Adaptive Seeds


Showing all 6 results

  • Astrakom Eggplant

    Eggplant, Astrakom (Organic)

     Solanum melongena. Purple. 60 days.

    Astrakom is possibly the best eggplant for short season climates or for those who struggle to get the larger fruited types to produce well. Deep purple, elongated teardrop-shaped fruit are smaller and a bit earlier than Diamond. Compact plants produce lots of medium-small (about 4” long) fruit, perfect for folks who like “cute” smaller eggplants. Very attractive on a plate when sliced in half lengthwise and roasted. Small plants grow to about 2 ft, making this variety very suitable for container growing. Originating from one of the many Soviet era breeding programs and was named after the Russian city of Astrakhan, located on the Volga River. It was introduced to North American growers by Belorussian seed saver, Andrey Baranovsky.

  • Diamond Eggplant

    Eggplant, Diamond (Organic)

    Solanum melongena. Black. 65-70 days.

    Excellent standard eggplant for high yield and quality in organic growing conditions. Nice, elongated black globes are a little smaller than the hybrids but better suited for northern climates. Fairly short plants set fruit in clusters and produce well in less than optimal conditions. Diamond was our farm’s preferred variety for market and CSA. Brought to this country by the Seed Savers Exchange from Ukraine in 1993.

  • Eggplant, Early Black Egg (Organic)

    Eggplant, Early Black Egg (Organic)

    Solanum melongena. Black. 60-70 days.

    Just like the name suggests this eggplant is shaped like a black egg. More the size of a goose egg than a chicken egg, the relatively modest fruit size helps it mature earlier than almost any other eggplant. A Japanese heritage variety, it can be utilized in almost any way eggplants are cooked. Perfect size for slicing and making eggplant tempura. The plants are very ornamental and like many Asian eggplants, have a purple-green foliage with deep purple stems and veins. There are a few strains of this variety available in North America; our foundation seed came from Sandhill Preservation Center.

  • Eggplant, Noong Ta Klong Pea

    Eggplant, Noong Ta Klong Pea (Organic)

    Solanum torvum. Green. 90 days.

    We found this variety in February 2009 growing semi-wild in a village garden in Noong Ta Klong, Thailand. Used under-ripe, it is a crucial ingredient in many Thai dishes including green curry and some types of chili sauces. Bitter and seedy, these pea-sized eggplants pop when you bite them. With a mouthful of coconut curry, the right amount of chili and fish sauce, your taste buds go crazy. Fairly early to flower and mature. Very ornamental and unique foliage. Harvest for eating when fruit is bright green and for seeds when fruit turns orange with ripeness. We do not recommend eating fruit once it has turned orange.

  • Tsakoniki Eggplant

    Eggplant, Tsakoniki (Organic)

    Solanum melongena. Purple and White Striped. 75 days.

    Purple with white streaks, this oblong eggplant is shaped somewhere between Italian and Japanese types. Tsakoniki is a Greek eggplant variety from the town of Leonidio where they have an annual festival celebrating this amazing vegetable, which is renowned for its delicate, sweet flavor and tender skin. In order for fruit of this variety to be marketed in Europe under the name, it must come from Leonidio (Controlled Designation of Origin). In addition to being a name for a fabulous eggplant, Tsakoniki is a reference to the Tsakonian language, which derives from the ancient Doric dialect. Regarded as the oldest dialect still spoken in the world, it is critically endangered with only a few hundred speakers remaining.

  • Udumalpet Eggplant

    Eggplant, Udumalpet (Organic)

    Solanum melongena. Purple and White Striped. 70 days.

    This South Asian variety is early and tender. 3-4″ long goose-egg shaped fruit are strikingly beautiful purple with white stripes. Best picked on the small side. The skin can get thick on larger fruits but the flavor is still rich and wonderful. Unique delicious flavor when used in curries and chutneys. Best cooked before white-to-light-green stripes turn yellow, which is when the seeds are mature. Named after a village in the southern Indian state of Tamil Nadu, where it is from. Aka, Udmalbet.