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Post by templeton on Sept 11, 2015 1:35:25 GMT -5
Has anyone done intentional emasculation/cross-pollination in favas? like with peas? My Crimson flowered are so prolific, was thinking about doing some intentional selective crosses to white/black flowered ones, rather than just leaving it to chance/mass crossing. And are there any favorite named varieties anyone has? What makes the perfect fava? (no comments about accompanying chianti, thanks steev...  T |
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Post by 12540dumont on Sept 11, 2015 9:56:44 GMT -5
Templeton, I leave it to the bees, but I intentionally introduce a new fava to the mix each year. "Ianto's Return" did well here, right out of the gate. For me the perfect fava stands up to floods and drought. Since mine is a grex, that is ever changing, it does pretty well for me. What I don't like about favas are bean weevils, which it seems that they get pretty early. It's getting harder and harder to get pristine favas, if I leave them to field dry. I end up having to cycle them through the freezer. This year I even found wild favas coming up.
I dunno about Chianti, but a pretty good fava is steamed, shelled and made into falafel. Better than chickpeas! Also much more productive that chickpeas. The gophers adore chickpeas but more or less leave the favas alone... I like that I can shell them steam them and freeze them, or just dry them and re-hydrate later. Either way, with some naan, riata, and fresh tomatoes, my family loves the stuff. Crimson Flowered FAVA didn't do that great, but is now part of the grex.
Supersimonia Fava, is the basis of the whole grex. This is east to get from Franchi.
Longpod Major /fava, was easy to get and is a nice pod, now part of the grex.
H.D. Novoli. FAVA, yummy flavor, part of the grex, from Cortona
Norka Fava, I think I got these from Oxbow, these ones take the flood and cold well, part of the grex.
Loreta, this was one of these that took the cold, part of the grex.
Ianto’s Return FAVA
Aquadulce Fava (this one was huge!) I mean the seed. This really sized up the rest of the beans.
I threw in a couple of more, but folks tend to send 6 seeds, so I discount those as contributing much to the grex.
I couldn't find anymore that this, but I'm sure they're out there. I'm getting ready to seed again, well as soon as it stops being 105 degrees. (phooey).
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Post by blueadzuki on Sept 11, 2015 15:55:26 GMT -5
I'm not sure if it helps any (since it sounds like you are trying to build up your fava grex from what you can swap, as opposed to buy, and the fact you are using them to make falafel seems to indicate you are after the smaller seeded favas)but Joe Simcox has some quite interesting South American Favas available both through the Explorer series of Baker Creek and his own site. In particular his own site has a sort of wood grain patterned fava that looks intriguing.
Prairie garden seeds in Canada also had an extensive fava section, if you are willing to brave customs.
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Post by steev on Sept 29, 2015 0:56:35 GMT -5
T: you don't really need chianti with favas, so long as you have a "friend" for supper, pretty much any full-bodied wine will do. I'm sure Oz has plenty to choose from, both "friends" and wines. Bon appetite!
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Post by blueadzuki on Sept 29, 2015 5:40:21 GMT -5
Incidentally, that line is actually supposed to be a joke; it's just a joke you have to be a psychotherapist to get.
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Post by steev on Sept 29, 2015 13:49:45 GMT -5
My friend, Billy Rubin, is a psycho therapist.
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Post by blueadzuki on Sept 29, 2015 14:16:39 GMT -5
So is my friend, that noted Spanish expert on Chaucer, Juan D'ataprille (if you get this one, congratulations! you had a VERY good English education).
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Post by steev on Sept 29, 2015 16:28:03 GMT -5
April Fool!
My English education wasn't all that good, but there are things that are just in the public domain, n'est-ce pas?
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Day
gardener
When in doubt, grow it out.
Posts: 171
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Post by Day on Aug 16, 2017 12:03:15 GMT -5
templeton - I know this is an older thread (my apologies for necro'ing it) but I'm ridiculously curious about the results of this cross breeding project. Did you ever end up crossing the prolific Crimson Flowered to the traditional B&W ones?
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Post by templeton on Aug 19, 2017 2:32:40 GMT -5
Hi Day, I didn't actually do a cross, but I did start grexing up the favas. I just took everything out of the fridge, sowed them into a marginal bed, harvested the best ones. I grew a bunch of crimsons separately, but they did get a bit of stray pollen since i got a couple of pinks this season which I've rogued, since I've got a market for red flowered fave seed. rowan reckons the red flowereds taste better. So this year I've replanted a glossy podded fava that i noticed in the growout, the best survivor, and the rest, and these have been planted into separate beds - I can really only grow about 20 plants in each bed, so not a huge genetic base in each group. awaiting results apart from the reds, which are already flowering and getting hammered by rattus rattus eating all the young leaves. T |
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Day
gardener
When in doubt, grow it out.
Posts: 171
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Post by Day on Aug 19, 2017 22:57:25 GMT -5
templeton - Interesting, thanks for the update! I've never stumbled across glossy podded favas before. Is it a sport from your garden, or just a rare recessive type thing?
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Post by templeton on Aug 19, 2017 23:01:34 GMT -5
no idea. will be interested to see if it appears again this year, or if it was just an optical illusion.
t
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Day
gardener
When in doubt, grow it out.
Posts: 171
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Post by Day on Aug 19, 2017 23:09:48 GMT -5
Ha! With that giant hand-lens-helmet you got there, I'd be surprised if any illusion gets past you. I imagine you can probably even see the aphids playing poker.
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Post by blueadzuki on Aug 20, 2017 1:34:34 GMT -5
Well, I've bumped into rough seeded favas before (instead of the normal semi-glossy seed coats, they have ones that resemble an orange peel in texture). So a smooth podded fava would not surprise me all that much.
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