Specializing in nutrition analysis, recipe, and menu development.
Hunger Action Month
National Childhood Obesity Awareness
National Food Safety Education Month
Fruit and Veggies - More Matters Month
Better Breakfast Month
Family Meal Month
America on the Move
Go Wild During California Wild Rice Month
Great American Low-Cholesterol,
Low-Fat Pizza Bake Month
National Biscuit Month
National Italian Cheese Month
National Chicken Month
National Cholesterol Education Month
National Coupon Month
National Ethnic Foods Month
National Honey Month
National Mushroom Month
National Organic Harvest Month
National Papaya Month
National Potato Month
National Prime Beef Month
National Rice Month
Whole Grains Month
Hug a Texas Chef Month
Healthy Aging Month
National Yoga Month
Malnutrition Awareness Month
Baby Safety Month
Childhood Cancer Awareness Month
Gynecologic Cancer Awareness Month
National Recovery Month
Atrial Fibrillation Awareness Month
National Menopause Awareness Month
National Ovarian Cancer Awareness Month
National Prostate Cancer Awareness Month
National Sickle Cell Awareness Month
National Service Dog Month
World Alzheimer's Month
National Hispanic Heritage Month
(September 15 October 15)
National Preparedness Month
College Savings Month
Library Card Sign-up Month
Update Your Resume Month
International Women's Friendship Month
Pain Awareness Month
Self-Improvement Month
Mold Awareness Month
1-7 International Enthusiasm Week
1-7 National Nutrition Week (India)
6-12 National Waffle Week
6-12 Suicide Prevention Week
20-26 International Clean Hands Week
20-26 National Farm Safety and Health Week
21-27 National Dog Week
1. National Cherry Popover Day; National Gyro Day;
Random Acts of Kindness Day
2. Blueberry Popsicle Day; World Coconut Day; National Grits for Breakfast Day
3. National Welsh Rarebit Day
4. Macadamia Nut Day; National Wildlife Day; Spice Blend Day; National Food Bank Day; Stand Up To Cancer Day
5. National Cheese Pizza Day; International Day of Charity
6. National Coffee Ice Cream Day; National Read A Book Day; Great Egg Toss Day,
National Play Outside Day, National Tailgating Day
7. Labor Day; National Beer Lover’s Day; National Acorn Squash Day; National Salami Day
8. Intl Literacy Day; Ants On A Log Day
9. Fetal Alcohol Syndrome Awareness Day; California, 31st
State; National Steak Au Poivre Day; National Wiener Schnitzel Day
10. World Suicide Prevention Day; Swap Ideas Day; TV Dinner Day
11. Patriot Day; Natl Hot Cross Bun Day; Day of Service and
Remembrance
12. National Chocolate Milkshake Day; National Report
Medicare Fraud Day; Rosh Hashanah (sundown);
13. National Celiac Disease Awareness Day; National Peanut
Day; Kids Take Over the Kitchen Day; Snack A Pickle Time; International Chocolate Day; Grandparents' Day
14. National Kreme Filled Donut Day; National Coloring Day;
15. National Linguine Day; National Cheese Toast Day;
National Creme de Menthe Day; National Online Learning Day;
National Double Cheeseburger Day
16. National Guacamole Day; Cinnamon Raisin Bread Day;
National Working Parents Day; National GED Day
17. Constitution Day; Apple Dumpling Day; National Monte Cristo Day;
18. National HIV/AIDS &Aging Awareness; World Water
Monitoring Day; National Cheeseburger Day; Read an E-book, National Pawpaw Day
19. Butterscotch Pudding Day; National Pepperoni Pizza Day; International Eat An Apple Day; National Clean Up Day
20. Yom Kippur (sundown); National Punch Day; National String Cheese Day; National Fried Rice Day
21. World Gratitude Day; UN Intl Day of Peace; National Pecan Cookie Day; World
Alzheimer's Day; National Chai Day
22. National White Chocolate Day; American Business Women’s Day; Dear Diary Day; National Ice Cream Cone Day; Family Day: A Day to Eat Dinner with Your Kids
23. Autumn, National Great American Pot Pie Day; National Snack
Stick Day; Za'atar Day, Dogs in Politics Day, Teal Talk Day
24. National Cherry Jubilee Day, National Familial Hypercholesterolemia Day
25. World Ataxia Awareness Day; National Crab Newburg Day; National Cooking
Day; National Quesadilla Day; National Lobster Day;
26. National Pancake Day; National Dumpling Day; National
Johnny Appleseed Day; National Better Breakfast Day; Native American Day;
27. World Tourism Day; National Chocolate Milk Day; National
Corned Beef Hash Day; Vegan Bakery Day
28. National Strawberry Cream Pie Day; National Drink Beer
Day, National Good Neighbor Day, World Rivers Day
29. World Heart Day; National Biscotti Day; International Day of Awareness of
Food Loss and Waste Reduction; National Coffee Day; National Energy Drink Day
30. National Mulled Cider Day; National
Chewing Gum Day; Extra Virgin Olive Oil Day; National Potato Month;
Eggplant is a versatile vegetable used in cuisines worldwide. Known for its glossy skin, soft texture when cooked, and ability to absorb flavors, eggplant can be grilled, roasted, baked, sautéed, or stir-fried. Before it reaches our plates, however, eggplant goes through several important stages, from growing and harvesting to market selection and proper storage.
