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Post by canadamike on Nov 5, 2012 17:05:56 GMT -5
Get it from HERE: greenplantfuel.com/...You will pay the same price and the guy has practical knowledge about it, so you could talk to him....he is actually using a dosage smaller than the recommended one...more money in your pockets And he has another stuff, called green plant fuel ( he named his business according to it) that works great on making plants flower like crazy.... And tomatoes....cukes, squashes....are all plants from which we want lots of flowers. It is a mix of some rice sugars with other stuff....anyway, plants need to manufacture nectar, it helps them do that, so less energy spent for it, more energy for more flowers. We use a similar trick in organic soy beans here: molasses.....but they do not seem to be as efficient. You can talk to Barney and believe him. You will not get a lie from that man.
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Post by canadamike on Nov 3, 2012 15:37:01 GMT -5
I am not that found of parsnips...but for a fewv years have grown a foundness for rooting parsley...has anybody here grown them? I still am drooling about they parsley roots I bought in an arabian grocery store in Ottawa. They were huge, flavourful and coming from Texas
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Post by canadamike on Nov 3, 2012 15:28:55 GMT -5
I do not know...I suspect it could, but have no proof...all I can tell you is that «I followed my gut instinct and tried it on the cucurbits with success. I had potatoes in the ground this year, but since it is a first year in a new place, as it often happens, I never saw a CPB As for squah bugs, I never saw one in my life, they are not a problem here. I suspect critters made out of chitine are all hating it...but then CPB are a weird bunch Stupid critters, I think they conquer the world by being idiots it is all a number game lol They are the Tea Party of the insect world ;D
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Post by canadamike on Nov 1, 2012 0:07:27 GMT -5
This summer, upon recommandation from a friend In NC, I bought a bottle of ODC, made in Colorado. ODC is a colloidal form of chitosan, itself being a liquid extract of chitine from shrimp shells. So...hugely concentrated chitine it is. There are over 200 billions of molecules per drop. It was invented by Dr Stoner, the inventor of aeroponics, for NASA. They had problems up there in the space station, their soy experiments turned always bad: everything would become moldy. It is the only thing they found..they are organic up there in the sky ;D It is sold as a plant immunity system booster. Lots of researches done, go on their web site www.aeroponics.com/aero123.htmODC means Organic Disease Control. It turns out that the exoskeleton of these bugs is also made of chitine. It seems they do not like the smell of millions of molecules of dead bodies... My friend is a professional arboriculturist. Down there they have problems, bugs named southern pine beetles are destroying them. He puts two drops of ODC in his 5 gallons backpack sprayer and spray the ground around the trees, spray them too...and the bugs simply go away. I tried it when I had a severe infestation in my cukes and melons. They were covered when I came back from a trip. The next day they were all gone. I saw no remnants, no dead bug, they simply were gone. Very effective repulsive. I only saw 3 lonely visitors in the following weeks. We had the exact same result in the Montreal area where one of my clients, a big melon and squash grower had his infestation. But of course it was trialed on a much bigger scale. The sell two products, ODC, which I think is not OMRI certified, and Beyond, which is as an adjuvant. Beyond is simply ODC diluted in 4 parts water. A little bottle is expensive, around 20 or 30$, but it goes a very very very long way at two drops per 5 gallons of water...
