Striving to grow things as naturally, simply, and cheaply as possible!
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Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden
The wishbone never could replace the backbone.
A build too cool to miss:Mike's GreenhouseA great example:Joseph's Garden
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Joseph Lofthouse wrote:
Since the only blueberries I can get are commercial grocery store varieties. I rarely eat them. I sometimes notice a difference between green or ripe.
The wishbone never could replace the backbone.
The wishbone never could replace the backbone.
Joseph Lofthouse wrote:
Alas: The soil here is derived from limestone. The water flows through and over limestone. The dust that blows in from the desert is limestone. Growing an acid loving plant like blueberries would be very problematic.
There are a number of foods, that I have only eaten store boughten: avocados, bananas, blueberries, kiwi, etc. I often wonder how marvelous they would taste if ripened on the plant. I know that the muskmelons and strawberries that I grow are not even the same product as what is sold in the grocery stores.
Striving to grow things as naturally, simply, and cheaply as possible!
My YouTube channel
Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden
Joseph Lofthouse wrote:
I have two blueberries growing in a pot... But I water them with limestone water. Hmmm. The way y'all talk about them, i'm almost getting excited about only watering them with rainwater, and perhaps actually trying to get a fruit from them.
The wishbone never could replace the backbone.
Striving to grow things as naturally, simply, and cheaply as possible!
My YouTube channel
Steve Thorn wrote:Can you tell a difference between grocery store ones and fresh grown ones?
Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden
Greg Martin wrote:Joseph, if you want to try some good ones to find out how much you like them I really recommend buying frozen wild blueberries. For cooking applications they are not worse than using freshly picked berries in my opinion. Not sure if they sell them near you or not, but here in Maine Wyman's wild blueberries are in all the supermarkets. They harvest them in downeast Maine from fields that are carpeted in a ground cover of the wild lowbush plants (I'm fairly certain that none of these have been planted so it's all natural genetics). One of my favorite things to do with them is blend them with fresh elderberries (2 parts wild blueberries to 1 part elderberries) to make a pie.
Joseph Lofthouse wrote:
Alas: The soil here is derived from limestone. The water flows through and over limestone. The dust that blows in from the desert is limestone. Growing an acid loving plant like blueberries would be very problematic.
There are a number of foods, that I have only eaten store boughten: avocados, bananas, blueberries, kiwi, etc. I often wonder how marvelous they would taste if ripened on the plant. I know that the muskmelons and strawberries that I grow are not even the same product as what is sold in the grocery stores.
List of Bryant RedHawk's Epic Soil Series Threads We love visitors, that's why we live in a secluded cabin deep in the woods. "Buzzard's Roost (Asnikiye Heca) Farm." Promoting permaculture to save our planet.
Richard Kastanie wrote:I can taste a lot of difference between many of the blueberry varieties that I have. Pink lemonade is the most unique, but the blue ones have plenty of diversity too. I am able to grow rabbiteye, southern highbush and northern highbush varieties here, and a variety of cultivars of each. I don't notice as much difference between the different northern highbush varieties as the others. There's quite a bit of difference in flavor between the two southern highbush cultivars that I have the most of, Ozarkblue and Summit. I particularly like the rabbiteye blueberries, which have a distinctly different flavor and texture to me from the highbush types, although rabbiteye types tend to be more finicky about waiting until they're fully ripe. If picked too early they will be mealy and lack a full flavor. The variety Tifblue in particular, which I like for its heavy yields and having berries later in the season than any other variety I have, is also annoying in having berries that appear blue but aren't really ripe yet. If they don't pull off easily, they need more time. This is also true for the highbush varieties, but most of the highbush varieties have more leeway in being picked a little under-ripe, they will be more tart but still good. An advantage of rabbiteye varieties is that they don't need to be picked as often. I can pick many of them only every 5-7 days when they're ripening and get more fully ripe fruit that way, with only minor losses to fruit drop. My highbush plants need to be picked more often or there'd be greater losses of fruit to the ground.
Striving to grow things as naturally, simply, and cheaply as possible!
My YouTube channel
Greg Martin wrote:Not sure about flavor per se, but eating experience wise I find a very large difference between wild berries and the larger domesticated varieties. Especially when used in cooking for things like pancakes, muffins and oatmeal. I avoid the big ones and stick with wild for those cooking apps. I only like the big ones fresh, while I love the small ones cooked.
Sincerely,
Ralph
Ralph Kettell wrote:Hi Greg,
When are you talk about the small ones are you talking of small wild blueberries or huckleberries. There is no comparison IMHO between huckleberries and blueberries. Huckleberry pie is to die for. They are way sweeter and more intense flavor than blueberries. Alas there are only a couple areas of the country that I know of (there may be some microclimates that can also produce them) that have any amount of huckleberries available. One is northwestern PA along the Susquehanna River and Northern Idaho around Couer d'Alene. They make killer huckleberry martinis in Couer d'Alene and Spokane.
I just read the later posts and I see the wild blueberries in a frozen pack. What is their diameter typically? Huckleberries are usually only about 1/4" or even 3/16" in diamemeter.
Permaculture...picking the lock back to Eden since 1978.
Pics of my Forest Garden
Ralph Kettell wrote:
Greg Martin wrote:Not sure about flavor per se, but eating experience wise I find a very large difference between wild berries and the larger domesticated varieties. Especially when used in cooking for things like pancakes, muffins and oatmeal. I avoid the big ones and stick with wild for those cooking apps. I only like the big ones fresh, while I love the small ones cooked.
Hi Greg,
When are you talk about the small ones are you talking of small wild blueberries or huckleberries. There is no comparison IMHO between huckleberries and blueberries. Huckleberry pie is to die for. They are way sweeter and more intense flavor than blueberries. Alas there are only a couple areas of the country that I know of (there may be some microclimates that can also produce them) that have any amount of huckleberries available. One is northwestern PA along the Susquehanna River and Northern Idaho around Couer d'Alene. They make killer huckleberry martinis in Couer d'Alene and Spokane.
I just read the later posts and I see the wild blueberries in a frozen pack. What is their diameter typically? Huckleberries are usually only about 1/4" or even 3/16" in diamemeter.
The wishbone never could replace the backbone.
Travis Johnson wrote:I can tell the difference in flavor!
As for blueberries: whoever invented Chocolate Covered Blueberries should be knighted.
Striving to grow things as naturally, simply, and cheaply as possible!
My YouTube channel
Striving to grow things as naturally, simply, and cheaply as possible!
My YouTube channel
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