When Are My Limes Ready To Pick???
limelover
18 years ago
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Laaz
18 years agomalcolm_manners
18 years agoRelated Discussions
when are honeydew ready to be picked off the plant?
Comments (2)Planter: Depending on the variety you are growing, there should be a color change in the skin as the melons ripen. But the best way to tell when a Honeydew melon is dead ripe is when the stem slips easily from the melon with a little pressure. Don't wait past that point. Don Yellman, Great Falls, VA...See MoreWhen is watermelon ready? My first garden and melon.
Comments (5)Thanks for replying Suzi. Sounds like you have some great times at the farm. My mom would laugh at me when I told her if I had a dream of being a farmer, she'd say I'd never make it since it's such a hard job. I believe if I grew up on a farm I'd be accustomed to the lifestyle but those dreams of farming were the most peaceful ones I've ever had. So I play Harvest Moon (farming simulator video game) and love it, lol! Last year I joined a community garden group and this year I have a backyard so I'm able to stretch my green thumb :) My mom is surprised my plants are doing so well since she typically kills plants but her mom had a green thumb and could grow anything so maybe I got that from her. She spoke of good times in the village she grew up in with the backyard orchard and garden so she's happy the plants are doing well. But if I have a green thumb for growing I have a black one for picking, lol. I'm researching and talking to people a lot so I can get a feel for when the produce is ready. I can't wait for garden fresh watermelons!!!!! Good luck with your melons!...See MoreHowq do I know when spagetti squash ready to be picked??
Comments (1)It depends on what you want to do with it, eat it soon or keep it for long term storage. Technically they can be picked and eaten at any time after they reach the size you want but they won't keep for long and the more you let them mature the better the flavor. But since most grow winter squash for storage purposes if that is the goal then you want to wait until the stem is brown and dry and the skin, the peel, of the squash is hard. That is usually in late August into Sept. depending on where you are located. Some use the thumbnail test - can't dent the skin with your thumbnail. Others use the pigtail test - the small curly "pigs tail" vine right above the stem is dry and brown. Dave...See MoreWhen do I know if my Rangpur limes are ripe?
Comments (47)Susanne: You will be 9th in the list of people I know want a cutting from my plant. I do not think I will get beyond may be 4 viable cuttings this time. I will do it around March and may be, if I remember to do it, post repot pruning results. Please send me a message around early March in case I end up with quite a few. Right now it is in a tiny 8 inch clay pot with gritty mix. I will have to plan this one out a bit better since I am sure I will find a dense mass of roots. If all goes well I plan to do another pruning in Summer. I have searched far and wide including UCR website for authoritative info on Gondhoraj but all I can find is recipes and superlatives - which I do not need. The tree/bush of Gondhoraj back at my home in India also has a sparse habit. So I may not succeed in making it more bushy. Our tree back home is about 8ft tall and about 6 ft wide. Produces about say 100-150 or so a year. A similar sized Rangpur should produce more like 200-300, may be more. We do not have a Rangpur at my home in India but we have another more common and true lime called Kagzi. The name refers to the paper thin skin. I will not be surprised if that also came from Rangpur. It is also quite fragrant and juicy and is a prolific producer. Our 10ft tree easily produces more than 1000 a year. BTW: bong is a short for Bengali which refers to both the region and language where I come from. We traditionally obsess with super fragrant recipes even if it is just plain rice. How about fish fillets wrapped in lime leaves and steamed in coconut milk. Paneer is very similar to Ricotta cheese and can be used interchangeably in many recipes. It is available as a block in any Indian grocery store. Paneer is super easy to make too. I prefer whole milk - that extra fat makes it easier if you are making a dough out of it. And the whey can be used to make rice for Indian pulao (or pilaf) and gives it that extra milky flavor. Nothing goes to waste. Remember that paneer is nearly pure protein from the milk and the whey nearly all the fat and water from the milk. And next time you make rice or daal (indian lentil soup) or any soup drop in a few leaves of any citrus/lime leaves in it....See Morebirdsnblooms
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