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Post by canadamike on Oct 27, 2012 1:11:05 GMT -5
Marygold is, in my mind, THE MOST IMPORTANT MELON TO KEEP ALIVE. I grew it long ago when it was available from John Jeavon's project, I tought it was saved, did not save seeds in those days, it was before I got into it, than they unlisted it. Then Tim Peters sent me some, not knowing I had grown it before. I grew it back but did a horrible job at saving it, I was not around for self pollination. Marygold is to me the best work done on melons by any university in decades. It keeps very very well... I once picked one in early September, ate half of it in October, put the other half in the fridge for a month and had it end of November, I only had to slice a half inch under the previous cut...it was still great. Melons benefit A LOT from calcium to increase their brix...and also on minerals. I sprayed mine, in those years, about 2-3 times a week with seaweed. AKA : truckloads of minerals. I have since then read research papers stating that lots of minerals and calcium increase the ''sweet taste'' without increasing the brix. I discussed that with a corn breeder and he told me to look at processed foods...they add calcium in it to increase the sweet taste. I can honestly say that a long time ago, I brought MARYGOLD, HA'OGEN and JENNY LIND to an almost unbearable sweetness taste. It was even too much for me... and I am a sugar addict of sorts.That was before I got a refractometer, but gosh was it sweet tasting. Now, since this summer, I know that it might not be the true story, although I have increased brix to high levels with my techniques...but I cannot vouch to the pre-refractometers time This summer, I had a huge raspeberry crop. HUGE. My 20 x 40 or so patch provided me with so much berries I was freezing, eating, cooking, then going to the neighbours to give them away, then they did not want anymore, then mom, then, finally the village restaurant..the owner sent 5 teenagers to harvest what was left after 5 pickings.. I had told a professional grower that these were the sweetest raspberries I ever had. The guy makes alcools with them. Brix is important. When I make raspberry jam , the sugar ratio to raspberry weight is usually 1 to 1. I had to bring it down to 1 part sugar to 4 parts raspberries. I could not find my refractometer ( it must be in an unopend box, somewhere, we moved) so when I went to my friend, a blueberry grower that makes blueberry alcools, I used his.... It turned out it was only 9 Brix ( remember I did not do a full treatment but only one spraying, and NOT in the fall). A very poor reading for a guy making alcool, meaning Brix. But it depends on the cultivars, some have limited genetics for sugars but other qualities...we got the house with a patch in the ground, the former owner knows nothing, he did not even planted it... The lesson is this one: SWEET TASTE CAN BE ACHIEVED WITH A LOWER GLUCEMIC INDEX. THE USE OF LITHOTHAMNE, an alguae based form of lime and magnesium carbonate ( plus iron) and seaweed ( 60 minerals and amino-acids and vitamins) can give the taste of super sweet fruits without the sugar, a very good thing for diabetics and people watching their weight. I have not written about lithothamne here much...I should. I will.
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Post by canadamike on Oct 13, 2012 21:19:09 GMT -5
I never read the book, but one thing is damn sure, I'll go along with Mike on this one. No matter how I am trying to twist my mind to think differently...High protein foods are coming from sun exposure...it does include nut trees that get a lot of it...when they do not get it...they can survive but do not give us proteins to eat..Quebec and the black walnut trees is a good exemple...the tree will survive, but there is not enough energy from the sun in most of Quebec, except maybe the most southern part, for the tree to make nuts...it survives in areas where people planted it, but bear no fruits...hence no proteins...it needs more sun for a longer time... Actinidias have nutritive seeds I once read...they grow in the shade of bigger trees, are delicious...but I would not count on them for my protein needs...I am quite sure we will have a friend that will come up with exceptions here.... Good...we need them to confirm the rule
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Post by canadamike on Oct 12, 2012 20:26:19 GMT -5
Stupice should be called Stupide..its skin is so tough and the taste is not there, although better than grocery bought maters... the plant is amazing...it is the first to produce and also the last...but I do not eat those grocery bought tomatoes nor do I eat Stupice much... Bloody Butcher will give you maters at the same time, one or two days later here for me, one year it was a day earlier...and it lasts until frost kills it too, like Stupice, but the taste is simply out of this world... Yellow pear is a tomato for people that do not like tomatoes. A cute lil'thing, like Paris Hilton...as useful to mankind as Paris is...
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Post by canadamike on Oct 2, 2012 21:46:17 GMT -5
I sure would look to salsify and scornozera as such plants. They are almost wild plants, I had the surprise of teaching to a french visitor from Périgord that the roots of salsify where edible...in his neck of the woods, they ate the flower buds, a bit like artichokes. «They are perennials, giving us great roots, flower buds, and they can establish themselves strongly, especially given help.
