Did you have much trouble growing it (disease, pest, etc)?I've bought them from there. Also from Johnny's:
North Georgia Candy Roaster - Heirloom Squash Seeds | Johnny's Selected Seeds
Curious heirloom with fantastic flavor. This delicious oddity proves that looks aren't everything. Maintains its superior eating quality up to 5 months with ...www.johnnyseeds.com
Bob
let's see your veggie garden {pics} 2021-25
- Thread starter deluxestogie
- Start date
I never had any problems with them, over a span of a number of years...until this growing season. I planted them in a bed which was "supplemented" by the rotting debris of my neighbor's dead willow tree. That is, I tilled into the soil a bunch of rotted wood and wood chunk remnants.
Suddenly, in mid-July, the Candy Roaster squash, as well as the cukes planted in that bed, died all at once, and two huge, well-formed squash rotted. My suspicion is that the decaying wood provided an ideal growth medium for funguses that also happen to enjoy curcurbids.
Bob
Suddenly, in mid-July, the Candy Roaster squash, as well as the cukes planted in that bed, died all at once, and two huge, well-formed squash rotted. My suspicion is that the decaying wood provided an ideal growth medium for funguses that also happen to enjoy curcurbids.
Bob
Enhancing soil microbes sounds like a noble idea. In this instance, at least, it was not compatible with growing my squash and cukes in it. The same rotted wood was applied to one of my tobacco beds, with no apparent ill effect.
Bob
Bob
I can reasonably eat two pears a day. My trees have produced several hundred. A lot of pears are making the local wildlife happy.
Bob
Bob
Low Hanging Fruit
This cuke growing in a hanging pot at the southern face of my front porch has been yielding about 1 smallish cucumber every 10 days. It is a hybrid variety named "Salt and Pepper." (Supposedly white skin with black prickles.) The skin is actually yellow, suggesting a light-colored summer squash. The skin is also rather chewy, so I have to peel the cuke before eating it. Aside from its low productivity, yellow color and tough skin, the "Salt and Pepper" happens to be surviving at a time when my more normal cukes in the garden bed have long since died a sudden death.
If this hanging cuke survives for another month, then its lowest fruit may be close enough to the ground for Seymore (the groundhog) to take a bite (unless he's afraid of tiny, black prickles).
Bob
This cuke growing in a hanging pot at the southern face of my front porch has been yielding about 1 smallish cucumber every 10 days. It is a hybrid variety named "Salt and Pepper." (Supposedly white skin with black prickles.) The skin is actually yellow, suggesting a light-colored summer squash. The skin is also rather chewy, so I have to peel the cuke before eating it. Aside from its low productivity, yellow color and tough skin, the "Salt and Pepper" happens to be surviving at a time when my more normal cukes in the garden bed have long since died a sudden death.
If this hanging cuke survives for another month, then its lowest fruit may be close enough to the ground for Seymore (the groundhog) to take a bite (unless he's afraid of tiny, black prickles).
Bob
koceff
Well-Known Member
Homemade jalapeno sauce from homegrown jalapenos.
GreenDragon
Well-Known Member
A garden visitor, assassin bugs on the okra, and a pepper harvest.
koceff
Well-Known Member
Anybody has an idea how to store homemade hot sauce for about a year long shelf life?
Don't know what's in your hot sauce or how it's made but if it's sufficiently acidic and salty w/ no added oils, you could can it in the normal manner or just keep it in the refrigerator. Some commercial manufacturers like Tapatio state their product does not require refrigeration even after being opened, but I would not do this with homemade.
The caribbean style hot sauce I make has kept well in 5 oz. woozy bottles and vac/heat sealed mason jars for ~2 years under refrigeration and it's still very good. I don't can it, just a medium simmer, but am very careful about sterilizing everything it touches during bottling. This bottle is dated 9/30/20, and the recipe does have a goodly amount of vinegar and salt
The caribbean style hot sauce I make has kept well in 5 oz. woozy bottles and vac/heat sealed mason jars for ~2 years under refrigeration and it's still very good. I don't can it, just a medium simmer, but am very careful about sterilizing everything it touches during bottling. This bottle is dated 9/30/20, and the recipe does have a goodly amount of vinegar and salt
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funny almost exact same thing here.
this was sterile bottled but has been opened in my fridge the whole 2 years and still seems fine. but its pretty hardcore at 40% vinegar and salty with no oil or sugar added and that seems to make it pretty indestructible. if your stuff is more like edible food instead of salty acid death juice i would divide into portions and do some kind of sterile canning or bottling so one isnt open too long. so ya just depends what kind of containers or stuff you have, i dont have much experience at food storage but videos and how-to's are easy to find
this was sterile bottled but has been opened in my fridge the whole 2 years and still seems fine. but its pretty hardcore at 40% vinegar and salty with no oil or sugar added and that seems to make it pretty indestructible. if your stuff is more like edible food instead of salty acid death juice i would divide into portions and do some kind of sterile canning or bottling so one isnt open too long. so ya just depends what kind of containers or stuff you have, i dont have much experience at food storage but videos and how-to's are easy to find
toomanymatoes
Active Member
Some pics of my Fall Garden. I grow tomatoes and peppers at home in containers, but I also have two community plots since my yard receives little sunlight due to mature trees.
I planted Broccoli, Cauliflower, Kale, Swiss Chard, Spinach, Lettuce, Bok Choi, Tatsoi, Pak Choi, Beets and Carrots in my Fall Garden. Radishes are going in this weekend.
Broccoli, Cauliflower and Pak Choi
Broccoli, Cauliflower and Bok Choi (it bolted, so no longer any good)
Carrots, Kale, Swiss Chard and Beets
Lettuce
Spinach, Mustard
I planted Broccoli, Cauliflower, Kale, Swiss Chard, Spinach, Lettuce, Bok Choi, Tatsoi, Pak Choi, Beets and Carrots in my Fall Garden. Radishes are going in this weekend.
Broccoli, Cauliflower and Pak Choi
Broccoli, Cauliflower and Bok Choi (it bolted, so no longer any good)
Carrots, Kale, Swiss Chard and Beets
Lettuce
Spinach, Mustard
If you collect the mature seeds of your bolted pak choi, you can grind them into an interesting mustard powder.
Bob
Bob
New York State record pumpkin is 2554 pounds:
Photo by UPI.
Bob
Photo by UPI.
Bob
smallwanderings
Well-Known Member
Prior to boring the cob, freeze it for a week, to kill any tiny weevils that may be hiding within the cob. When you bore the tobacco hole into the cob, line it with a spackle of 50:50 fine sand and plaster of Paris, which is fireproof. Most standard briars have a 0.7" bore. I've used the thin end of an undyed, bamboo tomato stake for a stem.
Bob
Bob
SpaceX just launched some dwarf tomato seeds to the International Space Station. I thought the shipping costs on my seed orders were high. It has me wondering how much each ISS tomato ultimately costs. (I'll bet they are hybrid tomatoes, so they can't even save the seeds.)
Bob
Bob
smallwanderings
Well-Known Member
GreenDragon
Well-Known Member
My very exciting winter garden. Garlic, Brussels sprouts, cabbage, and collards. Everything else is a cover crop of white clover. 
Some tips for growing great peppers, from Johnny's Selected Seeds:
www.johnnyseeds.com
Bob
Growing Tips for Successful Pepper Seedlings
How to grow great pepper seedlings—starting peppers indoors, when to transplant and fertilize, recommended spacing, and more, from Johnny's Selected Seeds.
www.johnnyseeds.com
Bob
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