|
Post by steev on Jul 12, 2013 20:39:08 GMT -5
Embarassingly close, though my hair is rubber-banded to a pony-tail and my beard more scruffy; aside from that, I'm drop-dead handsome, I think (well, nobody's said I'm not to my face).
|
|
|
Post by raymondo on Jul 12, 2013 21:30:03 GMT -5
Avatars? I don't see avatars on this new version. Do I have to tweek something?
|
|
|
Post by steev on Jul 12, 2013 21:35:57 GMT -5
Well, I think the change in mine would make it pretty damned obvious that one can tweek one's avatar. Do I recall how/where I did it?
|
|
|
Post by raymondo on Jul 12, 2013 21:51:25 GMT -5
Sorry, I meant tweek something to be able to see avatars. No-one's avatars are visible.
|
|
|
Post by steev on Jul 12, 2013 23:44:16 GMT -5
Can't say I'm all that thrilled with the new format; it's cute, but really.
|
|
|
Post by Joseph Lofthouse on Jul 13, 2013 0:23:22 GMT -5
Avatars? I don't see avatars on this new version. Do I have to tweek something? Profile Edit Profile Settings Show Avatars = Yes Save Account Settings
|
|
|
Post by ferdzy on Jul 13, 2013 7:27:58 GMT -5
Just want to thank Steev and Raymondo for changing their avatars... and I'd like to encourage other people still appearing as blue aliens to do so also. For some reason I find those blue aliens deeply disturbing!
|
|
|
Post by richardw on Jul 13, 2013 14:44:35 GMT -5
I dont know,i find something very disturbing about Rays new avatar,must be the absence of eye any balls that does it,but then on the other hand the eyes on steev's avatar may well be a indication of a bountiful harvest. But seriously though it good that a few of us have put up a photo of ourselves,kind of personalises the forum a lot more.
|
|
|
Post by Walk on Jul 13, 2013 15:52:04 GMT -5
We still have 3 fruits in the pantry from Sucrine du Berry that we grew last year (over 10 months in storage), a moschata that not only keeps well, it's very, very sweet and extremely fragrant. Great for deserts or pureed soups, but too watery to eat baked. If you peel it, cut it into chunks, and steam it most of the excess liquid drains out and the pulp can then be used in any recipe calling for pureed squash/pumpkin. We got our seed from Amy Goldman through SSE. Much as we like this variety we're not planning on growing it any longer as it's too long season for SE Minnesota. However, we did find that even the unripe squashes (dark green turning tannish when mature) will keep for several months and have flavor better than many fully ripe squash. Their only other drawback is that they are quite large, kind of a butternut on steroids. Big plants and big yields means a heaping wheelbarrow load from a couple of hills. I hope someone in a bit warmer zone will keep this variety going as it's certainly got a lot going for it.
|
|
|
Post by raymondo on Jul 13, 2013 16:21:39 GMT -5
Avatars? I don't see avatars on this new version. Do I have to tweek something? Profile Edit Profile Settings Show Avatars = Yes Save Account Settings Thanks Joseph
|
|
|
Post by richardw on Jul 13, 2013 19:40:22 GMT -5
Profile Edit Profile Settings Show Avatars = Yes Save Account Settings Thanks Joseph Thats better,now thats the Ray i remember
|
|
|
Post by galina on Jul 14, 2013 2:59:30 GMT -5
The one that ive grown for so long is koanga.org.nz/shop/curcubitaceae/green-chestnut-pumpkin/ which is a maxima,Ray is right we down under tend to lump them all together as " pumpkins".Green Chestnut only lasts for about 4 months but its out standing tasting wise,because i'm not going to be the seed grower for Koanga any more i need to drop it and grow something else,The only other maxima ive ever grown was Queensland Blue but i didnt think the taste was as good as Green Chestnut. How do the cucurbita ficifolia and moschata compare to the maxima's for taste? Green Chestnut must be outstanding. Here Queensland Blue is one of the tastiest squashes around. New Zealand Storage Pumpkin aka Wangaparoa Crown (if I've spelled that right) is famous for it's keeping qualities, forgot to mention this one earlier. Yes I was aware about the pumpkin/squash difference in language, that's why I used the botanical name Ficifolia is an acquired taste, not so much a taste, but an unusual consistency. It is more like a dry cucumber with thready, spaghetti squash like consistency. Good pickled and made into jam, not so good for traditional recipes, although I have often used in in stews or our 'once-around-the-garden' type tomato based pasta sauce, that gets everything thrown in that is ready from the garden. Moschata don't taste as good here as maxima. However, at 52 degrees latitude, they are just so marginal and only thrive in a good summer - we don't have enough heat for the flavours to develop properly. Shop bought ones from Spain taste better.
|
|
|
Post by galina on Jul 14, 2013 3:17:47 GMT -5
The one that ive grown for so long is koanga.org.nz/shop/curcubitaceae/green-chestnut-pumpkin/ which is a maxima,Ray is right we down under tend to lump them all together as " pumpkins".Green Chestnut only lasts for about 4 months but its out standing tasting wise,because i'm not going to be the seed grower for Koanga any more i need to drop it ? Richard, the link does not work for me, do you have another picture? Do let us know when your new seed saving group is up and running with their catalogue please.
|
|
|
Post by richardw on Jul 14, 2013 14:40:36 GMT -5
Green Chestnut must be outstanding. yes and no,the most important aspect for me for is taste,the down side with Green Chestnut is it doesn't have a thick flesh and also it has a very unusual trait in which half the crop will turn out with dark green skins, the other half pale green,the dark green ones have hollow seeds and are tasteless Here Queensland Blue is one of the tastiest squashes around. New Zealand Storage Pumpkin aka Wangaparoa Crown (if I've spelled that right) is famous for it's keeping qualities, forgot to mention this one earlier. Close,Whangaparaoa,yes they are a great keeper,seems like every tom,dick and harry grow them around these parts so i get given the odd one or two,they dont have the strong flavour of the green chestnut but they do have the thick flesh.A gardening friend i know had one in this shed that was getting near 12 months old.Yes I was aware about the pumpkin/squash difference in language, that's why I used the botanical name Ficifolia is an acquired taste, not so much a taste, but an unusual consistency. It is more like a dry cucumber with thready, spaghetti squash like consistency. Good pickled and made into jam, not so good for traditional recipes, although I have often used in in stews or our 'once-around-the-garden' type tomato based pasta sauce, that gets everything thrown in that is ready from the garden. Moschata don't taste as good here as maxima. However, at 52 degrees latitude, they are just so marginal and only thrive in a good summer - we don't have enough heat for the flavours to develop properly. Shop bought ones from Spain taste better.[/quote] wonder how a Moschata would do here
|
|
|
Post by richardw on Jul 14, 2013 14:52:31 GMT -5
The one that ive grown for so long is koanga.org.nz/shop/curcubitaceae/green-chestnut-pumpkin/ which is a maxima,Ray is right we down under tend to lump them all together as " pumpkins".Green Chestnut only lasts for about 4 months but its out standing tasting wise,because i'm not going to be the seed grower for Koanga any more i need to drop it ? Richard, the link does not work for me, do you have another picture? Do let us know when your new seed saving group is up and running with their catalogue please. Yes it isnt working now,its only just been removed,i'll get a photo when i slash into another one
|
|