Some of the aspects of my research did not go as planned. I was unable to get results on my peas or broccoli because they are not close to harvest. Other parts went better than I could have planned. This includes the bibb lettuce of mine that did not bolt it was sold to a mobile bistro Chef Tai. It was served on their salad menu. While the recall in romaine lettuce could possible make people skittish on trusting to eat romaine lettuce even if it was organically grown in the howdy farm. The chef was willing to buy all the bibb lettuce that I had available . Sadly, it was only about twelve heads because the rest had bolted and wasn't fit to be consumed, due to the bitter taste. It was still a honor and shock that my foot was of quality to be sold on a restaurant setting. All my varieties of lettuce turned out the way I expected them to taste. The weather was cool enough for the lettuce to successfully grow and they were given the proper amount of time and water to facilitate good growth. When tasting the romaine lettuce which had the greatest growth success it was bitter but refreshing especially when made into a salad. The next lettuce that was success was the bibb lettuce. This had a bitter flavor, but tasted delicious when paired with hamburgers. Lastly the red salad bowl came in with a fresh taste and coarse texture in my mouth. This would be used in a mixed leaf salad. I enjoyed every second of my internship and was delightfully please with the results of my research.
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AuthorI am the loudest, the proudest, member of the Fighting Aggie class of 2019 Whoop! I am from Garland, Tx and a Horticulture major. Come visit me at the farm and ask me about plants! Archives |
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