Featured Crop
California Grown Japanese Eggplant
With its glossy skin and creamy texture, eggplant is a versatile vegetable perfect for roasting, grilling, and stir-frying.
Cooking classes
Mediterranean Eggplant Dip
Prep Time: 5 minutes
Cook Time: 25 minutes
Eggplant Pizza Stacks
Prep Time: 20 minutes
Cook Time: 40 minutes
Varieties
Millionaire, Orient Express and Shinju flourish in our warm Valley summers.
Prep Tips
Grill whole, slice for stir-fries or roast until tender. No need to salt these sweeter varieties.
Nutrition
Low in calories and high in fiber. Contains beneficial compounds that support heart health and reduce inflammation.
Cultivation
Japanese eggplant thrives in Central Valley’s warm climate and fertile, well-drained soil with a slightly acidic to neutral pH. Seeds are started indoors 6-8 weeks before the last frost and transplanted outdoors in warm soil. The plants need full sun and consistent moisture, about 1-2 inches of water per week. Harvesting occurs 60-70 days after planting, when the fruits are glossy and firm. Regular picking encourages continuous fruit production.
When can I buy Japanese eggplant?
Japanese eggplants in Central California are typically available from late spring through early fall, with peak season in the summer months. The region’s warm climate is ideal for growing these tender and sweet vegetables. You can find fresh, locally grown Japanese eggplants at farmers markets and grocery stores from May to October. For the best flavor and texture, choose eggplants that are firm and glossy.
Nutritional value of Japanese eggplant
Japanese eggplant is a low-calorie vegetable rich in fiber, vitamins C and K, and potassium. It offers antioxidants that reduce inflammation and support overall health. A 1-cup serving of cooked Japanese eggplant provides approximately 20 calories and 2 grams of fiber, making it a nutritious addition to any meal.
How to store Japanese eggplant
Store Japanese eggplant in the crisper drawer of your refrigerator, where it will stay fresh for up to one week. Avoid washing until ready to use to prevent moisture buildup, which can lead to spoilage. For longer storage, you can freeze Japanese eggplant without blanching. Clean and dry the eggplant thoroughly, then slice or leave whole before placing in airtight containers or freezer bags. Frozen Japanese eggplant can be stored for several months, maintaining its flavor and texture for use in various recipes.
Explore other crops
Zucchini
A tender, mild squash that thrives in warm weather, zucchini is delicious grilled, sautéed, or baked into bread.
Mushrooms
Grown in controlled environments, California mushrooms add rich umami flavor to soups, sauces, and sautés.
Apples
Crisp and sweet, California apples are harvested in late summer and fall, perfect for snacking, baking, and cider.
Bok Choy
A crisp, leafy green with a mild, peppery flavor, bok choy is a staple in stir-fries, soups, and salads.