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Fog Tripper posted:
I want to be there.
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Mar 9, 2017 16:34
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Another thing to consider regarding putting beds up against a building is the extra heat. Measuring with thermometers and a temp gun I've noticed my south wall/deck can get 50 degrees Celsius hotter than the ambient temperature. I don't have enough experience to say if that would cook your plants or not, but it seems like some sort of danger zone.
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Mar 9, 2017 16:39
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Fitzy Fitz posted:I want to be there. It is beautiful 99.9786986% of the time. My gardens have habitually suffered however, as we are pretty arid and the sun is pretty damned brutal.
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Mar 9, 2017 16:49
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Sir Bedevere posted:Another thing to consider regarding putting beds up against a building is the extra heat. Measuring with thermometers and a temp gun I've noticed my south wall/deck can get 50 degrees Celsius hotter than the ambient temperature. I don't have enough experience to say if that would cook your plants or not, but it seems like some sort of danger zone. This is true. I have a garden bed beneath a cinder block wall and it nukes plants on 100 degree days.
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Mar 9, 2017 20:16
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It's not the walls heat, it's the reflected waves of light. Put a trellis or even just some mesh between the plants and the wall can help a ton.
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Mar 9, 2017 21:30
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It worked! I don't know what to do now. I put 2-3 seeds per cup and the ones in the tuperware are coming through. Do I plant them all now in a bigger thing and let them duke it out or what? I didn't expect this to actually work. I think it's still too cold to put them outside.  
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Mar 10, 2017 19:21
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100YrsofAttitude posted:It worked! I don't know what to do now. I put 2-3 seeds per cup and the ones in the tuperware are coming through. Do I plant them all now in a bigger thing and let them duke it out or what? I didn't expect this to actually work. I think it's still too cold to put them outside. Follow the seed packet instructions for how close the plants should be. What are you going to put them in eventually? I think the general rule is to wait until the seedlings get a "true" set of leaves (yours still have their baby leaves), and then transplant. You'll probably want to move them into their final pot when they get a little bigger, then gradually introduce them to the outside a couple hours a day (called "hardening")
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Mar 10, 2017 19:36
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Some of my pepper seedlings just loving refuse to drop the seed coat, it's still pinching together the 'baby' leaves while the first true leaves are trying to push up from between them. I've got a few that are doing pretty well, though.
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Mar 10, 2017 19:48
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I'd get the stuff in the tupperware into some more cups. Fill the cup, make a dimple as deep as the root plus a centimeter, carefully drop the whole thing in root first, add more dirt to fill up the dimple (don't stomp it down), water. Don't bother trying to remove the kitchen roll; it'll just rot away. Unless it's all surplus now, of course. The plants already in cups, one per cup, will easily do another couple of weeks where they are until they have two pairs of true leaves. You can attempt to transplant one where there are pairs. I'd do that now, before the roots start to grow out instead of just down, though most will probably argue the plant is too fragile now. I've had success just carefully scooping out half of the cup with a spoon. Start making sure the cups drain properly and let the dirt dry out occasionally to stimulate root growth. Yet water immediately when the plant even slightly starts to droop. If you put in all seeds simultaneously, I guess you now know not to bother with the tupperware, because the circumstances in the cups apparently were better as they are significantly ahead!
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Mar 10, 2017 20:15
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Flipperwaldt posted:
It's worked out pretty well all things told. I'll get the tuperware dudes put away in the next few days and I'll wait for some true leaves before I move ahead. Maybe I shouldn't have put 2-3 seeds per cup, I really didn't think they'd take. We've had 1 full day of sun in about 2 weeks (Springtime in Paris), and I haven't made all that much effort to keep the flat super warm. But still here they come! To transplant I'm just going to cut the cups away and add the dirt whole sale to a new spot. Pham Nuwen posted:Some of my pepper seedlings just loving refuse to drop the seed coat, it's still pinching together the 'baby' leaves while the first true leaves are trying to push up from between them. I've got a few that are doing pretty well, though. This is the story of my baby teeth. I had braces for four years from 12-16, and the majority of my teeth were pulled out. 8 of them went in the final bout to allow for the braces. Like father like son I guess! Schmeichy posted:Follow the seed packet instructions for how close the plants should be. This is the biggest problem I have. They suggest practically a meter per plant and I don't have the space for that. I can buy a bunch of pots and let them Battle Royale it out (does that work with plants?) but I really don't have the room to grant them the room the packet wants.
