This morning I read a post by Glover Gardens Cookbook about a chipotle rub and a chipotle barbecue sauce. I put the rub recipe together within minutes of reading. I sprinkled the rub mixture into the cuts in a couple small aubergines and let them rest until I was ready to roast them in the Cuisinart Oven Central.
At this point I considered the eggplant done.
Micro greens in the garden were ready to harvest. I snipped leaves from the new spinach plants and the red Russian kale. I thinned the lettuce plants by pulling them up by the roots. After washing they are edible roots and all.
Other salad ingredients from the garden were flat leaf parsley, curly leaf parsley, green onion and three measly, skinny asparagus spears (please don’t laugh).
The ingredients not from the garden were the eggplant, avocado, and tomatoes.
This was a satisfying salad in more ways than one.