Yep, if Potato tubers are exposed to light they start to produce Solanine, a poisonous alkaloid. You've probably seen potatoes with bits of green on them where the light has got to them, this is just Chlorophyl. You can't see the Solanine so it's no good cutting that bit off and thinking it'll be ok to eat. It won't. Solanine is produced throughout the tuber when it's exposed to light. This is from Wikipedia... I ignored my own advice a few years back, I had a huge potato that only had a small green bit on so I cut it off and cooked it About an hour later I was sat on the toilet clutching my tummy in pain
Got two of these Japanese style eggplants picked. Eggplant parmesan tomorrow !! Lots of tomatoes are ready on this plant.
Thanks Pac. I do make a killer Eggplant Parmesan. I worked part time when in high school at a sub shop and we had eggplant parmesan subs. I learned how to make it there and it's the best recipe ever. We sold tons of them every week.
Annie are those san marzano tomatoes? You sure have plenty of success with your veggies. I don't seem to do so well with them for some reason, so I usually leave them to Zigs and concentrate on flowers.
Those tomatoes are called "Longkeepers". When they ripe they tend to fall off the plant and don't even bruise. They taste good too. Not a paste tomato but an eater !!
I have grown these years ago out of curiosity as to what the Japanese had going with these long skinny aubergines. The issue that I have with them is they make cutting them for baking very difficult !!
I would like to grow those, they look impressive, but I've never seen the seed here - nor the tomato. I've often found different types of tomato in the supermarket, bought a couple and saved the seed from them - not those longkeepers though. Right! I shall start hunting....