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Mar 10, 2017 21:05
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100YrsofAttitude posted:Are there other weeds/fast growing plants that are useful/edible to us? I know we can eat dandelions, though I've never tried, but besides being known as weeds do they actually grow with the tenacity of mint? Sure. Stinging Nettle can be picked and either boiled or roasted to remove the sting, then eaten like spinach. Rattlesnake Weed, the bane of southern lawns, is a kind of Betony, which you can pull up and eat the roots, tastes like a mild radish. Dandelions can have every part of them eaten, young leaves in a salad, the heads gathered and eaten fresh or made into wine, and the roots can be pulled and roasted, then ground into a chickory-style decaf coffee substitute. All of these weeds are also packed with enough vitamins and nutrients to get you safely and healthily through a starvation event, as well as just being darn healthy. A weed is just a plant out of place.
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Mar 10, 2017 21:19
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100YrsofAttitude posted:I can buy a bunch of pots and let them Battle Royale it out (does that work with plants?) Give at least one plant its own pot, so you can compare if it makes a huge difference for next year. Or vice versa, play safe and give all all the best plants their own pot and have one pot with two plants. Either way you're learning.
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Mar 10, 2017 21:25
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Pham Nuwen posted:Some of my pepper seedlings just loving refuse to drop the seed coat, it's still pinching together the 'baby' leaves while the first true leaves are trying to push up from between them. I've got a few that are doing pretty well, though. Just try to carefully ease the seed coat away, use tweezers if you need to.
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Mar 10, 2017 21:30
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100YrsofAttitude posted:Are there other weeds/fast growing plants that are useful/edible to us? I know we can eat dandelions, though I've never tried, but besides being known as weeds do they actually grow with the tenacity of mint? There is a ton of stuff you can forage and eat, but a lot of it depends on your specific location and soil conditions. If you don't even mention where you live, then people can just spitball edible stuff but if I say go find some salmonberries, that won't help you unless you live in the PNW. I know the local edible plants here pretty well, there's wild onions and bulbed flowers and tons of berries stuff you can eat however that said, there's also tons of train tracks and train dumping sites which are just utterly loaded with creosote and lead and other fun stuff, which readily absorbs into any kind of edible plant (although ones that produce edible fruit are safest in a pinch, since they sort of filter it out within the parent's vascular system). There are also a ton of foraging blogs and facebook groups and poo poo online.
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Mar 11, 2017 05:08
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Foraging won't be a hobby of mine. I was just curious about what's out there. I've done some mushroom hunting in the woods (I'm in Paris, France), in the fall, but that's mainly as an excuse to go walking in the woods since we've never found mushrooms, or looked that hard.
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Mar 11, 2017 07:54
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Mushroom hunting is both very dangerous, and very difficult to do unless you find someone with experience who will take you out once or twice. If you don't have someone who's both foraged for and eaten the mushrooms they're showing you how to forage for - you're gonna loving die, or wish that you had. Seriously. I am pretty experienced and know how/when to locate a half-dozen or so edible and tasty mushrooms locally, but I also have a pile of books, hundreds of hours in the woods, and I take spore prints of everything I am not 100% sure of (or just leave it behind - which really you ought to do), and I still after spending hours IDing a mushroom I was pretty certain was just a plain edible mushroom, and I tried a piece about half the size of my pinky nail and spent about 16 hours feeling like someone beat my kidneys with a 2x4. Take a class, or find local folks. Or die. Foraging for non-mushroom stuff is generally way safer, I've never eaten a single berry off something and spit it out and then been sick for half a day, and with not-mushrooms it's way easier to go "eww this is obviously not edible!" I had some coral mushrooms as a kid that were divine, but it turns out that there are hundreds of coral mushrooms around in the PNW and most of them will at least make you sick, and there's only like a half-dozen that are edible without caveats like "boil it for a few hours and pour out the water" or "edible but tastes like dogshit".
