Facts About Eggplant

The eggplant is probably a native of India, and has been cultivated for a long time. It is a member of the nightshade family, making it a close relative of the tomato, pepper and potato.

Best Climate for Eggplant:
The eggplant is a very tender plant, requiring a long, warm season for successful production. The plants are killed by light frost and are injured by long periods of chilly, frostless weather. Plants should not be set out until all danger of frost has passed.

Growing Eggplant:

Eggplant prefers organic, rich, well-drained, sandy soil for best growth. Before planting eggplant, incorporate up to 2-4 inches of well-composted organic matteror 4-6 cups of all-purpose fertilizer (16-16-8 or 10-10-10) per 100 square feet before planting. Work this into the top 6 inches of soil. The use of plastic mulch can increase the yield of eggplant by helping to warm the soil, by conserving moisture and by controlling weeds. Plants may be planted in staggered double rows on each strip of plastic. Place the plastic on 5 foot centers and allow 18 inches between plants in each of the staggered rows. Because of the need for a long, warm growing season, it is best to use transplants. These may be purchased or started in peat pots or pellets 8 to10 weeks before the anticipated planting time.

Applying Fertilizer and Lime for Eggplant:

Lime and fertilizer applications are best based on a soil test. In general, two pounds each of actual nitrogen, phosphorus (P2O5) and potash (K2O) per 1,000 square feet of garden space is adequate. An additional application of one pound of actual nitrogen per 1,000 sq. ft. after the fruit has set may be helpful to maintain plant development. Apply lime only if indicated by soil test results; pH should be maintained between 6.0 and 6.8.

Insects, Mites and Diseases that affect eggplant:

Insect and mite pests of eggplant include flea beetles, Colorado potato beetle, aphids and spider mites. Potato flea beetles eat small holes in leaves and can be particularly serious on small plants. Colorado potato beetle adults and larvae feed on eggplant leaves and can completely defoliate small plants if not controlled. Four-year rotations with non-related crops and the use of plants grown from disease-free seeds will help control some eggplant diseases. A particularly damaging disease in eggplant is Verticillium wilt, which can cause stunting in plants and interveinal yellowing, wilting and dying of leaves. Avoid tomatoes, potatoes, peppers, okra, raspberries or strawberries in rotation with eggplant.

Harvesting Eggplant:

The fruits of the eggplant are edible from the time they are one-third grown until ripe. They remain edible for several weeks after they become colored and fully-grown. Skin should be shiny; seeds inside should not be brown or hard. Harvest will continue over an extended period if the fruit are removed when they are well-colored and of adequate size.

Cut the fruits from the plants, leaving large calyx (cap) and a short piece of stem on the fruit. Plants of most cultivars have sharp spines, so care is necessary when harvesting eggplant to prevent injury.

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Picking (harvesting) Sweet Potatoes

Harvesting sweet potatoes should begin before the vines die back and at least one week before a predicted frost. Because sweet potatoes are roots and not tubers like white potatoes they can be dug with a shovel or pitchfork. Be sure not to cut or stab the roots. Gently remove all soil until you see the exposed root. Sweet potatoes are very tender when dug and most are cured before storage. Cure the roots by keeping them in a hot (85º to 90ºF) moist area for a week. After curing, store them in a warm (55º to 60ºF) dry place.

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Picking Potatoes (harvesting)

Picking Potatoes (harvesting) can begin when the vines begin to turn yellow and die off. Lifting the potatoes out of the soil can easily be done by using a shovel or pitchfork. This needs to be with care so that you do not cut or stab the tubers that grow out from the plants above. Begin picking potatoes by digging as deep as possible starting about 8 to 12 inches away from the stem and work your way inward towards the row. Once removed from the ground you will want to wash the excess soil off the tubers and dry them by keeping them in a warm area until the skin dries brown. Avoid placing the tubers in sunlight or exposed to light in general because that could cause them to turn green and become inedible. Newly dug potatoes can be eaten immediately. To store tubers place them in a dark, warm (55º to 65ºF), moist area to heal over any scars and to toughen the skin for curing. After curing store in a dark, cool moist area like a root cellar. You should not refrigerate after picking potatoes.

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The Onion Originated in Asia

It is believed that the onion originated in Asia but it is very likely that onions may have been growing natuarally wild on every continent. Dating back as far as 3500 BC, onions were one of the few foods that did not spoil during the harsh winter months. Our ancestors most likely recognized the onions durability and began growing them for food.

The onion became more than just food after arriving in Egypt. The ancient Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternity. Of all the vegetables that had their images created from precious metals by Egyptian artists, only the onion was made out of gold.

Today, onions are used in a variety of dishes and rank sixth among the world’s leading vegetable crops. Onions not only provide flavor; they also provide health-promoting phytochemicals as well as nutrients.

Onion Selection

Most onions are sold loose by the pound, although some types are sold in bags or small boxes. Look for onions that feel dry and solid all over, with no soft spots or sprouts. The neck should be tightly closed and the outer skin should have a crackly feel and a shiny appearance. Onions should smell mild, even if their flavor is not. Avoid selecting onions with green areas or dark patches.

