I know this might be off topic, but I'll ask anyway. I've had a terrible season with Eggplants this year, in that I've produced loads and loads of them and most have been terribly bitter. I've found that if I saute even one "bad apple" in a mix, you end up ruining the whole batch. The "Ichiban" type purple are the worst of about four varieties I'm trying. I'm growing primarily in 3, 5 and 7 gal pots. I love them when they're good, but from the middle to end of season every fruit has been bitter beyond consumption. I have learned that you can actually smell out the bad ones, in addition to the skin dulling/yellowing/splitting/etc.
So my question is: what are the best varieties out there for maximizing the time you get before the eggplant turns bitter (is that acid building up?)? What are your favorites in that respect?
Thanks,
Naysen
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