Dan W wrote:
<<For me, there is almost nothing worse than the either total lack of
flavor, or the slight pasty, cardboardish taste, of a California avocado
that was picked green and shipped several thousand miles, held in a
warehouse, then sold in a local super market. Possibly the trees that
produce those fruits have been cross-bred to produce fruit that will ship
well. It certainly has no redeeming flavor.>>
Right on, Dan!
Taste and flavor is one of prime importance to me.
I'm trying to start a small scale organic/sustainable CSA in central Kentucky
and need to get info on varieties that will grow well in that climate/area
with minimum of fuss, yet taste , and produce well enough to make a profit.
It's quite a challenge. I'd like to hear more about what varieties people on
this list in similar areas (USDA Zone 6) use and would recommend for most
common fruits and vegetables.
Unfortiunately there are a good many recommendations on " commercial"
varieties. As soon as I see that word I almost automatically translate that
into varieties that ship well, store well,etc but that do not necessarily
taste good!!
Look forward to the lists comments, and advice on this topic. TIA frank
To Unsubscribe: Email majordomo@ces.ncsu.edu with "unsubscribe sanet-mg".
To Subscribe to Digest: Email majordomo@ces.ncsu.edu with the command
"subscribe sanet-mg-digest".