God I love growing our own

[philipm]

my grandfather would wait until the first frosts to start lifting the swedes, they, and parsnips would usually stay in the ground until needed, he didn't often plant autumn cabbages but often had sprouts to pick for Christmas

Parsnips are always better after a frost ,alkways taste sweeter.

 

[JamezF]

What do you use them for?

Washing stuff. Including oneself.

James

 

[JamezF]

well something else i’ve just learned! I thought loofahs came from the sea (having never really given it any thought till now).

It's amazing how many people seem to think that. I'd kind of assumed the same, despite having no idea about what might actually produce them

James

 

[Erichalfbee]

Washing stuff. Including oneself.

James

Ah thanks. They do look interesting.

 

[JamezF]

Parsnips are always better after a frost ,alkways taste sweeter.

I've often heard it said that parsnips and some brassicas respond to freezing temperatures by increasing sugar levels inside the plant, thereby reducing the temperature at which they will freeze.

I can't help wondering if there isn't a bit more to it than that though. Mainly because if the sugars aren't already present in the plant presumably it needs to photosynthesise to produce them, and at such low temperatures and short day lengths is that even realistic? And if they are present, why don't we eat the bit they're already in?

Perhaps this is knowledge that comes from a time when frosts generally arrived earlier when the days were a little longer and the Sun rose higher? I have no idea. In any case, ours get eaten when we want to eat them. If we'd waited for a frost in some recent winters it could have been late January before we got to taste a parsnip.

James

 

[jenkinsbrynmair]

What do you use them for?

loofing

 

[Erichalfbee]

I've often heard it said that parsnips and some brassicas respond to freezing temperatures by increasing sugar levels inside the plant, thereby reducing the temperature at which they will freeze.

I can't help wondering if there isn't a bit more to it than that though. Mainly because if the sugars aren't already present in the plant presumably it needs to photosynthesise to produce them, and at such low temperatures and short day lengths is that even realistic? And if they are present, why don't we eat the bit they're already in?

Perhaps this is knowledge that comes from a time when frosts generally arrived earlier when the days were a little longer and the Sun rose higher? I have no idea. In any case, ours get eaten when we want to eat them. If we'd waited for a frost in some recent winters it could have been late January before we got to taste a parsnip.

James

I’m not sure about brassicas but I know you shouldn’t keep potatoes in the fridge because the starches start getting broken down to sugars and they don’t roast so well.

 

[jenkinsbrynmair]

I’m not sure about brassicas but I know you shouldn’t keep potatoes in the fridge because the starches start getting broken down to sugars and they don’t roast so well.

I always remember back in the days we bought spuds in bulk (same time as stock feed) and just kept them in an outhouse for the winter, by the spring the potatoes always tasted strangely sweet, especially if we had experienced really frosty weather

 

[Lazy K]

I grow luffas but I have to grow them in pots in the greenhouse.
Speaking of which, our part of the US missed the worst of the winter storms only to be hit a few days later with 55 mph winds. Our unheated greenhouse remained standing but damaged. I didn't have any crops growing but had just planted peas and carrots in pots. The glass on my cold frame was destroyed.
This fall I sowed a lot of my flower seeds in pots outdoors and hope that God and Mother nature will germinate them at the right time this spring

 

[Moobee]

What do you use them for?

They make great pan scrubs and then compostable once knackered. I bought one and cut it into 4,

 

[Erichalfbee]

They make great pan scrubs and then compostable once knackered. I bought one and cut it into 4,

You've convinced me. I might try some

 

[Erichalfbee]

You've convinced me. I might try some

@JamezF Have you any seeds spare? Posting your tomatoes tomorrow

 

[Lazy K]

If you want luffa seeds from the US I have hundreds of them. Fresh from last years crop.

 

[JamezF]

@JamezF Have you any seeds spare? Posting your tomatoes tomorrow

I may have some left over from last year if they would be ok. I'll check. I've not bought any for this year as they're a bit like a rampant version of a (climbing) cucumber and I'm not sure I'm going to have the space given a few other things I want to try -- I had some Peppadew chile seeds arrive today and they manage to turn into a five foot tall "bush" in a single season. The gourds do need a long growing season to get good fruit (four months from setting fruit to reach full ripeness I think) and I suspect my location is a bit marginal because it's so exposed. They still seem to be ok if they're a little under-ripe though; they're just more awkward to peel.

James

 

[JamezF]

I have only four seeds left over. You're welcome to them if you'd like them. Otherwise, they came from Premier Seeds: Gourd Luffa Sponge | Gourd | Premier Seeds Direct ltd

James

 

[Erichalfbee]

I have only four seeds left over. You're welcome to them if you'd like them. Otherwise, they came from Premier Seeds: Gourd Luffa Sponge | Gourd | Premier Seeds Direct ltd

James

Thanks ..have put an order from Premier so added them

 

[JamezF]

Posting your tomatoes tomorrow

Amazingly given the way things are at the moment, they arrived today. Thank you so much. I'm really looking forward to trying them out.

James

 

[Erichalfbee]

Crikey! Second class stamp too.

 

[JamezF]

Crikey! Second class stamp too.

Yes, I was pleasantly surprised. My brother only received a Christmas card from our parents earlier this week, three weeks after it was sent, and it didn't have to travel so far (just south of Bristol to just west of Abergavenny).

James

 

[pargyle]

Crikey! Second class stamp too.

Just bought a book of 8 first class ... £7.60 !! Scary .....