Our quinoa greens have gone from sweet and tender to bitter and tough. Any insight would be greatly appreciated.
We had great success with a first planting of quinoa greens while the second batch came out bitter and tough. It's grown at 4,500 ft in Nevada.
Here are some factors that might influence the different outcomes 1st batch/2nd batch:
environment: hoop house/outdoors
sunlight: some shade/direct
temperature: less fluctuation/freezes and frosts
origin: costco quinoa/harvested from 1st batch
harvest: feb-mar/apr-jun
flavor: sweet and tender/bitter and tough
Anything jump out as obvious to anyone?
Thanks!
