Quote:
Originally Posted by Tormato
A few more things I've harvested...
cucumber - Yamato Sanjaku... skins are slightly bitter, so peeling is recommended. One of my plants produced rusty/amber/brown-colored cukes, but the size and taste was identical to the green ones on the other plants. I've kept seed from the two types separate, and have a limited quantity of the brown off-type.
pepper - Trinidad Perfume...now I know what people are talking about when they say a pepper has a "floral" taste. Small, thin walled, and wrinkly, so there is a fair amount of work involved in processing them. An occasional one may have nearly imperceptible heat.
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How was your cucumber production, Tormato? I['ve grown something similar , Suyo Long and it was only moderate, which was fine as I had no idea what to do with them.
My local library was the seed source. The taste was kind of bland to me. Maybe I should give them another go next year.
- Lisa