Sounds like fun! Something we've done for several parties is to cook up a selection of sausage bites (chicken apple/sweet Italian/Sun dried tomato) etc. We've particularly loved serving Bruce Aidell's, but you can find great varieties everywhere. So we pre-cook, and serve in a chafing dish with toothpicks and 3 selections of dipping mustards (whole grain, honey mustard, horseradish). They go like hot cakes every time for adults and kids. Stuffed mushrooms are always another big hit and easy to do in quantity. I've done crab stuffed, cheese stuffed, sausage stuffed. It's all good. Another idea that serves a crowd is a carving station. For New Year's, we did tri-tip roasts with little rolls on the side and horseradish sauce. I've also pictured doing a ham with little biscuits and selections of spreads and chutneys to go with it. And as mentioned above, a large smoked salmon with creme fraiche and red onion. It's all the little sauces and choices that make it seem so elegant. Don't forget a large cheese and fruit tray (and I don't mean cubes ;-), with large triangles of a wonderful blue, aged goat, or even a tete de moine (with a girolle!), perhaps with quince paste and honey and a cracker selection. As a side note, we're having a Sweet 16 for our daughter this weekend, but we're going the bonfire route. There will be the standard fare available by the fire including dogs, s'mores etc. Then in the kitchen we'll have finger foods such as ravioli/marinara, shrimp cocktail, veggies, that sort of thing. I'm also setting up a hot chocolate bar as it's supposed to be in the low 40's later in the evening, so I'll have teens in and out. As mentioned a few times above, just having stations even for the lowly hot dog turn it into a fun and elegant affair. I would love to see what James Beard would do with a hot dog station! Anyway, it sounds like a lot of fun, a definite challenge and a chance to show off your cooking skills!

