Yea we can grow lùcuma here to (my uncle grows some), but Im not a big fan of it. Though I haven’t tried one since a kid so I should try it again (lots of my other food preferences have changed). How do you like to eat them? I’ve heard they are best in smoothies?

Yea they fruit great, we haven’t harvested any yet but they should be ready soon. (Or now I better check). They are so delicious

I’m not quite sure what you mean by elevation, But elevation would be only slightly above sea level and plantmaps.com says I live in zone 10b.

We live on the very limit for apples, only golden delicious and some cooking apples seem to do really well, other varieties we have don’t produce much and are vulnerable to pests. I hope climate change doesn’t skrew my apples over in the future but I think it might.

off the top of my head the ones that we grow and are fruiting (New Zealand):

Fejois (tons of em), persimmons, guavas, bannana, lemons (just started), avocados (nearing the end), quinces (gotta make jelly today), apples (we have picked golden delicious and cooking apples will be ready soon, I’m going to make some cider), figs (nearing end), Casimiroa, tamarillo, rocoto chilli. I think kiwi fruit are fruiting too but we don’t grow any.

I’ve sowed corn lettuce and rocket, ready for the quickly approaching winter.

They taste like watered down sour, you will know it when you taste it.

Crystal apples and Port Albert only go sour if left on the vine way too long (they also get a very tough skin and sometimes go bitter if left really long). So you’re unlikely to find sour ones at the store.

I should have said it before, but you still get a lot of seediness before they go sour. I think all cucumbers go sour eventually, if you don’t like it just pick them early enouph and there will still be plenty of seeds. (For port Albert and crystal apples the more yellow the more sour)

crystal apple cucumbers seem to be a variety of lemon cucumber.

Crystal apple cucumbers are spherical and can both go sour if left to long, they also go yellow as they age on the vine making them look like lemons so that’s probably where the name comes from. there seems to be other varietys of lemon cucumber as well but I have not tried others.

Both would be kin to port Albert, I prefer port albert as they are a bit larger making them have a bit more seed per flesh.

I agree with your parrot, the more seeds the better.

In New Zealand we have a cucumber called the port Albert cucumber, its big, easy to grow, and has tons of seeds. Unfortunately I couldn’t find it for sale outside of NZ (maybe under a different name?).

A slightly smaller international alternative, still with lots of big seeds (tho not quite as many), is the Crystal apple cucumber. Its also easy to grow.

We’ve grown both of them and will grow both again. They get more/bigger seeds when left to mature, but go sour if left for to long. I still love them when they are sour (your parrot might to) but everyone else thinks I’m crazy.

At first I thought: ooooh! I wanna learn go and raylib. So I looked at the repo, then realised I know basically nothing. I’ll have another look tomorrow, to try again and hopefully learn a bit more. However I think I’m a long way away from being able to contribute anything, but would like to contribute some day. Good luck though!

The hairs are naturaly made by the plant and are called trichomes.

The “hairs interfere with the feeding of at least some small herbivores and, depending upon stiffness and irritability to the palate, large herbivores as well. Hairs on plants growing in areas subject to frost keep the frost away from the living surface cells. In windy locations, hairs break up the flow of air across the plant surface, reducing transpiration. Dense coatings of hairs reflect sunlight, protecting the more delicate tissues underneath in hot, dry, open habitats. In addition, in locations where much of the available moisture comes from fog drip, hairs appear to enhance this process by increasing the surface area on which water droplets can accumulate.” wikipedia

The stinging spikes of stinging nettles are also a type of modified trichome which is pretty cool

For harder ceramics like these a diamand coated bit (they aren’t as expensive as the name makes the seem), always use water and drill through super slow so it doesn’t crack (a minute or longer). Good luck!!