Radishrain
Things pertaining to life: plants and animals, gardening, cooking, food, botany, zoology, farming, ranching, wildlife, genetics, plant breeding, software, media, etc.
My web searches told me that anthocyanins made strawberries red. I was surprised at that (since anthocyanins make things purple and ultra violet, and strawberries are not purple), but yeah; maybe there are more kinds of anthocyanins.
I would have guessed that lycopene made them red.
I would have guessed that lycopene made them red.
I'd think lycopene would make red peppers red, since it makes red tomatoes red, and peppers and tomatoes are in the same family. However websites give conflicting information. One sight says red peppers are one of the fruits that do not contain lycopene, but some other sites say they do.
I found this article that said a couple things that really stuck out to me. It talked about how zeaxanthin helps filter out blue light from the eyes, and how raspberries can protect the eyes from UV damage. As someone with light sensitivity who wears blue-blocking glasses and such at times, and avoids fluorescent lights much of the time, that is very interesting.
https://www.medicalnewstoday.com/articles/283018.php
https://www.medicalnewstoday.com/articles/283018.php
I harvested a few watermelons today. There are probably plenty more ready to be picked. One of them was one of my heretofore unharvested unlabeled watermelons. It looks like a winter watermelon, which surprised me a bit, as I thought I had labeled them all. I don't think it's King Winter or Santo Domingo Winter. It might be Navajo Winter, Wintermelon, or Winter Queen, but I'm at a loss. My guess is Wintermelon.
Here it is:
Here are the other two that I harvested, today (the one in the back is larger than it appears, and it is Santo Domingo Brown Seeded; the one in the front is either Corner Round or from the third plant in the same spot—either way, it tasted and smelled pretty great; I didn't save seeds; Corner Long isn't ripe, yet):
Here it is:
Here are the other two that I harvested, today (the one in the back is larger than it appears, and it is Santo Domingo Brown Seeded; the one in the front is either Corner Round or from the third plant in the same spot—either way, it tasted and smelled pretty great; I didn't save seeds; Corner Long isn't ripe, yet):
I harvested about 45lbs of West India burr gherkins. They weighed in at 49lbs, but that was including the bowls and leaves, and I was optimistic where the scale was ambiguous.
Closer pictures:
Closer pictures:
About this site:
This site is essentially my blog (but you can participate).
About me:
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About site members:
As a member of this site, you should focus most on producing quality, relevant content for readers (present and future, including the long-term future). The readers you should have in mind do not only include site members.
Similarly, posts are intended to have long-term scope, having users from search-engines in mind. However if you want your comments disabled (or the thread locked), just ask a moderator.
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Quality control is an important aspect of this forum. Threads may be edited, moved, deleted, locked, renamed, etc. for quality control purposes. This helps ensure that posts are high quality, on-topic, organized, helpful, in English, ethical, comprehensible, and in accordance to the rules, among other things. There is no guarantee that any particular post will endure a full or partial quality control process, however. One anticipated reason for edits is to add, remove, or adjust tags so that they are standardized and useful.
You should anticipate that some and/or all of your posts will probably endure a quality control process, whether or not you obey or try to obey the rules. This is not a punishment. Even those who obey the rules perfectly will probably have their posts edited, moved, locked, etc. from time to time. This is one of the reasons that you have to become a Member (as opposed to just registering) before you can post (to ensure that you know about this in advance). If, after you have become a member, it becomes clear that you are upset and bewildered about this, you may lose your membership status until you read and accept the rules (again).
This site is essentially my blog (but you can participate).
About me:
I'm a person on the Internet. I have lots of interests. I don't want to go on about myself. Sorry.
About the rules:
The rules might look lengthy and complicated, but if you don't get offended easily by moderation, you'll probably be okay.
About site members:
As a member of this site, you should focus most on producing quality, relevant content for readers (present and future, including the long-term future). The readers you should have in mind do not only include site members.
Similarly, posts are intended to have long-term scope, having users from search-engines in mind. However if you want your comments disabled (or the thread locked), just ask a moderator.
