Eggplants love our long, hot summers. They thrive in temperatures between 70 and 85 degrees and want at least eight hours of sunshine a day. Most local farmers start seeds indoors in March and transplant sturdy seedlings into the field after the last frost in mid-May. Harvest typically runs from mid-July through early September.

John Crooke of Tinicum CSA, in Uhlerstown, has been growing eggplants for thirteen years. He favors Italian varieties such as Gaudi, Thanos, Annina, and Dancer. While eggplants like our climate, Crooke says, “Spring can be tricky, especially if it’s too cold or wet, and pests are always lurking.” Eggplant is technically a perennial that can live up to three years, though most farmers grow it as an annual.

Eggplants are part of the nightshade family, along with tomatoes, peppers, and potatoes, and botanically considered a fruit because of their seeds. In the United Kingdom, they call eggplants aubergines, a moniker that traces back to Sanskrit, a nod to its origins in India. The term “eggplant” stuck in the United States, Australia, and Canada because early varieties were small, pale, and shaped like eggs.

At River Towns farmers markets, look for eggplants with firm, glossy skin, a green cap, and a slight give when pressed. Shallow “belly buttons” on the base often indicate fewer seeds and less bitterness. Store eggplants in a cool, dry place out in the open—not in the refrigerator—and use within three days. The cold of the fridge will change its texture and cause it to get mushy. To reduce bitterness and moisture, salt the cut eggplant for thirty minutes, rinse, and squeeze dry. You can also microwave the eggplant to soften the texture and draw out moisture. This helps prevent it from absorbing too much oil when sautéing.

Nutritionally, eggplant is light but mighty. One cup of chopped eggplant has about thirty-five calories and two grams of fiber. The purple skin contains nasunin, an antioxidant associated with protecting cells, plus potassium and vitamin C.

Whether folded into ratatouille, roasted, marinated, or charred on the grill, locally grown eggplant captures the essence of summer’s heat in every sweet bite.