There *is* a TP shortage and it is not going to get better under Q
mtnrdredux_gw
4 years ago
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pricklypearcactus
4 years agoMoxie
4 years agoRelated Discussions
Q&Z Nursery Going Out of Business
Comments (40)We really are talking about two different creatures...general garden center vs specialty hosta grower. I agree with most of the comments about general nurseries. Most are boring and uninspiring. I rarely buy much from them, and even less likely to buy a hosta there. General nurseries usually buy in bareroot field grown stock or larger plugs, because growing TC liners to a retail size takes at least one full season. They can make more money growing 2-3 fast crops in a season with their space. And therein lies the issue of price...hostas are a relatively slow crop to produce. The longer it takes to grow a plant, the more it's going to cost. Never mind there is soooo much more cost in producing a plant, than the cost of the plant itself. Then factor in the hours spent hybridizing, collecting, cleaning, and growing seeds...and (ideally) years of evaluation...that's a whole lot of time and effort invested in a finished product that the consumer wants to pay less and less for every year. The box store growers make very low margins on large volume. Specialty growers just can not survive doing that. Expecting a specialty grower to conform to mass market prices is guaranteed death for the specialty grower. In the hosta world, it is these small, specialty growers that develop and bring to market the new, cool plants that you all keep saying you want. They need your support...and waiting for the end of the season sale is too late! moccasinlanding, in the past few years Q&Z has been introducing some of Van's plants. I can't say for sure, but I suspect Mark asked if he could put some of Van's plants into TC. From there, Q&Z sells the liners to hosta growers across the country and around the world. As for volume...not sure what an average run was for them...maybe 1000+....maybe much more. I do know some varieties are difficult to produce and were very limited (streakers, for example). Most TC contracts (a plant TCed exclusively for a retail grower) are probably around 200-500 plants. Here again, the larger quantity the lab produces, the cheaper the liners are. Most specialty growers can not sell through so many plants in a reasonable time frame. It seams the general perception the consumer has is that the specialty growers are filling their bank account from crazy margins we charge. Fact is, many growers are barely scraping by. By the way, Tony Avent shared his opinion and condolences on Q&Z in the September Plant Delights newsletter....See MoreThe Great Pumpkin shortage
Comments (27)That's a good point, Jim. Echoing what Sally said about slim pickings again this year, I found this article: July 20, 2010 (PEORIA, Ill.) -- Illinois pumpkin experts say they're worried the state's crop could suffer blight given the wet spring weather. University of Illinois extension specialist Mohammad Babadoost says that would be a large worry because 95 percent of the country's processing pumpkins come from central and southern Illinois. Processing pumpkins are grown for pies, breads and other foods. Babadoost says some fields already have blight because of wet weather. He says specialists are visiting pumpkin fields to research the problem and "see how we can save the crop." Babadoost says while there is a risk of economic loss, there's also a great value to the state's pumpkin crop. He says pumpkin patches draw thousands of visitors, carrying "significance beyond its market price." So it would prolly be a good idea on be on the lookout for local sources......See MoreGood grief - flour shortage!
Comments (134)Yes, you can make starter with grapes. Or whole grain. Or any number of things. Wild yeast is on them. It's all the same kind of yeast. The bread doesn't have to taste different if you use wild yeast (sourdough starter), unless you're trying for a yeasty taste. Commercial yeast is a different strain than wild. Regular bread will taste the same if you make it right. The real issue with using wild yeast is that the method is different and it takes a lot longer, and getting a good rise out of a new starter isn't guaranteed. All over the 'net, however, all kinds of people (especially young ones) are catching yeast and baking breads both sour and not from it....See MoreTurkey shortage??
Comments (68)"so cooked longer till 165 and rested for 20 minutes or so." No wonder your breast meat was chewy and dry. 165 out of the oven is to hot and then resting will raise the temperature another 5 degrees to 170 and it's toast, and it wasn't the turkey brand. Over the last 3 months I've cooked two cheap brand turkey breasts in the bone and both were perfect. Nothing special just thaw, season, let sit at room temp for an hour, stick in oven with temperature probe inserted, it beeps at 155, verity with handheld probe, pull out of oven, cover wait a while with the probe in and it they always come up to 160 and even a little more. It's not hard....See Moreblfenton
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