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Post by wildseed57 on Nov 17, 2010 16:53:11 GMT -5
I've grown both types and usually have good luck growing the grain types, but this year I grew both a grain type and a red leaf type used mainly for eating as a green. The red type which came up on its own did very good and I harvested a lot of young shoots and leaves from it a long with the shiny black seeds which I plan to grind and use in my kitchen sink bread mix the two surviving grain types decided to grow like made reaching more than twelve feet tall before finally blooming just before our first frost and I decided to go ahead and harvest them, but they had not had the chance to develop any seeds. Next year I will use a smaller grain type as the one i used this year just took to long to bloom and grew so tall that it had to be supported. The black seeds are a little bitter, but not so much that you can tell and taste a little nuttier than the white seeds. I like using the black seeds to grind and add to my flour mix as it just seems to give my bread a bit more character. George W.
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Post by grunt on Nov 18, 2010 20:40:20 GMT -5
Joseph: I think it compares well to pigweed or lamb's quarter's for weediness.
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Post by ottawagardener on Nov 23, 2010 4:47:20 GMT -5
Maybe you need to be more neglectful to the taller seed bearers. Actually I'm also looking for dwarf- and by that I mean short season - varieties of the grain types.
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baby daddy
gardener
Laugh when you can, Apoligize when you should, Let go of the things you can't change.
Posts: 132
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Post by baby daddy on Jan 11, 2011 22:48:24 GMT -5
Thanks for the pics and info on the Amaranth, was and still is an interesting article. I am now thinking of growing some as we have chickens, and am interested in exploring the aspect of growing as a food source also. Great job everyone on all the questions, answers, and insight.. and some really nice pics.
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Post by woodsygardener on Jan 13, 2011 21:45:55 GMT -5
Thanks for the pics and info on the Amaranth, was and still is an interesting article. I am now thinking of growing some as we have chickens, and am interested in exploring the aspect of growing as a food source also. Great job everyone on all the questions, answers, and insight.. and some really nice pics. One word for you, young man: Callaloo. I've grown and loved many amaranths, most recently Golden Giant. But I grew one plant of Callaloo last year and this year it's the only amaranth I'm growing. The leaves are the best tasting I've found and they remained tasty longer. They are super nutritious and form the basis of Caribbean Callaloo stew made famous by Jimmy Buffett. But here's the game changer--blond seeds. Not as tall or quite as prolific as Golden Giant but it has the same grain/popping seeds. Baker Creek is carrying it for the first time this year. Try some and join me in song at the end of the summer: Calaloo, Strange Calaloo Mysterious curious roux Try as you might to avoid the hoodoo Sooner or later we're all in the stew
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