Apios americana and especially Topinambour ( indian and french term), or Jerusalem artichokes also come to mind of couse, the later being maybe less sthealthyish since it is becoming popular, at least here...
Wild grapes leaves, as greens, would also fit this bill, and they can become a culinary delicacy once marinated...and it helps...
Ignorance on the part of the one which can rid you of your food is of importance in such a concept as ''stealth food'', so there must be some regional flavour to it...camassia cannot grow in Texas I think...
I sure would look at native people foods....
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Post by canadamike on Sept 26, 2012 17:56:26 GMT -5
For the first time in my life, I was gardening in pure sand...my new house is built on a ''sandpit''. Real beach quality stuff...NO organic matter..
I was in extasy in a way...for the first time in my life I would not have to fight against the evils of pottery clay soil...
It turns out my back and right shoulder are totally in love with me, but the plants aren't that much.
I expected so, frankly any gardener with minimal knowledge would know, but it was nevertheless the first time in my life I experienced it.
Sandy gardens: much much more fun to weed...but poor results. Clayish gardens: a pain in the ass but they GIVE.
I, like most of you, already knew that, but for the first time in my life I lived it.
I NEVER gardened in such a poor soill I let things go, did what I used to do, watered a bit much, which I do not like to do...and had results that where way different from what I called usual.
We had draught this summer. Most folks around here ( I just moved into the area) say itwas the worst in decades.
I watered my tomatoes and peppers well. It was easy...The potato patch was out of reach, and I have the worst potato crop in my life, about 1-2 pounds per square foot, I would tend to say closer to one pound, a bit more....not the usual 5-10 pounds per hill, 5 pounds being the most common result.
All in all it is one of my shittiest year, and it is due to lack of water, but it is nevertheless quite in line with normal commercial production.
The taste of the smallish potatoes is out of this world, and I will have more than enough to go through the year anyway...just not enough to share...
Peppers loved the summer, both sweet and hot, but they had plenty of water...
Hugs to all of you
Michel
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Post by canadamike on Sept 7, 2012 20:45:16 GMT -5
It's been a long time since I have been here. I work on the road, in agriculture now, and have no time to be on the net.
It hurts me, I sooo much love this forum.
There are many people here to whom I promised to send seeds, I did not, I could not, financially.
Financial problems. Divorces are not easy to deal with. The remnants of it even harder.
But you are still in my heart, believe it.
Sorry for not sending stuff... which makes me a liar to those to whom I promised. But I could not. I always thought next week it would be better, being used to make money, but switching from finance to organic agriculture as a job had some impact I did not really know how to deal with. I cannot dream of making a 5000$ week anymore, and it used to be common.
But as much as I am rebuilding my life outside of the net, it is becoming more relevant to me to share stuff.
I do not have time now, I hope I'll have some later,I really NEED being back here.
I miss this forum soooo much...I am asking to all my old friends here to pray for me...in the cards is the biggest organic research farm on the continent, I think, with 2000 acres. Apparently the deal is being signed in a few days.I sure hope, I would be in charge.
It is part of a project that involves a lot of international investors, an organic meat processing plant and a higher end restaurant serving mostly organic meat and veggies, 400 seats, the deal is I have to work on making any possible thing organic for the restaurant, we do not want to call it an organic restaurant because we do not know about pepper, spices and so on, but everything that can be bought organic will. Non organic will be bought when there is no choice.
And before I accepted to be part of the project, I made sure veggies ''less sexy'' would not be ''under'' classified, bought for less.
I would have control over that. Looks good
Sorry for having abandonned you folks...There is sometimes life happening.
But at least, I am making what I think are real change in cultural practices around here for many farmers, and if the farm project happens, HOMEGROWN GOODNESS will be a part of it, and I mean it litterally, I intend to make it part of our marketing. It really means nothing here to the common folk , but it will resonate with our partners around the world....
