Then for dessert we slurped fresh raspberries from our patch along with rich chocolate wafers from Arcata, California baker. And, those tiny berries? Well, they are the famous Montana wild huckleberries collected by our friend, Linda, around her cabin near Yellowstone Park. Over the top delicious!
Any guesses what these little orange-red gems are nestled in a Hopi yucca basket? We grew them in a pot this past summer. They are Turkish Eggplants. Hmmm, and here's a recipe if you decide to grow them. Be sure to plant them in a pot or location that has lots of hot, hot sun.
Hunkar BegendiTurkish Eggplant Cream
3 medium sized eggplants (batinjaan)
6 tablespoons flour
4 tablespoons butter
1 tablespoon lemon juice
grated parmesean cheese
salt and pepper
Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven. When the skin begins to break and the inside pulp feels soft, slip off the skin and scoop the pulp into a saucepan. Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes). Meanwhile, melt butter, add flour to it and allow flour to brown. Beat the butter and flour mixture into the eggplant. Slowly add several tablespoons of hot milk and continue beating until mixture resembles mashed potatoes. Last, add several tablespoons of grated Parmesan or cook several minutes more. Serve immediately.
In Turkey this unusual eggplant dish is called Sultan's Pleasure, for reasons which are obvious as soon as you try it. Grilling the eggplants gives the vegetables an exotic smokey flavor.
And, here's the wishes part...the last of the fall strawberries and patty pans. The seed catalogs are here, now just have to make the seed wish list. Strawberries and patty pans, potatoes, tomatoes, garlic, and those tiny Turkish eggplants. Help! Where to begin, where to stop?