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Mon, May 16, 11 at 12:47
| So I have roughly 16 heirloom varieties growing in my greenhouse, but am looking for ones that have been specifically flagged as good for greenhouses. I am looking to provide these to local restaurants, so that is a factor as well. Any experience out there? I want heirlooms that grow and lay well in a greenhouse (growing in hydroponic bato buckets) that produce consistently and are suitable for higher end restaurants. I am waiting on feedback from local chefs for my first few deliveries, but thought I would ask here as well. Thanks for any feedback :) |
Follow-Up Postings:
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- Posted by californian 10 (My Page) on Mon, May 16, 11 at 15:24
| Moneymaker is the most planted greenhouse variety in Europe. Too me it tastes OK, but not great. But it is supposed to do great in hot , humid conditions like inside a greenhouse. My daughter grew it in Guam while she was stationed there, and that is one of the most humid places on earth, all the buildings are covered with mold. |
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- Posted by bmoser z6PA (b2m2@moserproduce.com) on Wed, May 18, 11 at 8:18
| The distinction of greenhouse vs. outside growing is not well defined IMO. I grow ALL of my 130 heirloom varieties in greenhouses because they all perform better there- Much higher percentage marketable fruit. I grow hybrid varieties as well, many with "Greenhouse" labels attached to their labels and they do well too. If I were to suggest a few varieties that many have found best performers my suggestions would be: But since growing heirlooms now for years in greenhouses I just won't grow them outside. There are a few determinate hybrids that can take the harsh outside conditions much better. |
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