Post by macmex on Apr 2, 2023 11:55:06 GMT
April 2, 2023: the sweets are sprouting in the green house. I started taking photos of some of them as they emerge. This is Becca's Purple.
I just realized I don't have a thread on this one. Becca's and I are starting to develop a bit of a history between us. I never set out to obtain this variety. My friend Ron Cook was given some roots by Micah Anderson, who works with Langston University over near OSU. Micah has always really liked this variety. I grew it out and was quite impressed with the eye appeal of this variety and dependable, large harvest it produces.
Unfortunately, for me, I'm one of those few people who can taste anthocyanins (substance responsible for the dark purple or blue color). I don't have a photo of Becca Purple's flesh and need to get some this year.
This is a photo of a baked #2Seedling2022 experimental cross. The color, taste and texture are identical to Becca's purple.
Anyway, I can personally tolerate this variety's taste but definitely prefer most other varieties without the anthocyanins. So, in the past, I've considered dropping it. But there is one problem...
This variety is wildly popular with a number of folk who regularly purchase from me! Most people don't have the anthocyanin problem that I do. To them, this variety tastes just great! That coupled with the large harvests and dependability make it a popular variety. In this present day, "purple" is very much the in thing with health conscious folk. So... I keep it going.
I just realized I don't have a thread on this one. Becca's and I are starting to develop a bit of a history between us. I never set out to obtain this variety. My friend Ron Cook was given some roots by Micah Anderson, who works with Langston University over near OSU. Micah has always really liked this variety. I grew it out and was quite impressed with the eye appeal of this variety and dependable, large harvest it produces.
Unfortunately, for me, I'm one of those few people who can taste anthocyanins (substance responsible for the dark purple or blue color). I don't have a photo of Becca Purple's flesh and need to get some this year.
This is a photo of a baked #2Seedling2022 experimental cross. The color, taste and texture are identical to Becca's purple.
Anyway, I can personally tolerate this variety's taste but definitely prefer most other varieties without the anthocyanins. So, in the past, I've considered dropping it. But there is one problem...
This variety is wildly popular with a number of folk who regularly purchase from me! Most people don't have the anthocyanin problem that I do. To them, this variety tastes just great! That coupled with the large harvests and dependability make it a popular variety. In this present day, "purple" is very much the in thing with health conscious folk. So... I keep it going.
