Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Baby Thai eggplants are available year round.
Current Facts
Eggplant is actually a perennial fruit, (agriculturally grown as an annual) as it bears seeds within its body; it is classified as a berry.
Description/Taste
Weighing about an ounce, these golf ball sized eggplant are some of the smallest cultivated varieties in the marketplace. They have a characteristic green, light green and white variegation that begins at the base and fades to green, at the stem. Their flavor is mild and their seedy flesh is white and pink resembling the appearance of a fig, with a spongy yet firm texture.
Applications
In Thailand, these little eggplants are most often sliced thin and eaten raw with chile spices. Nearly seedless, they require no soaking or peeling, simply remove their stems and they are ready to use. Remove the tops and inside of baby Thai eggplant, then stuff with miso-sauteed beef and bake until tender. Baby Thai eggplant will keep, refrigerated, for one to two weeks.
Geography/History
There is no singular Thai eggplant variety. There is an abundance of cultivars of all sizes, shapes and colours, far greater than among Western types. The small round pale green, yellow or white eggplants, called "ma khua khun" in Thailand, are the most common. The eggplant is a member of the nightshade family, Solanaceae, and is a close relative to the tomato and potato. It is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka.
Recipe Ideas
Recipes that include Baby Thai Eggplant. One
is easiest, three is harder.
Baby Thai eggplants are available year round.
Current Facts
Eggplant is actually a perennial fruit, (agriculturally grown as an annual) as it bears seeds within its body; it is classified as a berry.
Description/Taste
Weighing about an ounce, these golf ball sized eggplant are some of the smallest cultivated varieties in the marketplace. They have a characteristic green, light green and white variegation that begins at the base and fades to green, at the stem. Their flavor is mild and their seedy flesh is white and pink resembling the appearance of a fig, with a spongy yet firm texture.
Applications
In Thailand, these little eggplants are most often sliced thin and eaten raw with chile spices. Nearly seedless, they require no soaking or peeling, simply remove their stems and they are ready to use. Remove the tops and inside of baby Thai eggplant, then stuff with miso-sauteed beef and bake until tender. Baby Thai eggplant will keep, refrigerated, for one to two weeks.
Geography/History
There is no singular Thai eggplant variety. There is an abundance of cultivars of all sizes, shapes and colours, far greater than among Western types. The small round pale green, yellow or white eggplants, called "ma khua khun" in Thailand, are the most common. The eggplant is a member of the nightshade family, Solanaceae, and is a close relative to the tomato and potato. It is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka.
Recipe Ideas
Recipes that include Baby Thai Eggplant. One
is easiest, three is harder.
