Our eggplants are loaded with beautiful white and purple fruits. The white eggplant is a variety from Monticello – apparently one that Jefferson grew, and has been passed down through the generations. They are good sized, long fruits – nearly 12″ long, and each plant has at least 8 fruits on it. What a great find!
Temperatures have been consistently reaching the 90s this month, with a few streaks in the 100s. Pair that with 2″+ of rain each week, and you have the perfect weather for eggplants and peppers.
For some reason, though, our tomatoes are not ripening. We’ve picked a few small cherry tomatoes, and today I picked a couple of nearly-ripe orange tomatoes (Amana Orange). They both have pretty big cracks in them though, and look like they could start to go bad soon. Torrential rain is not great for heirloom tomatoes; it causes them to grow too quickly, and then they crack and are prone to insects and rotting.
In other news, I picked a Hungarian Carrot Pepper and, not thinking, took a bite out of it. The description on the seed packet just said “Great for frying.” No mention of heat. FYI – hungarian carrot peppers are HOT. Right up there with cayenne peppers, but it’s a different kind of heat. I’m sure they are terrific for frying… and I’m curious to see if they are more tolerable when cooked!