Harvesting and cooking

It’s truly enjoyable to grow vegetables in our own family garden. I don’t have a garden as such, but I do plant in pots all over my yard. Wherever the plant’s climate needs require it, that’s where I place a pot.

So far, I’ve harvested four eggplants from the seven plants I’ve been tending for a few months. The eggplants are still sweet and juicy. No chemicals were used at any stage of their growth. Everything has been completely natural.

Today I’ve prepared two eggplants, two red bell peppers, two onions, and a head of garlic. I’ve selected them to make an easy snack recipe.

I put them in the oven to roast. I let them char a bit to bring out that smoky flavor I love.

Once roasted, I let them cool to room temperature. Then I peel them all. I crushed the garlic into a paste and tore the rest of the ingredients into small pieces with my hands.

Then I seasoned them with salt, olive oil, and a little sugar.

After mixing everything together, I put them in two containers.

One is for me, and the other is to share with my family.

It’s very rewarding to be able to make a recipe using some ingredients from my home garden. I’m pleased with my creation.

See you next time.

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The photographs are taken with the Samsung Galaxy S26.