Thank you! This is just under the skin
I grew poblanos this year again, even though I struggled to utilize the harvest I had last year. They keep a long time in the fridge, and I remember continuing to stare at them into November, wishing I could gin up the motivation to cook with them. I think I eventually made some uninspired rajas tacos with them.
This year I was heading down the same road, but today I course-corrected and made a *really good* chile verde with them. I left out the jalepeno because I am enough of a wuss that 5 or 6 poblanos are heat enough for me, and I threw in a single homegrown red pepper and some small sweet snacking peppers I got in my CSA to complement the poblanos. Trying to make this during my workday at home was HILARIOUS; so many steps, what with the scorching and peeling the chiles and roasting the tomatillos and all that… my kitchen looks like a bomb went off in it. However: it’s amazing.
ETA: i had some leftover roasted cauliflower in the fridge, so I broiled it quick and used it instead of rice.
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Well done! Sounds good.
I got a lot of small ones so far, three varieties.
I’ve roasted some, but I’m letting some ripen, with hopes of making jelly.
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Were the eggplants put in the fridge?
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i was gonna say… looks like some avocados i’ve seen that were ripened in a refrigerator - for many many weeks. they tend to turn (oxidize) immediately once removed from the cold environment.
edit: refrigerated at the CSA.
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Not by me, but they could have been before they were delivered. We have been using Farm Fresh To You for at least 25 years, and have had some clunkers, but this is “beyond the pale”.
I just learned the origin of that expression from a Louise Penny book! 
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I’ve sometimes had store bought eggplant get brown spots or bruises quickly. I cut them out. If I don’t get to an eggplant within 3 or 4 days, it often has spots like what you’re showing.
I do keep my eggplants in the fridge, even though I’ve read it’s not recommended. My home grown eggplant are fine for a week or longer in the fridge.
I only found out last week that mealy peaches are often a result of unripe peaches being refrigerated.
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According to this vendor Fairytale eggplant, and hot growing temperatures contribute.
I was in Montreal, but I think it was 100+f here last week.
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I never thought of keeping the eggplants in the cold room/ root cellar. I might start keeping store -bought eggplants there, once my plants stop producing.
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this is good to know… thx.
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I suspect that “chilling injury” is anthracnose, which loves humidity, whether in a bag or fridge. Fairy Tale and other thin-skinned eggplants are particularly vulnerable. In my experience, eggplant stores best around 55°F (13°C ) and not closed up completely, maybe 75-80% humidity. A basket, perforated box, covered with a lightly perforated (about four, fingertip-sized holes) paper bag (closed), should work. The humidity in the storage room will affect this.
Before any storage, the fruits should be spread out at room temperature, out of the sun, to surface dry first and cool off, if picked in hot weather. I was using neem oil to control mites and beetles, when growing commercial quantities of Fairy Tale. Before drying, it was important to wash the neem off, with a little dish detergent, before drying. 1: Neem does not taste good. 2: It seemed to accelerate decay. 3: The chefs I was supplying might forget to thoroughly wash them and get angry with me!
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I think a lot of kitchen staff do not wash their vegetables and herbs.
I’ve watched kids at at high school that has a catering programme take cherry tomatoes directly out of the containers, and onto the buffet table, so I can only imagine this is what their chef -instructor is teaching them to do. Probably, most romaine lettuce traveling from Salinas to be served at a restaurant in Ontario is treated the same way.
I get hives from raw vegetables on sandwiches and from many salads that are made at restaurants. I almost never get hives from home-made food.
My allergist thinks it’s various sulfites used as preservatives causing the hives.
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It appears no amount of fencing and razor wire is going to save our grapes! The entire upper perimeter of the cage had been lined with bird-spikes, and something just broke it off in big hunks and went in and out over the top. Apparently it was a classic case of “sour grapes”, as a bunch were just tossed all over the ground, un-eaten.
We may have lost this battle, but the war’s not over yet. 
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Argh! That’s terrible! Either a trail camera( infrared at night, motion activated) or a motion alarm should identify the thief. It’ll likely be back soon. Varmints!
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Great advice - thank you!
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Unbelievable! . I am sorry that happened.
I have tried cougar noises that seem to help some. The device has a few different predator sounds.
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My first time growing sweet peppers, and settled on this Violet Sparkle variety. I just realized that I don’t know when they’re ready for harvest. They turn red as they ripen, according to the description, but I don’t enjoy peppers that are too sweet. Has anyone has experience with these?
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How rude of them! 
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Interesting. Do you have a link to the model you purchased?
