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What a shock. I have posted, here at DG, information about Mother Earth News' new series on the best tasting vegetables as determined by gardeners. Yet, I have had _no_ input from DG members.
I can't believe you guys aren't interested in helping out with this great new feature series.
Anyway, here's the basic data again. If you need more info, just let me know:
Mother Earth News will publish a series of articles on best tasting vegetables, starting in December, 2002. I’ll be the series editor.
Mother’s “Cream of the Crops” series will profile varieties nominated by gardeners from across the continent. The primary criteria for inclusion is flavor. What we’re trying to do is identify the best tasting vegetables as determined by real gardeners and market growers.
MEN invites all of you to nominate varieties with exceptional flavor by contacting me at, Brook Elliott, Box 519, Richmond, KY 40476, [e-mail:BrookBarb@aol.com].
Nominating your favorites is simple. All we need from you is the name of the variety, and why you think it’s the best tasting of that vegetable type. We’re dividing vegetables into several categories, and you’re certainly welcome to nominate in more than one of them. The categories are: Solanaceae (tomatoes, peppers, eggplants); Cucurbits (cucumbers, squashes, melons); Brassica (broccoli, cabbage, cauliflowers, kohlrabi), Legumes (all peas and beans); Roots (all roots, even though they belong to other families, including turnips, beets, carrots, salsify, potatoes, radishes, etc.); Garden Greens (lettuce, spinach, rocket, mustard, kale, chard, mache, etc.); Alliums (garlic, onions, leeks, shallots); Corn; and Miscellaneous (all common veggies not included above, such as okra, celery, grains, etc.).
If we get enough submissions, we’ll even subdivide the categories. For instance, we might separate tomatoes by type (i.e., beefsteak, paste, oxheart) or by color. So don’t hesitate to send nominations by subdivision if you like.
We need you to actually describe the taste. Don’t merely say, “it’s good tasting.” Tell us why; using terms like full bodied, meaty, sweet, acidic, earthy, complex flavor, firm texture, juicy, tender, and so forth. In other words, convince us and our readers that we’ll agree with your choice. Here, for instance, is how I would describe Cherokee Purple tomatoes: “An earthy, complex flavored tomato, sweet and acidic at the same time; decadent with an overlay of sin. Firm fleshed, with enough juice to be a good slicer, but not so much that it makes a watery sauce.”
You’re certainly welcome to nominate in more than one category. As soon as I hear of your interest, I’ll send you detailed instructions for nominating your favorites.
I’m really excited about editing this new series. But it won’t work without your help. So, if you’re interested in contributing, be sure and let me know, and I’ll send you the details right away.
You can send your nominations to Brook Elliott, Box 519, Richmond, KY 40476. Or email them to me at [e-mail:BrookBarb@aol.com].
If you need more details, let me know and I’ll get them out to you.
Brook
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