Joe Grand

+ Follow
since Nov 05, 2013
Apples and Likes
Total received
In last 30 days
Total given
Total received
Received in last 30 days
Total given
Given in last 30 days
Forums and Threads
Scavenger Hunt
expand First Scavenger Hunt

Recent posts by Joe Grand

I love the pineapple pear 🍐, green or ripe. My moon glow pear 🍐 is good green &
Great ripe. I like old & wild muscadine, but the new varieties are sweeter.
Some are as high as 16% sugar, breeding of fruited plants has been happening for centuries.
1 month ago
I have a book on Hybrid,  we humans have been doing this for 500 years.

Disheartened by the shrink-wrapped, Styrofoam-packed state of contemporary supermarket fruits and vegetables, many shoppers hark back to a more innocent time, to visions of succulent red tomatoes plucked straight from the vine, gleaming orange carrots pulled from loamy brown soil, swirling heads of green lettuce basking in the sun. With "Hybrid," Noel Kingsbury reveals that even those imaginary perfect foods are themselves far from anything that could properly be called natural; rather, they represent the end of a millennia-long history of selective breeding and hybridization. Starting his story at the birth of agriculture, Kingsbury traces the history of human attempts to make plants more reliable, productive, and nutritious-a story that owes as much to accident and error as to innovation and experiment. Drawing on historical and scientific accounts, as well as a rich trove of anecdotes, Kingsbury shows how scientists, amateur breeders, and countless anonymous farmers and gardeners slowly caused the evolutionary pressures of nature to be supplanted by those of human needs-and thus led us from sparse wild grasses to succulent corn cobs, and from mealy, white wild carrots to the juicy vegetables we enjoy today. At the same time, Kingsbury reminds us that contemporary controversies over the Green Revolution and genetically modified crops are not new; plant breeding has always had a political dimension. A powerful reminder of the complicated and ever-evolving relationship between humans and the natural world, "Hybrid" will give readers a thoughtful new perspective on-and a renewed appreciation of-the cereal crops, vegetables, fruits, and flowers that are central to our way of life.
Product Identifiers
eBay Product ID (ePID)109093160
All vegetable are hybrids, breeder started crossing them in the 1700,1800 & 1900's.
I have a book that tells the history of breeder in Europe & North America.
So heirlooms are all stable hybrids, even if they were first bought in 1700's.
I think saving carrot seeds is a good ideal.
If you grow corn on both sides of the seed plants it will make it hard for the crossing of wild plants.
My brother in Law had a breed of pigeons with big breast like Cornish hens, but he would butcher them before the took flight.
He had more than they could eat in a 12' X 12' pin.
Honey-Thyme Roast Squab
Serves 2
2 squab (1–1½ pounds each)
3 T. honey
3 T. balsamic vinegar
1 t. thyme
In a medium bowl, combine honey, vinegar and thyme. Add squab, turn to coat and let marinate at room temperature 30 minutes, or refrigerate, covered, up to 1 day, turning occasionally.
Preheat oven to 400°; place squab on a roasting rack and transfer to oven. Roast until internal temperature reaches 165° and juices run clear, about 30 to 35 minutes.
Photo credit: Vicky Wasik
I do not have the breeds name, but would like to have same when I retire.
1 year ago