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Post by 12540dumont on Oct 25, 2011 11:15:30 GMT -5
Yatahey Turtleheart, I found you yesterday on the web by serendipity. I was reading your wish list for seeds. Yesterday I did find the Gigi Hill & Katie Wheeler at GRIN. PM your address and I will send you some Amaranth...once I sweep it off the floor. Darn seeds went right through the screen. Also mixed sunflowers. The Hopi is in there somewhere. Regards, Holly
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Post by turtleheart on Oct 25, 2011 14:36:07 GMT -5
thanks holly, i already know brian connolly, the person who has it registered in the GRIN.
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Post by steev on Oct 25, 2011 18:53:09 GMT -5
That Xitomatula is one gorgeous tomato. Is it as richly-flavored as it looks?
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Post by steev on Oct 29, 2011 23:00:50 GMT -5
As I generally don't favor the tomatoes that others often do "because they are so sweet", it would have to be very sharply acid indeed to turn me off.
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Post by flowerpower on Oct 31, 2011 6:14:46 GMT -5
Turtleheart, what variety is that ruffled mater? That is gorgeous.
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Post by ottawagardener on Oct 31, 2011 20:14:58 GMT -5
I'm a tomatillo enthusiast though not a breeder. I'd be happy to send along some tomatillos and ground cherry seeds if you are interested.
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Post by steev on Oct 31, 2011 21:17:48 GMT -5
I've not grown them much; I should make the effort, since I really like them thin-sliced in a salad. Next year.
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Post by flowerpower on Nov 1, 2011 6:35:53 GMT -5
that is the mother to Xitomatula, Purple Calabash. tim's black ruffles, tlacolula, tlacolula pink, zapotec, zapotec pink pleated, italian american, cosotulo genovese, and a few others have this nice pleated shape if that is what you are looking for. purple calabash is renowned for being so incredibly sharp tasting. if you like strong tomato flavor and acidity, then you may find purple calabash quite pleasing. Thanks, I have grown some of the ones you mentioned.
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Post by turtleheart on Nov 1, 2011 6:57:45 GMT -5
tomatillos make good pizza toppings too. i like them most in salsa, but many people just eat them raw with beans for breakfast.
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Post by toad on Nov 5, 2011 12:44:10 GMT -5
I love them as the base of a cooked sauce. It seems they make all the other ingredients taste more intensive. They grow surprisingly well up here, as long as I grow and transplant like tomatoes. I've tried different varieties, but Toma Verde seems to be one of the best yielding.
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Post by turtleheart on Mar 3, 2012 10:14:11 GMT -5
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Post by traab on Mar 4, 2012 13:09:03 GMT -5
I enjoyed seeing your having presented Good Mind Seeds in the News paper, televised program and the afternoon presentation! Great to read that news of your work is getting out!
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Post by ferdzy on Mar 4, 2012 14:43:09 GMT -5
Nice article. Great to see more about what you are doing. Hope it continues to go well.
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