Fiber, potassium, vitamin C, vitamin B6, and phytonutrient are provided in eggplants. Eating eggplant benefits your aid in digestion, weight loss, anti-cancer-potential, improves bone health. Prevents anemia, and improves brain function.
Eggplants are ready to be harvested when the fruit has a glossy and thin skin. There’s a test that can be used to determine eggplant maturity, by using your thumb press it against the fruit. If the flesh springs back it’s green and not ripe; if your thumb leaves an indentation, the fruit is overripe. To harvest, the best method is to use a sharp tool like a knife or scissors. With that tool cut 1 inch of the stem still attached to the eggplant. Using your hands to harvest will ruin the plant and the fruit.
Eggplants are relatives to the potato and tomato.
Insider Tip: We have mini eggplants growing in most of our school gardens! You can harvest when they are purple and 2-3 inches long. They're great chopped up and roasted or cooked on a skewer.
The ChicopeeFRESH team is a group of creative individuals who are working to feed Chicopee students healthy, local and FRESH foods each day.