However, please do not treat individual threads like forums, especially if a forum with the same topic already exists. In other words, if it's foreseeable that your thread could have been five hundred threads, please make five hundred threads instead of one (the reason is that a single thread in this context would mostly only be easily useful to the participants, with newcomers having to read a lot of unnecessary material to find out what is appropriate to say). Similarly, try not to derail threads, but if you do, please edit the subject to be something that matches your new thought. Thread subjects should generally be quite specific. For instance, try not to make a thread called Melons, 2020 (because it might absorb everyone's posts that year and make individual ones hard to find). Consider tagging all your posts with a tag for that year instead.
Quality control is an important aspect of this forum. Threads may be edited, moved, deleted, locked, renamed, etc. for quality control purposes. This helps ensure that posts are high quality, on-topic, organized, helpful, in English, ethical, comprehensible, and in accordance to the rules, among other things. There is no guarantee that any particular post will endure a full or partial quality control process, however. One anticipated reason for edits is to add, remove, or adjust tags so that they are standardized and useful.
You should anticipate that some and/or all of your posts will probably endure a quality control process, whether or not you obey or try to obey the rules. This is not a punishment. Even those who obey the rules perfectly will probably have their posts edited, moved, locked, etc. from time to time. This is one of the reasons that you have to become a Member (as opposed to just registering) before you can post (to ensure that you know about this in advance). If, after you have become a member, it becomes clear that you are upset and bewildered about this, you may lose your membership status until you read and accept the rules (again).
I transplanted my Tresca strawberry plants (all in the same spot), today (Saturday). they possibly had a disease (maybe rust, by the look of it); so, I put them by the other diseased strawberries. My hope is either that it overcomes the disease or that it produces fruit before it dies (so I can zap the seeds and grow a new generation of plants). I wouldn't have transplanted it today if I weren't trying to protect my other strawberries from potential disease.
Unfortunately, you can't. Fortunately, you can add pretty much whatever you want to your signature instead.
If you are a seed trader or such, it is recommended that you put a link to your profile post in your signature, whatever else is in it.
Links are not automatically functional. You need to use HTML for that.
If you are a seed trader or such, it is recommended that you put a link to your profile post in your signature, whatever else is in it.
Links are not automatically functional. You need to use HTML for that.
I know I'm not a cat, but I've taken to drinking milk from a bowl (no, not lapping it up, but drinking as if it were a cup). You're probably wondering why:
• Well, one of those reasons is that I dip my peanut butter sandwiches in milk, and it's a whole lot easier to do that in a bowl than in a cup (the brim is wider; so, you don't have to worry about the size of your bread, getting peanut butter streaks on the side, and such).
• Another reason is that our bowls that I use fit a lot more milk than our glasses. I've long wanted some pretty large glass cups, but we just don't have them. The bowls are just a little bit larger than I would strictly want. So, it works out.
• Bowls are easier to wash than cups, IMO.
Anyway, here's how I make my peanut butter sandwiches:
I typically make two sandwiches at a time. I use bread (typically some wheat or multi-grain bread with large slices). I spread Skippy Natural peanut butter on two slices. Then I spread something like jam/preserves/jelly or honey on the same slice (or blue agave sweetener on the slices without peanut butter). Then I stick them together. Then I cut them in half. Then I eat them, typically dipping them in milk before eat bite.
I know some people mix butter with their peanut butter. I've tried that, and it's good, but I don't feel the need to do it, personally. I'd rather use or wash one less knife in making my sandwiches (two is enough: one for the peanut butter, and one for the jam—I definitely don't like peanut butter residue in the jam, or jam residue in the peanut butter). For those who use bottles, more power to you. For those who use bottles of peanut butter and jam mixed together, that's cool, even if I don't know feel comfortable with the idea.
How do you make and eat your peanut butter sandwiches? Does my way sound odd to you?
I know some people just make their sandwiches and have a glass of milk without dipping their sandwiches in their milk. I don't really understand that. It tastes and feels so much better dipped, IMO. I dip my cookies in milk, too, by the way (some people I've observed don't actually do that, even if they like to drink a glass of milk while they're eating cookies; I don't really understand that, either, unless the cookies aren't dry/crunchy; then, I totally understand, even if I think they're still good with milk). So, yeah, I use milk like a permeable sauce, I guess. This reminds me of why I like ketchup:
• Taste
• It makes the food less dry; so, I'm less likely to get the hiccups when I eat it.
