They’re going fast. Probably three left on the tree.
Give me an eggplant, and it’s hard for me to do anything but roast it. The flavor and the texture work in anything from dips (think babaganoush) to stew (especially Moroccan-style). This was a pasta sauce, flavored with mint.
It was the last sea bass of the season, which is now closed. We grilled it, and served it with a saute of collards, kale, and overgrown radicchio. It’s a fine, fine eating fish.
Kevin unfroze some of our tuna, and we were surprised at how little its texture had changed. The color was different — it had lost that vibrant red — but the flavor was still very good.
Just a few scraps, but still. Kevin and his friend Dave had retrieved four of our pots, and come home with a grand total of one lobster.