Gardeners start your ovens!

One day you're planting and before you know it you're in full on harvest mode and the produce starts backing up on you. This morning I kicked into gear with more cooking/baking/grilling action. 

Fresh beets. Saute the leaves in oil and garlic or add fresh to a salad.

Baked beets - Prick & sprinkle with coarse salt.
425 degrees for 50 minutes in foil. 
After baking, slide skins off. Slice and drizzle with Balsamic.

Fresh picked rhubarb

Rhubarb crumble - recipe here.

Fresh basil. Great for pizza toppings, tomato sauce
and of course, pesto! Recipe here.

The eggplants are coming. The eggplants are coming!
I'm currently gathering new Indian recipes for bharta.
Love bharta! I welcome your recipes.

A fairytale pumpkin is born.
Hoping this will be big enough to display come Halloween.

Don't know how my tomatoes will fare this season. A fierce wind flattened the whole tomato hedge, as I've been calling it. They are propped up now, but don't know if the bent stalks have done permanent damage.

Need to hit the community garden today to see how those bushes did.