We have farmers here that now average between 1.7 to 2.5 tons per acre of soy. The average is 1 to 1.1. The difference is all in fermented seaweed and a couple of other organic things that are secret,,,
It will be important for me to relate this project to what we are, because HOMEGROWN GOODNESS FORUM is the inspiration behind it.
I remenber a weekend where, after writing something here ( not remembering what) I had 251 personnal messages. I have not had one for many many months...Well deserved... I need that kick in the ass.
But the crazy thing is as much as I am not here, I am testing stuff in professional settings that is mind blowing...and organic.
I know I will have to share it, especially with those of you who live from the farm.
Again, sorry for letting you go...had not much choice, but I will soon make amends.
Michel
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Post by canadamike on Apr 28, 2012 2:09:18 GMT -5
$-5 years ago, it is somewhere in the old threads, I put my hands on 50 or so seeds of tetraploid ''SUGAR BABY'' seeds that were created by Alan... ( do not remember), the guy who wrote the book on northern sweet potato growing, He had used colchicine to create them.We all thought we had a treasury in our hands,
Well my friend, just taste them as «i did, or cross them to diploids to get triploids, then taste these...
MY very very simple equation is:
IF IT TASTES NOTHING WHY THE HECK BOTHER?
In a way, by doing that gene manipulation, we are following the same pathways than lots of the PhD's from all agricultural universities in the world are: MAN CAN BEAT NATURE.
IT IS THE SAME CRAZY SPIRIT THAT HAS THEM GO FOR GMO'S.
''Let's explore, lets see how we can transform nature to make it better....''
I'll give a huge hug to anybody growing a very very good triploid watermelon. or tetraploid for that matter...
If anybody wants to pursue that route, in any case, and since I do not pretend to hold the truth, I sure would use Oranglo...it grows well in many places, even here in the north, and the taste and sweetness are heavenly....
On my part, being contrarian, I would work on white fleshed ones, way overlooked because of the blandness of the color but Oh! So sweet, even in the north.
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Post by canadamike on Apr 16, 2012 1:10:34 GMT -5
Kokopelli, in France, have a strain of melons called VOATANGO (which simply means ''melon'' in the local Madagascar language) that is said to be heat and drought tolerant. One thing is sure, it gave me melons and even flowered after a frost in 2010. Frost tolerance, Joseph???
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Post by canadamike on Apr 14, 2012 19:29:09 GMT -5
Looking at soil from a chemical standpoint is only interesting for..chemists. Soil is alive. The chemical approach has done more than its share of damage. I do agree, though, that even organic material can be described in a ''chemical'' way, but I think the initial proposition is simply flawed... That said, you will still need NPK, Fe, Mg and all the other ones, seaweed contains about 80 of them Chemistry is only chemistry to a certain extent. As an exemple, I am having a ball these days with a pure silicium product called ''OXYLYSE''. It has been treated, magnetized ( or else, I do not know how) and you take a tooth pich, grab some of the powder with it, and this minute amount will make a quart of water full of bubbles within an hour. They use it to maximize the work of bacterias in digesting petroleum products in spills, digest wood, give back life to overfertilized ponds with alguae problems, and in agriculture. The darn thing is simply powdered quartz, at least to the eye, but it behaves SOOO differently. I commercial producer of peppers I have talked to has used it in his fields, and it rid them of of a huge bacterial spot problem. Are we talking physics here or shemistry, or biology?
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Post by canadamike on Apr 14, 2012 19:04:06 GMT -5
I have grown all the GRIN garlics that supposedly made true seeds, but none of them did here in Canada.
I strongly suspect environmental conditions...I will read about their tricks to make it happen, but in a more normal and without a bag of tricks, it did not work here for me.
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Post by canadamike on Apr 14, 2012 19:00:02 GMT -5
Potato seeds germinate when they want. Some might take months, although they are by far a minority. I do not discard my styrofoam cells when I pick the seedlings, I still treat them like seeds have to come up. I usually put them outside in the ground so nature waters them freely, lots of water here, do not worry for me ;D
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