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.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Seasons/Availability
Grown during the warm season, Filipino eggplant is harvested in the fall.
Description/Taste
The green tinted Filipino eggplant varies from short and plump to long and thin. Offering a mild, subtle eggplant flavor, this variety has a firm but silky consistency when cooked.
Nutritional Value
Low in calories, eggplant has about 30 calories per cup and is high in carbohydrates. Containing traces of several nutrients, eggplant is a good source of potassium, vitamin A, vitamin B-complex and vitamin C.
Applications
Stir fry Filipino eggplant with peppers and onions, roast in a very hot oven until tender, peel, slice and sautee in olive oil, then toss with rice wine vinegar and toasted sesame seeds. Simmer with ginger, chiles and coriander, and serve with brown rice. Filipino eggplant will keep, cool and dry, for up to two weeks.
Ethnic/Cultural Info
As a favored ingredient in Philippine vegetable dishes, it is especially showcased in pinakbet and in kare-kare, a beef peanut stew. Inihaw na talong is broiled eggplant dipped in vinegar and garlic and garnished with chopped onions, tomatoes and green mangoes.
Geography/History
Thought to be native to the Philippines and the Southeast Asian region, this purple eggplant is also known as talong, tagalog or taeong (Aklanon). In Chinese, its original name means Malayan purple melon.
Recipe Ideas
Recipes that include Filipino Eggplant. One
is easiest, three is harder.
Grown during the warm season, Filipino eggplant is harvested in the fall.
Description/Taste
The green tinted Filipino eggplant varies from short and plump to long and thin. Offering a mild, subtle eggplant flavor, this variety has a firm but silky consistency when cooked.
Nutritional Value
Low in calories, eggplant has about 30 calories per cup and is high in carbohydrates. Containing traces of several nutrients, eggplant is a good source of potassium, vitamin A, vitamin B-complex and vitamin C.
Applications
Stir fry Filipino eggplant with peppers and onions, roast in a very hot oven until tender, peel, slice and sautee in olive oil, then toss with rice wine vinegar and toasted sesame seeds. Simmer with ginger, chiles and coriander, and serve with brown rice. Filipino eggplant will keep, cool and dry, for up to two weeks.
Ethnic/Cultural Info
As a favored ingredient in Philippine vegetable dishes, it is especially showcased in pinakbet and in kare-kare, a beef peanut stew. Inihaw na talong is broiled eggplant dipped in vinegar and garlic and garnished with chopped onions, tomatoes and green mangoes.
Geography/History
Thought to be native to the Philippines and the Southeast Asian region, this purple eggplant is also known as talong, tagalog or taeong (Aklanon). In Chinese, its original name means Malayan purple melon.
Recipe Ideas
Recipes that include Filipino Eggplant. One
is easiest, three is harder.
