EdHart.me
By late summer, my Asian eggplants are finally hitting their stride. This year I’m growing three varieties: Asian Bride with its beautiful magenta skin, Charming White, and Farmer’s Long Purple. While each has its own personality, the long purple variety was the inspiration for this dish. Its thin skin, tender flesh, and naturally sweet flavor make it perfect for grilling until lightly charred and silky.
There are few dishes that capture the essence of summer quite like a simple tomato and cucumber salad. When the garden is producing ripe heirloom tomatoes and crisp cucumbers every day, there’s no need to overcomplicate things. This is one of those recipes where the ingredients do all the work.
There are few things more satisfying than pulling a fresh crop of carrots from the garden. The roots are destined for the kitchen, but the tops often end up in the compost pile. I think that’s a missed opportunity.
Most people grow beets for the root and toss the greens without thinking twice. That’s a mistake. Beet greens are one of the most flavorful and versatile parts of the plant. Slightly earthy with a mild bitterness, they respond incredibly well to fat, aromatics, and a touch of acid. This version leans into that balance: smoky bacon, sweet shallots, garlic, and a splash of apple cider vinegar, finished with tender stems from red, golden, and Chioggia beets (or whatever you happen to have in your garden!) for color and texture.
If you’ve ever pulled a bunch of carrots out of the garden and tossed the greens aside, you’ve been throwing away one of the most versatile ingredients you’ve got. Carrot tops bring a fresh, slightly peppery bite, somewhere between parsley and arugula, and when paired with roasted cashews, they transform into a smooth, balanced pesto that works just as well on pizza as it does on pasta or grilled vegetables.