なすとししとう、採りすぎ!Too many eggplants and peppers!

This summer my family planted a garden in our backyard! It’s not a big garden, but we are growing all kinds of different vegetables. Before, we had cucumber, zucchini, cabbage, lettuce and mizuna, but perhaps because the weather changed all those vegetables dried up. Now all we have left is eggplant, okra, shishito peppers, green chili peppers, green peppers, strawberries, pumpkin and sweet potato, but they are are still growing strong!

I take care of the vegetable garden every day! The job I look forward to the most of all is searching for ripe, delicious-looking vegetables. Lately, we’ve been getting a lot of eggplants. I’m a complete beginner when it comes to raising vegetables, and I don’t do anything special besides water them when they need it, so I have no idea why we have been harvesting so many eggplants!
毎日、畑の手入れをします! 私が一番楽しみにしている作業は美味しそうに熟した野菜を探すことです。最近はなすがいっぱいできています。私が野菜育ての初心者だし、必要な時に水やりをするほかに、特別な手入れを全然していないのに、どうしてこんなに多くのなすが採れているのか見当がつかないです!

Besides eggplant, we also harvest a lot of shishito peppers. To be honest, we harvest TOO many shishito peppers! If we don’t eat shishito peppers at least once every day, the number of peppers in the fridge will never go down.  

Today I picked a whole lot of eggplant and shishito peppers, yet again! Since Friday is meal prep day, it was the perfect opportunity to cook using the shishito peppers and eggplant from the garden.  

I really love a magazine called “Cooking Today” by NHK, and I found this recipe in the October edition. I simmered chicken thigh meat with ginger, soy sauce and mirin, but since I was also able to use chestnuts and shishito peppers, it was the perfect dish for me!   

Next, I made deep fried eggplant with pickled plum dressing. Whenever I make this kind of dish, no matter what kind of vegetables I’m using, I always use the same recipe for the dressing. I remove the seeds from two pickled plums, and chop the fruit into a paste. Then I mix the plum paste with one teaspoon of mirin, one teaspoon of sugar, one teaspoon of soy sauce, and a pinch of bonito flakes. After coating the eggplant with the dressing, all you have to do is put thinly sliced shiso leaf on top and it’s done!

Finally, I had some soft tofu in the fridge that I wanted to use up, so I made a salad of lightly boiled spinach, chikuwa (fish cake) and myoga (Japanese ginger) with tofu and ground sesame seed dressing. This recipe was also in NHK’s “Cooking Today” magazine!
最後に冷蔵庫にあった絹豆腐を使い切りたかったので、 ほうれん草、ちくわとみょうがの白和えを作りました。このレシピも「きょうの料理」の雑誌にありましたよ! 

I was able to use three eggplants and twenty shishito peppers today, but there are still a lot more left in the fridge! If you know any good recipes to use up a lot of eggplants or shishito peppers all at once, I would love to hear them!


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