The days have been busy and the nights have been short here in PODland. Yesterday all the cucumbers made it onto the the deck — in the nick of time, really. More on that later, I’m sure.
- Winter Wonder (heirloom), organic soil, self-watering container.
- Salad Bush, MiracleGro, 3 plants to a large container
- Adam F1, Organic, 5-gallon bucket
Last year’s struggles with diseases and less-than stellar yields means that POD’s giving hybrids a shot this year. Vaguely creepy, but if they work…
Onstage this year:
Adam F-1: “High yielding and long lasting parthenocarpic [POD translation: seedless] hybrid with crispy fruits. Smaller 2-4” fruit perfect for pickles. Resistant to powdery mildew, downy mildew, and cucumber mosaic virus.”
Akito F-1: “Main Season hybrid produces high yields of straight and uniform dark green 6-8″ fruit with market winning taste. Powdery Mildew resistance and CMV resistance.” Holy crap! As POD’s Seeds of Change shopping cart was being populated, these $24.50 (for 50 seeds) got the axe. And, since Warminster’s Burpee will be providing tomato seeds anyway, we’re hitting them up for the Salad Bush Hybrid, too: “High yields in small spaces. Very compact, strong tolerance to powdery and downy mildew, left spot, mucumber mosaic virus and scab. Very tasty slicers 8″ long, with smooth, dark green skin.” It’s been a while since bush cucumbers had a space on deck, so it’s time to give ’em another shot anyway.
Bonus: And Burpee tossed these into my already over-stuffed shopping cart, the White Wonder, “Burpee introduced this now classic cucumber in 1893, after receiving it from a customer in western New York. Pale ivory, the 6-8″-long and 2-3″-wide fruits have an exceptionally crisp texture, making for excellent fresh eating or tasty pickles. Produces high yields, even in high heat.”
Adam, Salad, and Wonder will be direct seeded (assuming there’s room) into toasty 65-70 degree, light soil with a pH of 5.8-6.7.