Organic 'Apple Green' eggplant
identification
description
Organic 'Apple Green' eggplant ( Solanum melongena ), offered by Gaia, a sweet and versatile variety
The 'Apple Green' eggplant is distinguished by its pale green skin , oval shape and tender, creamy flesh . Unlike classic varieties, it is devoid of bitterness , which means it can be eaten without being peeled . Its sweet and delicate flavor makes it a perfect ingredient for many Mediterranean and Italian dishes.
Developed in 1964 by Elwyn Meader of the University of New Hampshire, it is particularly well adapted to cooler, wetter climates , particularly in the Northeast and Pacific Northwest .
Did you know?
The 'Apple Green' eggplant is the result of a breeding effort to create an eggplant suitable for regions with short seasons . It is now prized for its excellent productivity and its ability to thrive even in cooler conditions .
Plant height: 50-80 cm
Quantity per pack: ± 25 seeds
Companion plants: Beans, okra, thyme, dill, mint, tarragon, potato, lettuce, basil, pepper, spinach, sunflower
Enemy plants: Fennel, corn
Cultivation method
Sow indoors 8 to 12 weeks before the last frost in a warm substrate ( 23-30°C ). Transplant outdoors when night temperatures exceed 10°C and the plants reach 15-20 cm . Prefer full sun exposure, rich, loose and well-drained soil, and regular watering without excess .
Harvesting and conservation
Harvest eggplants when their skin is shiny and the fingerprint does not remain marked . A dull skin indicates overripeness. They can be stored at 10-12°C with 90% humidity for up to a week .
Recipe idea: Sicilian-style 'Apple Green' eggplant
A simple and tasty dish, inspired by traditional Sicilian cuisine.
Ingredients (for 2-3 people)
- 2 eggplants 'Apple Green'
- 3 tbsp olive oil
- 1 clove of garlic, chopped
- 200 g crushed tomatoes
- 1 tbsp capers
- 10 pitted black olives
- 1 tbsp red wine vinegar
- Fresh basil
- Salt and pepper to taste
Preparation
- Cut the eggplants into cubes and brown them in 2 tbsp of olive oil for 5 minutes. Set aside.
- In the same pan, add the chopped garlic and brown for 1 minute.
- Add the crushed tomatoes, capers, olives and vinegar . Simmer for 10 minutes.
- Add the eggplant and cook for another 5 minutes.
- Season with salt, pepper and sprinkle with fresh basil before serving.
?? Tip : This preparation is delicious warm or cold , as an accompaniment to a pasta dish or on a slice of toasted bread .
Why grow 'Apple Green' eggplant?
? Mild flavor and creamy flesh , without bitterness
? Variety adapted to cooler climates
? Excellent productivity even in short season
? Perfect for Mediterranean and Sicilian cuisine
