Reply to thread

Message: [QUOTE="runner11, post: 4326272, member: 12003"] I am most excited about my Dill’s Atlantic Giant pumpkin, Polish Watermelon seeds from Tobacco Road Farm in Lebanon and my Cafe Au Lait Dahlias. For heirloom toms, I am doing a lot of Brandywine (my favorite), Speckled Roman, Green Zebra, Black Krim. There is a newish seed company called Row 7 started by the chef at Blue Hill, Dan Barber, and the head plant breeder at Cornell who are trying to breed plants specifically for taste. I am doing basically all of their squash and tomatoes this year, as well as their beets, which I have done in the past and have been bred without the compound that gives beets their earthy taste and they are super sweet. Overall, I am mostly excited that I actually have time to spend in my garden this year after last year when I spent my summer working on an organic veggie farm and it was one of those shoemaker with the crap shoe situations. [/QUOTE]