This is today’s tomato and eggplant harvest. I am picking and picking every day and each morning, there are more! I have already begun to give eggplants away to neighbors. We can’t possibly eat them all.
For a bit of perspective, here’s the eggplant bed. The mass of green is just four plants. Good thing I spaced them out!
Here’s how the plants looked when I put them in the newly-created “inferno bed” at the hottest end of the house. So glad I yanked those useless shrubs.
I think there are a number of factors contributing to this year’s fantastic harvest. The weather’s been perfect: hot, but breezy so there is good air circulation between the plants. I have watered them, but we’ve also been getting some good soaking rains. Then there’s the heat reflecting off the house, which is significant. Finally, the beds are entirely compost, which means I have only fed the plants a couple of times, using a seaweed-fish emulsion.
Now I am scouring the Internet for eggplant recipes that aren’t ratatouille, which my husband doesn’t like. All suggestions are welcome.
And I must give a shout out to my “Sungold” cherry tomatoes. Most of you are probably familiar with this cultivar. It is just terrific. Big and burly and so productive. And the fruits, if you pick them when they turn a bit orange, are a delicious, complex sweet-tart combination. I’ve been harvesting them for three weeks now and they just keep coming.