Eggplant

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.

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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: