Produce Briefs...
Spring Onions
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Grower
White Japanese eggplants are available mid to late summer.
The White Japanese eggplant, botanical name Solanum melongena var. esculentum, is a perennial fruit, as it bears seeds within its body; it is specifically classified as a berry. Though, botanically a fruit, agriculturally, White Japanese eggplants are grown from seed as annual vegetables. All eggplants are members of Solanaceae family, which includes a several important agricultural crops, including the potato and tomato. The family is also informally referred to as the nightshade family. Several varieties of White Japanese eggplant exist, including Snowy White, Casper, White Angel and the All-America Selection, Gretel.
The White Japanese eggplant is distinguished by its size and by its smooth and glossy ivory skin and dense cottony flesh with underdeveloped seeds. It inherently contains less moisture than bigger purple eggplant varieties which actually extends its shelf-life. Fruits are elongated with a narrow teardrop shape and rough pointed leaves at the fruit's blossom end. They are harvested at lengths of three to four inches. The flavor of raw White Japanese eggplant is delicate and slightly fruity, while cooking brings out a creamy consistency and melting quality.
White Japanese eggplants are perfectly suited for grilling, sautéing, stir-frying and pickling. Their sponge-like flesh readily absorbs accompanying flavors. Traditional preparations include stir-fries, curries, pizza toppings, stews and warm salads. Complimentary pairings include arugula, artichokes, chickpeas, cumin, summer squash, tomatoes, basil, fresh cheeses such as feta and chevre, citrus such as lemon and lime, chiles, oregano, seafood such as scallops and sea bass and roasted meats such lamb and pork.
White Eggplant is native to India. The name eggplant evolved from English explorers who discovered the fruit in Asia; the specific variety they found resembled the shape of an egg. Many White eggplant varieties still resemble the shape of an egg. New and improved varieties evolved to improve quality and reduce seed size, as seeds often lead to the bitterness that is often associated with eggplants. White Japanese eggplants are grown extensively in temperate climates with warm and hot summers throughout the Eastern and Western hemispheres.
Recipe Ideas
Recipes that include White Japanese Eggplant. One
is easiest, three is harder.
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Seasons/Availability
White Japanese eggplants are available mid to late summer.
Current Facts
The White Japanese eggplant, botanical name Solanum melongena var. esculentum, is a perennial fruit, as it bears seeds within its body; it is specifically classified as a berry. Though, botanically a fruit, agriculturally, White Japanese eggplants are grown from seed as annual vegetables. All eggplants are members of Solanaceae family, which includes a several important agricultural crops, including the potato and tomato. The family is also informally referred to as the nightshade family. Several varieties of White Japanese eggplant exist, including Snowy White, Casper, White Angel and the All-America Selection, Gretel.
Description/Taste
The White Japanese eggplant is distinguished by its size and by its smooth and glossy ivory skin and dense cottony flesh with underdeveloped seeds. It inherently contains less moisture than bigger purple eggplant varieties which actually extends its shelf-life. Fruits are elongated with a narrow teardrop shape and rough pointed leaves at the fruit's blossom end. They are harvested at lengths of three to four inches. The flavor of raw White Japanese eggplant is delicate and slightly fruity, while cooking brings out a creamy consistency and melting quality.
Applications
White Japanese eggplants are perfectly suited for grilling, sautéing, stir-frying and pickling. Their sponge-like flesh readily absorbs accompanying flavors. Traditional preparations include stir-fries, curries, pizza toppings, stews and warm salads. Complimentary pairings include arugula, artichokes, chickpeas, cumin, summer squash, tomatoes, basil, fresh cheeses such as feta and chevre, citrus such as lemon and lime, chiles, oregano, seafood such as scallops and sea bass and roasted meats such lamb and pork.
Geography/History
White Eggplant is native to India. The name eggplant evolved from English explorers who discovered the fruit in Asia; the specific variety they found resembled the shape of an egg. Many White eggplant varieties still resemble the shape of an egg. New and improved varieties evolved to improve quality and reduce seed size, as seeds often lead to the bitterness that is often associated with eggplants. White Japanese eggplants are grown extensively in temperate climates with warm and hot summers throughout the Eastern and Western hemispheres.
Recipe Ideas
Recipes that include White Japanese Eggplant. One
is easiest, three is harder.
