Last push before build, anything wrong with this plan?
10 years ago
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- 10 years agolast modified: 9 years ago
- 10 years agolast modified: 9 years ago
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Is there anything wrong with potting soil?
Comments (13)The roots emanating from the basal root flare serve only to anchor the plant and serve as conductive plumbing - water & nutrients from roots to shoots (and leaves) - food and other bio-compounds from shoots to roots. They can be shortened, if you can shorten them w/o leaving the plant with a root system unable to keep up with water demands. I usually concentrate on removing roots growing downward, upward, and back toward the center, then assess. There is a lot of suggestions about how to work on roots in the thread about containerized trees. Let me know if you get stuck. ;-) If nutrients were plant food, we could accurately say that plants eat salts. Plants take up nutrients in the form of salts - and while too much salt, or the wrong salts, can quickly kill plants, we should actually be striving to ensure the right salts are in the soil at the ratio in which plants use them, and at a concentration neither so high that it inhibits water (and nutrient) uptake, nor so low that deficiencies occur. If you're using the gritty mix and a fertilizer without Ca or Mg (like MG soluble 24-8-16 0r 12-4-8) you need a source for the nutrients (Ca/Mg). Gypsum and Epsom salts supply Ca and Mg (respectively), and do it without raising pH. Once you decide on a fertilizer, we can help you decide what you might want to supplement with, if anything. I'm probably the strongest proponent of well-aerated and durable soils on all of Garden Web, but I'm no where near as harsh on the heavy, commercially prepared soils as many others who have started (or have been) using soils like the gritty mix or the 5:1:1 mix. I think I'm both fair and realistic when I say that you CAN grow healthy plants in the heavier soils, but it won't be as easy, and the margin for grower error is substantially reduced. Since the margin for error, especially in the areas of watering and fertilizing is reduced, you can see how quickly the opportunity for plants to grow to their potential is affected by less than ideal habits or influences. I use both the gritty mix and the 5:1:1 mix. I use the 5:1:1 mix for plants that will be in the same soil for 1-2 growth cycles, and the gritty mix for 2-? growth cycles. The gritty mix, properly made, never 'wears out'. Plants will become root bound to the point they should have a pruning and soil change long before any thought of structural collapse. In fact, there is collapse prevention built into the soil in the fact that bark is limited to a 1/3 fraction of the whole. Even if all the bark were to break down, the soils structure would still be fine, based on the remaining 2/3 inorganic component. I spend a lot of time helping people, but I'm not selling recipes. ;-) I'm selling a concept. I want growers to understand why free-draining and durable soils work so well, and how to build and utilize them if they choose. The recipes are just what I have found to be the best way of implementing the concept. Once you understand the concept and get a feeling for what ingredients are available, implementing is easy. Al...See MoreHow long should a Toro push mower belt last?
Comments (14)I like this mower. Have owned 2 or 3. The first was conned into believing transmission was bad causing me to learn some general repair. Sudden loss of drive is usually a small stick wedged under belt in pulley or the belt out of pulley groove becoming pinched easily fixed with removal of several bolts, plastic guards and removing debri or belt pushed back into track. Have replaced rear geared wheels and pinion gears on drive shaft- noticed 2 types gear with this model, switched mine to metal geared wheel this season expecting more longevity from this component. Finally the pulley connected to drive shaft replaced once with good results while rear pulley is connected to transmission which i do not know if can be replaced without new transmission. I am hard on this mower mulching tons of leaves and passing over lots of dirt causing wear on the pulleys which limits belt drive performance. FYI careful if new to DIY always remove spark plug wire before messing around under a lawnmower....See MoreZone-Pushing - planned or unplanned
Comments (61)Interesting comments, PT and leftwood...I'm still thinking them through... Sharons2, I haven't grown Kalimeris pinnatifida, but planted Kalimeris yomena 'Shogun', a variegated green-white variety, last year and it wintered over well - no sign of flower buds yet though. Another pleasant surprise was Kniphofia 'Royal Castle' (or, sometimes, 'Royal Castle Hybrids') - I bought 3 well-established plants in 4" pots last year (2 crowns each, if I recall correctly), and planted them in a relatively sheltered spot on the lee side of the house. They wintered extremely well, and have flourished since, with each plant now consisting of multiple crowns. The flowering was respectable (2-3 stalks per plant in early summer over a few weeks); the flowers were maybe not quite as bright as I might have wished - orange with yellow - but interesting. I had previously grown K. uvaria from seed, but rotted them out in spring (by leaving mulch on for too long). The 'Royal Castle' "strain" (as I've also seen it referred to) seems to involve K. uvaria but not sure of what other species....See MoreAny advice for a person who has never canned anything before?
