~By Greg Zangari
As Wendy and I were feeding organic veggie food to our plants last week, we noticed that one fruit on our full-sized White Eggplant had turned a bright yellow. We didn’t know if it was a disease or a mutation. After doing some research it appears to be the plant’s defense mechanism in regard to too much exposure to ultraviolet (UV) radiation. We found a second yellow eggplant yesterday.
This can happen primarily because the leaves aren’t doing their job of shading the eggplant fruit. It could be due to a pest infestation, with insects eating holes in the leaves, letting through more sunlight. It could be due to not enough nitrogen in the soil, due to overwatering, too much rain, or a very hungry plant, causing yellow leaves which do not block enough of the strong UV.
Although we did have some pest damage, it was not enough to harm the eggplant under typical conditions.
Knowing that Eggplants thrive and get bigger during the vegetative stage in the cooler Spring weather, our plants did not get that opportunity to grow big due to the quick, intense warm up that we experienced in late May through mid-July in the Philadelphia, Pennsylvania area (plant growing Area 7B). This stunted the growth of our eggplants and other vegetables in our garden that have a thriving vegetative stage in the cool weather.
Read more here: http://www.gardeningknowhow.com/edible/vegetables/eggplant/eggplants-turning-yellow.htm
Because the vegetative growth was stunted, we should have assumed that the fruit growth would be stunted too. Since the ones that turned yellow are no where near full size. So we are now going to assume that these will be ready to pick where then a just bigger than the size of my fist, which is pretty small for a full-sized eggplant variety. As noted in our YouTube Organic Garden Updates, you’ll see the small size of the eggplants and cucumbers which grew much differently than during the last two years. In fact, the only lettuce to grow from our pallet garden were at a place where less sunshine occurred, because of the much lower temperature of the soil and air.
What I’ve read is that these yellow eggplants will taste no different than a white or purple eggplant. The question is, if these plants are getting enough shade from the leaves, how is UV still penetrating. I think I have an answer.
A couple of weeks ago, I watched a 3hr video of the Shasta County Town Council, having a meeting with the public who requested it, regarding Chemtrails over Shasta County. During this presentation, an expert talked about the current UV radiation. In the past, prior to Chemtrails covering some of our skies, normal UV, called UVA, is what 95% of the UV radiation that hits earth is made from. The other 5% is from UVB, which is more harmful to humans and life in general. It’s most likely the radiation that causes skin cancer. There is a 3rd type of solar radiation called UVC. None of the UVC is supposed to get through and is blocked by our Ozone Layer.
Recently, new measurements have been taken and this expert blames Chemtrails as well as holes in the Ozone Layer. Dane Wigington from Geoengineering.org, whose site disappeared from the internet recently, stated that 70% of the solar radiation now coming to Earth is 70% UVB and UVC, thereby causing the drought in California. He claims that sulfur that’s being sprayed to help block the stronger sunshine is actually causing a bigger hole in the Ozone Layer.
Mr. Wigington’s testimony at the Shasta County Council Meeting: http://youtu.be/O4WhYKP83zo
Since our Eggplant have plenty of shade from their leaves, the only thing we can think at this point is that the other, more penetrating types of UV (UVB and UVC) have been causing this sunburn on our plants. So what should we do?
We are thinking about getting a shade for this area of the garden to block some of the sun without blocking it totally. There are several different shade types and colors depending on how much sun needs to be blocked. I think we will start with one of the white shades and perhaps go to something tan if they are still getting too much strong sun.
Once they are yellow, even if they are small, you can go ahead and harvest them. Also, if you’re unfamiliar with cooking large eggplant, it’s best to slice them and immerse them in a bath of water and salt for several hours. You’ll notice the water turns almost a black color. After removing from the water, dry them well and using them immediately for cooking. This will make your eggplants taste much less bitter. For the thin Ichiban and Fingerling varieties of eggplant, since they are thin and slender, they are sweet when picked and do not need to be soaked to remove bitterness.
Have we stimulated any of you to plant Organic Gardens this year? If so, tell us how you’re making out!
© 2014, Ready For The Shift. ™ Wendy & Greg Zangari, All rights reserved. Permission is granted to copy and redistribute these articles on the condition that the content remains complete and in tact, full credit is given to the author(s), and that it is distributed freely.