<<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.
Unfortunately 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
Look forward to the lists comments, and advice on this topic. TIA frank
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