• Eating tomatoes (I believe even from ketchup) is said to temporarily lower blood mercury levels. Nevermind the rumors that are hopefully untrue about mercury and high fructose corn syrup (which is in ketchup).
• Lycopene from cooked tomatoes
• It's red. I like red stuff.
• The acidity from the vinegar and tomatoes in the ketchup goes quite well with meat. I like acids and meats together for some reason.
• It improves the texture of some foods.
• It cools down some foods that are too hot.
That's pretty much it. Of course, not all of those things apply to milk.
milk_
bread_
bowl_
cow_
peanut_butter
cooking_
• Well, one of those reasons is that I dip my peanut butter sandwiches in milk, and it's a whole lot easier to do that in a bowl than in a cup (the brim is wider; so, you don't have to worry about the size of your bread, getting peanut butter streaks on the side, and such).
• Another reason is that our bowls that I use fit a lot more milk than our glasses. I've long wanted some pretty large glass cups, but we just don't have them. The bowls are just a little bit larger than I would strictly want. So, it works out.
• Bowls are easier to wash than cups, IMO.
Anyway, here's how I make my peanut butter sandwiches:
I typically make two sandwiches at a time. I use bread (typically some wheat or multi-grain bread with large slices). I spread Skippy Natural peanut butter on two slices. Then I spread something like jam/preserves/jelly or honey on the same slice (or blue agave sweetener on the slices without peanut butter). Then I stick them together. Then I cut them in half. Then I eat them, typically dipping them in milk before eat bite.
I know some people mix butter with their peanut butter. I've tried that, and it's good, but I don't feel the need to do it, personally. I'd rather use or wash one less knife in making my sandwiches (two is enough: one for the peanut butter, and one for the jam—I definitely don't like peanut butter residue in the jam, or jam residue in the peanut butter). For those who use bottles, more power to you. For those who use bottles of peanut butter and jam mixed together, that's cool, even if I don't know feel comfortable with the idea.
How do you make and eat your peanut butter sandwiches? Does my way sound odd to you?
I know some people just make their sandwiches and have a glass of milk without dipping their sandwiches in their milk. I don't really understand that. It tastes and feels so much better dipped, IMO. I dip my cookies in milk, too, by the way (some people I've observed don't actually do that, even if they like to drink a glass of milk while they're eating cookies; I don't really understand that, either, unless the cookies aren't dry/crunchy; then, I totally understand, even if I think they're still good with milk). So, yeah, I use milk like a permeable sauce, I guess. This reminds me of why I like ketchup:
• Taste
• It makes the food less dry; so, I'm less likely to get the hiccups when I eat it.
• Eating tomatoes (I believe even from ketchup) is said to temporarily lower blood mercury levels. Nevermind the rumors that are hopefully untrue about mercury and high fructose corn syrup (which is in ketchup).
• Lycopene from cooked tomatoes
• It's red. I like red stuff.
• The acidity from the vinegar and tomatoes in the ketchup goes quite well with meat. I like acids and meats together for some reason.
• It improves the texture of some foods.
• It cools down some foods that are too hot.
That's pretty much it. Of course, not all of those things apply to milk.
milk_
bread_
bowl_
cow_
peanut_butter
cooking_
https://www.healthbenefitstimes.com/wild-cucumber/
I thought the above link was insightful. It tells of the many things they can do with this plant in Africa. Apparently, they eat the leaves, too!
Just as a note, although the fruits are spiky, the plants themselves are more likely to scratch you as you harvest than the fruits are, IMO. Wear long sleeves and gloves if you don't want to risk being scratched.
I thought the above link was insightful. It tells of the many things they can do with this plant in Africa. Apparently, they eat the leaves, too!
Just as a note, although the fruits are spiky, the plants themselves are more likely to scratch you as you harvest than the fruits are, IMO. Wear long sleeves and gloves if you don't want to risk being scratched.
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