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Hey, my basil is ready now... No waiting. I've been snipping off tops for the past three weeks already. Same with oregano, thyme, and rosemary. But the eggplants here are all Japanese eggplants... tiny things the size of a squished plum. Can I trade some herbs for some large people-sized eggplants?
(Tomorrow's dinner is going to be an eggplant, peppers, basil, and 3-cheese bake. I've been inspired! Unfortunately, it's going to take 15 eggplants to fill the damn casserole dish!)
Stitchawl
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