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Flo wrote: ↑

Wed Oct 17, 2018 2:15 pm

And it was an interesting learning curve.

It was Flo, and now I know that I can do it again next year.
I have to save a whole cob, the biggest as well, just to provide me with 25 seedlings.
There's always going to be some left over.

Of course that would work, and work very well. It's no different to at least 4 similar growing systems that I use here, including the simplest one of my windowsill troughs being watered via the saucer the trough is standing in, or the porous hose pipe I bury in my greenhouse beds and connect to a ta...

Odsox wrote: ↑

Wed Oct 17, 2018 8:10 am

I will have to have a slice of each to compare.

Just tried that and I can confirm it was wishful thinking.
No difference in the 2 sets of loaves, but as I said, it saved wasting old seed.

We tried it last night. There would be no grittiness as it was ground to a fine powder like the wheat. I can say that I couldn't taste any difference, but it did have a sweeter aftertaste, or I "think" it could have had a sweet aftertaste. I will have to have a slice of each to compare. Either way i...

I've been at it again. I had some saved sweetcorn seed left over from last year and rather than waste it I tried to make popcorn. The popcorn maker whizzed and got very hot, but no popcorn came out. The kernels were very toasted, but that was it. It was bread making day today and I couldn't let it g...

I certainly do, in fact I actively grow stuff as a norm indoors every winter. At the moment I have 4 tomato plants in pots timed to have ripe fruit at Christmas. I also have 4 troughs of strawberry plants chilling outdoors which will be brought indoors in January to fruit from early April onwards an...

Ah thanks Flo, I thought it was only me that had odd years.

I harvested my squash today ahead of the stormy weather. I grew 2 varieties this year, Black Forest and Black Futsu. The smoother ones at the front of the barrow are Black Forest and the puckered ones are Futsu. Now, roasted B. Forest taste just like roast chestnuts. Forget Pottimarron, these are al...

Hi P.McG, welcome to our forum.
Have a look around, there's loads of stuff that might be interesting and useful.
If you can't find an answer don't be afraid to ask.

Hello Herbert, welcome to our forum.
You are right, there is a wealth of knowledge to be had on here, just use the search box and I'm almost certain any question has been raised before, although I can't guarantee that the question was answered.

Poor you :iconbiggrin: I just had a quick look and there must be at least a dozen everbearers available. It seems also that commercial growers are switching to everbearing varieties, which makes sense for the same reason I grow them. If you plant up a hydroponic system under cover as they seems to n...

I am of a slightly different opinion. The main variety I grow is Mara des Bois which is day neutral and runnerless. I have tried many, many "new" European commercial varieties and found most of them of them wanting. The main traits for these varieties are shelf life and the ability to put up with ro...

Here is today's pick, at this time of year it's about once a week, but every other day in summer.
We freeze a lot as well as I love mushy strawberries during winter.
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I assume your "day neutral" strawberries are the same as our "ever bearing" ones. I grow my strawberries in a hydroponic pipe in a greenhouse and growing standard strawberries for one or possibly two flushes of fruit would be a waste of space. So I have always grown ever bearing ones and there are s...

Just got back from 10 days away and found a glut of tomatoes that need bottling today. Apart from that the usual, 2 varieties of Brussels sprouts, PSB, Savoy cabbages, calabrese, cauliflowers, carrots, parsnips, leeks, runner beans still producing in the tunnel and squash still maturing. In the gree...