At 32.3 Pounds, One Three Sisters Garden Watermelon to Rule Them All

Need Some Melon for Your Labor Day Weekend? I Got It

Photo by Bob Benenson

My friend Tracey Vowell of Three Sisters Garden (Kankakee, Illinois) and I have fun every year at this time with the ginormous watermelons she grow and delivers to our apartment. This year's first clocked in at a hefty 22 pounds, but Tracey was far from done. Which is why our two-person household is now proud owners of this 32.3-pounder that she hauled to Chicago Wednesday (August 27).

I added the decimal point for an important reason. Watermelons are classified by size. Those that weigh between 24 and 32 pounds are classified as Large, but that extra .3 tips this mega-melon into the Giant category.

These melons are fun and delicious, but they are definitely a lot for two people. We'll surely be sharing with neighbors. But seriously, if you have reason to be in or near the Lakeview East neighborhood of Chicago and you can use some awesome watermelon for the upcoming three-day weekend, a container is yours for the asking.

The rest of Wednesday's order was a pound of mixed medium summer squash and a Barbarella variety of eggplant. According to the experts at Specialty Produce in San Diego:

The Barbarella eggplant, botanically known as a cultivator of Solanum melongena, is a member of the Solanaceae or nightshade family. Like many newer varieties of eggplant the Barbarella is known for its flavor which is less bitter than traditional eggplant. Also known as a Violetta di Sicilia type the Barbrella eggplant is a hybrid variety that can be found predominately at farmers markets and specialty stores.

Eggplants such as the Barbarella that feature deep purple skin are known to be rich in the phytochemical Nasunin and also are high in dietary fiber, both of which have been shown to be beneficial in promoting heart health and lowering cholesterol levels in the body when consumed. Anthocyanins in eggplant are not only responsible for the purple pigment of its skin but also offer antioxidant and anti-inflammatory properties promoting healthy cell function and are being studied for their ability to ward off certain forms of cancer. The versatile Barbarella eggplant can be used in an array of cuisines such as French, Italian, Thai, Chinese and Indian. It can be grilled, roasted, sautéed or fried. Its rounded shape makes it ideal for hollowing out, stuffing with rice or meats, and baking. Barbarella eggplants can also be roasted whole then the flesh used to make baba ghanoush, tapenade and chutney. When cooked the weightiness and texture of the Barbarella eggplant’s flesh make it perfect for use as a meat substitute in preparations such as eggplant parmesan, ratatouille and curries.

Newer varieties of eggplant such as the Barbarella should have little bitterness though if they are over mature they may take on a bitter flavor. To reduce the bitterness of eggplant, once sliced it can be salted and allowed to sit, a process called “degorging” which draws the bitterness out of the eggplant. Barbarella eggplant is highly perishable and should be stored in a cool dry place and used ideally within two to three days. Salting can also help reduce the amount of oil that the slices will soak up when cooked. Refrigeration should be avoided as the cold can lead to premature browning and breakdown of the flesh.

There is no indication that this eggplant has another to do with the 1968 science fiction film Barbarella that starred Jane Fonda, but you can make up your own back story.

VISIT THREE SISTERS GARDEN'S WEBSITE AND PLACE AN ORDER

---

SUBSCRIBE TO LOCAL FOOD FORUM