Hi, Alfredo. I like Fin de Bagnol, a French filet type, because they produce for a long time. I pick them very small and cook them whole. I also like Romano 14 because they are so tender and they have no strings. But you can't overcook them or they'll get mushy, just a few minutes is perfect. Another good one is Fowler but it's hard to find seed for that one. Southern Exposure has it once in a while. I don't know of anyone else who sells it.
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Michele
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