SSFC: Mushroom, Zucchini and Eggplant

Still enjoying the mushrooms I picked up last week. They are so good.

Click on the this badge to link to the other participants and see what they prepared this week!

This meal was made up of what needed to be eaten. Digging through the refrigerator. Looking around the counter.  Deciding what needs to be eaten now and what can last another day.

As I look at the photo, eggs popped into my mind. I should have scrambled up some eggs to go with this dinner.

  • Mushrooms (Portabella) – Kitchen Pride Mushroom Farm
  • Fairy Eggplants – from our garden
  • Zucchini – farmers market – can’t remember who it was from!

I love the flavor that the grill brings out. I have been disappointed in the eggplant this year. The Fairy Eggplant should be 3x the size, but mine have consistently been 2″ and the skin is too tough to eat. So I have been eating it like edamame – put it between my teeth, get out the good stuff and toss the skin in the compost. It was still a good meal.

Be sure to click on the SSFC badge at the top of the page and see what the other participants have cooked up.

Sincerely, Emily

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2 Responses to SSFC: Mushroom, Zucchini and Eggplant

  1. Victoria says:

    I just can’t get over those mushrooms. They look divine!

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