Sweet/Semi-Sweet Wine Recommendations
Mikey
18 years ago
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Comments (19)
Ideefixe
18 years agolast modified: 9 years agoRelated Discussions
sweet cherry or blueberry recommendations?
Comments (0)I want to add a dwarf/semi-dwarf (10 ft tall)sweet cherry. Any recommendations for zone 5? I also want to add another one or two blueberry varieties. Both preferably for fresh eating...See MoreCarla's right Golden Sweet apricot rocks!!
Comments (6)Hello, I am new to this forum (and relatively new to growing fruit trees too! :-) I will plant some more fruit trees this winter and would love to have a golden sweet apricot. How did you manage to get one? I live in San Jose, CA) so I can always drive to Burchell nursery but on their website they state that they sell to commercial growers only. Thank you very much!...See MoreMore sweet potatoes!
Comments (9)Larry, you certainly can make cuttings from your existing planting. You don't even have to wait for them to grow roots. Just snip and plant. Keep them watered for about a week, and you're good to go. Krista, I too have some good memories of purple fleshed sweet potatoes. I lived, with my family, in Mexico, for nearly 14 years. During the last 8 plus years we lived where I could grow sweet potatoes. I obtained starts of Red Wine Velvet (our family's heirloom) from Sandhill Preservation Center. But I also set about finding native Mexican "varieties," growing, and collecting them. I put "varieties" in quotation marks, as the locals hardly thought in terms of "varieties." The purple skinned, white fleshed "variety," which was the most common, was called "camote morado," meaning "purple sweet potato." But they also had a rarer purple fleshed sweet potato. I obtained a start after a couple of years search. I was able to grow it for several years. But when we returned to the USA I couldn't bring any sweet potato material back (by law). So, I lost several varieties which I really liked. George...See MoreFlavor -- Acid Sweet Fruity -- Golden Gem Hybrid from Park's
Comments (4)Jan and Dave, You both use the term "complex." What does that mean? Is it the same as "balance", which after googling some more, I have learned is not too much sweet or acid, as in wine. Or does complexity add something else? By the way, I found a free glimpse of a paper indicating that high acid and high sugar together do in fact correlate with high flavor. I also learned that the acid content declines once the tomato ripens past "breaker" stage, whatever that is. Maybe that explains why I don't like tomatoes after they have been sitting out for more than a day or so, unless they were green when they started. It would seem that you need to eat a tomato once it is ripe, because left out it loses acid, and in the fridge it loses sugar! The black tomatoes came up when I googled "complex tomato flavor," along with a few others I can add to the list. I should search the forum with that term. Black Cherry for example. BTW, I am looking for early tomatoes, and also for varieties that will live through the hot summer and start bearing again in fall. We have a long spring and a long fall. Thanks so much for the recommendations and comments on my list!...See Morerobynlacy
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