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Other more "normal" plants in the wild mung bean pot have flowers as well now. More or less the same place (I suppose it is the difference between being a bush and a vine type).

Managed to taste a fragment of one of the Phantome du Laos today (the first two got some REALLY serious rot spots*, so eating most of either would have been impossible). To be honest, I doubt I'll grow this one again next year. The color may be interesting, but it doesn't seem to taste of much...

1. Flowers on odd mung bean have opened. They ARE yellow, which is normal for the group (though with a brownish cast that is a bit unusual,) but the placement is odd; mungs tend to put their flowers on short stems coming out from between leaf nodes; not on long whippy tendrils (then again, mungs...

It's a shrimp (he's making popcorn shrimp). Though I think those are the same Muppets they used as lobsters on the Muppet Show episode.

No, simply because I know were I planted all of the tinga pea seeds, and this was transplanted from somewhere else.

OK, the mystery vine flower has opened. It almost looks like Tinga (though smaller) but I know that the seeds you sent me were the first Tinga seeds I ever grew. Also picked the Laos tomato. Edit: Looks like it might be Lathyrus sylvestris, except that's supposed to have groups of...

Hmm, maybe that means it's ready now. I'll check again tomorrow. If it is, I'll bring it in, and eat it in a few days (before I do, I want to test the "put in in your window to test for ghosts" thing.

Four bits of news 1. One more ripe green cherry tomato brought in (may be from different plant, hard to tell) 2. First Phantome du Laos fruit ALMOST ready (mostly white but still a bit green on the shoulders, so I'm giving it one or two more days. 3. First female flower on the cucumbers...

Looks like the mysterious thing in the mung bean pot with the super long leaves is getting flower buds now, so I guess that will be the next one to make seed. STILL no clue as to what it is (I looked up what urd bean leaves look like, as the only one of the minor beans I haven't grown much, but...

Bear in mind I'm not 100% sure this is the same tree as the one before, or even if it is a true species apple ( as opposed to a crabapple species). Since the tree has basically been all but dead for the last ten or so years, it's possible that the one I was thinking of really DID die, was...

Know, no, but I have a pretty good suspicion. I think it's the various kinds of fungal spores it picks up during the ageing process. They seem to cause contractions in my bowels. Interestingly, I've read that those same spores as supposed to be good in inducing labor in overdue pregnant women...

Okay, need a little help here. This is my mystery mallow. Its' either a green roselle or a Kenaf plant. Going by the leaves, can anyone give me a clue which. It might make a difference in whether I bring it in in the fall. In other news, managed to get some picks and fruits from the Kisco...

My families "base" red vinegar is the one from American Vinegar works. NO ONE in the house likes balsamic, and I'm actually ALLERGIC to it (gives me INCREDIBLE gas diarrhea and cramps*. They make a rice vinegar as well, though my mom prefers another brand to theirs (one of the store ones, don't...

I used to have a book about odd bits of culinary esoterica. I had the Turandot Rossini story, along with the origin of such things as Baba al Rhum. It also gave me my fist introduction both to the story of the death of Vatel (the French chef who plunged his own sword into his stomach because...

No, you need UNRIPE tomatoes for that. Ripe ones would bee too wet and mushy. Also, you probably wouldn't want to try and make ketchup or tomato sauce. Heating tends to move the pigments towards the yellow/red part of the spectrum. That's why red tomatoes turn into red-orange tomato sauce...

One other thing about that one. I'll have to be careful about saving every seed, as not only does it not make many, it can make ones that have no seeds AT ALL (which makes me wonder if it could be the variety called Thompson's Seedless Grape). Unlike with a lot of other seedless tomatoes it WILL...

Well, not EXACTLY, as each color of tomato has their own taste notes due to the pigments also having flavors. But, if you mean do they taste ripe, yes.

Next two ripe tomatoes in (even if they don't look it). The longer one is NOT ripe yet, but it fell off while I was touching it, so it is presumably pretty close (though I do not a potential issue with this one, it has the SMALLEST attachment point of any tomato I have ever seen. It's not...

Beats an amble through the brambles.