Lorene's Produce Picks
BEER & WINE
Purple eggplant has both valuable properties but can also prove troublesome in the kitchen. Its textures vary dramatically depending on how its cooked, how much oil is used and of course, when it is harvested. Overly mature fruits will contain developed seeds and ultimately maintain that bitterness eggplant is associated with. Eggplant absorbs flavors and soaks up oil like a sponge. Beware as this can change the flavor and texture in an instant. MX
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Common Purple eggplant is characterised by its size, shape and coloring. Fruits have a trademark glossy, black-purple skin, are oval and oblong in shape, often growing up to 10 inches long and wider at the blossom end. They have a characteristic green calyx and a green stem or a leaf shooting out from the base of the stem, wrapping around the top of the smooth-skinned fruit. The flesh is cream colored with a spongy-firm texture. Though the size of Purple eggplant varies once harvested, it is more common to see large robust fruits.
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Mary's Organic Boneless Skinless Breast
Unit: 1 lb.
Organic Valley Monterey Jack (Pastuerized)
Unit: 8 oz.
Hill Farm Half Spiral Sliced Ham
Unit: 8 lb.
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