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Post by gardendmpls on Jul 16, 2019 7:14:51 GMT -5
The transplants are just starting to grow now, due to a cool spring, I believe.
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Post by pepperhead212 on Jul 19, 2019 22:41:02 GMT -5
The Neon and Indian still have blossoms on them, but Ichiban has stopped blooming, which is typical. But they usually start up again, as soon as it gets a little cooler, and EPs come back much faster than large tomatoes. Those Indians are 13-14 oz, and I could have left them a little longer, but I wanted to get them out, before the spraying. Though the EPs are looking good, and don't need any spraying, some overspray will occur, I'm sure.  1 Ichiban, 2 Neon, and 3 Indian, 7-19 by pepperhead212, on Flickr |
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Post by Mumsey on Jul 20, 2019 2:34:08 GMT -5
pepperhead212, Beautiful! The ones that are forming for me are only golf ball size. So slow this year. Nature is testing my patience for sure!
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Post by tom 🕊 on Jul 20, 2019 18:07:06 GMT -5
Lo and behold, some of my Black Beauty eggplant mutation are producing green fruit. I have eleven plants. The black/purple began producing first, so I thought all would be black/purple but some are setting green fruit, and one appears it will have white fruit.
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Post by pepperhead212 on Jul 20, 2019 21:49:35 GMT -5
That sounds like some saved seed, from a place were a bunch of varieties were growing!
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Post by tom 🕊 on Jul 21, 2019 6:19:44 GMT -5
That sounds like some saved seed, from a place were a bunch of varieties were growing! That's possible. I don't remember what I planted last year, and it's possible I had a white eggplant somewhere in the garden. Anyway, I now have a collection of odd eggplants to play around with. |
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Post by tom 🕊 on Jul 29, 2019 13:24:31 GMT -5
My eggplants are now in production. It's supposed to be a meat substitute, so I am attempting to prepare it so that it will have the firm and chewy texture of meat. Minimal cooking can give this texture. I haven't gotten a good meaty flavor yet. I tried eggplant with dill seed this morning. The dill seed overpowered the eggplant.
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Post by gardendmpls on Jul 29, 2019 21:26:56 GMT -5
Eggplant takes on the flavor of whatever it is cooked with. If you want a meaty flavor, cook it with meat.
For meat substitute, what works well is to freeze and then thaw tofu. It will look and have the mouth feel of hamburger. Then flavor it with soy sauce, garlic, and other spices you like. The soy sauce gives the meaty flavor.
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Post by tom 🕊 on Jul 30, 2019 7:30:22 GMT -5
If you are worried about flesh-eating bacteria, eat eggplant.
"Iron overload may be a key factor in life-threatening Vibrio infections. High iron provides prime growth conditions for V. vulnificus, and minihepcidin, an iron-lowering drug, has been shown to cure the infection by inhibiting the bacteria’s growth."
Eggplant is an iron chelator when its skin is eaten.
"Eggplant’s nasunin has a second job as an iron chelator. Chelators (pronounced key-late-ors) are essential for neutralizing and transporting heavy metals—the source of boatloads of dangerous free radicals—out of our systems. Thanks to nasunin, it’s goodbye, mercury and lead, along with other metallic toxins, all too common in our seafood and other once healthy foods.
It’s also goodbye, iron overload. Yes, iron is essential for healthy blood cholesterol, brain lipids, oxygen transport, and immune function—but it can be a bit too present in our systems. It’s not easily excreted, and too much of it is a known risk factor for heart disease and cancer." (I can't stand this folksy style, but the information is there.)
More eggplant, less iron, less Vibrio!
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Post by gardendmpls on Jul 30, 2019 8:21:39 GMT -5
Most women before menopause are low on iron, so I don't see where this would be helpful. I would like to see the actual studies to see how applicable they are and the amounts of eggplant needed to make a difference. I generally don't walk around worried about flesh eating bacteria, either.
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Post by tom 🕊 on Jul 30, 2019 9:47:30 GMT -5
Most women before menopause are low on iron, so I don't see where this would be helpful. I would like to see the actual studies to see how applicable they are and the amounts of eggplant needed to make a difference. I generally don't walk around worried about flesh eating bacteria, either. Many women nowadays are postmenopause, I've noticed. So would I. How significant is the consumption of eggplant with its skin in the reduction of iron overload? If you have known a postmenopausal woman who died of a heart attack, then you may have known a woman with an excessive amount of iron that maybe could have been eliminated by eggplant. This topic may be important for those not afflicted with the Celtic Curse (haemochromatosis). Eggplant would not be enough for them, surely. (Hemingway is the poster boy for haemochromatosis.) My opinion: that is because you have religion and are somewhat insulated from the influence of mass media. Most nowadays lack your advantage. |
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Post by gardendmpls on Jul 30, 2019 21:48:08 GMT -5
Sort of right. I mostly got bored with the media. How many Law and Orders can you watch? Moved the TV out of my room. Only keep the cable because my daughter uses it. If I want to watch one of the veterinarian shows, I use my computer. Do listen to radio, but not so much lately, as even the political stuff I agree with is still aggravating to listen to more than a few times a week.
Not to say there isn't some scary stuff out there, but as a scientifically oriented person, I read more in depth. Most is exaggerated for effect (and ad dollars).
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Post by tom 🕊 on Aug 1, 2019 12:39:12 GMT -5
Poppy seed is good on lightly sautéed eggplant.
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Post by tom 🕊 on Sept 27, 2019 11:44:14 GMT -5
My experience with eggplant is that late in the season the skin becomes tough and eventually the eggplant becomes hard even when small. Has anyone else experienced this? I guess it is the eggplant's response to shortening days.
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Post by pepperhead212 on Sept 27, 2019 20:25:12 GMT -5
They also seem to get smaller, at this time. I have two that I am saving for seeds, which I bagged earlier, to prevent crossing.
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