This has been another season of trial and error for me as I attempted to grow strawberries, lettuce, and eggplant. The strawberries were a total fail since I planted them too close together and the birds got to enjoy the fruit long before we did. Instead of fussing over it, I yanked them out and planted zucchini.
The eggplant, on the other hand, has been a great addition to the garden. They are easy to grow and easy to eat.
Slice, season, and roast for 20 minutes: Eggplant Chips
Here’s what else we have going on:
I’ve been making pesto every few days and drying lots of thyme and rosemary. The watermelon was another transplant after the Buttercrunch lettuce turned bitter. (I’m going to make another go at leafy greens in the fall garden.)
Both tomato plants have been producing robust, healthy fruit, so it’s time to make salsa!
Last year we had an obscene amount of cucumbers, which resulted in a fridge full of dill pickles. This year, I don’t think the cukes are getting enough sunlight. We’re still getting cucumbers, but not nearly the yield we did last year.
I think the towering tree is the culprit. It blocks a few hours of bright sun each afternoon and the cucumbers succumb to most of the shade.
The sweet Georgia onions are perfect! Soon I’ll be pulling out the pickling recipe from my Tupelo Honey Cookbook and making a dozen jars of it. 
Of course, a morning in the garden isn’t complete without my two supervisors. ♥
Eggplants are usually tricky to season. What did you use?
The soil is just a basic mixture of topsoil and mushroom compost. The Japanese Eggplant is thriving in it, plus I have an organic bug repellent to keep the pests away.