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.

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