We continue to be amazed at what the fields here at the farm can produce. For the first time since 2008 we are flush with moisture. While making it hard to get into the field, the rain has also caused quite a flourish of some vegetables.

Eggplant and peppers are two examples. When we have a surplus of these veggies we simply fire up the broiler and cook away. The savory combo of sweet onions and eggplant rounds can be the basis of lots of tasty dishes.

Broiled onions and eggplant

Tonight we let them cool, chopped them up, and added them to a burrito. The rounds are also a nice slice to add to sandwiches. If you are too busy to use them right away, simple freeze them for later.

Another great dish for those many, many cucumbers you are getting is gazpacho. We did a primer on this Andalusian dish back in 2010. It offers good advice for making an authentic version.

And it is now salsa pack season, as the tomatillos start to fruit and fill out. Our recipes for fresh salsa and roasted salsa are in our past blogs, just follow the links.

Onions drying in the barn