Thus far my search for a Smith Red Valencia in Florida has been a bust and I'm down to only a few unlikely sources left to ask.
If I can't find that variety I'll go with my second choice - the Rhode Red.
Is there anything to recommend it over an ordinary Valencia other than a somewhat darker color?
Some sources says it has a better flavor, others have said "meh, not much different." Ripening time and productivity seems to be about the same.
What say you?