Whats Your Favorite TastingType Of Tomato,Green Bean,Squash,Cowpea,And Corn To Plant?

Discussion in 'Gardening & Plant Propagation' started by Hee Haw, Apr 13, 2006.

  1. Hee Haw

    Hee Haw Well-Known Member

    Messages:
    107
    Joined:
    Mar 22, 2006
    Some of you have many years of experince of trying different types of the same vegtable and know from taste experince which type is the best and dont have to even think about planting any other kind from now own.,
    It would be interresting to know what some of them are, maybe like rattlesnake green beans ect. You may even wont to list some others that are not in the title, like,
    Hales Best Cantulope ,Or crimson spinless okra.What Types: Beets, ,.....watermelon, what ever you have found the best as your type:
    This would help some of us less experinced growers with our types of vegtable seed to select. Thanks
     
  2. Caren

    Caren Well-Known Member Supporter

    Messages:
    1,010
    Joined:
    Aug 4, 2005
    Location:
    Alma MI
    I use Burpee Blue lake bush 274 as it cans extremely well
    Carrots Danver's half longs cann great too.
    Corn is Candy corn. I freeze it. I tried canning it and it didn't do to well. turned mushy. Freezing seems to work best.

    Could I ask that anyone with a follow up tell how they preserve their produce? It helps me to know what kinds of stuff to buy for canning.

    Thanks
    Caren
     

  3. countryboy01974

    countryboy01974 Well-Known Member

    Messages:
    57
    Joined:
    Oct 18, 2004
    Location:
    western kentucky
    kentucky wonder pole and bush beans usually freeze them any more used to can them but freezing is so much easier and they seem just as good
    honey select corn won't grow anything else freezze it also
    grow several different tomatoes but always grow stripey's at least a couple of plants I can them
    yellow crookneck squash freeze it
    that's my regular stuff everything else I grow is not usually the same
     
  4. mama2littleman

    mama2littleman El Paso

    Messages:
    1,969
    Joined:
    Nov 8, 2004
    Location:
    Alaska

    Hmm, you have had good luck with stripey's? The ones I've grown were mealy and definately lacking in taste. Maybe I'll give them another try with seeds from a different company.

    nikki
     
  5. rwinsouthla

    rwinsouthla Well-Known Member Supporter

    Messages:
    1,054
    Joined:
    Oct 23, 2005
    Location:
    South Louisiana
    I'm with country boy....kentucky wonder pole. Floriday speckled limas too.

    Yellow crookneck...yeah it's hard to slice but tastes so sweet.

    Straight eight cucumber

    Roma tomatoes that have grown amongst my rosemary.....Oh my word....it don't get any better.

    Chandler strawberries.......over homemade vanilla ice cream.......

    I'm hungry..............
     
  6. SquashNut

    SquashNut Well-Known Member

    Messages:
    11,431
    Joined:
    Sep 25, 2005
    Location:
    Idaho
    blue lake pole and bush beans -canned
    walla walla onions -canned and frozen
    Utah sweet spanish onions - fresh use ( keep pretty good in storage)
    Early Divedend brocolli - frozen
    cos romain lettuce - fresh use
    butter crunch lettuce - fresh use
    Early Jersey cabbage - frozen and kim chee
    Candy King corn - canned and frozen
    Oregon Giant snow peas- canned and frozen
    Imperator carrots- canned frozen and mulched
    hollow crown parsnip -frozen and mulched
    american flag leeks -frozen and mulched
    Ruby beets- canned
     
  7. countryboy01974

    countryboy01974 Well-Known Member

    Messages:
    57
    Joined:
    Oct 18, 2004
    Location:
    western kentucky
    I think the stripey's taste has a lot to do with the soil you grow them in the first year I grew them I done so in a stock tank filled with composted manure and they were by far the best tasting I have grown after that I started putting them in the garden they are still good but not nearly as sweet. up till this year I always got them from lowe's or wal-mart they were the bonnie plants this year I got seed from totally tomatoe and am trying a heirloom striped tomatoe called old german.
     