Eggplant (Solanum melongena) belongs to the nightshade family, along with tomatoes, peppers, and potatoes. It is a warm-season crop that grows best in warm soil and plenty of sunlight. Seeds are commonly started indoors about six to eight weeks before outdoor planting. Transplant young plants after the danger of frost has passed, and nighttime temperatures remain above about 50°F.
Eggplants grow best in fertile, well-drained soil. According to the University of Minnesota Extension, a soil pH between 5.5 and 7.5 is suitable for growing eggplant. Plants also need consistent moisture throughout the growing season. Depending on the variety, eggplants are generally ready for harvest about 65 to 80 days after transplanting.
Eggplants come in many varieties. The familiar American or globe eggplant is large, oval, and dark purple, while Asian varieties may be long and slender. Other varieties can be white, green, lavender, or striped.
Knowing when to harvest is important because eggplant quality declines when the fruit becomes overmature. A ripe eggplant should have smooth, shiny skin and feel firm when gently pressed. If it stays on the plant too long, the skin may become dull, the seeds can become hard and brown, and the flesh may develop a bitter or pithy texture.
Farmers and gardeners should cut eggplants from the plant with a sharp knife or pruning shears rather than pulling or twisting them. Leaving a short section of stem attached helps prevent damage to the fruit and plant.
After harvesting, eggplants need careful handling because they are highly perishable. Producers sort the vegetables for quality and size before packing and transporting them to markets, grocery stores, restaurants, or other buyers.
High-quality market eggplants should be firm, well-formed, uniformly colored, and relatively heavy for their size. Produce should also be free from significant scars and damage. Proper postharvest handling is especially important because bruising, excessive heat, and improper temperatures can shorten shelf life. Commercial recommendations call for keeping eggplant around 50°F with high relative humidity because the vegetable is susceptible to chilling injury at temperatures that are too low.
Farmers may sell eggplants through several channels, including farmers markets, grocery stores, wholesalers, restaurants, and community-supported agriculture programs. For growers, appearance, freshness, flavor, cleanliness, and proper handling can influence the marketability of fresh produce.
When shopping for eggplant, look for one with smooth, glossy skin and a rich, even color. It should feel firm and heavy for its size. Avoid eggplants that have major bruises, cuts, wrinkles, soft spots, or dull skin.
The stem and cap should also look relatively fresh. Smaller or medium-sized eggplants may have more tender skin and a milder flavor than some larger, more mature fruits.
Eggplant is best used soon after purchase or harvest. Unlike many vegetables, it is sensitive to very cold temperatures. Extended storage below approximately 50°F can result in chilling injury, including pitting, discoloration, and browning of the flesh.
Penn State Extension recommends storing eggplant in a paper bag in a cool location for up to two days or placing it in the warmest part of the refrigerator. Under refrigeration, it is best used within about four to five days, although it may last up to approximately one week.
For longer storage, you can freeze eggplant. Blanch sliced eggplant before freezing to help preserve its quality.
Eggplant's mild flavor and tender texture make it useful in many different dishes. It absorbs seasonings, sauces, oils, and spices well during cooking.
Eggplant can be:
The USDA's SNAP-Ed program notes that eggplant can be grilled, roasted, sautéed, baked, or stir-fried. One cup of cubed eggplant is also relatively low in calories and provides dietary fiber.
The journey of eggplant demonstrates how many steps are involved in bringing fresh produce to our tables. It begins with seeds planted in warm, fertile soil. Farmers care for the plants until the fruits reach the proper maturity, then carefully harvest, sort, pack, and transport them. Consumers complete the journey by selecting high-quality eggplants, storing them properly, and turning them into nutritious, flavorful meals.
Understanding where our food comes from can also help us appreciate the work involved in agriculture. The next time an eggplant is roasted, grilled, or baked into a favorite dish, it is worth remembering that its journey started long before it reached the kitchen.
Penn State Extension. (2024). Eggplant in the Garden and the Kitchen.
University of Georgia Cooperative Extension. Home Garden Eggplant.
U.S. Department of Agriculture, SNAP-Ed. Eggplant: Seasonal Produce Guide.
