Eggplant, the summer’s favorite vegetable! Eggplant is one of the main ingredients of the Mediterranean cuisine that we enjoy in unique summer recipes, from the world-famous moussaka, to the wonderful shoes and the Asia Minor imam baildi. Eggplant is a vegetable with high nutritional value that contains many antioxidants and vitamins. It is eaten mainly grilled, fried but also stewed. We avoid eating eggplant raw, because of its bitter taste, as well as the solanine, a toxic substance it contains when harvested prematurely.

The eggplant crop grows to a height of about 80-90 centimeters and usually does not need subtiling. Eggplant leaves have a smooth upper surface and are smooth while the underside is relatively fluffy. It is planted in the spring and forms characteristic purple flowers that give us the fruits in the summer.

There are many known varieties and hybrids of eggplant to grow. It is important to choose eggplant varieties from our own seed that we keep, so that we know the special characteristics of each variety and how it adapts to the conditions of our region. Among the traditional and local eggplant varieties, we distinguish the Lagada eggplant variety with its long, narrow purple fruits, the purple flask eggplant used in stuffed foods, as well as the teardrop eggplant with its characteristic shape. The two-colored Tsakonian eggplant with its white and purple stripes is also unique and particularly popular and does not taste bitter. Also, the Santorini eggplant is a very distinctive variety with impressive white round fruits and a delicious sweet taste that is not bitter.

Eggplant cultivation grows best in areas with a warm climate. It is worth mentioning that the eggplant needs more heat than the tomato crop and the pepper crop, as well as being much more sensitive to low temperatures and frost. Eggplant planting takes place from April onwards, when the temperature has risen noticeably. Eggplant grows in loose, fertile soils that have good drainage to remove excess water. When preparing the soil for cultivation and before planting the eggplant, we plow the garden and incorporate enough organic matter into the planting pits in the form of compost and digested manure, as well as complete organic fertilizer.

Celery varieties, depending on the part of the plant for which they are grown, are divided into two main categories: a) leafy ones that have rich foliage vegetation and b) rhizomes that have less growth of the above-ground part of the plant and more root growth. The best-known varieties are the traditional variety of celery, the variety of celery and the variety of celery which have the following characteristics: Common variety of celery: Traditional local leafy variety of celery with thin shoots and leaves that have a strong aroma and flavor Celery variety: Classic leafy variety of celery with thick, crunchy stems that reach a height of up to one meter and large leaves that do not have as strong a scent as the common variety. Celery root variety: Characteristic variety of root celery eaten for its large round root, fresh or cooked in salads and soups.

Purslane, also known as anthrakla, is an annual, native, multi-branched plant of the Mediterranean with characteristic smooth and fleshy shoots. Wormwood grows in cultivated fields and especially in vegetable gardens that are watered in late spring and bears small yellow flowers. Although often considered an unwanted grass (weed) in the garden, buttercup is edible, very tasty and has a high nutritional value.

Carrot, one of the most delicious and nutritious vegetables that we plant in the spring and autumn season. Famous for the sweet, crunchy and aromatic taste of its fleshy root, the carrot is a favorite food for young and old. It grows in the ground with its leaves protruding above the soil, as is the case with beetroot, radish, onion and garlic. The carrot is eaten fresh in winter salads along with cabbage and lettuce, but also cooked in various recipes, such as in the traditional bean salad. We can also make carrot cake, thanks to its sweet taste. Carrots need relatively cool conditions to grow and perform well, as well as plenty of sunlight. Ideal temperature conditions for carrot cultivation are between 16-18°C. Carrot cultivation is relatively resistant to winter frost, while at high temperatures that exceed 25°C the growth of the carrot root stops, it becomes woody and its color fades.

There are many popular native and traditional bean cultivars, both low and climbing, to choose from. Most growers prefer fresh bean varieties that do not have fiber, as they are more pleasant to eat. We should note that the dry bean varieties have a harder shell and more fiber. Well-known varieties of fresh beans are chauli, terli, broad bean (black-eyed), broad bean (snake bean), mullets (beads), canary beans (yellow beans), bulgara (early mullet), zargana, climbing mullet, while in some regions we will meet other interesting local varieties. An excellent traditional variety of dry beans are the giants of Prespa. It is worth noting that the climbing bean varieties are much more productive than the low varieties, while at the same time they have a longer production period, although they take longer to enter production than the low ones.

Bean cultivation needs fertile soil, rich in organic matter and with good drainage to have good growth and fruiting. When preparing the soil for cultivation, we first plow the field to make the soil sufficiently loose, as it is necessary for the formation of a rich and strong root system of the bean. Then, before planting the bean, we incorporate enough compost, digested manure and organic manure to enrich the soil with organic matter and nutrients.