Report back on whether they taste different, whatever you end up doing with them. I need more data on this anomaly before I can fully process it, I think.

Lots of vegetables come in all different colors. I've seen purple carrots! It's only in the past few hundred years, as agriculture has gotten more industrialized, that we've picked just one or two kinds of each to be the "standard," usually because that kind would keep the longest or travel best. It used to be that each place would grow whichever kind grew best there, and so different places would end up with different colors and shapes.

Are you wearing your hard hat to protect you from that? Did you fill out an accident report?

It does feel that way sometimes. I need to get at least a few of my crew certified for aerial lift/manlift devices and for fall protection and it's just super confusing on how I get them set up for the classes.

I grew up with heirloom tomatoes, I ought to be able to take this in stride, but, I don't know, purple carrots are less freaky than orange eggplant. Possibly because the only thing I like about eggplant is the color.

There's also green eggplant.

I remember reading an excerpt from somebody's journal -- I think it was Thomas Jefferson, but it might have been George Washington -- describing the progress in his vegetable garden, and almost nothing was the same color that we expect it to be now.

The eggplant summit is underway. They're salting and will go into the oven to roast with red peppers also from my porch garden. (Holy crap, those suckers are hot! I put a few different kinds in a pot and promptly forgot which was what or really, what any of them are.)

I haven't quite figured out the next step yet but I'm sure inspiration will come.

This is a case where attacking with hummus makes sense.

Delicious, delicious sense.

Tom grilled up our last piece of lamb from our farm lamb share last year- a small half leg. It was so delicious! It was butchered in a bit of a weird shape and I can tell there's a lot of good stuff under some silver skin and fat. So I popped it in the slow cooker with some parsley, oregano, carrot, green onion, bay leaves and peppercorns. We shall see what happens tomorrow, I am thinking about making a lentil soup with the stock tomorrow.

Also, the heat has finally nudged the tomato plants into ripeness! We got a significant haul- ate a bunch with basil and olive oil. Still have a lot left- crazy! I was thinking that we'd never get any fruit from those plants.

I need to get at least a few of my crew certified for aerial lift/manlift devices and for fall protection and it's just super confusing on how I get them set up for the classes.

Sweeet!

Well, not the making your head hurt part, but the getting certified part.