The Vegetables We Grow
Aubergine

Aubergine (more commonly known as eggplant) need more heat than any other vegetable we grow.

They are grown in exactly the same way as capsicums and chillies which are also heat loving solenacea. We do not need as many plants as we do tomatoes so these two vegetables share our small poly tunnel. There are many different varieties and we always grow a selection. Small elongated middle eastern types ripen first followed by medium sized neons, the beautiful purple variety shown at the top of this page. The large glossy supremes take the longest time to mature.

Eggplants are started in mini soil blocks on a hot pad.

They are moved up into two inch blocks and kept on a hot pad inside the cold frames.

When the soil in the tunnels is warm and there is no danger of a frost the seedlings are transplanted into raised beds. Two staggered rows to the bed.

These seedlings are planted at the same depth as they grow in the soil blocks.

Cut worms are partial to eggplants and capsicums. They eat the stems at ground level so a physical barrier is the solution. We cannot afford to lose any of these valuable seedlings.

The soil is pulled back from the plant, small strips of aluminium foil are wrapped around the stem and the soil is pulled back around the foil.

The eggplants on the left and the capsicums on the right all have collars of aluminium foil around their stems.

The plants grow quite large and bushy. Unlike capsicums growing on the right they are not top heavy and do not need support to stop them collapsing onto the ground.

Mature plants ready to harvest.

The plants set flowers throughout the summer and once harvesting starts there is a steady supply of eggplants through till the first killing frost.

Eggplants are best harvested with secateurs. The plants can be quite prickly so a long sleeved shirt and a pair of gloves make the job more pleasant.