Agriculture Reference
In-Depth Information
Grow Climbing cukes are planted around a trellis, wire netting, or other support. Growing vertically in-
creases yield by improving air circulation, and makes good use of limited garden space. Bush or sprawl-
ing cucumbers do best when grown on a bed of straw or mulch.
Harvest Harvest when young, before the seeds are fully developed, for the most tender and tasty cukes.
The ideal size is 6 to 8 inches for slicing cucumbers; 5 inches for pickling. Encourage fruit production
by picking cucumbers as soon as they are ready.
Store and Serve Cucumbers do not store well because of their high water content. They will keep in the
refrigerator for up to a week.
The best way to enjoy a surplus of cucumbers is to preserve them through pickling.
Enjoy cucumbers raw in salad either sliced or grated (no need to peel, the skins have nutritional
value). Chilled cucumber soup is a refreshing summer treat.
EGGPLANT
Solanum melongena
This compact plant does best in climates with at least three months of warm weather. While most cul-
tivars are purple, there are white, green, orange, and stripped eggplants. Various shapes of eggplant in-
clude round, long, and oval.
Start Getting eggplant off to a good start helps this finicky plant to produce an excellent harvest. Trans-
plants benefit from not being planted too early. Wait until the soil has warmed, the days are sunny, and
all threat of a cold night has passed, or growth will stall.
Grow Eggplant is a heavy feeder and grows well in rich, organic, well-drained soil, with an occasional
blast of organic fertilizer. Space 12 inches apart (or 1 plant per square foot if growing intensively), and
stake tall varieties. Mulch with light-colored straw to reflect the sun's heat. Water plants thoroughly
during dry spells, being careful not to saturate leaves.
Harvest The fruits should be glossy at harvest, and the skin should bounce back when pressed with a
finger. If the skin has become dull, the potential for bitterness is increased and the eggplant is overripe.
Store and Serve Eggplant is best eaten fresh, or kept on a counter at a cool temperature for up to a week.
Store in the refrigerator only when necessary, and handle carefully, as bruising causes the eggplant to
turn brown and bitter. Do not wash until ready to use.
Baked, stuffed, steamed, fried, roasted, grilled, or sautéed—there are so many ways to use eggplant
in dips, stews, and casseroles. To prevent it from turning brown, prepare as closely to cooking time as
possible. To cut down on oil absorption, let slices sit for ½ hour sprinkled with salt, wipe off with a
paper towel, then cook. Peel only if the skin appears tough.
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