Changing Tastes the other way--loving food you once hated

Sweet potatos. As a kid, I hated them, but looking back, it was probably because I only encountered canned, and even worse, with marshmallows. Once I had a fresh-baked one, there was no turning back. Hmm, time to go to the store and buy some!

Also - asparagus. Hated it for years, now I eat it all the time.

Speaking of asparagus Doug, growing up Southeast Missouri, I gathered wild asparagus and sold it door to door for $0.50 per quarter bushel (peck), but had never tasted it myself. AFAIK the first time I actually had asparagus was in 1959. I was suffering from an inner ear infection so bad that I could hardly stand, being in the USAF at the time I went to sick call and a diagnosis was made. I was put on a salt free diet, and was served my first asparagus at the on base hospital. It seemed to me that it contained a natural saltiness to it, and after several days with no salt at all, it was a god send. I love it to this day and now it is available year around, expensive in winter but available.

I thought of another one...Cilantro. Hated it as a kid because I thought it tasted like liquid soap. Love it now though. I just wish it wouldn't go to seed in the blink of an eye.

I thought of another one...Cilantro. Hated it as a kid because I thought it tasted like liquid soap. Love it now though. I just wish it wouldn't go to seed in the blink of an eye.

Kind of like Poa Annua huh David?

I thought of another one...Cilantro. Hated it as a kid because I thought it tasted like liquid soap. Love it now though. I just wish it wouldn't go to seed in the blink of an eye.

Kind of like Poa Annua huh David?

Not sure if we even have that up here. Might be too cold.

Not sure if we even have that up here. Might be too cold.

Poa Annua likes it not too warm David. Once it gets above about 80-85 it starts going dormant. I am not sure if you ever heard of a course called The Olympic Club in San Francisco, their greens are 100% poa annua. I suspect they cut them twice per day.

Not a fan of organ meats - the flavour flat out turn me off. No kidney (although I have had the odd one I didn't mind), straight liver, etc.

And yet I am a big FG fool, but that isn't really liver, it is nectar of the Gods!

So Jenise, have you ever had brains?

So Jenise, have you ever had brains?

That could be interpreted a couple of ways.

I thought of another one...Cilantro. Hated it as a kid because I thought it tasted like liquid soap. Love it now though. I just wish it wouldn't go to seed in the blink of an eye.

Kind of like Poa Annua huh David?

Not sure if we even have that up here. Might be too cold.

IIRC, you are in Wisconsin. I've played courses in the Green Bay area that have 100% poa annua greens. In the right climate, poa makes a very nice putting surface.

As Bob states, poa does not like heat and will go dormant or die out. As Bob also alluded to, poa grows fast. So if poa gets into a bent grass green, the putting surface will be bumpy late in the day in the spring because the poa will be taller than the bent. In the heat of summer, you will have bumpy greens all day because the poa won't grow at all while the bent will.

Why not kill off the poa? Because biologically it is very similar to most other golf course grasses. Killing the poa risks killing the other grass in the green, not to mention the area of desert that you may have in the green. Fortunately, if you can eradicate the poa, bent is a creeper and will fill in quite nicely. But it takes time and patience to rid a green of poa.