North American Fruit Explorers mailing list at ibiblio

["Donna &/or Kieran" <holycow@cookeville.com>]

I remember hearing Hugh Lovell say that when he was a kid growing up in the 
south that all greens tasted the same to him.  When he got into organic 
gardening he discovered that mustard and kale and collards all tasted 
different.  Then one day he got behind a truck carrying nitrate fertilizer. 
It was dripping some and he realised that's what all the commmerical greens 
had tasted like.
   In general, excessive nitrogen creates sappy green growth with lower 
sugars and poor storability.  My husband grew up in Ireland where farming 
was done the old way till the 60's and 70's.  After artificial fertilizers 
came in, potatoes had far less flavor, and a truckload of freshly dug 
potatoes would actually drip water.  Apples get redder and store better with 
slightly deficient N.  Donna