This is probably our last eggplant of the season. Last night I fried up the slices, then quartered them and tossed them in a salad. The peppers all went into the freezer: a bag of diced sweet, a bag of diced hot.
I've still got a few more peppers in the garden, though we're definitely on the slide into fall. But the marigolds and cilantro are going strong. I love marigolds in salads: so bright and sturdy.
Earlier in the day there were two giant pots simmering on the stove, but by this point I was just down to chicken stock. I ran the cooked tomatoes through a food mill and used them as the base for cream of tomato soup. And Tom specially requested grilled-cheese sandwiches as well, because what is better with a good tomato soup?