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Post by galina on Apr 3, 2010 9:47:50 GMT -5
I received seed for a c maxima squash going by the name of JJ Niles. I have not been able to find out more about it from the usual sources.
Reason I ask here is this: the original seeds were brown. When I saved my own seed (bagged) from this cultivar, the seeds were white. A bit unusual because white seededness is a recessive trait.
I did ask my OS about this and got told that the seeds must have been dried a bit quickly to turn brown. I like to think that I can tell the difference!....... but who knows. The OS did not however confirm that the seeds are definitely white, beyond that casual remark about how the seeds must have been dried.
I will grow this variety again (from own seeds, no donor seeds left) to see whether I have been given OP seeds or a cross, but hopefully somebody here knows this variety and can tell me what the variety should be like.
Are there any c maxima cultivars that can be brown and white seeded?
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Post by galina on Apr 2, 2010 7:14:32 GMT -5
Thank you Bunkie and for the seed offer later.
My one and only attempt at winter sowing was not successful. Maybe I should not have chosen squash!
I am still interested in the method though and it obviously works nicely for flowers and herbs judging by your great seedlings.
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Post by galina on Apr 2, 2010 7:00:45 GMT -5
What precisely IS the chemical make up of the innoculant and what is it's purpose? I believe it's been discussed before, but I wasn't able to locate the data. Does it facilitate the process of germination? Does it feed the sprout? Does it condition the soil texturally? Does it create some sort of protective barrier? Colorado State University explains what it is ie nitrogen fixing bacteria, here is their summary: Quick Facts... Legumes convert atmospheric nitrogen to usable ammonia nitrogen for the plant. Inoculation is the process of introducing commercially prepared rhizobia bacteria into the soil. Each legume species requires a specific species of rhizobia to form nodules and fix nitrogen. Store inoculum and preinoculated seed in a cool environment without exposure to sunlight. Inoculum packages usually are labeled with an expiration date. Here is the url for the whole advice sheet: www.ext.colostate.edu/Pubs/crops/00305.htmlInnoculants are now available in UK garden centres as well. At a garden Q and A session at HDRA (now Garden Organic) somebody asked the question whether we need innoculants, and the reply was that in the UK the organisms are plentifully available in the soil and there is no need.
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Post by galina on Apr 1, 2010 5:36:32 GMT -5
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Post by galina on Apr 1, 2010 5:28:48 GMT -5
I have three that are maked as coming from the netherlands one is called Gold Konigin and the other is called Eroica both are supposed to be shelling peas the last one is called Swiss Giants and is supposed to be a edible podded type. This one is a odd mix of small light green and tan seeds. I'm hoping that it will be a good edible pod type. George W. Z5-6 MO. USA Swiss Giants or to give them their real name Schweizer Riesen are not a Dutch bean, but a Swiss heirloom. Yes, their seeds can be anything from green to dark brown and often purple speckled too. The variety is very early, the earliest of the large podded mangetouts. Early season pods are easily 5 inches long, later they get smaller. These pods are really sweet and you don't need many for a meal. They are about 5ft tall here, not one of the tallest peas, but definitely need good support. One of my favourites.
