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Whenever I take a trip to the store, a couple of items that aren't on my grocery list make their way into my cart. When I spotted a California-raised lamb shoulder at the meat counter, I couldn't stop myself from sliding it into the shopping cart.
I was eager to experiment with lamb because of a recent disappointing experience with imported Australian lamb.
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The other day I was thrilled to spot Japanese eggplant at the farmers market. In case you don't know the distinction from the American globe eggplant commonly found at the store, Japanese eggplant has a thinner skin and a sweet, delicate flavor. Like most eggplant, it grows in season from July to October.
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Although jarred roasted red peppers are readily available in grocery stores, I find the flavor of fresh roasted peppers superior to their supermarket counterparts. During the Summer, take advantage of the grill and char them over the fire. The grill will impart a subtle smokiness that is hard to mimic in mass produced variations.
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While it's available year-round, eggplant is best during its peak season, which begins in July and extends through October. I could shower you with eggplant recipes, but decided it would be more fun to see what you can recall about this purple plant (which was once thought to possess transformative love properties). So you think you know the aubergine?
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