Casper Eggplant

Last year I felt experimental and threw some Thai Long Green in the oven with some pork drippings. Turns out that they melt into one of the most delicious dips you've ever tasted. This year I ordered more seeds as well as Ping Tung, but somewhere along the line they accidentally sent me some of these as well. I can't say I'm complaining. In comparison to Thai Long Green, these are just a shade less tender, and a tiny bit milder. Personally I think I'd favor the Thai Long Green just a bit in cooking, but these have definitely earned a spot in my garden for their quick maturity and outstanding yields. I'd say they started producing about a week or two before the Long Greens, and the bushes are completely covered in fruit. Thanks, Baker Creek. You may have screwed up, but you screwed up right in my book.

Will be growing these from here on out! They are more pest resistant than the Asian varieties I've grown, don't fall apart as easily as others when cooked, and taste absolutely delicious. Description is accurate, mild and mushroomy. Best eggplant I've ever tasted.

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.