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| Hi,
When a description says 'productive', 'prolific' what does it exactly mean? I have never grown eggplants or squash and I am embarrassed to say I haven't ever seen an eggplant plant. Just how many fruit would you get per plant and over how many weeks? I have these seeds Ihiciban
Thank you very mch for your help! Katyajini
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Follow-Up Postings:
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- Posted by thefarmguy 4/5 coastal b.c. can (My Page) on Fri, Mar 27, 09 at 9:16
| my opinion is that the descriptions the vendors supply about their seeds needs to be taken with a grain of salt (maybe a bit of pepper and butter also) there is a lot of variables, such as your climate, soil, skill, the weather and sometimes just plain luck. eggplants love the heat, i recognize the ihiciban, in my climate it barely produces but i can recomend the hybrid version millionaire(stokes) it is the best i have found for our marginal eggplant climate. The scallopini usually are good producers and have a season like that of zuccini, i have not grown the sunburst but have grown the very close cousin pattypan and if you keep them picking them young they produced steady till frost for me. |
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| I grew Ichiban 2 years ago and it was delicious. If I remember correctly I got about 4 fruits off each plant initially then about 3 more each at the end of the summer. thefarmguy: It's good to hear that millionaire is productive as I'm growing some this year. Jon |
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- Posted by farmerdilla (My Page) on Fri, Mar 27, 09 at 14:24
Ichiban is very prolific and great flavor. Millionaire is so similar that I need a scorecard to tell them apart. These are the long Asian type and get about two at a time from a plant. In the course of a summer a dozen or so per plant.  Sunburst is one of the more productive scallops  Magda is a popular and productive Lebanese Type (Cousa.  |
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- Posted by roper2008 virginia 8 (lroper99@yahoo.com) on Fri, Mar 27, 09 at 15:12
| I live in virginia about 10 miles in from the coast.. It gets hot and humid here. I planted Ichiban for the past 2 years and they produce alot of eggplants. Never actually counted. Thai green also produces many eggplants. The Ichiban produced well into fall. |
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- Posted by booberry85 z5NY (becky@leadsafe.us) on Fri, Mar 27, 09 at 15:58
| I grew sunburst scallop last year for the first time & loved them! They were very productive. I'm not much help on the others though. |
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- Posted by pepperdude 8 Seattle (My Page) on Fri, Mar 27, 09 at 20:29
| Here in Western Washington it is marginal for eggplants (at best) because of our cool summers. Nevertheless, I have had pretty good crops most of the last five years. Mine don't start producing until maybe late August or early September. They produce until mid-late October. Hansel is a good eggplant here. VERY productive since the individual fruit are so small. I might pick 5-7 at one time, per plant. It takes several to make a meal though and it's not really one for egpplant parmesan since it's so small. Good for everything else though, like curry, stir fry, etc. I grew Gretel for the first time last year and wasn't as impressed - only one or two plants though so I haven't made up my mind yet. For large eggplant I like Twilight and Dusky. The hybrids do better here than the open-pollinated types. Rosa Bianca was a toal failure here last year, mostly because it was prone to some sort of fruit rot. |
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- Posted by farmerdilla (My Page) on Fri, Mar 27, 09 at 21:18
Have not grown Hansel yet. If you want a bite size purple eggplant that puts out fruit like a cherry tomato ( in bunches) Slim Jim. Too small for my uses, but if you like them small. Of the large eggplant, I have several that produced better for me than Twilight.  The most productive in this class for me has been Balaroi.  |
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| Hello! Thank you really for all this information. It looks like I will get some eggplants...not like tomatoes that grow out of your ears. It looks like its going to be a fun summer for me. (If it is only 3 or 4 eggplants per plant then that's a little sad. This is prime real estate for 4 eggplants:)!) I have eaten the small eggplants a lot. The size that is about 1 or 2 per person. Without removing the blossom end slit the fruit lengthwise almost through so that it is barely held by the skin. Then season the slit with favorite flavors and a little salt. In a skillet with a tight lid bring a little oil and water to a full boil. Place the eggplants in a layer and cover tightly. Check once or twice for sticking. Its done when the eggplants are tender and a little collapsed and all the water has evaporated leaving a thin coat of the oil. If there is too much water boil it off. Don't use too much water to start, just to cover the bottom of the pan, like skillet steaming. Use a compatible flavored oil. Its actually quite quick. The sunburst squash do you just grill or bake it whole? Or saute it sliced? Thanks everybody. |
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- Posted by booberry85 z5NY (becky@leadsafe.us) on Sat, Mar 28, 09 at 14:20
| Here's my favorite way of preparing them. Stuffed Patty Pan Squash This makes 2 large servings. Ingredients 2 patty pan squashes Wash squash. Drop in boiling salted water; reduce heat an cook, covered for 15 minutes or until tender but firm. Drain and allow to cool to touch. Place squash flat side down, on a smooth surface; scoop out pulp, leaving a ¼ inch shell. Chop pulp and combine pulp with egg, corn, onion, jalapenos, ½ the cheese and salt and pepper. Spoon mixture into the shells. Place squash in a shallow baking pan; pour enough water to cover the bottom of the pan to prevent sticking. Bake at 350 degrees F for 25 minutes. Sprinkle with remaining cheese an bake another 5 minutes. Hints tips tricks an how to cheat |
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| The open-pollinated Asian eggplant "Diamond" has done very well for me. It is fairly early, disease-resistant, and has strong stems that do not require support. It also is more tolerant of cool Northern summers than many others I have tried. What is "productive"? If you pick them small for stir-fry or battering whole, you might get 20-30 per plant, often 4-5 at a time. If allowed to grow larger, they will be 6-8" long, and 2-3" wide.
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| Booberry, that recipe sounds absolutely scrumptious. I have a good mind to go out and get some tender yellow summer squash and try it for practice. I love jalapenos by the way. Would you cook pattypans the same way? zeedman, 20-30 per plant sounds much better. This is going to be exciting! K. |
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- Posted by greendesert (My Page) on Mon, Feb 18, 13 at 14:21
| I have grown Gretel for the last 2 years (In fact my plants have been in the ground 2 years and if they survive this winter it will be the third year (I'm near Phoenix AZ). Eggplants are really best if you can overwinter them, because then the next year, their root system is already developed early in the season and they can produce a lot better. this last fall, I remember sometime in Sept/Oct picking 34 fruit off my 2 plants at one time (and there were fruit left on there that were not ready). I haven't counted how many I picked from these two plants, just last year, but it has to be close to 100. They're small fruits, but very prolific, and they put out new growth if you pick them, so they keep producing. Here I get at least a couple of harvests during the year. One in May-June and then a prolonged one in the fall September-November. In the middle of the summer I let them be overshaded by okra plants so they slow down production, but they're at least protected from direct sun and scorching heat. I can't wait to try the Diamond variety this year. |
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