Woz, thank you very much for sharing your photos.

No problems Nico, looking forward to seeing some more of your photos

[QUOTE=Whwoz;726920]In this case would be happy to have crossed seeds, even hoping for them,the idea of a striped chocolate has great appeal to me and is why I planted them next to each other.[/QUOTE]


Oh in that case I [I]do[/I] wish crossed seeds for you! ;) That would be a fun one!

[QUOTE=MdTNGrdner;726975]Oh in that case I [I]do[/I] wish crossed seeds for you! ;) That would be a fun one![/QUOTE]

Indeed, keep an eye on this thread, I will keep it updated, what time of year do you sow pepper seed mdtngrdner

I will cross paths with Mcsee tomorrow at a relatively local Garlic Festival held in South Gippsland. As a thank you for him and his wife who helped with the planting of my tomatoes and have their plants killed by the heat, I will take them a mix of tomatoes, some garlic and zucchini. I have added some cucumbers and will shortly raid a plum tree. There efforts were greatly appreciated

Glad to hear that your tomatoes and other vegs survived the heat wave!
What kind of garlic do you grow in Australia?

Bower, my plants survived very well thank you. A bit more damage on the second 43C day due to the stronger, hotter wind burning. Some sunburn on fruit, but only minimal and only where they were too exposed, a good reason not to leaf prune under my conditions.

Grew Monaro Purple and Italian Stripe Garlic, along with a few unknowns from previous years, names lost due to lost tags.
Picked up the following at the Festival:
In the Turban group: Wilde Pearl and Wilde Ruby
In the Creole group:Ail de Pays du Gers, Mariposa de la Tierra, Rojo de Castro, Spanish Roja
In the Rocambole Group: Deerfield Purple
In the Standard Purple Stripe Group: Dunganski
In the SilverskinGroup: Lokalen
In the Artichoke Group: Italian Late, Italian White

May yet track down a few more varities, time will tell.

Your garlic is inspiring. Does it get space into itself or are you interplanting with veggies?
- Joyce

Block planting each variety separately, most likely this year will go into cut down IBC's, think 160 US gallon wicking beds roughly 3.5 feet square, 2 feet deep. will be planting at 6 inch centres, and limiting each variety to about 10 or 12 plants, so will split each bed down the middle with a stake or board lying down.

I sure will, I'll be looking forward to it! I just planted the first batch here this week, to be followed with a second tray in the next few weeks. (A few seed varieties were still incoming) :)
And then there are always a few additions in May from the local nursery... :lol:

It's great that you and Mcsee & family can manage to help each other out despite injuries and bad weather! Great job!!!

Grubs Mystery Green, MS Dr Wyches Yellow
 

Been picking a few more tomatoes today, and seeing how many of you folks are snowed in, I thought I would give you something to dream about.

Been getting plenty of GMG of the two plants and recently the MS has fired up and started ripening. Of the two the GMG was earlier to ripen, but the average size of MS is larger and there are more fruit on the bush than on the GMG. I prefer the taste of GMG to MS.

Dr Wyches yellow has ripened fruit properly for the first time today, the only previous one to ripen was grub eaten. Yet to taste a properly ripened fruit and not as productive as GMG or MS but definitely more colourful.

White Zebra, Tasmanian Chocolate and Cornue des Andes
 

First time growing a white and I am not objecting t this one, not overly large but nice none the less, striping on overly obvious when ripe.

Tasmanian Chocolate, this one tagged for seed keeping duties, small in comparison to some off the plant.

First time growing this paste and first fruit to ripen, still to be tasted

Shannons and Red Bomb
 

I went chasing Shannons a few years back and with things going on never got it planted straight away. what I wound up with was Shannons seed from Patrina Pepperina and Red Bomb Probably Shannons from her son. Plants are pretty much the same, fruit overall are pretty much the same in appearance and pending taste I am working on them being the same

Costulto Genovese 'Sal Valente' and 'Sauce Maker'
 

Two plants useful for sauce here, CGSV has only recently started to ripen fruit while sauce maker has been ripening them on and off for probably a month now. Have not tasted CGSV but I have SM and find it acceptable. SM is very good as a wrap/sandwich tomato as it is not overly juicy, they tend to be larger in size than CGSV and with thicker walls. CGSV is not as juicy as SM. A photo of todays pick of CGSV and SM, with a SM cut open for seed collection

Sweet Potato
 

in post 99, I have detailed what has happened with my sweet potato growing this season. I thought it time for an up date considering the 7 x 7 foot bin is now covered with vines, which have grown up and over the confining pallets. No sign of any flowers yet and no roots growing down into the compost from nodes - I rolled the vines back to where they emerge from the compost today to check. Going to be interesting to see what sort of yield we get off them.