Our Varieties:
Eggplants come in a few colors, shapes, and sizes. There are the classic, bulb-shaped fruit and long skinny Asian varieties. Some eggplants may grow up to 10 inches long while others will stay around 5 inches long. Though the classic eggplant is deep purple, others may be black, lavender, striped, or white.
Harvest:
Regardless or the variety, an eggplant is ready to harvest when the skin is glossy and the flesh is firm with just a bit of give. If your finger can make an impression on the surface of the eggplant, it should bounce back quickly.
Harvest by gently holding the fruit and using a knife, scissors, or shears to cut the stem right above the fruit.
The more quickly you pick them, the more they will produce!
End of the harvest:
Eggplant will produce all Summer long. While eggplant will not survive the frost, we will usually remove them from our gardens before then.
Storage and handling:
Brush off any soil - do not wash your eggplants until you are ready to use them.
Place eggplant loose or in an open plastic bag in the crisper drawer of the fridge. It is important that they stay dry.
Eggplant should be used soon after harvest for best flavor and texture, but can keep in the fridge for up to a week.
Recipe ideas:
Try the classics like eggplant parmesan or baba ghanoush . Once you’ve mastered those, try eggplant in sandwiches, stir fries, salads, or pasta.