Here are some recipes from our family cookbook. You have my sympathy. I always get over zealous in planting eggplant. Then... They all seem to come at once and keep producing. I love eggplant, but after a while, I can't bear to look at them. Unfortunately, eggplant dishes don't seem to freeze very well. I know the challenge you're facing. You've got to use them up while they're still fresh. Good luck! Melintzanosalata (Roasted Eggplant Salad) Deliciously different! A perfect appetizer spread with crackers. 1 large eggplant 1 medium onion, finely chopped 2 garlic cloves, finely minced or crushed ¼ cup chopped parsley ¼ cup olive oil ¼ cup wine vinegar or lemon juice (juice of 1 lemon) Salt and pepper to taste Place whole, washed eggplant in greased baking pan. Bake at 350° oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad. Allow eggplant to cool off a bit so you can handle it. Slice the eggplant down the middle and scoop out the pulp. Put the eggplant pulp on a cutting board and chop it up finely. Lightly sauté chopped onion and garlic in olive oil. In a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice. Salt and pepper to taste. Cover and refrigerate for at least 1 hour. Adjust seasonings if necessary. Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak). Briami (Baked Summer Vegetables) A variety of summer vegetables, baked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish. 1 pound summer squash (zucchini, crookneck, etc.) 1 pound eggplant 1 pound potatoes 2 onions 1 - 1½ pounds tomatoes (fresh or canned) ½ - 1 cup olive oil Salt and pepper to taste 1 cup chopped parsley ½ cup water, hot 2 green peppers (optional) 2 cloves garlic, minced (optional) 1 cup buttered breadcrumbs (optional) ½ cup grated Parmesan cheese (optional) Scrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks. Scrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to release moisture for at least 30 minutes. Rinse well before adding to casserole.) Wash and peel potatoes; cut in ¼ inch slices. Peel onions; cut in ¼ inch slices. Wash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes). If using peppers, wash, remove seeds and cut into strips. Beginning with sliced potatoes, layer all vegetables in a large casserole. Salt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.) Add olive oil and hot water. Cover and bake at 350° for 60 minutes. (If desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese.) Uncover and bake for an additional 20 minutes. Let stand uncovered 10-15 minutes before serving. For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold. Moussaka (Greek Eggplant Casserole) A classic Greek dish, famous throughout the world, and a favorite at Greek restaurants and festivals. Delicious eggplant layered with a spicy tomato sauce and topped off with a Parmesan flavored egg custard. A feast for the eyes and the palate! Meat Sauce: 1 pound lean ground beef or lamb 2 large onions, finely chopped 2 4 cloves garlic, finely chopped 2 tablespoons olive oil 1 - 6 ounce can.tomato paste ¾-1 cup water or broth (may substitute up to ½ cup wine for water or broth) 1/8-teaspoon allspice ¼ teaspoon nutmeg ½ teaspoon cinnamon 1 teaspoon Greek oregano Salt & pepper to taste Eggplant: 3 large eggplants Vegetable oil Flour (optional) Egg (optional) Cream Sauce: ½ cup flour ½ cup butter 2 cups warmed milk 4 eggs, beaten ¼ cup Parmesan cheese Dash nutmeg Salt to taste Meat Sauce Preparation: Sauté onion and garlic in olive oil until translucent; do not brown. In separate pan, brown ground beef or lamb; drain well. Add browned ground meat, tomato paste, water, broth, or wine, nutmeg, allspice cinnamon, and oregano to onion mixture. Simmer about 20 minutes over medium heat; sauce will not be juicy. Season to taste with salt and pepper (do not over salt). Cream Sauce Preparation: Melt butter and stir in flour. Cook over medium/low heat, stirring until mixture is well blended and bubbling. Off heat, add warmed milk slowly and stir continuously until sauce is well blended and thickened. Sauce will be quite thick. Season lightly with salt. Allow sauce to cool. Add beaten eggs to sauce; stir until all sauce is blended with eggs. Stir in ¼ cup Parmesan cheese and dash nutmeg. Eggplant Preparation: If desired, peel eggplant. Slice into 1/3-½ inch rounds. Sprinkle both sides of slices heavily with salt. Set aside on paper towels to release moisture for at least 30 minutes. Rinse eggplant slices and blot completely dry. Choose a browning method for eggplant: 1.Baked Brush eggplant slices with oil and bake in 425° oven, turning once, until both sides are golden brown (about 10 minutes per side); do not overcook. 2.Broiled Brush eggplant slices with oil and broil, turning once, until both sides are golden brown (about 5-7 minutes per side); do not overcook. 3.Fried Coat the eggplant pieces generously with flour (if desired, dip slices in egg wash and flour a second time); heat oil in a skillet and fry eggplant, turning once, until golden brown; do not overcook; drain well on paper towels. Moussaka Assembly: Brush bottom and sides of deep 13" x 9" baking dish with olive oil. Place ½ of eggplant slices onto bottom of pan; cut slices to fit so that the entire surface is completely covered with eggplant. Spoon meat mixture over eggplant. Top with remaining eggplant slices; cut slices to fit so that the entire surface is completely covered with eggplant. Pour cream sauce over all; spread evenly to completely cover all the eggplant. Bake at 350° for 60 minutes (the top should be set, slightly puffy, and nicely browned). Let rest for 15 minutes before cutting into serving pieces. Variations: Potato: Potatoes may be substituted for part or for all of the eggplant. Cut potatoes lengthwise into 1/3-½ inch thick slices and fry before assembling the casserole. Place potato layer on bottom of casserole. Summer Squash: Summer squash (zucchini, crookneck, pattypan, etc.) may be substituted for part or for all of the eggplant. Cut squash lengthwise into 1/3-½ inch thick slices and either fry, broil or bake before assembling the casserole. Do not overcook squash, and do not use overgrown squash with large seeds.

What type of mix? How did you water? And did you provide Calcium with your fertilizer? Josh

mystearica: "I'm considering either staking them with a bamboo (which I'm not sure if it's sturdy enough) or perhaps look into this Florida weave - wouldn't the twine dig through the plant's stem if it got windy?" Thousands of gardeners have used this technique for years...would they still be using it if it did not work? With simple staking there will be a need to add support strings/cloth to hold the plant to the stake...there will be rubbing against the plant in that situation, also. But, sure, given the right wind and situation anything is possible with any setup, be it string, rings, wood braces, etc.,. With a continuous rubbing of the string the plants sometimes build up a "callous" at those points to further protect themselves from the chaffing. I've seen the "Florida weave" used by lots of market growers. I would think a bamboo stake 1" at the small end should be adequate to hold a pepper plant up provided the stake is embedded deeply into firm ground. I wouldn't fool with the plastic plant clips you linked to...use some cotton scraps, strips of ladies' nylon stockings,...soft material that you could cut into 1/2" or so stirps. Jute string, the brown "grassy-looking string that usually comes in a small to large sized bulk roll, is probably the most often used...it is strong, cheap, and bio-degradable...for a small garden a roll will last a long time. $2.28 -> https://www.lowes.com/pd/Lehigh-1-16-in-x-190-ft-Natural-Twisted-Jute-Rope/3587908 Best wishes, Ed