wonder if they are supposed to be producing so stinking high on the vine? They are on 8' poles and have overgrown that height. I have to get on a step stool to pick and I'm not too steady. I can just read it now: "woman found dead entwined in a mass of green bean vines and poles. Jaws of life were used to extract her."

Some of the varieties of pole beans do tend to get very high if you let them. All of them want to reach for the sky. And yes, many beans form as high as they can!!

agree. The secret is make your poles or trellis a maximum height you can reach. The vines will climb to the top then trail back down.

Some bug that flew into my mouth.
A protein rush.

Well, eating one (bug) is better than inhaling one...I suppose.

I had a small King Arthur green bell pepper in the garden for breakfast this morning. And for supper (I guess) was a red Serrano Chili pepper...I gotta admit that I ate the flesh from around the seeds. Supper was hotter than breakfast.

@sallyg- I just looked up that abergine in the recipe is eggplant. How did your ratatouille turn out? I've never grown eggplant or tasted that dish yet.

@FrugalGramma- it was very flavorful, with everything together. I don't call them aubergine either- a British/European thing?
Eggplant is not everyone's favorite. If cooked well, it almost melts into the sauce, like tomatoes. A few of my eggplant chunks weren't done enough and still like a spongy cube, which I don't like. So I liked it, but next time would make sure I cook all the eggplant cubes enough before adding more to the pan, or cut them smaller. I think the eggplant is optional and it would be great just with zucchini.
I have plenty of ratatouille left and today plan to get some kind of white fish to cook in it.
I had fried okra also last night. Okra going gangbusters. If not cooking it that day, I just slice into a freezer container.

This is my first year for okra, too. How do you fry it? Just olive oil, or do you coat it? The fellow gardener at the community garden gave me 3 little plants a bit late in the season, and he eats them raw. They are planted by the sweet potatoes and thumbing their noses at the rest of the unproductive garden and growing like they mean business. Looks like I might get some to try after all.

I made tomato sauce today from my garden. Our homegrown tomatoes, onions, garlic and herbs. Best part is we will enjoy this long after our garden is finished.

This evening I will be grilling some eggplant to make a smoky eggplant dip.

I love the summer growing season!!!!

#FrugalGramma- I am not expert at okra. Last night I stirred some plain yogurt into the sliced okra, then coated with cornmeal. (Seemed like a good sub for buttermilk?) It was OK, I am still learning how to get the pan and oil hot before adding food. Or you could make fritters- add some diced green tomatoes or zucchini if you don't have enough okra? 3 plants isn't a lot. I have made a mixed "summer vegetable" dish using fresh tomato, corn, a little okra, peppers, onion, whatever you have.

Pretty sure my friend also said just fry the okra in olive oil, get the oil good and hot so it cooks quickly, then it wouldn't get slimy.

I roasted a pan of tomatillos and made salsa, but it's not real tasty, don't know what's lacking. I added diced tomatoes and red onion after dinner tonight, maybe that'll perk it up tomorrow.

@FrugalGramma ~ I like to slice the okra and cook it in a light coat of olive oil till browned, then add seasoning.

I also like to stew slice okra and tomatoes, adding some seasoned sausage.

If making a frittata, I will include sliced okra as well.

Batter frying is entirely too messy and I am entirely too lazy to have to clean it up. Of course I like to eat it that way though.

If you chose to eat it raw, I will suggest harvesting it when small and tender. I couldn't bring myself to eat it raw till this year. I like the cultivar I'm growing. I will even slice it raw and add to a salad.

If you have a decent amount, pickled okra is yummy also. And now I'm hungry.

The good thing about okra is that it loves the heat and will produce well for you. I am sure you'll hit on a way to fix it that you like.

My no. one use of okra is in gumbos, soup, stews I do like fried battered okra and okra fritters. There are lots of recipes available that are more exotic. A sample: https://www.southernliving.com...

Thanks for sharing that great link. They put more okra recipes on my "to try" list.