Monthly Archives: September 2015

Chestnut problems

So, foraging for chestnuts has been more problematic than expected. The quality of chestnuts has varied a lot from a single tree, with some being tough and quite white, and others being dark. Chestnut weevil larvae are in most chestnuts, … Continue reading

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American Chestnut & the pathogenic fungus Cryphonectria parasitica

I should clarify, my info. is preliminary. Did 99.8% get decimated? I don’t know exactly. On Mon, Sep 28, 2015 at 10:03 PM, Sam Schaperow <sam.schaperow> wrote: Its amazing how Cryphonectria parasitica (formerly called Endothia parasitica) https://en.wikipedia.org/wiki/Chestnut_blight#Conservation_efforts killed the vast … Continue reading

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American Chestnut & the pathogenic fungus Cryphonectria parasitica

Its amazing how Cryphonectria parasitica (formerly called Endothia parasitica) https://en.wikipedia.org/wiki/Chestnut_blight#Conservation_efforts killed the vast numbers of American chestnut trees w/in any non-isolated location, rather than killing almost all w/in such locations. I mean, it isn’t like 99% couldn’t survive, it seems, … Continue reading

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PF Re: Sweet Chinese Chestnuts, others, and Chinquapins

Fortunately, there are numerous differences between chestnuts and horse chestnuts. Something rarely discussed is the flavor of horse chestnuts vs. chestnuts. I’ve read people saying the former tastes bad (bitter and "poisonous", as shown in the 3rd link below). While … Continue reading

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Planted bush plum

What species would this be? Plums are sweet (including skin), small, and on a bush that appears planted in a parking lot. Thank you.

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Sweet Chinese Chestnuts, others, and Chinquapins

More sweet than starchy, compared to European chestnuts, these are best found by finding burs on the ground (in Sept. in CT) than directly trying to find the tree. Attached are some I got from the ground from one tree. … Continue reading

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Cleavers coffee (seems like a much more coffee tasting drink than using a root like chicory)

See this very nice experiment. I’m wondering if they can get more seeds by letting them fully mature and then dry. Maybe shake to release? I’m talking about mimicking natures dispersion pattern, potentially. http://farmfolly.com/2009/07/can-be-used-as-a-coffee-substitute/comment-page-1/#comment-457065

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