In the ground this season we have basil, sweet peas, yellow onions, russet and fingerling potatoes, red peppers, cucumbers, and Japanese eggplant. There’s also romaine lettuce, which is an experiment.
Everything will be delicious, but I’m really looking forward to the Japanese eggplant. Roasted and seasoned, they are amazing. Last summer I ate them almost daily, which is why I got two plants instead of one.
I’ve been gardening since Jeremy was in diapers, and though I took a hiatus when we lived in Texas, I feel like I’m in a good groove now. I’m confident and generally pleased with each season. This little plot of land is precious to me. Thanks to my sweetheart for tilling the soil last weekend so I could dive in and get dirty.