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Post by galina on Apr 1, 2010 5:14:22 GMT -5
I like that pea salad you describe Galina. We are growing some Golden Sweet this year, they are a mange tout variety you say? I soaked these peas in water before planting them out and they are starting to sprout after only a few days in ground. I sure hope and pray that I get to see "peas galore" this year! What about seed saving though? Is it best to gather seed peas at the start or at the end of the season? Let the pods dry on the plant or off? I'm particularly concerned about saving the seed of the the Rebel and Mattar peas because I only received 5 seed to begin with and I want to be able to return them as well as have a good supply for myself to grow and share. I hope you will get peas galore too. Good luck. To your specific points. Yes Golden Sweet is a mangetout or edible podded pea, not as sweet as some, but definitely edible podded. If you have only 5 peas of one variety, then I would pre-grow them or cover them with individual bottle cloches against birds and mice and other animals. I always save early, mid-season and late pods. This is important so that I don't accidentally make a variety later than it can be, by selecting only late seeds. If there only 5 seeds to start with, you will really only get a small taste yourself (garden munch portions) and proper eating quantities next year. It is best to let the pods dry on the plant. If you find that birds are getting interested in your semi-ripe pods, you need to rig up bird scarers. If mice empty the semi-ripe pods (this happens with dwarf varieties) you need to encase the whole plant to protect the seeds. Once mice get the 'message', they will strip a whole plant within no time at all. Don't leave seedsaving to the end, after eating. With rare varieties, that can't be easily replaced, I would think 'seed' first and 'food' second. A lot can happen. There are also losses due to pea moth later in the season. An early season pod will yield, say, 8 good peas, a late season pod with maggotts in them will probably only yield one or 2 viable seeds. If semi-ripe seed is being attacked and there is a sufficient quantity of well-leathery pods, you can pull up the whole plant and hang it out of harm's way, upside down, until the pods are ready to be shelled when they are dry. After shelling, it is still necessary to dry the peas further. I don't want to worry you unduly, but unfortunately peas are not quite as easy to save seed from as beans, because animals love their pick.
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Post by galina on Mar 31, 2010 17:03:35 GMT -5
I am also a fan of corn salad. However the self-seeded ones usually grow very close together and stay quite small, unless they are being thinned or transplanted. Not as big as the beauties held in ottowagardener's hand.
Last year we were away when the majority shed their seeds and this year they form a very dense carpet of green. I transplanted them into the greenhouse in little patches (one trowel at a time). This way the outer plants grow to eating size quickly, because they have room and the inner plants follow later.
Even when I catch the seeds at the right time, there is quite a bit of shedding, as they dislodge so easily. Does anybody have a trick up their sleeves to get most of the mature seed?
I can thoroughly recommend corn salad as an over winter vegetable. Here in Britain they sprouted in February outdoors but are still too small to eat. The transplanted ones in the greenhouse have been producing for two weeks now. They will be over by the time we can harvest the first leaves of 'real' lettuce.
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Post by galina on Mar 31, 2010 4:16:31 GMT -5
Gosh, my 3 greenhouses which are 6x8ft are just tiny by comparison! Very envious indeed.
Nice strong and healthy looking seedlings too. What did you wintersow?
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Post by galina on Mar 29, 2010 16:56:27 GMT -5
Kim
welcome from Northants. You will like it here, great bunch of lovely people. Enjoy.
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Post by galina on Mar 29, 2010 9:43:31 GMT -5
That all sounds so positive. Hope all works out. Two people and hopefully more soon who are actively maintaining these varieties must surely be better than them lingering in frozen seedbank storage or worse not being stored at all and perishing.
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Post by galina on Mar 29, 2010 7:19:37 GMT -5
Some beans are better at producing early sideshoots than others. It stands to reason that once the main shoot is stopped, any bean will concentrate on producing sideshoots.
However there will be a time delay before these sideshoots will be producing beans. For short season gardeners this could mean jeopardising harvest from the remainder of the main shoot, whilst never benefitting from the sideshoot harvest.
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Post by galina on Mar 29, 2010 7:08:27 GMT -5
Yes, they both end up looking a bit 'grey' especially so the yellow pods. The brilliant colour contrast which makes this salad so visually appealing, is lost.
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Post by galina on Mar 29, 2010 7:01:43 GMT -5
You can rub a leaf between finger and thumb. Lambs quarters have no smell apart from a vague 'green' smell. Thyme has a strong smell.
Looks like self seeded something or other.
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Post by galina on Mar 29, 2010 6:55:28 GMT -5
Very interesting, thank you.
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Post by galina on Mar 29, 2010 6:47:06 GMT -5
It must be spring because the daffodils have finally started flowering and so has the forsythia - and because there are heavy rain and later snowfalls forecast for tomorrow :-(
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