A Fairy Tale (Eggplant) with a Happily Ever After

With its miniature form and gorgeous violet-and-white skin, fairy tale eggplant is just as dreamy as it sounds.

But there’s even more to this specialty variety than meets the eye. It’s also incredibly fruitful and resilient, two big wins for farmers (and we mean that quite literally: the seed has brought home an All-America Selections vegetable award). As for the cooks? Fairy tale offers a delicious, delicate flavor and delightfully creamy bite. Plus, this palm-sized eggplant is a breeze to prep for sautés, stir-fries, grilled dishes and more.


Of course, all eggplant is a culinary high point of summertime. In its advance from its native South Asia, this nightshade (a relative of potatoes, tomatoes and peppers) has inspired a number of classics. For instance, there’s cheesy, saucy eggplant parm, in which it’s sliced and breaded. In creamy baba ghanoush, it’s puréed and combined with lemon and tahini. And it gets along beautifully with a medley of other seasonal veggies in ratatouille.

Italian eggplant is the most familiar variety, but there are many others worthy of our attention, like raja, graffiti and—drumroll, please—fairy tale.


Now, we don’t like to play favorites, but there’s a reason that fairy tale eggplant is so special to us. Once upon a time, we wanted to send our customers fairy tale for a recipe collaboration with Michael Anthony, executive chef of New York City’s Gramercy Tavern. So, as usual, we turned to small, local farms. But when it came time to deliver, the reality hit us: practically overnight, Blue Apron’s customer base had outgrown the farmers’ markets. There simply wasn’t enough fairy tale ready for harvest.

In the end, we got our hands on a different eggplant, and the recipe—Pan-Seared Chicken Thighs with Roasted Baby Zebra Eggplants & Fennel Salad—was a mouth-watering success. Still, though, we wanted a happy ending for our fairy tale. We realized then that we needed a bigger, better approach.

Enter the Farm Partnerships and Innovation team, a small group dedicated to bringing in a vast quantity of specialty fruits and vegetables. (Think around 1.8 million fairy tale eggplants alone in just one season.) What’s more, they’re doing it in a way that you might not expect—because nobody has done it quite like this before.

Blue Apron’s new crop planning model is the brainchild of Dr. Alison Grantham, the farm team’s agroecologist (an expert in the ecological processes involved in agriculture). Now, instead of hunting down the specialty crops that we want to send, we start with the farmers: what do they want to grow? And, more importantly—considering factors like biodiversity and the long-term health of the soil—what can and should they grow?

From here, Grantham develops a master plan for the ingredient, laying out all the nitty-gritty details: planting and harvest dates, sizes and weights, expected yields and much more. As she, the farm team’s managers and the farmers all roll up their sleeves, our culinary gurus, like chefs at the best farm-to-table restaurants, get working on delicious recipes to showcase the forthcoming fruits (and vegetables) of our collective labor.

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An undertaking of this magnitude starts off well before a specialty crop shows up on your doorstep. And varieties like fairy tale eggplant—which have never been grown on such a large scale—require even more time, care and resources. This is why direct, personal relationships with smaller farms are at the heart of what we do.

Take California’s Say Hay, one of eight countrywide farms that are growing fairy tale eggplant for us this summer. Chris Hay, Say Hay’s co-founder (along with his mother), has been working closely with Grantham and our farm team’s West Coast manager, who are even preparing to install a weather station on the farm. This way, down the road, we’ll know more definitively what temperatures fairy tale likes best—another piece of the puzzle.

“Since they’re so deeply invested in the crop, Blue Apron is able and willing to take on the whole thing,” says Hay. (On his farm, that should come to about 25,000 pounds.) “It gives us peace of mind to know that what we’re putting into the ground already has a home. That’s a huge deal.”

Thanks to this assurance, Say Hay can focus on growing and leave the rest to us. And focus on growing they do—with an incredible, intricate web of practices that restore vitality to the land. The certified organic farm uses chickens to stimulate the soil, for instance, and native bees to pollinate the crops.

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Such an achievement will bring us that much closer to a better food system, one in which everybody can access a dazzling range of farm-fresh, diverse and unique produce. And that means a happy ending for eaters, growers, the environment and—not least of all—our fairy tale.


Your Kids Cooking Camp Certificate of Achievement

Thank you to all the families that joined us at camp this year! We loved seeing your photos, reading your postcards and watching your videos.

