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#74085

Himawari
Member
Topics: 6
Replies: 65

Hi again. More questions (quick and easy ones this time, I hope):

For “granny smith apple”… would any green/yellow apple do in a pinch, or does it really have to be granny smith? (this is an issue of cultivar availability for me)

For garlic, why does it specify “raw”?

As always, thanks for passing on your wisdom.