The Ping Tung eggplants will be roasted and turned into a salad with goat cheese and pine nuts, and the chard will be turned into sesame chard (a riff on sesame spinach) to accompany Korean steak, served with kimchi, quick-pickled carrots and rice tomorrow. The tomatoes (together with other previously harvested ones) will be used to make a simple sliced tomato salad with basil and parsley to complement Spanish tortilla with chorizo tonight.