From learning their way around the utensil drawer to growing a key ingredient for dinner, your kids are now set up for success in the kitchen! Here’s a little something to celebrate all that they’ve learned: a Certificate of Achievement. You can download it here and print it for your little campers (now back-to-schoolers!) Read more »


Your August Food Horoscopes Are Here

Long days, warm nights and sun to spare: August is all about the dog days of summer. For us, this month is a celebration of summer’s most flavorful bounty: eggplants, peppers, tomatoes, melons and cucumbers. If it’s juicy, colorful and fresh, we’re eating it in August.
Read more »


DIY Pea Shoots Grow Kits

Did you know that in about just two weeks, you can harvest easy-to-grow, flavorful pea shoots right at home? No backyard or garden required! Keep reading for the instructions on how to turn your grow kit into a pot for your pea shoots! But first… Read more »

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Wine Pairing 101: How Tannins Bridge Each Bite and Sip

It’s only natural to wonder how or why the blackberry, plum or other fruit flavors pair with, say, a steak. On your first bite and sip, you’ll quickly find that they do—but pairing food and wine is as much about feel as it is about flavors, and the effect a wine has on your palate as you sip it. Pair for feel, and you’ll have an even better dining experience. Read more »

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No-Bake Chocolate Cake for Summer

Icebox cake is the perfect dessert for your end-of-summer gatherings. Why? Because there’s absolutely no baking involved. After all, there’s nothing better than a recipe that doesn’t require you to turn on your oven when it’s especially hot out. As the name implies, all you need to make this delectable treat is an icebox—which is just an old-fashioned way of saying refrigerator. Read more »


America’s Tiny Farmers

One of our favorite things about summer is cooking with delicious summer squash. Tender and versatile, summer squash comes in a dazzling array of shapes and sizes, from zucchini to green and yellow zephyr to round eight ball to pattypan (think adorable flying saucer). Like tomatoes, corn and eggplant, summer squash is a seasonal must. But growing it isn’t a simple proposition. It takes serious teamwork, and one of the the most important players isn’t human. Buzzing between squash blossoms, tiny bees perform an essential service: in exchange for sugary nectar, they transfer pollen, which allows the plant to fruit. Read more »


Week 7: Show and Tell

Wow, what a cooking camp it’s been! Your budding chefs have whipped fresh cream into thick perfection, learned where the ingredients in their Blue Apron box came from, prepared a dinner fit for the First Lady herself, and even grown tasty pea shoots from seeds. This week, they’re the teachers: We want them to show us what they’ve learned. As the stars of their own short cooking videos, they’ll share the kitchen skills, knowledge, or dishes they’ve picked up this summer at the Blue Apron Kids Cooking Camp and what their goals are for the fall! Read more »


Week 6: Grow It Yourself

Here’s a fun family activity for the summer: Cook! Getting kids in on the kitchen action teaches them skills they’ll use for life, creates a bonding experience, and encourages them to learn about (and taste!) new foods. That’s why we’re so excited about our virtual cooking camp for kids. Each week, we’ll provide a fun, educational activity to help your family learn about food and meal prep. Want to see the full list of activities? Find them here. Now let’s go!

You’ve definitely heard the buzz around “edible schoolyards” and school veggie gardens. There’s a reason health officials, parents, teachers, and students alike love them: Growing their own produce helps kids understand where their food comes from and makes them likelier to try healthy, fresh-grown ingredients. Setting up an entire vegetable garden in your own backyard might not be practical, but this week, we’ll show you how your family can grow a healthy ingredient with just a little time and effort: the humble (but delicious!) pea shoot. Read more »


Week 5: Eating in Season

Here’s a fun family activity for the summer: Cook! Getting kids in on the kitchen action teaches them skills they’ll use for life, creates a bonding experience, and encourages them to learn about (and taste!) new foods. That’s why we’re so excited about our virtual cooking camp for kids. Each week, we’ll provide a fun, educational activity to help your family learn about food and meal prep. Want to see the full list of activities? Find them here. Now let’s go!

Sometimes, eating with the seasons feels like a no-brainer: Strawberries taste like heaven in June, corn on the cob is so sweet in September, and come October, apples have that snap and crunch you can’t resist. This week, you’ll introduce your kids to the concept of eating seasonally, so they’ll notice how eating what’s ripe now means noshing on fruits and vegetables that taste better and are more nutrient-rich. Read more »

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