Market Farming

[Pat Meadows <pat AT meadows.pair.com>]

On Tue, 8 Aug 2006 12:11:11 -0500, you wrote:

>
>Well, let me tell you what the fuss is all about - I just got back from 2 
>weeks in Provence and got to taste the real thing, fresh form the local 
>farmer's markets. OH, MY GOD!!!!  It was like eating concentrated perfume!
>
>So, what's the trick, has anybody grown them successfully in the US?  I 
>suspect Alabama may be too warm for them, but I'm more than willing to 
>experiment to see if I can come close to Nirvana.


It's the 'terroir'.  :)

I'm joking; I've just seen too many travel programs about France and French
wine.  'Terroir' - as I understand it - is the totality of the plant's
environment; which obviously does matter tremendously.  But the French can
be kind of over-the-top about it, making it into a wine-snob type of thing.
'It's a common little melon but I think you'll be amused by its
pretensions.'  That sort of thing.  :)

http://en.wikipedia.org/wiki/Terroir

Pat
-- 
In the Appalachian Mountains in northern Pennsylvania
Blog (mainly gardening and cooking related):
http://www.entire-of-itself.blogspot.com/