Row 7 Seed Company - chefs and plant breeders team up

Hatgirl · March 1, 2018

Read a fascinating article about this new group in the NY Times
They've harnessed the influence of chefs to popularise their new varieties.

No tomatoes yet!
www.row7seeds.com

Nan_PA_6b · March 1, 2018

I think, given their philosophy, they ought to be talking to us here. What do they want in the way of flavor in a tomato? Is there something we should be trying to breed into our tomato flavor? Maybe, if they tell us their tomato parameters, we can recommend varieties to them.

Nan

**carolyn137** · March 1, 2018

I know of these folks,not personally,they are based in W NYS,I'm in E NYS and if you read all the links, as I did,it's all about selling seeds.

In can't remember their names now but they call themselves???? grow their own veggies and herbs, they don't sell seeds but write cook books based on their own recipes and do sell them, and they are so popular,not just here in NYS that they go many places to do demonstrations of their cooking skills,something like Rachel Ray used to do.

And yes,once each year Rachel comes back to the Lake George area here in NYS to the school she went to and gives cooking demos, and tickets always sold out,

Carolyn,who is now hungry just reading about food.

menken · March 1, 2018

I saw an article that talked about how Blue Apron has had to work with growers a season ahead in order to feature more unusual produce.

https://www.washingtonpost.com/news/...=.bb6d5f6f3f51

Hatgirl · April 7, 2018

One of the Row 7 people was on The Ruminant podcast

Fusion_power · April 10, 2018

It is an interesting story. Wonder why they have not tried to do anything with Gill's Golden Pippin squash?

Tormato · April 10, 2018

Quote:

Originally Posted by Fusion_power

It is an interesting story. Wonder why they have not tried to do anything with Gill's Golden Pippin squash?

I doubt that they have ever heard of it. Nearly every TV chef that I've seen uses "butternut", a basic, easy to process, near tasteless, variety.

Meanwhile, Ming Tsai had one episode on about a month ago where it started with taking tomatoes out of the fridge. I quickly turned channels.

Nan_PA_6b · April 11, 2018

Quote:

Originally Posted by Tormato

...Nearly every TV chef that I've seen uses "butternut", a basic, easy to process, near tasteless, variety...

Every squash is described as "sweet and nutty." Is there any squash that actually tastes sweet and nutty?

Nan

Tormato · April 11, 2018

If you find the right "Kabocha" variety, I would say yes.

Nan_PA_6b · April 11, 2018

Suggestions on the right Kabocha varieities?

Nan

habitat_gardener · April 11, 2018

Most butternut squash is just ok, but I've had a couple butternuts in the past few months that were fantastic! One was a Waltham butternut from a fellow community gardener, and the other was from the local farmers' market. Now I'm thinking I need to grow it this year!

March 1, 2018	#1
Hatgirl Tomatovillian™ Join Date: Mar 2014 Location: Ireland Posts: 211	Row 7 Seed Company - chefs and plant breeders team up Read a fascinating article about this new group in the NY Times They've harnessed the influence of chefs to popularise their new varieties. No tomatoes yet! www.row7seeds.com

March 1, 2018	#3
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	I know of these folks,not personally,they are based in W NYS,I'm in E NYS and if you read all the links, as I did,it's all about selling seeds. In can't remember their names now but they call themselves???? grow their own veggies and herbs, they don't sell seeds but write cook books based on their own recipes and do sell them, and they are so popular,not just here in NYS that they go many places to do demonstrations of their cooking skills,something like Rachel Ray used to do. And yes,once each year Rachel comes back to the Lake George area here in NYS to the school she went to and gives cooking demos, and tickets always sold out, Carolyn,who is now hungry just reading about food. __________________ Carolyn

March 1, 2018	#2
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	I think, given their philosophy, they ought to be talking to us here. What do they want in the way of flavor in a tomato? Is there something we should be trying to breed into our tomato flavor? Maybe, if they tell us their tomato parameters, we can recommend varieties to them. Nan

March 1, 2018	#4
menken Tomatovillian™ Join Date: Jan 2018 Location: VA Posts: 17	I saw an article that talked about how Blue Apron has had to work with growers a season ahead in order to feature more unusual produce. https://www.washingtonpost.com/news/...=.bb6d5f6f3f51

April 7, 2018	#5
Hatgirl Tomatovillian™ Join Date: Mar 2014 Location: Ireland Posts: 211	One of the Row 7 people was on The Ruminant podcast

April 10, 2018	#6
Fusion_power Tomatovillian™ Join Date: Feb 2006 Location: Alabama Posts: 2,250	It is an interesting story. Wonder why they have not tried to do anything with Gill's Golden Pippin squash?

April 11, 2018	#9
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,971	If you find the right "Kabocha" variety, I would say yes.

April 11, 2018	#11
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,543	Most butternut squash is just ok, but I've had a couple butternuts in the past few months that were fantastic! One was a Waltham butternut from a fellow community gardener, and the other was from the local farmers' market. Now I'm thinking I need to grow it this year!