CSA Week 18: Tomatoes! Tomatoes!, Red Russian Kale, Peppers, Eggplant, Kohlrabi, Chives, Italian Parsley

I preserved the eggplant in olive oil with red wine vinegar, garlic, and basil for a few days and now it’s something I’ll gladly eat (don’t forget to refrigerate garlic in olive oil).

Fresh peach pie with cornmeal crust + the return of the pony cut outs!