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Mar 11, 2017 09:11
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Yeah don't worry, I'm well aware of the risk. We had a couple of books and we found mushrooms but being unable to identify them we let them be. Like I said it was more just an excuse to walk in the woods. On our way out once we saw people who had picked several baskets full and that was cool to have them explain some stuff. I imagine there's other stuff around here, but it's hard enough to get out of the city as it is.
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Mar 11, 2017 09:50
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100YrsofAttitude posted:Yeah don't worry, I'm well aware of the risk. We had a couple of books and we found mushrooms but being unable to identify them we let them be. Like I said it was more just an excuse to walk in the woods. On our way out once we saw people who had picked several baskets full and that was cool to have them explain some stuff. I imagine there's other stuff around here, but it's hard enough to get out of the city as it is. Network! Make some new friends! People who hunt mushrooms are generally very obviously doing it for sport or for profit, and it's easy to tell the diffrerence.. The ones doing it for fun are the kind of folks who have nice boats and beach houses that they like to offer stays in, etc.. The ones doing it for profit know way more, but they won't even want you to know what they were doing if you spot them, they're like angry woods ninjas.
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Mar 12, 2017 01:43
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Does anyone have any experience growing haskaps aka honeyberries?
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Mar 13, 2017 15:56
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Sir Bedevere posted:Does anyone have any experience growing haskaps aka honeyberries? I don't know a whole lot but I've had two of them in large pots for a few years. They really seem to like cold weather and bloom extremely early here in zone 7ish PNW. I think they are Hardy to zone 4. Sometimes I get a second crop in the fall. They usually end up looking like they're dead in the summer. I like the taste of the berries but they're not for everyone. If they taste sour then they aren't ripe yet. I can look up the varieties if you want but I think they are smokey blue and honey blue.
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Mar 13, 2017 17:29
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Thanks! I've been reading up on them this morning. There are a few varieties coming out either this year or next that produce a larger fruit. I think there are at least 6 varieties you can grow at this point. Once I get back to the pc I will post a few links. Searched 'tissue culture haskap' and a company from PEI showed up with some excellent info. Edit: A lot of information. The U of Sask has put out some great stuff. http://www.fruit.usask.ca/haskap.html The PEI folk: http://cameriseberries.com/growers-guide/ Sir Bedevere fucked around with this message at 19:38 on Mar 13, 2017 |
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Mar 13, 2017 19:32
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CANADIAN GEESE ATE ALL MY CORN STARTS loving gently caress
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Mar 13, 2017 19:45
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Geese are assholes. Started my seeds. 4 pepper varieties, 4 tomato varieties, cukes, squash, melon, eggplant, onions. Might add broccoli if I have room. Plus planning to direct seed radishes and greens soon. We are still looking at frosty nights for a few weeks here in PA though. Can't wait for spring to quit teasing and show up for good.
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Mar 13, 2017 20:42
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The local weatherman has said to go ahead and plant your garden here in Albuquerque because he doesn't expect any more nights below freezing. I've started hardening off my tomato and pepper seedlings.
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Mar 13, 2017 21:02
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Suspect Bucket posted:CANADIAN GEESE ATE ALL MY CORN STARTS loving gently caress kill them all 
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Mar 13, 2017 21:44
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Id like to grow some Caraflex Hybrid cabbage in my raised bed again this year. Are any of the non toxic Flea Beetle control methods effective? The only thing they ever attack are eggplant leaves and the cabbage. With the eggplant in the garden I can just put Sevin Dust on the leaves, but theres no way Im putting it on the cabbage in my bed.
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Mar 13, 2017 23:23
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WHEW! Just finished setting up my new raised beds! 5 of them at 4'x16', one foot tall, replaced my old 3'x6' beds.  
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Mar 14, 2017 02:33
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literally a hog posted:Id like to grow some Caraflex Hybrid cabbage in my raised bed again this year. Are any of the non toxic Flea Beetle control methods effective? Try diatomaceous earth, completely organic, it helped me when I had flea beetles. I get the green bag from amazon, it is beyond organic, it is food grade.
