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A bit OT

But it sort of relates to growing peppers.

I have one real nice eggplant that has more than eight blooms on it. I love the fruit, I may make a Hungarian/Eggplant hot sauce just for the fun of it. But it's nearly November and Cincinnati is not Florida. No way will it last for two-three weeks without some kind of protect.

It's not worth investing in a greenhouse, especially since it is pretty much isolated in the garden. What I'm thinking of is putting four stakes in the ground and wrapping clear plastic around them. I would then build a "lid" of clear plastic that can be removed. Run a 100 watt light bulb into the area, which should give off enough heat to keep the temps above freezing (I can add two or three bulbs if I need to do it for a day or two - again, I'm not going to spend $25 to grow fruit I can get at the store for $10). During the day, I can remove the top so the plant doesn't suffocate and the plastic should not amplify the sunlight enough to harm the plant.

Is this a viable idea? I also have three habs in a row that is maybe eight foot long. I'm not as concerned about these, as they have fruit that should be ripe in a week or so. But in the case they aren't, I could apply the same principal - there are probably 150 little habs on them now with a few new ones showing up each day. I don't think I can transplant them without the shock doing them in.
 
As my mother is fond of saying, nothing beats a try but a failure.

I've never tried to keep eggplant going at the end of the season, but what you're proposing sounds good. I have kept the peppers going, and, as I have mentioned, it's the wind that usually comes in with a cold front that does the most damage. Having a plastic wall around the plants will protect them from the wind and make the micro-environment warmer during the day. Then closing it up at night with a light bulb will protect it from the frost and freeze.

Good Luck!
 
As far as saving expense, I would dig it up and bring it inside if possible. If not, then plastic wrap, 4 sticks and a lid is technically a greenhouse. I am not sure what effect it will have to leave the lights on all night, but something tells me your expense will exceed $10 somehow if you go that route.
We had some excellent eggplant parmesan the other night! Thinly sliced is the key to good EPP.Good luck.
 
Cheezy,

I gave up. In another post, I mentioned the idiotic weather forecasters decided to change their mind. It's suppose to get belowe freezing tonight and colder after that. With the one fruit about the size of a golf ball and all the others still blooms, it isn't worth trying to keep it alive outside. Plus, I've used all the pots and buckets I have trying to save other plants.

On the plus side, I probably have a dozen fruits dehydrated.

I have to overcome the end of the growing season - at least the outdoor one - and face reality. The Boys of Summer have left the building, replaced with some guy named Jack and an Old Man named Winter (his first name is not Johnny or Edgar!) is on his way. Luckily, I've also stored some brewskis to help me work through this SAD-like affliction.

Thanks to this forum, I plan on having vine-ripened peppers, tomatoes and eggplant by Father's Day. That's my story and I'm sticking to it!
 
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