I agree with grandad's comment that there should be a way to sort the data by region. Some varieties grow much better in one region than another. The db administrators really should be collecting this information from the very beginning even if there isn't much data yet because it's obviously much, MUCH easier to just add a field and collect the region info from the start rather than trying to get everyone to go back and add their region to each rating entry 5 years down the road when there is enough data to sort by region. Some people will have died or moved to a different region. You have to start getting this piece of info NOW. Also, it doesn't really make sense to rank a 5 star review with only one entry higher than a 4.7 star review with 15 entries. You need an algorithm that takes into account the number of reviews not just the straight average. Right now it's easy for one biased individual to skew the statistics. I think it's a great idea though and I hope more people add entries.

Glib the do have a "culture page". Just click on "Cornell Gardening Info". Cornell is arguably the top agricultural research university in the nation. Vegetables are plants and there are lots of variations/varieties. Many that some would call heat or cold loving do well in both heat and cold and some people have much different results than others in the same climate. I tend to look for reviews from growers in hot climates because I live in one. I think dividing up the varieties by heat or cold loving would mess everything up. Once a variety is placed in a category people would over look it if their climate differed. Living in an extreme climate people where I live get told all the time this thing or that thing cannot be grown here. However you would be surprised how often that information is incorrect. If the site where put together like that many (perhaps you too) would complain that too many varieties are in the wrong category and choose not to participate. Even Garden Web does not have a heat or cold loving vegetable variety forum and I don't see you being negative about Garden Web. Cornell's site is not a forum and not in competition with this site. I guess what I'm trying to say is; I just don't understand the apparent double standard. Is there another site you can direct me to that has an organized searchable database of vegetable varieties. One where members can post reviews and keep track of the varieties they grow and review? One where all the reviews for each variety can be found in one place? It does not have to have everything I need or have to present information only how I want to see it. Just so long as the reviews for each variety are easy to find and all kept in one place. Please direct me to it.

I live fairly close to the gulf coast in south Texas and I have had to put up with rkn for several years though not in every part of the garden and have been working to suppress/eliminate the rkn. While making headway with treating the rkn, I'm taking the time to also test out other options such as grafting. Carolyn, I have observed another bonus with the Maxifort and Beaufort rootstock along with the extension of the season in that they allow you to get out of the starting gate with some susceptible varieties. For instance, Lillian's Yellow Heirloom is a highly vulnerable variety when it comes to trying to grow in rkn infested soil and this variety will barely make 2' tall and will be very spindly. When pulled, the roots have the definitive signs. But graft them onto Maxifort or Beaufort and no problem. So really where I have my focus in terms of grafting is to ensure that the season does not come to an end before it really gets started. It would be nice though, if an open pollinated variety could be confirmed to have the resistance to allow a good harvest with any variety. I am testing some again this year but am not able to confirm anything as of yet.

WOW!!! What's old is new again..... ;-) dian57, your recipe looks great! I have a new-and-improved add-in choice since this thread - it's High-Maize Resistant Starch. High-Maize would be a good substitute for wheat germ (measure-for-measure) in the Cornell Bread Recipe. Wheat germ is unnecessary in the Cornell Bread Recipe IF you use at least a portion of freshly-milled whole wheat flour in the recipe to begin with...fresh wheat germ is already available in whole wheat flour. Milling your own flour will also assure the highest amount of nutrients from the wheat. This is why I find it amazing the Cornell Recipe didn't use whole wheat flour in the first place. The nutrients in freshly-milled whole wheat flour begin to degrade within 3-hours of milling, and the wheat germ oil oxidizes quickly. You will find wheat germ purchased as an individual ingredient is basically a rancid product - which means it's a free-radical, which is destructive to the body. The rancidity in the wheat germ purchased commercially is covered by the toasting they do to the raw germ. Rancid oils don't have to smell rancid to BE rancid. If they smell rancid, then they have been rancid for a VERY long time. If you want to add wheat germ to a recipe, add freshly-milled whole wheat flour - it's in there... I add High-Maize Resistant Starch to all my recipes for baked goods anymore. Here's a bit of information from King Arthur Flour: -Natural dietary fiber is derived from corn. It's an easy solution for adding fiber to your gluten-free diet. -One serving of Hi-maize (about 1 1/2 tablespoons) contains 6g of non-soluble dietary fiber: about 20% to 25% of your suggested daily requirement. -Substitute for up to 1/4 to 1/3 the flour in your baked goods; adjust up or down to taste. -Add to soups, sauces, and smoothies. -Wheat-free, soy-free, nut-free blend is packed in a dedicated gluten-free facility. King Arthur - 12-ounces for $6.95. I buy High-Maize 5-in-1 Fiber from Honeyville Grain. $18.49 for 5-pounds. http://store.honeyvillegrain.com/hi-maize5-in-1-fiber.aspx Here's what Honeyville Grain has to say about Hi-Maize: Hi-maize has some real health benefits. Hi-maize is lower in calories than the flour it replaces. Hi-maize delivers between 2-l kilocalories/gram while flour delivers 4 kilocalories/gram. Hi-maize also helps your body burn more fat and may lead to lower fat accumulation. Hi-maize helps maintain healthy blood sugar levels in healthy individuals because Hi-maize increases insulin sensitivity in healthy people. Hi-maize helps balance your energy in the hours following a meal. It has a lower impact in blood sugar and blood insulin than the flour it replaces. For individuals following a "carbohydrate-control" diet, it lowers the "net" or digestible carbohydrates in foods. Hi-maize promotes digestive health. The fiber in Hi-maize is fermented within the large intestine and encourages the growth of friendly bacteria (a "prebiotic" fiber). It reduces harmful compounds such as ammonia, while producing beneficial compounds such as short-chain fatty acids like butyrate, the preferred fuel for colon cells. Hi-maize is ideal for use in a gluten-free diet. Hi-maize is well tolerated. It is slowly fermented and does not produce the uncomfortable digestive side effects sometimes found with fiber. I add a heaping tablespoon to my morning smoothie (homemade kefir, 100% fruit juice, flaxmeal, High-Maize and a nutritional supplement. I also substitute up to 15-20 percent of the flour in a recipe with High-Maize. Another good substitute for wheat germ in the Cornell recipe is amaranth (I believe I mentioned it above in an earlier post). You could add whole amaranth seeds or amaranth flour (amaranth is so tiny it needs to be milled in a seed mill or in a coffee/spice mill). The seeds look like golden poppy seeds and I like to add amaranth seeds to quick breads. Amaranth flour is high in protein, and protein is why wheat germ is used in the recipe. The fiber content of amaranth is three times that of wheat, plus good amounts of iron and calcium. Amaranth also contains vitamin E (also found in wheat germ). Amaranth is easy to digest. The Cornell Bread Recipe was a good start to improving nutrition, fiber and protein in bread, but there are a lot of other things you can add to your recipes way BEYOND what was used in this "old science" recipe. -Grainlady