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Mar 14, 2017 05:30
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Neon Noodle posted:kill them all Cant, migratory bird act. Pity, I know a good recipe for canadian goose breast. You marinate it and cook it like steak. Also, god drat people and 'alkalizing' bullshit. Whenever I want to know the ph of a food, it's impossible to google without running into a torrent of ridiculous bullshit about how alkalai foods are going to cure cancer and blood acidification and a fundamental misunderstanding about how ph works. LOW IS ACID, HIGH IS BASIC, LEMONS ARE NOT IN ANY WAY ALKALAI YOU DUMBSHITS I WILL HEAR NOTHING MORE Long story longer, just curious what (if any) fruits are naturally basic so as to maybe possibly neutralize the acid in citrus fruit for probably never going to happen experiments in citrus-based alcohol brewing? Cant sleep and got curious about why citrus cider cant be a thing. Also, Florida's going to get a late freeze. So here's hoping my pea and tomato starts live.
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Mar 14, 2017 07:10
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Suspect Bucket posted:Long story longer, just curious what (if any) fruits are naturally basic so as to maybe possibly neutralize the acid in citrus fruit for probably never going to happen experiments in citrus-based alcohol brewing? Cant sleep and got curious about why citrus cider cant be a thing. People usually refer to citrus alcoholic drinks as something dumb like Orangina.
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Mar 14, 2017 11:56
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Suspect Bucket posted:Cant, migratory bird act. Pity, I know a good recipe for canadian goose breast. You marinate it and cook it like steak. Looking here apparently the only thing that's alkali is sweet corn and maybe cantaloupe. The whole "alkaline foods" thing is so much woo bullshit and it makes me sad how so many people have such a basic lack of understanding on remedial science. However, I've definitely seen citrus ciders, I think they're just not done very often. Bold Rock cidery in Virginia has done seasonal citrus ciders. It probably has more to do with what pH level or types of acids the yeasts can and can't metabolize (like I'm pretty sure some strains of yeast can metabolize malic acid, which is found in grapes and apples, but not citric acid from citrus).
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Mar 14, 2017 12:43
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Yea, echoing that traditional drinking yeasts have a really hard time producing good tasting alcohol in very acidic conditions. I make a batch of this every summer though. It's cheap and an excellent thirst quencher. http://skeeterpee.com/recipe Basically a buttload of sugar, some yeast and yeast nutrients and lemon juice. As mentioned, the yeast can't handle acidic environments very well, so most of the lemon juice goes in at the end. You can carbonate it in coke bottles if you want. Also you can sweeten to your liking, but bottle carbing and sweetening at the same time can be tough if you don't know what you are doing. I usually just leave mine uncarbed and unsweetened and drink it on the rocks. Super refreshing!
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Mar 14, 2017 13:23
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Suspect Bucket posted:Cant, migratory bird act. Pity, I know a good recipe for canadian goose breast. You marinate it and cook it like steak. Add -blood into the end of your Google query. Possibly -acidification or -alkali. For citrus and alcohol you need to infuse the citrus like a dry-hopping. The subject comes up fairly often on homebrewing forums and the general consensus is that fermented citrus tastes god awful because once all of the sugar gets converted the remaining flavors are the same ones you get when you brush your teeth and then drink a glass of orange juice. And while on the subject of pests: geese they are evil and also gently caress snails - brand new beds and they are already chomping on things as they emerge.
