The eggplant is growing in the garden. It is growing quite well.
I planted the eggplant seeds some time ago in the fortress, the fortified garden bed I constructed with paving bricks.
The garden is at the back of a rental property on the south coast of New South Wales, about 2 hours south of Sydney, Australia. The soil is generally fertile in a region famous for dairy farming and viticulture, although the garden had been stripped of much of its nutrients when I moved in, courtesy of the previous tenant’s neglect and a dry winter. The garden attracts quite a lot of sun, during very warm summer months and even during colder winter months in what is typically a temperate climate. The area is also famous for beaches and surfing, which is great after a day of hard yakka in the garden.
Interestingly, one seedling is growing much faster than the other. Both were planted at the same time. Both would appear to receive the same amount of sunlight and definitely receive the same amount of water.
I can only guess that the one that has grown more quickly may be receiving more water, because the garden bed lies on a slight slope and the bigger plant perhaps catches more of the water as gravity drains it from the garden bed. Either that or some seedlings just happen to grow quicker than others?
I can’t take any of the credit for this growth, though. All credit must be attributed to Ben the Beserker, the imposing, fearless and terrifying guard featured in the photo above, who protects this bed against all enemies and would-be attackers.
Now to search for eggplant recipes. If only I could replicate the eggplant dish prepared by an ex-colleague’s Afghan husband who cooked one of the most delicious dishes I have ever tasted.