mostlypurple
grub
SE Michigan, Kitchen garden, Z 5b-6a
Posts: 86
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Post by mostlypurple on Jul 22, 2009 22:30:31 GMT -5
It only took a week for the 4" cucumber on the vine to go from yellow-white to rusty brown. The russeting started from both tips and spread toward the middle, and it also plumped up quickly. If it were a standard cucumber variety you'd say I let it get overripe and it is now too bitter and mushy to eat. But this is not a standard cucumber, it is an Indian variety called "Poona Kheera" from Baker Creek Heirloom seeds. picasaweb.google.com/lh/photo/I6ZWwCSoA294wuix5BPHiQ?authkey=Gv1sRgCP_gwtWMkpyhXQ&feat=directlinkThe skin is not rough, but it is a little chewy, but not unmanagable. Cut open it released the standard cucumber aroma, but it was so crisp it was almost like cutting an asian pear. Tasting not a hint of bitterness, it was crunchy and light, some might even say bland. And the seeds, although you can see in the picture are not small, at this stage of ripeness the seeds were still immature and tender. picasaweb.google.com/lh/photo/RBqgU9iPUv5fm1a6EUmyJw?authkey=Gv1sRgCP_gwtWMkpyhXQ&feat=directlinkThese unique cucumbers are also supposed to keep a long time at room temperature, however this one didn't even make it past 10 minutes, so I can't comment on it's keeping ability. It is now just a crunchy memory. Good thing there are more fruits forming on the plant NUTS! I can't use the ![]() button to link to my picasaweb pics. Don't know what I'm doing wrong, so until I figure it out you just have to click on over to my blog (which I also cannot figure out how to link to: mostlygardening.blogspot.com/2009/07/poona-kheera.html |
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Post by grungy on Jul 23, 2009 1:31:58 GMT -5
Are you going to save seeds? If so please consider us.
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Post by canadamike on Jul 23, 2009 2:18:09 GMT -5
I have grown many cukes, and next year will grow many fro the Netherlands genebank, but up to now, the best I have seen is STRAIGHT EIGHT''. The second would be LONG IMPROVED.I WOULD GROW IT IF i WAS A MARKET GARDENER. LI is the best commercial cuke to me.
But for taste and pure perfection, not one beats STREIGHT EIGHT. 25 years of growing an immense amount of different ones, most I do not even remeber the names ( but I do remember Straight Eight)
Kokopelli, the best seed aving organization in the world, I discovered this year, is offering STRAIGHT EIGHT to its membership. For those of you who do not know, once you are a member there you can get free seeds from a huge list. Your membership took care for it.
I love IMPROVED LONG for production, I sent a lot of seeds to Alan, and it is very good tasting too, the best producer I have seen yet, but NOTHING beats STRAIGHT EIGHT in taste, and it is also a very productive pickler of perfecty shapes lil' cukes...
The french know what good food is. We spend 10% of our budget on food, they spend 33%.
If the largest seed organization in France is promoting this one instead of one of the many french ones, it is because it diserves it.
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Post by mnjrutherford on Jul 23, 2009 7:52:28 GMT -5
I grew out Di Bournne (spelling may be wrong) this year along with a burr gherkin. The De Bournne is a small cuke that is supposedly the one to use producing cornichon pickles. I have allowed several to grow to maturity for the purpose of seed saving. I'd like to trade with you for some of your Indian cukes.
Michel, I like different cukes for different purposes. Have you ever had an Armenian or Korean cuke? The Armenians are wonderful in yogurt sauce over falafel and thin sliced, marinated, and grilled meats. The Korean style is perfect for "water pickle" style Korean panchan. But what the heck does "Straight 8" mean?
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Post by bunkie on Jul 23, 2009 9:42:12 GMT -5
i've grown Straight Eight before and liked them. they're a good cuke for market as they are prolific and are of a good size. only problem we've found is they can get bitter with odd watering or temperature extremes.
i prefer to grow the Striped Armenian and the Suyo Long cukes, like jo mentioned. one can let them grow to 'feet plus' size and they never get bitter! the flavors are wonderful, and they are a 'wonderment' at the market place. we were selling them for a buck, buck fifty, depending on size and they were always gone within the first hour. people were awestruck by the size and blown away at the taste.
this year we're also trying the Satsuki Madori...tho...so far it's slow going...
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Post by grungy on Jul 23, 2009 10:43:52 GMT -5
Seeds?  |
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mostlypurple
grub
SE Michigan, Kitchen garden, Z 5b-6a
Posts: 86
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Post by mostlypurple on Jul 23, 2009 11:15:33 GMT -5
I hear ya grungy  the thing is I have all 8 varieties of my cukes sharing a single 10' trellis, I am just now teaching myself self-segration and self-pollination with squash, so if i do get (what I think appears to be) a successful self-pollination on this cuke you're definitely on the top of the list. (the flowers are so much smaller than squash tho!) |
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Post by grungy on Jul 23, 2009 13:07:48 GMT -5
thanks.
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Post by grunt on Jul 23, 2009 13:20:28 GMT -5
Jo: "Straight 8" is a description of the size and shape. Nice uniform straight cucumbers that will average 8" when perfect for fresh eating. Pick them a little smaller for canning.
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Post by silverseeds on Jul 23, 2009 13:46:34 GMT -5
I am going to be trying a few types of bush cucumbers next year. Has anyone here tried them? If so what did you think......
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Post by deanriowa on Jul 23, 2009 15:29:50 GMT -5
Poona Kheera are my favorite cucumbers and I plan on growing them for years to come.
I grow them on a back fence next to an alley, because when the Poona Kheera are ripe(brownish) the neighorhood kids leave them alone because they look overripe.
Dean
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Post by mnjrutherford on Jul 23, 2009 18:45:12 GMT -5
Val, I'll have the Di Bournne seed for sharing... speaking of which, after the fruit gets yellow and fully ripened, what do I do again? You've said before but I can't find it to save myself... (let alone the seed!)
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Post by grungy on Jul 23, 2009 19:58:58 GMT -5
Jo,
Cut open the cuke and squeeze into a jar, (add water if necessary so that there is at least 1 1/2 - 2 X the original volume) cover with tulle or something similar to keep the fruit flies out. Let set for a few days until the seeds start settling out of the gunk, shaking the jar at least once a day to help the separation process. Pour off the crud carefully, add some water. swirl around and drain off again. Pour the seeds into a sieve, rinse well and pour out on a styrofoam plate or into a tulle square (which you can fold over twice and then fold top to bottom and pin to dry) to dry. Stir the seeds often to speed up the drying process. When they are dry, dump into your storage contain and store in a cool place. We use ziplock sandwich baggies. Go for it girl - it's easy.
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Post by mnjrutherford on Jul 23, 2009 21:45:00 GMT -5
Yep, it is easy! Ya know, I've been pondering that very thing. "Best Methods" typically are the very easiest and low tech process. I have a bolt of muslin and I have a dehydrating station already set up. I've been using it for basil and for carrots. I'll be doing some peppers and I might even try potatoes later on, IF I can find seed!  |
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Post by mnjrutherford on Jul 28, 2009 19:13:04 GMT -5
Process started!
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