Jay Angler wrote:We need to remember that tobacco can be very toxic to our helpers as well, particularly the bees. It would be one thing to have simply grown a few plants along with a field of other plants, and a totally different thing to use modern equipment to process and spread tobacco juice to places nature wouldn't. Just because nature makes something, doesn't mean that it's a good idea for humans to use that substance in unnatural ways. (Just ask someone who accidentally ate the wrong mushroom!)
Joseph Lofthouse wrote:
I use a brix meter in my garden. I have heard the claim that high brix foods taste better. The amount of sugar in a food is only part of the story about how sweet it tastes... For example with watermelons, it seems to me, like the chemicals responsible for the red color taste bitter. Therefore to taste sweet, a red watermelon has to be high sugar. Yellow fleshed watermelons do not taste bitter to me. Therefore, they can be lower sugar, and still taste subjectively sweeter than a red-fleshed watermelon. These days I am selecting only for yellow-fleshed watermelons. I'm moving my tomatoes towards yellow/orange types, for the same reason. The sweetest tasting cucumber I ever ate was extremely low brix. It's skin was yellow, so it lacked whatever bitterness components are associated with green skin.
Yes, it might be good to post that question in the plant forum. We have to be very aware that common names aren't consistent the world over, and the orange Jack-o-lantern "pumpkin' is the North American name for a specific variety within a large family, of which I recall that some fruit is not edible. It's also important to know what the traditional cooking methods are. I had a friend who tried to eat a taro leaf raw - *really* bad idea, although not deadly. They're perfectly fine cooked as heat destroys the problem chemical.
I follow a gardener from the tropics on my permaculture instagram page. They call pumpkin leaves Ugu. They are eaten and sold at market.
Wendy Robers wrote:For what it is worth, I've had good success with Trombocino squash,butternut squash, and Seminole pumpkin here in the eastern part of Virginia...
Alternatively, you need a pair of Great Horned Owls with a pair of owlets to feed - the squirrel population which was at a problem level for me, has now crashed. I'm quite sure that it will recover, but in the meantime, I might actually get the odd ripe cherry if they'll start taking out the robins as well!
Now all I need is a variety that the squirrels don't like to dig up just after I seed them!
Maybe, but is it also possible that if the apples weren't there as a pest trap, the pests would discover that pear was "good enough"? Maybe here the alternative is to teach people that if you find a little bug in your apple, at least it's an organic bug, rather than pesticide residue?
For instance, it takes a lot of work to grow table-quality apples in my region. It is far easier to grow Asian pears. Neither are native, but apples are more familiar. I grow both, but only because my wife wanted me to grow some apples. If I were smart, or single, I'd probably just grow Asian pears.
Jay Angler wrote: Alternatively, you need a pair of Great Horned Owls with a pair of owlets to feed
L Anderson wrote:I plant radishes in my squash hills and across the areas where the vines will travel. Never pull them out — let them flower and go to seed, etc. I never have squash bug problems.