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Post by canadamike on Mar 31, 2012 21:38:54 GMT -5
I think you could make it to a small tuber harvest my friend. Your seed balls should be ready by the end of May or close to that , ripe and all, so you stand a very good chance to make it.
Do not forget that many will take a lot more time to sprout, so if you can keep them inside for the winter it will help, but you should get some harvest if you clean them with tri-sodium phosphate, which will rid them of their natural germination inhibitor compound.
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Post by canadamike on Mar 31, 2012 18:25:27 GMT -5
I just bought sweet lupins in Montreal , in an italian grocery store.
I tend to have a pretty finnicky mouth. Almost to the point where my girlfriend thinks I sometimes hate veggies, which makes me laugh, but once I have my brains set to a certain level of excellence in tasting a way to cook a veggie ( or a number of excellent ways) , I tend to despise ordinary stuff, most of the time the result of lazy cooking.
And I do NOT mean complex recipes are best, quite far from it.
Would anyone suggest me a great recipe for them?
I would like an introduction to them that gives them a chance to be part of my diet in a good way, I love simple gastronomy much much better than protein eating...
Italian cuisine is to me the epitomy of simplicity making the taste of everything shine.
Help me please...
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Post by canadamike on Mar 28, 2012 18:00:26 GMT -5
This thread is absolutely fascinating. The funny thing is I have grown Daubenton and Daubanton variegated but I never saw such large leaves as described here. Mine where smallish as long as cabbages go, 6 inches or so, and very numerous. In both cultivars. The plants were about 3 feet high, or around a meter for our european friends, prolific but scraggly ( twisted). My source was Lucine Jegat from Britain in France. The taste was frankly ordinary, not bad at all but not gastronomic, which I tend to expect from rare cultivars so they deserve my full attention. I must add that I am pretty fussy with veggies, my girlfriend is surprised by how sometimes I eat so little in a restaurant or else while I have such a huge garden and I am such an avid gardener. The answer is simple: I will not split my ass in ten to grow what I can buy in a grocery store and want only the best, not only well grown organicly but also in my mouth. I have taste buds to content I understand they are more on the survival food list than the dandy ones, and it is fair with me. I liked them boiled and mixed with mashed potatoes. There is an irish name for that kind of recipe I think, or a british one, whatsoever. There is a place for each living food plant, but lets be frank, D'Aubenton is extremely important genetic wise and quite alone in the kitchen... For most of the people anyway. Somehow, it makes it more precious to me and I want to find its place in a good supper. I am more european than american in taste, but I need recipes if someone can give them to me. There is a place where D'Aubenton will shine gastronomicly, I am sure, the whole european ''terroir'' thing is about adapting cooking around real life and stuff....please help me... If we talk about great food plants that are not really well known, to be serious, we have to talk about making them become food items... Recipes anyone? ?
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Post by canadamike on Mar 25, 2012 20:01:39 GMT -5
Here, they are late, poor producers, but it could be due to the fact they do not have time to grow to their full potential to an extent, the other thing is they tend to be less productive,I THINK tOM WILL CONCUR, IT SURE IS MY EXPERIENCE WITH THEM...
They sprout in January or February, making them hard to keep. but the taste is pure heaven, really really great.
If you have a greenhouse to deal with the early sprouts, or a lot of fridge space, go for them, they are like gold tastewise.
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Post by canadamike on Mar 25, 2012 19:37:25 GMT -5
To be quite frank, the project became the initiatives of each one working on it and there was no follow up.
When I came back from France with Tom, things happened, most of the ol'ones here know, my life changed dramaticly, I left for France married and came back alone, times got very very tough, and I had no mental nor financial ressources to take care of it, in fact taking care of myself was a challenge...this is the internet, I do not want to say more...
But one thing is sure, we knew it would be hard to get data back...it was more about dissipating the stuff to make people chose for themselves than expecting data.
We need money to make it possible. I used to spend 3-4000$ a year on mailings of seeds, now even 10% of this amount is unbearable for me.
And even 3-4000$ is way way too little to coordinate a ''scientific follow up effort''.
We have to rely on people. Most of them are french and not telling much, really, but I am sure they are doing a good job working on it.
One thing that BOTHERS ME A LOT, is that rye has toxicity as pasture before a pretty mature stage. I never heard of that before, and given the fact the perrennial rye produces so much hay, it is a question of importance..
Did the cross between secale montanum and secale cereale got rid of that toxicity?
