Eggplant - Long Purple

$1.59

The Eggplant Long Purple-Japanese/Chinese, 'Solanum melongena', has a milder, more delicate flavor than regular eggplant. The Long Purple has few seeds and a thin skin that makes it easy to cook. Eggplant is a very international vegetable. The unique and tasty dishes cooked in Japan, China, Italy, Russia and other countries make eggplant a useful and tasty vegetable for your garden. Try eggplant dipped in flour and sauteed in olive oil, stir fried with bean sprouts, peppers, and tomatoes, or roasted and combined with olive oil, chopped onions and tomatoes. Long Purple has 8 to 10 inch long, 2 inch in diameter eggplants. Plant in the spring, 3 to 4 weeks after the last average frost date. Ground temperature needs to be very warm for seed to germinate. If nighttime temperatures drop below 60 degrees, the fruit will not set. Eggplant prefers rich, deep, loose soils with large amounts of organic material. Provide 1 inch of water a week if it does not rain. ... more

Bok Choy - White Stem The Bok Choy White Stem, 'Brassica rapa (Chinensis Group)', is two vegetables in one with tasty spinach-like leaves and crunchy sweet stems. The succulent leaves have a mild Swiss chard mustard flavor and are very tender and tasty. They are used in stir-fries with beef, pork and seafood. Drop into soup and simmer just long enough for leaves to become limp. Steam them like spinach for a tasty side dish. Plant as soon as the soil can be worked in the spring. Plant in late summer for fall and early winter harvest. In mild climates, plant in late fall for winter harvest. Bok Choy prefers rich, moist, well drained soil with lots of organic matter. Harvest the heads after 8 weeks, or when the yellow flowers emerge from the center.