let's see your veggie garden {pics}

[OldDinosaurWesH]

Does anyone know if squashes and melons are photoperiodic?

I believe that the very long days are a contributing factor to the giant cabbages produced in the Mat-Su valleys outside of Anchorage. (Not photoperiod sensitive?) And of course, the growers breed for gigantism, just like Pumpkin guys.

The biggest pumpkins I ever personally saw were in the 600+ pound range. Wikipedia says the word record pumpkin was 2,624.6 pounds, grown in Belgium.

Just curious.

Wes H.

 

[ChinaVoodoo]

I don't know about the photo period of squashes. I do suspect, though, that an unattended squash or pumpkin is at risk of smashing.

 

[deluxestogie]

This melon is about 9" long now and more than doubled in size in a week. I have another melon that has been on the vine considerably longer that isn't as big. I guess that the growing conditions are better for the one pictured.

You'll be spitting seeds in no time!

Bob

 

[Levi Gross]

I don’t mean to just barge in on the veggie garden thread at the end of the year but, I wanted to share this Glass Gem Corn I grew this year with all of you. It’s very pretty. It’s uses are ornamental and popping corn

 

[deluxestogie]

The corn is gorgeous. The kernels seem to be such a hard and compact flint type that it should make wonderful popcorn, when fully dried.

Bob

 

[OldDinosaurWesH]

Very nice corn. A kaleidoscope of colors. They look like little colorful gemstones. I'd be curious if any of the colors would be retained after popping.

Wes H.

 

[OldDinosaurWesH]

Bob:

The seed guy says these types will get into the 10 - 12 # range. (Not a hashtag!) At the rate this one has grown, you might be right. Tasty Melons soon.

Wes H.

 

[deluxestogie]

The color of the kernel usually remains on the little dot of husk at the base of the popped "blossom".

Bob

 

[OldDinosaurWesH]

Did you know that Orville Redenbacher was an Agronomist. He developed his own line of seed for popcorn. I saw him on Johnny Carson many years ago. Corn is a fascinating (and of course useful) plant.

Wes H.

 

[CobGuy]

That Glass Gem Corn is remarkable!

 

[Levi Gross]

Image result for history of glass gem corn
Like many heirloom treasures, Glass Gem corn has a name, a place, and a story. Its origin traces back to Carl Barnes, a part-Cherokee farmer living in Oklahoma. ... Schoen passed on several unique corn varieties to fellow seedsman Bill McDorman, who is a former Executive Director of Native Seeds/SEARCH.Jun 10, 2013
Native Seeds/SEARCH - The Story of Glass Gem Corn: Beauty ...
Native Seeds/SEARCH › community › 1...

 

[Levi Gross]

Thanks for all the compliments on my corn!

 

[deluxestogie]

One of the frustrations I've had with heirloom corn varieties is that the pure seed doesn't remain viable for more than a couple of years (true of all corn), and nearly everybody has to intentionally bag the corn to get more pure seed. I've grown 9 or 10 heirloom varieties over the past decade, but never bagged the tassels and ears until last year, when I grew 5 varieties. I've saved that seed in my seedbank fridge, but I'm not likely to be interested in planting them in the next couple of years.

The various "Indian" corn varieties tend to be primitives, in that the cobs are narrow, and there are relatively few rows of kernels per ear. My most primitive was Chapalote, which is a flint corn that produces very thin ears of pretty, golden orange-brown, glassy kernels.

I do have 4 ears bagged of MM cob corn for this year. Same problem again. How many corncob pipes can a person make?

So I assume I'll purchase fresh seed for whatever corn I decide to grow. Native Seeds/Search, Southern Exposure and SeedSavers have always had good selections.

Bob

 

[ChinaVoodoo]

Needed: picked carrot recipe.

 

[deluxestogie]

Any old pickle recipe would do. If you want raw-crunchy, just throw the thinly sliced carrot into any brine. If you want it actually chewable, then first cook it to a desired tenderness, followed by a vinegar or citric acid brine (since lactic is not possible after cooking).

Bob

 

[CobGuy]

Needed: picked carrot recipe.

"Zanahorias en Escabeche" are served as a side at most Mexican places down here and I love them:

https://keviniscooking.com/authentic-mexican-pickled-carrots/

 

[ChinaVoodoo]

"Zanahorias en Escabeche" are served as a side at most Mexican places down here and I love them:

https://keviniscooking.com/authentic-mexican-pickled-carrots/

You, señor are awesome.

 

[CobGuy]

Muchas gracias!

 

[deluxestogie]

German Green Tomato

My neighbor gave me a transplant for German Green tomato in early June. It's now mid September, and the first fruit (of a total of only 3) finally ripened. It never turns red. Instead, as an indication of ripeness, the bottom and sides take on a yellowish hue, and the previously rock-hard flesh becomes resilient to finger pressure.

Like most heirloom tomatoes, the German Green requires some creative slicing. I find the aroma of the cut fruit to be superb. It's flavor, on the other hand, is bland eaten straight, and still bland and unimpressive with olive oil, vinegar and a bit of salt and pepper.

This is a salad plate, rather than a dinner plate.

The texture of this German Green is that of a firm-ripe tomato. My final effort to salvage the reputation of German Green will be to try frying some. Frying red tomatoes when they are still green (unripe) has always been a disappointment to me. Some folks have suggested that the recipe is intended for tomatoes that are still green when ripe, rather than for unripe (and slightly toxic with solanine) tomatoes.

Bob

 

[OldDinosaurWesH]

Are you sure those things are safe to eat? Let alone palatable.

Wes H.