Nightshades are a family of flowering plants. They include many of our favorite summer fruits that are thought of as vegetables. These include tomatoes, eggplants, and peppers. Technically potatoes are also a nightshade, but we cover them under root vegetables.
Nightshades we grow:
We grow several varieties of eggplant including round Italian varieties, long Asian varieties, and a striped Greek variety.
They’re tasty roasted and grilled and are the backbone of classic recipes like ratatouille and baba ganoush.
Storage Tips: Eggplant generally should not be refrigerated because the low temperatures can damage the texture and flavor. Eggplant should be stored at room temperature, although it may be kept in the refrigerator 1 to 3 days if used soon after removal. Keep eggplant in a cool spot, away from direct sunlight, and use it as soon as possible. You can place it in a vented bowl, but avoid sealing it in a plastic bag, which can increase decay.
Peppers – Sweet & Hot
We grow many varieties of sweet peppers including Italian frying peppers, pimento peppers, and bell peppers. We also grow several types of hot peppers including jalapenos, poblanos, and Thai chiles.
Storage Tips: Store unwashed peppers in a dry plastic bag in the refrigerator. To Freeze: halve peppers, remove the core and seeds, and slice into julienne strips or small 1/4″ chunks. Pack them into a freezer bag, squeeze out the air and throw them in the freezer.
We’ve been saving seed on a giant variety of tomatillo and find it a little faster to process in the kitchen.
Tomatillos are great thrown in with slow cooking chicken or beef for taco fillings and blend up into delicious salsa verde.
Storage Tips: If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.
We grow many varieties of cherry tomatoes for snacking, various types of slicer and beefsteak tomatoes for fresh eating and cooking, and paste tomatoes for canning.
Storage Tips: Ripe tomatoes should be stored on the counter top in a cool kitchen then eaten or processed within a few days. Although lots of people suggest that storing them in the fridge negatively affects their texture and flavor, tests have shown that refrigeration after a few days is best to avoid rot. Bringing refrigerated tomatoes to room temperature improves flavor.