Comments (26)Carol, It is fairly hot, although the heat is moderated by the fact that so much of it is sweet peppers. It isn't so hot that I cannot eat it and I am a medium-hot pepper eater. I don't care for eating something like habaneros straight off the vine, though I love them in Habanero Gold. Much depends on how hot your hot peppers are. I grow a blend of jalapenos that have Scoville Heat Unit Ratings ranging from 2,000 or 3,000 SHU to 8,000 to 10,000 SHU. I can regulate, to some extent, how hot the pepper relish is just by choosing jalapenos with a higher or SHU rating. (Clearly this means that when I harvest, I have to harvest each variety separately, and it also explains why I label each and every jalapeno pepper plant.) Also, in a very hot and dry summer, you know, the heat can be much more intense in hot peppers. So, if you are trying to keep your pepper relish a little less hot, use peppers grown either in a cooler, milder summer or use the ones from the first harvest of the season. The jalapenos from my first harvest of any given year, which usually occurs soon after about June 10-15, usually are not as hot as the ones I harvest in July or August, since they formed, grew and matured in generally wetter, cooler weather. If I wanted to make a milder hot pepper relish, I'd use those....even if I had to chop them up and freeze them and wait for enough sweet bells to be ripe. Tim, for the record, generally doesn't think any pepper or pepper product is too hot, except for raw habaneros. I did make a triple-hot Habanero Gold pepper version once that is too hot for him and almost everyone else who tries it. A co-worker of his who is from a Caribbean nation where they love lots of hot, hot, hot stuff did think the Triple X Habanero Gold was wonderful, as did her son. Remember that all peppers are interchangeable in tested canning recipes that include peppers since they fall in a similar pH range so you could replace some of the hot peppers with an equivalent amount of sweet ones to reduce the heat. Because Pepper Relish requires 10 cups of peppers per batch, to me it seems like the perfect end-of-the-garden-season recipe. During the peak harvest/canning season in summer, I am using lots of peppers while making Annie's Salsa, Jalapeno Rings and Candied Jalapenos. So, in order to have enough peppers to make those routinely every week or so, I'd rather wait and make Jalapeno Relish at the end of the summer because that's normally when I have a huge bunch of sweet peppers available---when I strip the plants right before the first killing freeze. Last year I made a list of what I wanted to can. It included Annie's Salsa (needed to make at least 50 jars), Candied Jalapenos (needed to make at least 100 jars), and Zesty Bread and Butter Pickles (needed to make at least 100 jars). I achieved those goals, but most of those were given away as gifts, so in order to make me happy this year, I need to can twice as much. I also canned oodles of dill pickles as spears and slices, regular bread and butter pickles, sweet pickle relish and dill pepper relish. After all that, and with jars of canned goods hidden in every nook and cranny of the house, the last thing I needed to do was to make 5 batches of Pepper Relish......but you've got to use the harvest you produced, so I did. Someday Tim will retire and won't be carrying boxes and boxes of gift bags to work every Christmas, and I'll be able to can 25% of what I can now and it will be plenty. I think of our pantry as an endless pantry or a bottomless pantry because even when I think we've used up all Blueberry-Lime Jam, or Annie's Salsa, or Candied Jalapenos or whatever else, if I get in there and look long enough, I'll find some jars of what I need. We rarely run completely out of one item before I'm canning more of it. Still, I need a bigger pantry so I can store it all together. Lots of the stuff goes into plastic underbed storage boxes with snap-on lids. Those are the ones I pull out and carry downstairs when it is time to put together the gift bags. So, the holiday season doesn't empty out my regular pantry as much as I think it will---it just depletes my overflow storage area. I do go in and remove everything from the pantry and reorganize it once harvest time is approaching, so that the oldest canned food is moved to the front of the pantry where it will be used first. I also put the date on each jar so I know which jars are the older ones. Carson'smimi, Well, of course, a girl's gotta do what a girl's gotta do. Sounds to me like one girl needs to eat some Habanero Gold and cream cheese on crackers. I keep the Mrs. Wage's mix in the fridge too for a few days in between batches. I usually put it in plastic Ball Freezer Jam/Jelly Jars so my family knows what it is and leaves it alone. Moni, Yes, you use the lid wand with a magnet on the end of it to lift the lids out of the hot water and put them on top of the jars. I have three of them from various kits bought over the years. After we moved here, we stuck the box of canning stuff (unintentionally) up in the attic and then I had to buy a whole new set of canning utensils in order to can that year. When we got the Christmas decorations down out of the attic, we found the old canning utensils, so I had two sets. The one from the late 1980s or early 1990s is a sort of turquoise blue, the one from the late 1990s is red, and the third one (I don't remember why I bought it---or maybe it was a gift) is dark blue. My favorite one is the older one because the magnet in that set is super-strong. I need for us to add on a big canning pantry off the laundry room so I can store all my canning items together, along with all the canned goods. Unfortunately, our list of things 'to do' to the house is long and we are really slow about getting around to doing them. By the time we finally get around to adding a canning pantry, Tim will be retired and I'll be canning a lot less since he won't be sharing canned goods with all his coworkers after he retires, and we won't need a big canning pantry. The empty canning jars do pile up and I store them in the same underbed storage boxes after they have been emptied out at Christmas time. Sometimes I store the empty jars in Rubbermaid storage containers in the tornado shelter or in the garage....just wherever I can find a place to stash them. I also have 10 or 12 cases of jelly jars (new and unopened) stacked up in the guest room closet. There's barely a room in this house that doesn't have canning stuff stashed away in every spare corner of a closet, cabinet or shelf. Whenever I see canning supplies on clearance (and sometimes they pop up at odd times---like mixed in with Christmas clearance), I grab them. It is amazing how they'll discount last year's jars or lids merely because the new supply has arrived. MRS'S WAGES MIX ALERT: Yesterday I checked the canning aisle at our local Wal-Mart. They had just put out all the Mrs. Wage's Mixes. They had several kinds for pickles (but not the Zesty Bread and Butter Pickles), salsa, and spiced peaches, as well as pickling salt, pickling lime, pectin, etc. NEWBIE ALERT: If you've never canned before and you need canning salt, you will get a larger amount for a lower price if you buy it on the spice/baking aisle and not the canning aisle. It is the same canning salt, just from a different manufacturer. And, if you're going to make pickles, it is cheaper to buy your spices in bulk from someone like Pendery's instead of buying the pickling spice blend or Mrs. Wage's mixes. Sometimes in a big pickle year I do that. The best time to buy anything I need for canning is in spring because by summer, the stores stay sold out of almost everything. Now that we've discussed pickling and canning so much, I need to go back and look at my grow list, and make sure I included enough of the tomatoes and peppers needed to make lots of what we can every year on top of having all those veggies to eat fresh too. Dawn...See More- 10 years agolast modified: 9 years ago
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