Eudicots

https://www.researchgate.net/post/How_do_you_measure_Chlorophyll_and_Carotenoids_of_tomato_fruits_by_spectrophotometer

• Pearler_A3 is sweet and mushy with some tang • Pearler_A4 has a sharp bite. • Costoluto Florentino has a bitter aftertaste and is firm. Squirts if you're not careful. • Bash_A: Cool (not warm) pleasant flavor. No acrid taste in the blossom scar. Red fruit. • Clad_A: Some fruit low flavor a...read more

I plan to edit this post as the fruits accumulate. Normal fruit count / bad uneaten ripe fruits / edible BER fruits (tossed BER fruits, squished unripe fruits and such aren't counted). The normal fruit count includes fruits with bad parts where the rest is intended to be used, but not BER fruits...read more

I made a good pizza dipping sauce with some home-canned tomatoes, on 2 June 2021 : a quart of home-canned tomatoes, as well as granulated garlic, onion powder, basil, pink sea salt, black pepper, paprika, and two fresh sage leaves, with extra virgin olive oil added when it was nearly done). If y...read more

https://gardenerspath.com/plants/houseplants/christmas-cactus-roots/

Here's what on my tomato to-grow list (so far) for 2022; I'm only planning to grow about 30 varieties; this is subject to change: Aker's West Virginia Alpha Pink Amana Orange x 4 Big Cheef Brandy Boy (John11840's stabilized version) Brandywine Cherry Brandywine OTV Brandywine Yellow B...read more

• https://www.tomatojunction.com/viewtopic.php?f=10&t=2375&p=44515#p44515 • https://youtu.be/VeEpEnFulF4 See the links above. It's remarkable how much the tomato stems thicken. I looked at the product, and it didn't say what was in it besides silica and a little potassium (but there ...read more

Here's a list of tomatoes I feel comfortable direct-seeding, either due to an abundance of seeds or other factors: Black Cherry Picnic_2 BSX Insurance_1 Cold Black Brandy Stick (not because the seed stock is particularly abundant, but because I'll know it's Stick, rather than a volunteer...read more

Here's some backstory to this post: * https://www.growspice.com/Baked-potatoes-and-chicken-sandwiches-td3488.html * https://www.growspice.com/Oven-fried-potatoes-td1026.html Anyway, I decided to make baked potato sandwiches (without chicken or meat). I took a number of potatoes (maybe 5) an...read more

So, a few months ago, or so, I got the idea that it would be easier, prior to baking, just to score my potatoes with a knife than to poke them with a fork. Knifes are easier to wash, and it takes less effort to score than to poke. So, I did it, and the potatoes cooked a lot more nicely, too. ...read more

I haven't experimented terribly with creating chicken sandwiches. So, I decided it's about time to start. I live with a relative who likes plain, unseasoned, unadorned baked chicken. No seasonings. No sauces. Just the natural flavor. I like to flavor and/or sauce things. Anyway, I decided ...read more

So, I figured this out a few weeks or so ago: Take about a quart of Great Value orange juice (I used the calcium fortified kind, but I imagine the regular kind is at least as good). Add about a half a teaspoon of baking soda (give or take some; experiment to see if less works). Stir for about...read more

So, this discussion was going on at Tomatoville: http://tomatoville.com/showthread.php?t=50799 I can't use Tomatoville anymore; so, I'll post my reply here whether or not anyone gets it. As far as market qualities go, I'd suggest these: Cold Black Brandy. Firm and durable. Exceptional ...read more

Check this out: Normally, Christmas cactuses have two sides (and two ends), but this one has three ends. This is a cutting of a pink-flowering Christmas cactus. I used to think it was an Easter cactus, but nope: the flowers look just like those of my pink-flowering Thanksgiving cactus. ...read more

Check this out: This is a cutting of an extra-succulent pink-flowering Thanksgiving cactus. Normally segments are flat, but this one has three ends, with part of a fourth on the bottom (which may not be very visible, in the picture, if visible at all). See this similar post about a C...read more

https://www.sciencedaily.com/releases/2020/12/201203113230.htm This science article tells about how blackcurrants have a positive effect on pist-meal glucose digestion. I find it fascinating that they say the portion size required is much less than previously thought (because I'm convinced th...read more

At long last, here are some seeds rated for zones 4 through 9, and they're very inexpensive, too! I've never shopped with this vendor (so, I can't say what it's like). http://www.treeseeds.com/white-mulberry-tree-seeds

Macaroni and cheese is really good with artificial bacon bits added! bacon_bit macaroni_and_cheese wheat_

https://www.sciencedaily.com/releases/2020/10/201029115836.htm I have my doubts that a sweet orange is a direct parent of grapefruit. Pomelos are not as bitter as grapefruit (they taste like tropical fruit punch, basically). Neither are oranges. Why would they combine into something more bitt...read more

I'm dehydrating a few bags of small limes (cut into eight slices each; skins, seeds, and all), and some tomatoes, currently. I think they're key limes, but I could be wrong. I plan to see if I can powder them. I wanted to dehydrate the peels separately, but they're very difficult to separate fro...read more

I figured common amaranth would have seeds just like the cultivated grain amaranths, since the plants look so much the same—but no. We harvested some the other day, and the seeds were like tiny black specks. I wasn't expecting them to be so small, neither did I expect them to be black (there's n...read more

Ingredients: * 1 quart stewed tomatoes * Black pepper (a liberal amount) * Onion powder * Garlic powder (or else granulated garlic) * Milk (a liberal amount) * Himalayan pink sea salt * Parmesian cheese (a liberal amount is fine) * A bay leaf (optional) Directions: Blend up the quart...read more

Here's an excellent carob drink recipe (without exact measurements): * Carob * Almond milk (not sweetened or flavored) * Brown sugar Heat it on the stovetop. Anyway, it tastes kind of like hot chocolate with lots of marshmallows in it. It's not bitter at all. But yes, it doesn't taste...read more

So, before I last went to sleep, I commenced dehydrating all our hot peppers, except the ones on the plants that I somehow missed during harvest. There always seem to be a few stragglers. I'm no stranger to cutting up hot peppers (including superhots) with unprotected hands (although I don't ...read more

Okay, in 2021, I'm focusing on sweet peppers, including several orange sweet peppers. No hot peppers, this year. They're all Capsicum annuum sweet peppers. This is mostly the beginning of a breeding project. I'm hoping to breed prolific, early, purple/orange, medium-sized, cone-shaped, thick-...read more