(60 days) F-1 hybrid. This long 2x7" dark purple Italian “sword” type is perfect for Aubergines à la Bonifacienne, a dish from the Mediterranean island of Corsica, where the eggplant is halved with seeds scooped out, stuffed with milk-soaked bread, sheep cheese and herbs, then baked. Also great for cooks who like uniform slices; these fruits are quick and easy to chop. Our staff taste testers described Corsica as “smooth and mild with no bitterness,” “creamy and tasty,” and “very pretty shape and shine.” The small compact plant is vigorous and productive with 5–8 fruits for at least a month in northern New England. They say Corsica is great for indoor high-tunnel production—let us know if you agree! ④
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