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Eggplant U-Pick Orchards in King County-Seattle area of Washington State in 2024, by county

Below are the U-Pick orchards and farms for eggplants that we know of in this area. Not all areas of any state, nor even every state, have eggplants orchards that are open to the public. If you know of any others, please tell us using the add a farm form!

Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!

PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.

King County

  • First Light Farm - Uses natural growing practices, beans, beets, broccoli, carrots, pickling cucumbers, eggplants, herbs or spices, onions, pumpkins, tomatoes, other vegetables, Other fruit or veg, Honey from hives on the farm, porta-potties are available, picnic area, picnic area you may bring your own food, birthday parties, school tours, group reservations
    27307 NE 100th Street, Carnation, WA 98014. Phone: (206) 719-8602. Email: firstlightfarm84@gmail.com. Directions: From 520 E: Continue onto Avondale Road Slight Right onto NE Novelty Hill Rd At the traffic circle, continue straight to turn onto NE Novelty Hill Rd Sharp Right onto W Snoqualmie Valley Rd Slight Left onto NE 80th St Turn Left onto Ames Lake - Carnation Road NE The farm is on the left, just after the horse stables for Cowgirls Spirit Rescue. Take a left down the dirt road about 400 ft until you reach the entrance to our farm. . Click here for a map and directions. Payment: Cash, Check, Visa, MasterCard. . 's late spring, summer, and fall hours are Saturdays and Sundays, 10:30 am to 6 pm. Earth Day Celebration: April 26, 2015 from 2 pm to 7 pm Mother Earth's Day: May 10, 2015 Summer Solstice Party: June 21st Cabbage Festival: July 19, 2015 Tomato-Pepper Festival: August 16, 2015 Scarecrow Making Festival: September 12, 2015 Pumpkin Festival: October 10, 2015. We use natural practices, but are not seeking organic certification. . We are a family-friendly farm that encourages individuals and families to enjoy the beauty and tranquility of the beautiful Snoqualmie Valley as they pick vegetables, explore the ecosystem our farm is located in, or picnic by the lake. Come spend a day at. It's a time that will renew you!. (UPDATED: March 3, 2023, JBS) (UPDATED: March 30, 2018) (ADDED: April 12, 2015)

 

Eggplant

Eggplant Picking Tips, Recipes and Information

Most people are familiar with the large roundish dark purple/black eggplant used in making Eggplant Parmesan. But there are many other varieties with many uses. Here's what you need to know about eggplants, how to choose them, how to harvest them and how to use them!

Know when to harvest eggplant:

  •  Size and Color: Most eggplant varieties are typically harvested when they reach a mature size and have developed a deep, glossy color. The skin should be uniformly colored, whether it's purple, green, or white, depending on the variety.
  •  Texture: Gently press your finger against the eggplant's skin. Ripe eggplants should feel firm but slightly yield to pressure. Avoid eggplants that have soft spots or are overly mushy.
  •  Shiny Skin: Ripe eggplants have a shiny appearance, indicating that they are ready for harvest.

How to harvest eggplants

  •  Tools: To harvest eggplants, you'll need a pair of sharp garden shears or a knife.
  •  Stems: Look for the stem attached to the eggplant. It should be firm and green. Avoid harvesting eggplants with dry or withered stems.
  •  Cutting: Hold the eggplant near the stem and carefully cut it off using the shears or a knife. Leave a short portion of the stem attached to the fruit. Make sure not to damage the eggplant or nearby foliage during the process.
  •   Sharp parts: watch out for the pointy edges at the base of the stem.  They are SHARP!
  •  Quantity: Harvest one eggplant at a time, or if you have multiple ripe fruits, you can harvest them in a single session.

Storing eggplant

  • Handling: Handle harvested eggplants with care to avoid bruising or damage. Place them gently in a basket or container to prevent them from being squished or bumped around.
  • Storage: If you're not using the eggplants immediately, store them in a cool, dry place, such as the refrigerator. They can last for up to a week, but usually no longer, when properly stored. Avoid washing the eggplants before storing, as moisture can promote spoilage.
  • Culinary uses: Once harvested, the eggplants are ready to be enjoyed in various recipes. From grilling and roasting to stir-fries and bakes, there are numerous delicious dishes to explore with freshly harvested eggplants.

Remember, it's essential to harvest eggplants at the right time to ensure optimal flavor and texture. By paying attention to the size, color, texture, and stem condition, you can confidently harvest ripe and flavorful eggplants for your culinary delights.

Varieties and Types of Eggplant

The most common types of eggplants and their uses are:

  1.  Globe Eggplant: The globe eggplant is the most common variety and is known for its large, round shape and glossy purple skin. It has a mild, slightly sweet flavor and creamy texture when cooked. Globe eggplants are versatile and can be used in various dishes, including stews, curries, stir-fries, and grilled preparations.

  2. Japanese Eggplant: Japanese eggplants are long and slender with dark purple skin and a tender, delicate flavor. They have fewer seeds and a sweeter taste compared to the globe variety. Japanese eggplants are perfect for stir-fries, tempura, roasting, or grilling. Due to their thin skin, they cook quickly and can be used in recipes that require less cooking time.
     
  3.  Italian Eggplant: Also known as the "baby eggplant" or "aubergine," Italian eggplants are small-sized with deep purple skin and a rich, slightly bitter taste. They have a firm texture and hold their shape well when cooked, making them ideal for grilling, roasting, or stuffing. They are commonly used in Mediterranean dishes like ratatouille, caponata, or eggplant Parmesan.
     
  4. Thai Eggplant: Thai eggplants come in various colors and sizes, including green, white, or striped varieties. They are small and round, similar to cherry tomatoes. Thai eggplants have a slightly bitter taste and firm texture. They are commonly used in Southeast Asian cuisine, particularly in curries, stir-fries, and spicy salads.
     
  5. Indian Eggplant: Indian eggplants, also known as "brinjals" or "baingan," have a small to medium size and come in different shapes and colors, such as round, elongated, or striped varieties. They have a slightly bitter taste and a dense, meaty texture. Indian eggplants are frequently used in traditional Indian recipes like baingan bharta (roasted and mashed eggplant), curries, pickles, or stuffed dishes.
     
  6.  White Eggplant: White eggplants have a unique appearance with creamy white skin. They are similar in shape and size to the globe variety but have a slightly milder taste. White eggplants are often used in dishes where their color stands out, such as stir-fries, casseroles, or salads. They can also be grilled or baked for a subtle and elegant presentation.

 

 

Other Local Farm Products (Honey, Horses, Milk, Meat, Eggs, Etc.)
(NOT pick-your-own, unless they are also listed above)