Archive of ‘eggplants’ category

Knox Vegas Farms Rises Again – 2012 Heirloom Tomato, Pepper & Eggplant Plant List


Ya’ll come by & buy some of my large tomatoes, ya hear?

This year will be the seventh year that Marcus and I will once again transform from the mild mannered, professional nerds that most of you know us as, into the crazy and obsessed tomato people. Seriously, I had two people find our booth last year by asking for the “Crazy Tomato Lady”. It made my day. Knox Vegas Farms (which consists of our sleeping porch, covered front porch and our back & front quarter acre) will be selling our heirloom tomato, pepper and eggplant seedlings at the Market Square Farmer’s Market this coming spring season on Saturdays from 9am to 2pm. We will start selling on May 5th  which is opening day and will continue to sell at all the Saturday markets until we run out of plants. This usually means we’ll be there for 3-4 weeks.

We’ll have 58 different varieties of heirloom tomatoes! Each year I tell my husband I’m cutting back on the varieties we’re growing and each year he rolls his eyes at me.  We also will have over 20 varieties of peppers and 7 different kinds of eggplants.  So many of the heirlooms you can buy at garden centers are wonderful heirlooms but only do well in places like Pennsylvania or New York.  All of these varieties are chosen because they do well in our area and can handle the heat & humidity.  We also offer so many different kinds you can’t ever find in any store around here.  We have several types that will grow well in pots for those of you urban gardening and we have every size, shape and color you could imagine. Did you know that you can grow a green-while-ripe cherry tomato?  And that black tomatoes are amazing and we have several kinds for you to try?  And that you can grow a white tomato that will knock your socks off?  And that not only do we offer bi-colored tomatoes, we have one that is several different colors and is about the prettiest (and tastiest) thing you’ve ever seen sliced on a plate? And that the traditional Brandywine that is touted in magazines and local garden centers is not the best kind to grow in this area, nor is it the best tasting?  Heirloom tomatoes are my passion so if you’ve ever had trouble growing them before, you’re a beginner gardener or you want a tomato none of your friends or neighbors have seen before, please come see us!

Dolly will be selling with us this year!  Or at least her namesake tomato variety.  The “assets” of this tomato include large, red juicy fruit with excellent production.  Other new tomatoes include two amazing black varieties, Black From Tula and Black Prince (these black varieties do so well in our region), German Giant (a very large deep-pink tomato that rivals Brandywine for taste but matures earlier), Caspian Pink (a wonderful pink Russian variety) and Virginia Sweets, a beautiful sweet red & yellow tomato.  We’re also offering five new peppers this year including the infamous Ghost Pepper (the hottest pepper in the world) and Trinidad Perfume which has all the amazing flavor of the habanero but without the intense heat.

Our plants are not coddled so they’re ready to go into your garden.  And while we’re not certified organic (too expensive for a backyard operation) we use only organic fertilizers on our plants.

Because of the crazy warm weather we’re having, I thought people would have already bought a lot of their plants so I did cut back on the number of plants we’re selling this year.   We still have over 900 plants but if there is a variety that you can’t live without, please get there early to make sure you can get it!

We can’t wait to see you!  Make sure you come say hi!

Tomato Varieties Available this Year!
Amish Paste
Ananas Noire
Andrew Rahart Jumbo Red
Anna Russian
Arkansas Traveler
Aunt Ginny’s Purple
Aunt Ruby’s German Green
Black Cherry
Black From Tula
Black Krim
Black Prince
Brandywine, Off The Vine
Brandywine, Sudduth Strain
Brandywine, Yellow Platfoot
Burgundy Traveler
Caspian Pink
Cherokee Purple
Chocolate Cherry
Dolly Parton
Druzba
Early Girl
Eva Purple Ball
German Red Strawberry
German Giant
Giant Belgium
Green Doctors
Green Zebra
Hillbilly
Japanese Black Trifele
Juliet
Kellogg’s Breakfast
Lime Green Salad
Marianne’s Peace
Marizol Purple
Mirabelle
Mortgage Lifter
New Big Dwarf
Opalka
Peron Sprayless
Persimmon
Pink Ping Pong
Principe Bhorghese
Pruden’s Purple
Purple Russian
Rose
Rutgers
San Marzano
Sara’s Galapagos
Silvery Fir Tree
Speckled Roman
Sun Gold
Thessaloniki
Violet Jasper
Virginia Sweets
Wapsipinicon Peach
White Currant
White Queen
Window Box Roma

Hot Peppers Available:
Anaheim
Ancho
Bhut Jolokia “Ghost Pepper”
Chichemeca Jalapeno
Filius Blue
Fish
Habanero
Lemon Drop
Limon
Padron
Pasilla Bajio
Tabasco
Trinidad Perfume

Sweet Peppers Available:
Aconcagua
Alma Paprika
Carmen
Gypsy
Jimmy Nardello
Lipstick
Patio Red Marconi
Shishito

Eggplants Available:
Applegreen
Diamond
Ichiban
Pingtung Long
Rosa Bianca
Thai Long Green
Thai Round Green Petch Parisa

 

Crockpot Ratatouille

I can’t ever be reasonable and grow one variety of a vegetable. So I have 15 eggplants in one of my raised beds right now and there are 7 different kinds growing. I love eggplant but that’s a bit much. In order to get rid of some of it, I decided to try a recipe for crockpot ratatouille I found online.

Ratatouille in the Crock Pot
8 servings

2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up

Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
Dot with half of the tomato paste.
Repeat layering process with remaining vegetables, spices and tomato paste.
Drizzle with olive oil.
Cover and cook on LOW for 7 to 9 hours.
Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
Refrigerate to store.
May freeze up to 6 weeks.


I used several smaller japanese eggplants and red peppers instead of green ones. All of the veggies were from the garden with the exception of the zucchini. I bought those at the farmers market. The tomato paste wasn’t local (I’ve got some frozen tomatoes from last year that I think I’ll use to make some) nor was the olive oil or any of the dried herbs. I have those fresh herbs but I’m trying to use up some spices I have already. I cooked it yesterday but because we didn’t put enough tomato paste in, it was kind of liquidy. I’m cooking it down a little more today. I’ll let you know how it turns out.