Tim, it is time to come in...
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Post by canadamike on Mar 16, 2012 21:28:25 GMT -5
I started a rice project in 2010, from 3 Grin accessions of upland rice from Bulgaria. My friends grew it last summer since I was moving far away.
Growing rice even here is possible, but we still have to evaluate its potential as a true harvest.
Up to now, we had only 5 grams of seeds per accession, so we are in the multiplication process., keeping all the seeds from all the plants, not selecting.
But I can tell you there is a LOT of variabil;ity between plants, some did produce way wqy more than others. A single year of that cannot be conclusive, environment or whatever else could be the cause of such difference, who knows, and last year my friends only took care of keeping the seeds alive for me, without any breeding intentions.
But I owe them the multiplication...and we will start to work on it this year...
By next fall someone in the north will have truely started to SELECT for early upland rice..
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Post by canadamike on Mar 16, 2012 19:52:26 GMT -5
The native in the Andes rely on a lot of wild potatoes, may not being solanum esculantum...there are about 80 tuber producing species...
Some are high in glycoalcaloids, some not...a diverse source of food is a reasonable answer...
So is boiling...which dilute them. The canadian government still distributes HAIDA despite its high glycoalkaloid content. It is true it does not taste much in it...
But then...if it was that terrible...they would not multiply and distribute it.
If we were ALWAYS eating baked potaotes, we would have to watch...but with boiled ones.....
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Post by canadamike on Mar 13, 2012 21:33:13 GMT -5
The glycoalkaloid fear is vastly exagerated. There is the taste test, then labs if you are afraid. It is a possibility only, chances are these have been bred out a long time ago. They use it as a scarecrow if you want my 2 cents on it. In any case, they are not serious about this. If they were serious, they would not let bulk potatoes under light in grocery stores nor would they permit the sales in clear plastic bags. It takes one hour for the alkaloïds to start forming. Why the heck should growers be bothered by them if the ''system'' lets people take perfectly healthy potatoes and use them as an alkaloid '' growth garden'' in the grocery stores?
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Post by canadamike on Mar 9, 2012 12:11:04 GMT -5
I have used a very fine sculptor's knife before, with an extra thin blade, but now I use exactos, and I love it...
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Post by canadamike on Mar 7, 2012 13:31:12 GMT -5
I suspect a simple boron defficiency my friend. Never had that problem with them when water (rain) was less than ideal, I used to get though fibrous ones...
Boron is cheap and is considered organic anyway, a one pound bag goes a long way in a garden..
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Post by canadamike on Mar 5, 2012 20:07:54 GMT -5
Basically, you put the root in a pot and wait for it to grow... then transplant, it is a very big plant. The roots are a bit like irises roots in behavior.
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Post by canadamike on Mar 5, 2012 19:36:13 GMT -5
I think I have some left, if not I will order them later. They are also by far the best keeping pepo squashes I ever grew, you still can eat some when the new crop comes, 2 years ago I had my last one in August ( grown the previous year) and last summer I moved in July with the top of the cupboards full of them, I let them to the new tenant...
Send me an adress in a pm. I am slow to send but I do it eventually...
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Post by canadamike on Mar 5, 2012 16:45:03 GMT -5
Anyhow mickey, give me your address on a PM and I can send you some decent corn and beans for 3 sisters. I can throw in some squash too but they won't be an acorn, I don't have any vining acorn squashes. Can I come in and very very strongly recommend THELMA SANDERS as an ideal vining acorn for the 3 sisters? The vine is very long, the squashes the perfect size, and the cultivar is the most prolific I have seen...but since there is usually over 10 squashes per vine, the weight is split all over the plants...
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Post by canadamike on Mar 5, 2012 16:28:57 GMT -5
Cucurbits seeds, in my experience, do not ripen all at the same time, some are older in the fruit that others, even an unrippen melon should give you some live seeds, albeit less depending on how unrippen it is...
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Post by canadamike on Mar 5, 2012 16:25:59 GMT -5
Just bought ginger yesterday...I will grow it in a greenhouse than transplant. Apparently some people in Quebec did it with success.
It sure will not be enough for a commercial croip, but will be fun nevertheless as an experimant.
I hope I am not too late for putting the roots in the ground.
Does anybody have any experience with it?
Do other people want to try it, it could be fun...nothing is better than really fresh ginger, bursting with juice when you cut it, but the roots we get here are often too old for that, although perfectly delicious....
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