  8. vicki in NW OH

    vicki in NW OH Well-Known Member

    Messages:
    2,786
    Joined:
    May 10, 2002
    Amish paste tomatoes - fresh, can, dry
    Rose de Berne tomatoes - fresh, can
    Carola potatoes - root cellar
    Laurentian rutabagas - root cellar
    Diamante celeriac - root cellar
    Touchon carrot - root cellar
    Mokum carrot - fresh
    Bodacious sweet corn - fresh, freeze, if any extra
    Luther Hill sweet corn - fresh
    Ruby Perfection cabbage - root cellar
    Beauregard sweet potatoes - dry storage
    Borretana cippollini onions - dry storage
    Copra onions - dry storage
    Fortex green beans - fresh, freeze if any extra
    Maestro English peas - fresh, freeze, if any extra
    Cascadia Sugar Snap peas - fresh
    Gold ball turnips - fresh
    Space spinach - fresh
    Golden beet - fresh
    Lutz green leaf beet - root cellar
    Benning's green tint patty pan squash - fresh
    Danish ballhead cabbage - sauerkraut
    Romano green beans - fresh
    Yellow doll watermelon - fresh
    Kiwigold raspberries
    Mignonette alpine strawberries
    Japanese hulless popcorn
    Sungold cherry tomatoes - fresh
    Four Seasons lettuce
    Blushed Butter Cos lettuce
     
  9. HomesteadBaker

    HomesteadBaker Working toward the dream

    Messages:
    1,008
    Joined:
    Feb 8, 2006
    Location:
    Northwest PA
    How do you make your kim chee?? My brother loves that, and he can't get it anywhere! Have a method/recipe to share?? :)


    66 days to go......... :sing:
    Kitty
     
  10. GeorgiaberryM

    GeorgiaberryM Well-Known Member

    Messages:
    263
    Joined:
    Mar 30, 2004
    Location:
    southwest AR
    That Stripey is good - my MIL grew it last year and I was very impressed. My favorite tomato is the Arkansas Traveler or Bradley - a pink skinned type. And we like Brandywine too, although it has become kind of cliche, it is really good. It is really too hot here for them, but we always plant a few, and harvest a few.

    For selling, early girl is the best, followed by celebrity. Trying the new 444 for tomatoa sales this year too. We'll see.

    I put in another vote for kentucy wonder pole beans.

    And for eggplant I like the japanese type, like ichiban.

    In the past we had always grown the red potatoes because that is what everybody around here grows, but last year we planted yukon gold - heavenly! and the fingerling "ruby crescent". Those fingerling potatoes are extremely vigorous. . .they survived the late freeze this year and I think that is all we are getting for potatoes. The yukon gold from the store is good, but not like freshly dug, maybe next year.

    For onions, I like Texas 1015.

    I like the cirliest possible mustard greens that I can get.

    And my favorite garden vegetable is Bok Choy - I can't speak to the variety because the selection is so limited - all are great.
     
  11. SquashNut

    SquashNut Well-Known Member

    Messages:
    11,431
    Joined:
    Sep 25, 2005
    Location:
    Idaho
    I have used this recipe with plainold green cabbage too, worth the time and trouble and very economical.
    Cabbage pickle = baechu kimchi

    Ingredients:
    1 large 2.5-3 lb chinese cabbage cut into 2" wide
    pieces
    .5 cup of salt
    6 green onions, finely chopped
    3 large cloves garlic, minced
    2 tablespoon Korean red pepper powder or 1 tablespoon
    cayenne
    .25 tsp grated fresh ginger root
    1 tabespoon sugar
    .75 c hot water

    Steps:
    1/ Wash the chopped cabbage. Drain and sprinkle with
    salt, and let stand in the colander for 2 hours.
    Rinse in cold water and squeeze out excess liquid.
    Place the cabbage in a large bowl.

    2/ Add the onions, garlic, pepper, ginger, sugar to
    the cabbage. Toss and mix so that cabb age pieces are
    well-coated.

    3/ Pack the cabbage mixture in a crock or large glass
    jar. Pour the hot water into the large bowl that held
    the cabbage mixture, and swish around to gather up any
    remaining seasonings. Pour into the jar of packed
    cabbage. Cover the jar with a tight lid and place in
    a cool room for 2 days before refrigerating.
    (Fermentation begins in these 2 days.)

    4/ Refrigerate at least 24 hours before serving.
     
  12. Trisha-MN

    Trisha-MN www.BilriteFarms.com

    Messages:
    345
    Joined:
    May 10, 2002
    You know, one thing to keep in mind is that there are many factors that affect vegetables each year. I know the "old standbys" will preform year after year but I know we've noticed differences in types based on temperatures, amount of rain, amount of sun etc. Just something to keep in mind.

    That said here are some of our favorites:
    Pole bean - Rattlesnake
    Chard - Bright Lights
    Cuke - Poona Kheera
    Beet - Chioggia
    Summer squash - Bennings Green tint, Cocozelle & Odessa among others
    Eggplant - Pingtung
    Pepper - Black Hungarian & Tam Jalepeno
    Tomatoes - Novogogoshary & Early Rouge among others