tree crop and perennial vegetable enthusiast. co-owner of the Asheville Nuttery and the Nutty Buddies orchard group.
musician, forager, cook, beverage savant.
They may cross some. It may not be a bad thing....you won't really know until you see how good the green beans are as dry beans and vice versa. I don't know that being good for either purpose needs to be mutually exclusive.
in my area, if you let them get very ripe on the plant, mulberries, raspberries, blackberries, etc, will all have some degree of worms in them. fruit flies. they don’t change the flavor any! i will accept the small addition of protein to my berry feast.
my experience was that they were fine for eating for at least a few years. i know i happily ate 2 and 3 year old roots when i had them…it has been a little while. if you weren’t as interested in getting seed, i suspect the flower buds are a decent vegetable too. i haven’t had them but i have had the buds from ‘normal’ salsify.
what breed/s of chicken? i suspect that can have an influence on how ‘into’ kibble they are, as opposed to forage.
i currently have 7 hens and 2 roosters, with full time access to food, and i think i’ve seen a local crow swoop in and steal occasionally, and they don’t go through anywhere near that volume of food.
my recollection from my food service days is that the ‘safe holding temperature’ was only good for a few hours and then everything that was still there would need to be chucked. not at all the same thing as storage. anything above 115 is technically cooking and food quality goes down as things continue to cook - as you enumerated above. maybe there’s some particular foodstuff that can somehow skirt those issues but i don’t know what it is.
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