MOUNT VERNON — Saturday, from 9 a.m. to noon, on the Square, OSU Extension SNAP Assistant Tanner Cooper-Risser will again be promoting fresh locally grown produce. With him will be Senior Certified Executive Chef Paul Higgins presenting eggplant. There will be samples for tasting and recipes to try at home. Joining them will be Tami Ruhl from the Knox County Health Department promoting healthy lifestyles along with signing up WIC participants and using SNAP at the market.

Eggplant, a native to southern India and Sri Lanka, gets its name from its shape. The eggplant is a fruit and is part of the nightshade (Solanacene) family, which also includes tomatoes, potatoes, and chili peppers. Eggplants are perishable, so use within two to three days of purchase. Stored at 40-45 degrees in high humidity, eggplants will keep for about one week. Select eggplant that has a glossy shine, dull color indicates overripe and bitter. Eggplant is a good source of Vitamin A, C, B complex and potassium.

The rest of this article is available to Mount Vernon News subscribers. To continue reading, please log in or purchase an e-edition. Login to the e-edition. The article will only be available for thirty (30) days. Try the demo

 

 

Rules: Please keep your comments smart and civil. Don’t attack other commenters personally and keep your language decent. If a comment violates our comments standards, click the “X” in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member.