This past weekend was basically your quintessential summer weekend. With family in town and a few great places to go under our belts, we rarely spent any time outside of either the water (swimming) or our beds (sleeping). There was that one time on Saturday morning where we went to the farmer’s market for about 30 minutes in which I had no fewer than 15 individuals comment on just how “busy” my little boy is, always guessing his exact age in the process. Some might find that kind of conversation upsetting, but I was really thankful for the sweet smiles and nodding in understanding that came with it.
He IS very busy, and he IS 2-1/2 years old and he IS the most fun and hilarious and smart little boy in the world. And I’m so thankful that these trips to the markets (which are not close to our house, by the by) are paying off when he excitedly points out the “mo-may-toes” and “wahmermewon” sitting on our counter at home. You can bet we’ll be digging into that monstrous melon tomorrow, after which we’ll likely have watermelon juice dripping down our chins for approximately a week.
Here’s the thing though: I could talk about toddlers (specifically MY sweet toddler) all day long, but I want to know what y’all think about eggplant for a minute. I used to be SUCH a hater unless we were talking eggplant Parmesan, but these days I’m really loving the meaty texture and earthy flavor they lend to so many things. I totally made the old Parmesan standby the other night for a project (delicious still), but I have been adoring it roasted with LOTS of garlic and cracked black pepper.
Nate’s still on the fence, although he has told me that he likes all the ways I’ve made it lately. I just don’t think it’s his favorite, but I’m seeing that it’s such an underused ingredient especially in the summer when it’s all seasonal and stuff.
Oh, and because I like to jump from subject to subject I feel like I should tell y’all that I’m in a state of panic over what all I want to grow in our gardens next year. I think I’ve proven that I’m able to successfully keep plants alive, but with that is so much responsibility. I’m a little nervous that I may blow it, but I’ve been researching like crazy and HOPE that maybe I’m just letting anxiety get the best of me. What are staples around your house and garden that you love to grow? I’m open to all suggestions!
Finally, to chat garden stuff a little bit longer, Christina was in town a few weeks ago and told me all the things about my garden that I was clueless about…like the fact that I burned my zucchini by putting them in potting soil with too much fertilizer. So I tried a few more days to salvage them and when I felt like I couldn’t I threw them over the balcony into our back yard and planted something else.
Know what? I was down in the yard the other day and those dang zucchini plants have TAKEN ROOT and are flourishing down in the yard! Looks like there’s still a chance of homegrown squash this year!
Yay me, yay our yard, yay Christina and a BIG yay for this soup – hearty and filling and perfect with some fresh bread, it’s one you won’t want to miss! Enjoy!
- 2 tablespoons olive oil
- 2 medium eggplant, peeled and cubed
- 2 large zucchini, chopped
- 3 large carrots, peeled and roughly chopped
- 1 onion, chopped
- 4 cloves garlic, minced very finely and divided
- 1 (14-ounce) can fire-roasted tomatoes
- 2 quarts vegetable or chicken stock
- salt and pepper to taste
- 1 cup Greek yogurt
- 1/3 cup chopped fresh herbs of choice (I used basil, parsley and mint)
- Heat a large soup pot over medium heat.
- Add the olive oil and all of the vegetables and 2 cloves of the minced garlic, turning to coat and seasoning with salt and pepper.
- Allow the veggies to cook, stirring occasionally, until tender, about 10 minutes.
- While the veggies are cooking whisk together the remaining 2 cloves of garlic, the chopped herbs and Greek yogurt. Set in the refrigerator until ready to serve.
- After the vegetables have cooked to tender, add the tomatoes and stock and stir to combine.
- Bring to a boil, then reduce heat to simmer for about 20 minutes until the vegetables are extremely tender.
- Working in batches ladle the soup into a food processor and pulse until a smooth consistently is reached.
- Return the soup to the pot, bring to a slight simmer over very low heat, and serve hot with a dollop of the Greek yogurt on top.