The biggest aubergines in the county, and Joe isn't shy about showing them off
Joe gets his seed in early, keeps everything nice and warm under cover and has his hands on them from midsummer until the first cold nights of autumn. Every one is picked glossy, firm and heavy. Nobody wants a limp aubergine.
People call him the aubergine whisperer. He has never once denied it.
Tap Joe to say hello.
The growing year
Aubergines need a long, warm season and a lot of attention. In Britain that means starting early indoors and keeping them snug all summer.
October is the last month of picking. Once the nights turn cold, things stop growing quite so enthusiastically.
Grow your own whopper
Give it a bit of encouragement and see how big you can get it.
The squeeze test
Joe insists you handle one before you buy. Go on, give it a squeeze.
Firm, glossy and waiting for you.
Squeezed 0 times
What Joe's got in his tunnel
Five varieties, in every shape and size. Joe is proud of all of them.
| Variety | Skin | Size | Best for |
|---|---|---|---|
| Black Beauty | Deep purple-black | Large and rounded | The big one. Roasting whole, baba ganoush and impressing the neighbours |
| Listada de Gandia | Violet streaked with white | Medium, oval | Grilling in thick slices; thin skin, few seeds |
| Rosa Bianca | Pale lavender and white | Medium, round | Frying; creamy and mild with no bitterness |
| Thai Green | Bright green | Long and slim | Long and slender, and lovely in a curry |
| Fairy Tale | Purple with cream stripes | Small, finger-length | Proving size isn't everything. Halved and charred on the barbecue |
How to handle a good aubergine
Joe's advice, which he gives whether you ask for it or not.
- Look for shine
- Glossy, tight skin means the fruit is young. A dull, wrinkly one has been hanging around too long.
- Feel the weight
- A good one should feel heavy in the hand. Light ones are spongy and full of seeds.
- Check the calyx
- The green cap should be fresh and green, not dry and brown at the edges.
- Press gently
- Give it a gentle squeeze. It should be firm with a little give. Rock hard is underripe, and soft and squidgy is past its best.
Always handle with care. They bruise easily, and so does Joe.
Order a box
Mixed boxes of whatever is ready that week, from the first pick in July to the last in October. Delivered in plain packaging, so the neighbours won't talk. Orders for next season open in early summer.
Each box includes
- A mix of varieties, picked the day before delivery
- A note on what's in it and how to cook each one
- Enough to satisfy a whole family for a week
Phone and email details for orders will be added here soon.