Jarrahdale Squash (upon sampling) has very little flavor
13 years ago
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- 13 years ago
- 13 years ago
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Heat tolerant/loving squash
Comments (28)One squash that doesn't like high heat much is Shark Fin Melon (yes, it's a squash; not a melon). It wilts in strong sun and heat, but it can survive it and perk up again. It doesn't set fruit until after the days get shorter, I've read, and in my experience, that seems to be true. It's one of the best squash for greens, though. So, since the south has shorter days than the north, I hear, it might do better in Florida than Idaho. I don't know if that has anything to do with heat, though. It might....See MoreBrix effect on stonefruit flavor and eating quality
Comments (19)I think the high end farmers markets in CA may have some very good fruit. I've never bought there. My experience is with the roadside fruit markets around and SE of Fresno. This is the heart of the stone fruit country in CA. Most of the fruit was mediocre. The only great fruit I got in CA was from the weekly tastings at DWN test orchard just east of Reedley. This orchard was to promote Zaigers newest, best, and experimental stone fruit varieties. Every week we got to taste what was ripe. Much wasn't eating ripe but commercial picking stage ripe. I was always looking for the riper stuff. Then to they bought down about 30 varieties each week from Zaigers test block near Modesto. This stuff tended to be pretty hard. But I usually picked out the most interesting to take home and soften up a bit. Out of all this maybe 20% ended up really good. Just ate a store bought Bartlett that looked ripe when I went shopping this morning. It was ripe and soft. I'd call it fair to good at 12 brix....See Moreflavor, nutriment, and the consumer
Comments (85)Wayne: I've always used chopped straw for a mulch around the strawbs. to keep them off the soil, disease you know. In this normally arid climate I also drip irrigate, between the drip and straw the rots and spots are held at bay pretty well without spraying anything. Pn: the research we conducted, if that's what you are refering to, involved employing different growing systems like plasticulture and the most efficient fertilization regimes along with the use of drip irrigation. Up to about 30 or more years ago all veggie crops grown in FL were planted via seed and on bare soil with solid set irrigation, if any. All state fert. recs. were based on growing that way and then alog came plasticulture and transplants. Needless to say, a whole lot of research had to be done to adapt to the new way of growing. I'm told by a very reliable source that in south FL they are now going to the more expensive slow release N fertilizers to address water quality issues. We didn't analyze the produce itself for nutritional content, that would have been up to the post harvest guys with whom I was unaffiliated....See MoreItalian flavors in my garden
Comments (23)Ariel, thanks and I will be trying your salsa. I have made a lot of different tomato sauce but this one is preferred by me and the family. I have the book Small Batch Preserving and is very useful especially when I had a lot of fruit in previous gardens. After the sauce is done, I just put it in the freezer and take out when I need or I give as gifts, everybody like it! Sometimes I add red peppers flakes to taste. The only thing to remember if you freeze is to let it simmer for about 15 minutes to get the consistency desired after you take it out. The red wine that I use in the recipe is a Santa Rita Merlot that is a decent drinking wine for only $5 and I get it at Publix. Let us know if you make it and how you like it. I was just thinking this morning that I am going to try to get another recipe for tomato sauce from the chef, I really like his type of cooking! If I do, I will share it here. Elizabeth, my squash and green beans were looking ratty, so before the party I took them out, the ones in the picture are some of the last. I still have them in the fridge, but they won't last too long, that is the reason that I am cooking them now. I use all kinds of tomatoes for salsa or tomato sauce, even the ugly ones, I just use the good parts, they are very forgiving.:) In a sandwich or a salad have to have the best looking ones. The cherry are the best roasted in slow oven with thyme, salt and pepper, after the chef took them out he added a little bit of hot peppers, garlic sliced so thin, and such a big amount of herbs, for a moment he left the party and went to the garden to pick herbs, I was so afraid that he might find a snake, lol. Here is another salad that I improvise today with the beans and the roasted tomatoes. Silvia Here is a link that might be useful: chunky basil tomato sauce...See More- 13 years ago
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