It won't stop raining. Our garden is a mess.
So we shopped the local the farmer's market.
We had one sad little tomato from our garden. It was only partially pink, and had a mushy spot on one side and a brown spot on the other. What leaves the bugs and rabbits had left were wilting and turning yellow. (I guess I should have sprayed. It was an heirloom tomato, not resistant to much of anything.) It tasted wonderful, though.
The tomatoes in this picture looked wonderful on the back of that pickup at the farmer's market, but ended up a big disappointment. They were ripe red and beautiful, but just like grocery store tomatoes, had no taste. Next time I'm buying the ugliest ones I see.
Everything else was good though.
Young Yukon Gold potatoes, mmm. Cut up, mixed with a little olive oil and herbs, then roasted at 350°F (177°C) for about 45 minutes. I used McCormick's Italian Herb Seasoning Grinder because I was in a rush. But just plain thyme or rosemary with a little salt and pepper is good too. (Stir 3 or 4 times during cooking.)
Eggplants, mmm. I like the smaller ones. Slice and marinate in Italian dressing for about 30 minutes. (I like Newman's. All his stuff is great and is made with fresh ingredients.) Then coat with a mixture of corn meal, parmesan cheese, and salt & pepper. Bake at 350°F (177°C) until browned on top. (This will vary depending on how thick your slices are. But in general it takes 15 - 20 minutes.) Normally I like real shredded parmesan cheese instead of the powdery stuff in a can, but the powdery stuff actually mixes better with the corn meal.