Veggies, Retirement Party, and Volunteering

I woke up this morning and realized it has been more than a MONTH since my last blog; life has been busy. Dan suddenly retired in September and the world seems to have turned upside down. I’ve been busy with Master Gardener volunteering, bottling and preserving the garden harvest, and living my best life. 

The harvest this year was mixed. The collards, kale, and chard were plentiful. Winter squash was exceptional and zucchini meh. Patty pan squash did well and tomatoes were good but not on par with other years. 

This year we added onions, leeks, and 2 straw bales; all were successful. We planted eggplant in the bales and they are still thriving. We roasted one for dinner tonight and I have 2 in the fridge that need to get used and at least 5 more growing. We love eggplant but I’m feeling a bit overwhelmed - which is a good thing.

We’re skipping our Halloween party this year. After hosting a retirement party for Dan, I need a break. We did have fun; Dan connected with friends and colleagues (some from a long way back in his career) before saying goodbye to the 9 - 5 routine. Lately, he’s been golfing with his mom, volunteering with STEM opportunities, and catching up on his reading. 

I decided to try something a little different with the eggplant that didn’t involve copious amounts of olive oil and frying. I roasted it with onions, leeks, peppers, and some pattypan squash. I added it to eggs and came up with a tasty frittata - and there were leftovers, which is always appreciated. 

Ingredients:

1 large eggplant - cubed

1 small yellow onion chopped into bite-sized pieces

1 medium leek - chopped
1 bell peppers chopped into bite-sized pieces
Cooking spray
7 large eggs
3 oz Feta Cheese crumble
Salt and pepper to taste
A good handful of fresh parsley

Instructions:

• Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper, and spray with cooking spray. Roast until tender and browned about 30 minutes. Remove from oven and set aside to cool.

• Meanwhile, in a medium bowl, whisk together the eggs and season well with salt and pepper.

• In a 10-inch oven-safe skillet, add the roasted vegetables, and egg mixture and top with the feta cheese. 

• Sprinkle with parsley and bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing into wedges. Serve warm.

Thanks for stopping by!