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Post by Ali on Aug 12, 2012 16:00:19 GMT 1
SUCCESSSSSSSSSSS  I have some fruit !!! Question, well two really: 1) How do you know when they are ripe enough to be picked? 2) How is the best way to freeze them (considering using them for ratttatttoui in the winter) TVM in advance. |
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Post by Elkay on Aug 12, 2012 16:34:47 GMT 1
We had a glut last year and ate the lot  I'd been planning to freeze some cooked dished with them in but it never happened! I spose you tell when they are ready by size - we found that towards the end when they weren't growing really big when the weather cooled down the little ones tasted good too We have some aubergines coming along but we have LOADS of peppers and chilli peppers this year |
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Post by <-Rinky-Dink-> on Aug 12, 2012 20:15:09 GMT 1
I've never grown Aubergines .... but I froze Courgettes ... I washed them, sliced them up and bunged them in a freezer bag. Worked a treat. I would imagine that you could do the same thing with the
Aubergines....... Worth trying one or two to test?
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Post by Starbrite on Sept 11, 2012 20:23:09 GMT 1
Make the rat pie then freeze that
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Post by tinkerbell on Sept 11, 2012 23:25:56 GMT 1
Don't like Aubergines,courgettes,marrows or anything squashy-ugh!The same with swedes,turnips,parsnips!Faddy aren't I  |
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Post by Deleted on Sept 12, 2012 7:46:12 GMT 1
They start to lose their bloom when they've made all they're going to, don't they Ali? Can't help thinking that at this time of year they must be slowing down, even in a poly, because of shortening daylength.... But you may have more info, to release now....  Agree with Starbrite about making up a batch of rat and freezing it in portions. The other ingredients are in glut now. Works wonderfully as a hot side with meat in Winter. |
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Post by Ali on Sept 12, 2012 8:29:54 GMT 1
No idea Annon - never grown them before.
Took advice from here, sliced, blanched for 2 mins, straight into ice cold water and into freezer.
Two that I picked I'd left too late, they had formed a line of seeds inside which were expremely bitter so after blanching I stripped the seeds out coz the actual flesh was ok. There must be a point where you can tell they are about to seed I guess.
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Post by Deleted on Sept 12, 2012 8:50:04 GMT 1
More info!
I think that the seeds form early, like a lot of plants, before the fruit has made its full size.
If you want to avoid bitter (ripe/viable) seeds then pick the fruit early, but I've never worried about the seeds myself...
Concerning the ripeness of an aubergine itself, apart from the very small ones, never found it matters, if you're going to cook them, and I don't know who eats them raw. How 'ripe' is a potato, for example, when we cook it? And the two are related...
Beginning to ramble now..
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