Onion Storage

Onions should be kept in a cool, dry open space away from bright light. Onions do best in an area that allows for air circulation. Because onions absorb moisture, do not store onions below the sink. Also, do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly. Spring/summer onions usually store for about two weeks and storage onions for about three to four weeks.

Onion Varieties

Onions came in a variety of sizes, colors and shapes. They are often broken down into three categories: spring/summer, storage, and pearl onions. Spring/summer onions are grown primarily from fall to spring in warm weather areas and have a soft flesh and a mild or sweet taste. These varieties are generally shipped right after harvesting. Storage onions have a firm flesh, dry, crackly outer skins and have a pungent flavor. After a brief period of drying, these onions are stored for several months before shipping. Pearl onions are often called white onions and are densely planted to make the onions smaller. There are no nutritional differences among these onion types.

Onions also come in three colors — yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.

Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. The red onion, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautèed.

Below are some onion varieties:

June–August… CARZALIA SWEETS
Year Round… MAUI SWEETS
July–September… N.E. TRANSPLANTS
April–June… SWEET IMPERIALS
August–April… SWEET SPANISH
March–June… TEXAS SPRING SWEETS
April–June… VIDALIA SWEETS
June–August… WALLA WALLA SWEETS
Source: National Onion Board

Onion Preparation

Onions may be eaten raw or cooked. Onions should be peeled before preparing, except when baking. Onions may be boiled, braised, baked, microwaved, or sautèed.

Onion Trivia

According to an old English Rhyme, the thickness of an onion skin can help predict the severity of the winter. Thin skins mean a mild winter is coming while thick skins indicate a rough winter ahead.
If you eat onions you can get rid of onion breath by eating parsley.
Americans eat 18.8 pounds of fresh and storage type onions on average each year.

Cooked Onions Nutrition Information
Serving size 1/2 cup, chopped (105g)
Amounts Per Serving % Daily Value
Calories 45
Calories from Fat 0
Total Fat 0g 0%
Sodium 0mg 0%
Cholesterol 0mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Sugars 5g
Protein 1g
Vitamin A 0%
Vitamin C 10%
Calcium 2%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Raw Onions Nutrition Information
Serving size 1/2 cup, chopped (80g)
Amounts Per Serving % Daily Value
Calories 35
Calories from Fat 0
Total Fat 0g 0%
Sodium 0mg 0%
Cholesterol 0mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g
Vitamin A 0%
Vitamin C 8%
Calcium 2%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.

Onion Recipes
Sweet Onion-Pineapple Salsa
Serves 5 (1/2 cup servings each)
Each serving equals 1/2 cup of fruit or vegetables

Ingredients

½ cup chopped sweet onion
2 cups pineapple
½ cup diced red bell pepper
1 tbsp chopped cilantro
1 tbsp chopped jalapeno
1 tbsp lime juice

Combine all ingredients, stirring until blended.

Nutritional analysis per serving: Calories 41, Fat 0g, Cholesterol 0mg, Fiber 1g, Sodium 2mg.

Onion Soup Recipe… (lighter French version)

Ingredients:

3 ounces (3/4 cup) shredded, reduced-fat Jarlsberg or Swiss cheese
4 tablespoons shredded Parmesan cheese
1 tablespoon olive oil
4 large yellow or sweet onions, thinly sliced lengthwise
1 tablespoon minced garlic
12 ounces nonalcoholic or light beer (substitute apple cider if desired)
1/2 teaspoon freshly ground pepper
1/4 cup Madeira wine or similar, (substitute vegetable broth if desired)
2 cups low-sodium vegetable, chicken, or beef broth
10 1/2-ounce can condensed beef consommé
Soup croutons

Preparation:

Combine the swiss and Parmesan cheeses; set aside. Heat the olive oil in a large nonstick soup pot or saucepan over medium-low heat. Add the onions and garlic, and cook until the onions begin to brown.

Add 1/2 cup of the beer and cook until the onions begin to caramelize. Add the pepper and continue stirring another minute. Add the wine and the remaining 1-cup beer, and cook until the liquid is reduced by half. Add the broth and consommé, cover, and simmer for 30 minutes. Adjust the seasoning if necessary.

Preheat the broiler. Ladle the soup into ovenproof soup bowls. Float 1 crouton on top of each serving and sprinkle with the cheese mixture. Set the bowls on a baking sheet and place under the broiler until the cheese is lightly browned and bubbling (the cheese can also be melted in the microwave.)

Yield:
Makes 6 servings (each about 1 cup)

Nutritional Information:
Per serving (including soup croutons): 350 calories, 17 g protein, 49 g carbohydrate, 8.8 g fat (3.5 g saturated fat), 13 mg cholesterol, 4 g fiber, 900 mg sodium. Calories from fat: 24 percent.

Sources: FruitsandVeggiesMatter.gov MedicineNet.com

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