Discuss your tips, tricks and experiences growing and selling vegetables, fruits, flowers, plants and herbs.
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February 11, 2010 | #18 | |
Moderator Emeritus
Join Date: Jan 2006
Location: Upstate NY, zone 4b/5a
Posts: 21,169
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Quote:
About Sierra Leone. I don't have my 2010 yearbook here in the back room, I'm still in the process of memorizing all the blurbs, ahem, but if that was listed by JK from MT then I know it b'c she sent me seeds and I grew it last summer. I didn't get enough seeds to list but you seem to be mentioning it as a stuffer, and it sure wasn't for me. it was a large red, meaty beefsteak with excellent taste. I went the stuffer route many years ago and grew even more when I was selling to restaurants, but the chef's and I agreed that most of them were fibrous in nature and it was better to just grow a regular non-stuffer, scoop out the inside and be able to eat the whole thing without that sometimes tough cell wall, I just remembered that Jeanne had sent seeds of Sierra Leone to Tania as well so here's her description and she does say for her it was semi-hollow, but it sure wasn't for me. http://tatianastomatobase.com/wiki/Sierra_Leone
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Carolyn |
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