Viewing comments posted by Faerygardener

Miniature Lupine is a native to the west coast found throughout California to British Columbia. It is nitrogen-fixing and a boon to pollinators in addition to being a cute tiny plant.

This variety did have loads of hull-less seeds. They were wonderful. However, I did not find it to be good for pies or baking. If I only wanted the hull-less seeds, I'd grow it again. But I like edible winter squash for the space and water it takes, so it's not for me. Hot and dry summers here and water is precious.

This is one of my all time favorite eggplants. It is an heirloom variety and starts producing later than many hybrids available. Once it does start - it keeps going even when the weather starts to cool. Mild flavor, high production, doesn't need peeling or any salt treatment. I grow this every season in my hot and dry summer climate.

Love this squash - if you grow it you'll have plenty to share with EVERYONE you know. Prolific isn't a strong enough adjective for it. I use it as a summer squash, mild flavor. Love that the seeds are only in the bulb at the bottom and easy enough to scrape those out. Unlike other summer squashes - you're better off letting this one get bigger. When harvested small like a zucchini, it will start looking shriveled within the day. Still fine to cook with - but there is no reason to take this one small. I let mine curl -shape doesn't affect the flavor and I don't care if slices are exactly uniform.

This is an F1 variety and an AAS winner. When small simply quartered it adds a nice crunch to salads. I often dip slices of the smaller ones in dressing and just munch away. Mild, sweet and prolific. Cook or bake as any summer squash/zucchini. I have a hot and dry summer climate and this variety does well for me.

This is my fave cucumber and the only one I grow. It does stop here when we get insanely hot. But before then, it's mild and I enjoy snacking on it with nothing (dressing .. nada) on it. Have tried others that tasted soapy or bitter. Once I found this variety, I haven't strayed.

I'm a fan. Cocozelle is the heirloom zucchini I prefer. The light stripes make it an attractive fruit, it has a mild flavor, it's prolific and does well in my hot and dry summer climate.

Very productive for me, handles my very hot and dry summer climate well and the yellow means it won't get lost in the leaves and is easy to harvest. Mild taste with a very thin skin. Also, pretty and that counts a tad when sharing the harvest. I've been growing this a few seasons as with a bit of fertilizer it just keeps knocking out gorgeous tasty fruit.

Prolific, for me this one goes until a hard frost completely kills the plant - produces further into autumn than most. Tasty. Had a friend say they liked Black Cherry better - tried that, it was later and not as prolific. I didn't care for its taste as much either. Had to search out the seed for this season (a mix from Renee's had it). This is a fave for me and a neighbor that I start seed for (and who was also disappointed with the Black Cherry). Hot and dry summer climate here.

Prolific and tasty. I've been growing this one for a few seasons now. Sometimes marketed as Bumblebee one word and sometimes with Artisan Pink Bumblebee as the name. Does well in my hot and dry summer climate.

I had been growing Manyel as my yellow but added this some years back and have since dropped the Manyel as this Peach is carried by companies I usually mail order from and is a bit more prolific. It's tasty as well. Hot and dry summer climate here so the mid size tomatoes fare better.

Hot and dry summer climate here. Mine didn't get as large as others. It is very tasty with a good amount of flesh compared to the seed cavity. It is not prolific at all for me - just a fruit or two per vine. I have others that handle my growing conditions better, but I occasionally grow it as it is lovely. I haven't tried to store it.

Very prolific and tasty large winter squash. Keeps well. This is my favorite of the large squashes. Stored a bit longer than the Tahitian from Baker Creek grown and stored under the same conditions. Wonderful for all winter squash recipes. For pie, I do spread the pureed squash on a cookie sheet and bake at 275/300°F for a bit to get it a bit denser. Although we don't comment on photos here, it does get Mildew at the end of the season - those photos were taken end of October. I'm in a hot and dry summer climate.

Sunshine Kobacha F1, Cucurbita maxima is my favorite "if I could grow only one". It outshines all the others I've tried. I'll often add a bit of brown sugar to my squash when a side dish, but this is sublime with just a bit of butter. I have hot and dry summers (avg Humidity in August is 25 whereas in FL it's 90 - we're dry). Kept cool, easily last 5 months - simply haven't stored beyond that.