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Eggplant "Voronoy"
Eggplant "Voronoy".
Pear-shaped giant without bitterness! Thin skin and white flesh.
An early-ripening (110-114 days) variety with large fruits, designed for greenhouses. Distinguished by its delicate taste and high productivity.
Characteristics:
Bush: Compact, 60-70 cm high.
Fruits: Spectacular pear shape, large (250-400 g). Dark purple colour with a characteristic light stripe under the calyx (cap).
Flesh: White, dense, without voids and, most importantly, absolutely without bitterness.
Variety value:
1. Taste: Thanks to the thin skin and lack of bitterness, it does not require soaking before cooking.
2. Yield: With proper care, produces 7-8 kg/m².
Master Class: Secrets of Harvest and Seed Saving
1. Pruning (Bush Formation): For a compact and productive bush, pinch off (top) the main stem at a height of 25-30 cm. This stimulates branching. Leave 4-5 strong upper side shoots (remove the rest) — the crop will form on these (keep 6-8 fruits per plant).
2. Weather adjustment: In damp weather, pruning is mandatory (for ventilation). But in hot and dry summers, do not prune! The foliage will protect the soil from moisture evaporation.
3. Pollination: Deformed (curved) fruits are a sign of poor pollination. On a sunny day, gently shake the bushes to help spread the pollen.
4. How to save your own seeds: Leave 2-3 best fruits on the plant (remove other ovaries). Let them fully ripen, cut them off, and leave them in a warm place for 6-10 days. Then scoop out the pulp with seeds into a jar and let it ferment for 4-5 days. Wash, dry (2 weeks at +28+30°C). Viability is maintained for 5 years.
Pear-shaped giant without bitterness! Thin skin and white flesh.
An early-ripening (110-114 days) variety with large fruits, designed for greenhouses. Distinguished by its delicate taste and high productivity.
Characteristics:
Bush: Compact, 60-70 cm high.
Fruits: Spectacular pear shape, large (250-400 g). Dark purple colour with a characteristic light stripe under the calyx (cap).
Flesh: White, dense, without voids and, most importantly, absolutely without bitterness.
Variety value:
1. Taste: Thanks to the thin skin and lack of bitterness, it does not require soaking before cooking.
2. Yield: With proper care, produces 7-8 kg/m².
Master Class: Secrets of Harvest and Seed Saving
1. Pruning (Bush Formation): For a compact and productive bush, pinch off (top) the main stem at a height of 25-30 cm. This stimulates branching. Leave 4-5 strong upper side shoots (remove the rest) — the crop will form on these (keep 6-8 fruits per plant).
2. Weather adjustment: In damp weather, pruning is mandatory (for ventilation). But in hot and dry summers, do not prune! The foliage will protect the soil from moisture evaporation.
3. Pollination: Deformed (curved) fruits are a sign of poor pollination. On a sunny day, gently shake the bushes to help spread the pollen.
4. How to save your own seeds: Leave 2-3 best fruits on the plant (remove other ovaries). Let them fully ripen, cut them off, and leave them in a warm place for 6-10 days. Then scoop out the pulp with seeds into a jar and let it ferment for 4-5 days. Wash, dry (2 weeks at +28+30°C). Viability is maintained for 5 years.
Eggplant in sour cream in Turkish style.
Ingredients:
eggplant: 1 kg
onion 1 bulb
walnuts: 0.5 cups
sour cream: 200 g
garlic: 3-4 cloves
salt and pepper: to taste
green cilantro
vegetable oil.
Preparation:
Cut the onion into small cubes and fry in vegetable oil until lightly browned.
Wash the eggplants and cut into medium cubes. Add eggplant to the fried onions. Mix well. Salt and pepper.
Turn the heat to medium and simmer with the lid on.
From time to time it is necessary to stir and taste so that the eggplants do not turn into porridge.
As soon as the eggplants become soft, add sour cream and simmer for another 3 minutes.
In a blender, chop the nuts and garlic through a press and add to the eggplants.
Cook for a couple more minutes. At the end, sprinkle with chopped cilantro.
