Mother Earth News Submissions

**B*@aol.com**

Hi, all,

Awhile back I announced a new series of articles for Mother Earth News that 
will focus on the best tasting vegetables as determined by gardeners. For 
those of you who shared the information with your readers, thanks. For those 
who didn't, this might make an interesting column or announcement. For those 
of you who aren't writers, yet, don't hesitate to nominate varieties as 
individuals.

If we can get enough input, we'd also like to do an installment or two about 
the best tasting varieties chosen by garden writers. If you'd like to take 
part, send me your nominations. But be sure and identify yourself as a garden 
writer, so I can keep your favorites separate from the others.

Here are the details:

Mother Earth News will publish a series of articles on best tasting 
vegetables, starting in 2003. I'll be the series editor.

Mother's  "Cream of the Crops" series will profile varieties nominated by 
gardeners from across the continent. The primary criteria for inclusion is 
flavor. What we're trying to do is identify the best tasting vegetables as 
determined by real gardeners and market growers. 

 MEN invites all of you to nominate varieties with exceptional flavor by 
contacting me at, Brook Elliott, Box 519, Richmond, KY 40476, 
BrookBarb@juno.com. 

Nominating your favorites is simple. All we need from you is the name of the 
variety, and why you think it's the best tasting of that vegetable type. 
We're dividing vegetables into several categories, and you're certainly 
welcome to nominate in more than one of them. The categories are: Solanaceae 
(tomatoes, peppers, eggplants); Cucurbits (cucumbers, squashes, melons); 
Brassica (broccoli, cabbage, cauliflowers, kohlrabi), Legumes (all peas and 
beans); Roots (all roots, even though they belong to other families, 
including turnips, beets, carrots, salsify, potatoes, radishes, etc.); Garden 
Greens (lettuce, spinach, rocket, mustard, kale, chard, mache, etc.); Alliums 
(garlic, onions, leeks, shallots); Corn; and Miscellaneous (all common 
veggies not included above, such as okra, celery, grains, etc.).

If we get enough submissions, we'll even subdivide the categories. For 
instance, we might separate tomatoes by type (i.e., beefsteak, paste, 
oxheart) or by color. Or perhaps divide lettuces into heading and loose leaf 
types. So don't hesitate to send nominations by subdivision if you like.

We need you to actually describe the taste. Don't merely say, "it's good 
tasting." Tell us why; using terms like full bodied, meaty, sweet, acidic, 
earthy, complex flavor, firm texture, juicy, tender, and so forth. In other 
words, convince us and our readers that we'll agree with your choice. Here, 
for instance, is how I would describe Cherokee Purple tomatoes: "An earthy, 
complex flavored tomato, sweet and acidic at the same time; decadent with an 
overlay of sin. Firm fleshed, with enough juice to be a good slicer, but not 
so much that it makes a watery sauce."

You're certainly welcome to nominate in more than one category. As soon as I 
hear of your interest, I'll send you detailed instructions for nominating 
your favorites. 

I'm really excited about editing this new series. But it won't work without 
your help. So, if you're interested in contributing, be sure and let me know, 
and I'll send you the details right away. 

You can send your nominations to Brook Elliott, Box 519, Richmond, KY 40476. 
Or email them to me at BrookBarb@aol.com. 

Thanks

Brook

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