Paloma Eggplant
Searching through the 2020 spring seed catalogs earlier this year, we found something that caught our eye. Entering into the new year, our garden “theme” had already been announced. The edible landscape would be adorned with the color “white”. From white pansies and alyssum to white carrots and white velvet okra, seeds were ordered and the fun began.
But, still needing that extra touch of white magic, we went back to the catalogs and started flipping through the pages. Almost immediately, we found the answer. A bell-shaped, velvety white eggplant named ‘paloma’ was the perfect solution. As soon as the seeds arrived, they were placed into our seed starting mix of perlite, vermiculite and sphagnum peat moss. After a few months in the greenhouse they were transplanted into several different locations in the edible landscape.
The summer heat seemed to slow down their growth initially but nearing the middle of August, things improved. We continued to keep them evenly moist in their sunny garden beds and waited for the first fruits to appear. And finally, over the past few weeks, we have been blessed with the most adorable little white eggplants you’ve ever seen.
Harvested Paloma Eggplant
Not surprisingly, the best part was yet to come. Anxious to experience the taste profile of our little gems, we tossed around a few recipe ideas for volunteers to try.
The one we chose to share with our readers is a favorite from a ‘Grow and Graze’ event last summer. We hope you enjoy revisiting Raincatcher’s Garden Summer Ratatouille with us. Paloma’s smaller size makes it perfect to use with other vegetables in the ratatouille.
Linda Alexander
DALLAS GARDEN BUZZ 