Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Eggplant

CSA Crop List

Eggplant

OSGF

Plant Family: Solanaceae

Latin Name: Solanum melongena

Varieties We Grow: Orient Express, Asian Delight, Annina, Traviata

Storage: Store in the refrigerator for up to 1 week. 

Eggplant is a beautiful and characteristically purple vegetable in the nightshade family Solanaceae, which also contains tomatoes, peppers, and potatoes. The varieties of eggplant can mostly be categorized as Asian or Italian eggplants, and the BCCF typically grows two varieties of each. Italian eggplants are distinguished by their plumper, rounder fruits that range from white to deep purple. Asian eggplants are longer, skinnier and more tender than Italian varieties, making them the best candidate for stir frys while Italian varieties are better for recipes like eggplant parmesan. 

True to its spongy texture, eggplant is great at absorbing the flavors of a dish. This quality marks it as a perfect addition to stir frys, kebabs, pastas, dips and ratatouille. Eggplant is also great in its own grilled or sauteed. When cooking with eggplant, most recipes will recommend salting your slices before cooking. This method helps to remove some of the excess moisture as well as any natural bitterness, contributing to a creamier eggplant later on in the cooking process. To do this, sprinkle eggplant slices with salt or submerge them in a salt water bath while pressing the slices downward for at least 15 minutes. When ready to cook, wash off the salt and use them for your recipe. 

Last year, two of our Artists in Residence made a cake using the flesh of eggplants, and it was so tasty! Our favorite way to serve eggplant is in the form of baba ganoush, a creamy dip of Mediterranean/ Middle Eastern origin. First, poke holes in a large Italian eggplant and broil or grill until the entire eggplant is soft and looks deflated. Then peel the cooked eggplant and mash the flesh with oil, garlic, tahini, cumin, salt, paprika, and parsley until creamy. Serve with pita or another type of bread.

Recipes