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Mar 14, 2017 13:40
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Shifty Pony posted:geese they are evil and also gently caress snails 
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Mar 14, 2017 14:05
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Fozzy The Bear posted:WHEW! Just finished setting up my new raised beds! Oh wow, I'm going to build some soon and I'm scrapping my idea and stealing yours. Did you use a guide to build those? What are those blocks called and what are the dimensions of that wood and it's type? It's snowed the last 2 days in Nebraska 
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Mar 14, 2017 14:09
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Shifty Pony posted:For citrus and alcohol you need to infuse the citrus like a dry-hopping. The subject comes up fairly often on homebrewing forums and the general consensus is that fermented citrus tastes god awful because once all of the sugar gets converted the remaining flavors are the same ones you get when you brush your teeth and then drink a glass of orange juice. Yeah, this. Brewing from fruits is tricky because you have to be able to imagine what the fruit would taste like minus all the sugars. For sweet ciders/meads you either add enough sugars such that there will be some left over after the yeast has reached it's alcohol tolerance, or finish your fermentation then neutralize the yeast with a campden tablet and back-sweeten with another infusion of unfermented juice. As far as flavor profile, limonchello is just the essential oils of the lemons suspended in clean alcohol (vodka, or everclear if you want to do it right) and then back-sweetened with sugar to balance the acidity. The essential oils are really where you get that "lemon" flavor. If you start squeezing out the juice itself you need to be careful not to extract tannins from the pith, seeds, etc. This is why you zest the lemons and try to avoid the pith/juice as much as possible. As far as fermenting fruits goes, though, yeast actually like acid. Champagne yeast will ferment most happily in the 3.5-3.8 pH range. If you need to raise it, just add some baking soda. Do it a little bit at a time and stir/wait 30m between additions though because you will need to watch for acid buffer reactions that will cause it to swing rapidly through your target area. The other thing about fermenting fruit is that (depending on the fruit) you may need to add nutrients for the yeast. Making beer is sort of brain-dead because malted barley is practically oozing with nitrogen, which the yeast needs to reproduce and go through it's life cycle (eating sugars, pooping alcohol, and farting CO2). This is actually a bit of a rarity -- when making mead (for example) you have to add Diammonium Phosphate to the must because honey is actually devoid of a lot of the nutrients yeast need. If I were going to make some kind of citrus experiment, I'd do something like this (total WAG, tweak as necessary) Wheaty Citrus Braggot 4 lbs Pilsner Malt 4 lbs Unmalted wheat 1 oz Sorachi Ace hops (60m) 0.5 oz Sorachi Ace hops (10m) 0.5 oz Citra hops (10m) 0.5 oz Sorachi hops (flame-out) 0.5 oz Citra hops (flame-out) 4-6 lbs Orange Blossom Honey (flame-out) Ferment for 10-14 day (primary) 2-4 Weeks (secondary) Meanwhile: wash, dry, and zest enough lemons/oranges/pomelos to fill a small mason jar, then top off with a clean spirit (like vodka). Let that sit while the braggot ferments. When you move the braggot to a secondary ferementer, strain the mason jar's mixture through cheesecloth into a new container. Letting it sit longer than 2ish weeks risks it over-extracting and becoming medicinal. Taste a little bit of the braggot when you move to secondary and add some of the citrus tincture to your glass. Find a blend that works well and then scale up to the rest of the batch.
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Mar 14, 2017 15:07
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It's more a case of "What the hell am I going to do with all of these oranges" rather then "I want tasty orangey drunk".
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Mar 14, 2017 15:42
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Suspect Bucket posted:It's more a case of "What the hell am I going to do with all of these oranges" rather then "I want tasty orangey drunk". Marmalade, motherfucker! Unrelated, I stopped at Home Depot this morning for some tomato stakes, but gently caress paying $5 each for 8' plastic stakes, and they didn't have 8' wooden stakes. So I bought 4 8' lengths of wood (about 0.65" x 1.4" or something like that) for $1.05 each and I'm going to saw a bit of a point on the ends. My tomato starters are going nuts, they're all at least 5" now and as I mentioned earlier I've started hardening them off. While looking at info on hardening off, I saw mention that tomatoes don't like temperatures below 45F; is that only when they're potted seedlings, or do I need to wait until nighttime temperatures are consistently above 45F to transplant?
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Mar 14, 2017 16:51
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My backyard has an encroaching bamboo infestation from a nearby park, so I have a bountiful supply of free stakes. They're pretty drat durable too.
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Mar 14, 2017 17:35
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Fitzy Fitz posted:My backyard has an encroaching bamboo infestation from a nearby park, so I have a bountiful supply of free stakes. They're pretty drat durable too. I love bamboo aesthetically and as a material for making things, but I'll pay $1/stake if it means I don't have a bamboo infestation in my yard 
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Mar 14, 2017 18:04
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