Casper Eggplant

I started my Caspars from seed on January 1. I think I planted twelve mini-pots with two seeds each. Four of them finally germinated and made it to the garden. Once I transplanted them, they started growing well - no root shock, and they even bounced right back up after my cat laid all over them. They continue to produce lovely white fruits and are prolific. They are so sweet and meaty - a wonderful break from the often overpowering Black Beauty. I will definitely plant these again next year.

I was rather disappointed with my seeds. After 3 rounds of seeding 9 each, I had zero from the first, 2 from the second, but one looks deformed, and 3 from the 3rd. So, out of 27 tries, I have only 4 viable seedlings. I used sterile seedling mix to prevent disease, ensured the temperature wasn't too hot or cold, and watched the moisture level carefully, since eggplant can be difficult to get started. I didn't expect this variety to be so extremely difficult, though. Unless the few successes I have prove as prolific as described, I doubt I'll try this one again. The amount of effort and time seems hardly worth it.

I took my first bite and said, "Whoa!" This eggplant is so delicious, being both mild and creamy. I cooked the fruit, skin and flesh. The skin turns a light brown when cooked and becomes so tender. The fruit blends nicely with the flavors of other vegetables. The plant itself is easy to grow. I started it in a pot and then transferred it to the ground. The plant survived the CA heat and then in late September produced it's first fruit. Now in October, they just keep on coming. It is the most prolific and delicious eggplant I've grown this year. Of the six or so varieties I grew, this is the one I will grow again next year.

This is an eggplant I will grow every year I am able to garden. It is a beautiful ivory white with mild and delicious flavor and the plants are very productive. I especially like using it as a stand-in for mushrooms in pasta sauce. And in any other recipe calling for eggplant. Never bitter and the skin is completely edible.

These produced slowly in the spring and did even worse in the high heat and humidity of mid-summer, but in late summer they've been producing like crazy. Easy to germinate and under the right conditions they seem to produce quite a bit.