Cooking: Myths or Musts?
tmd15
13 years ago
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lindac
13 years agolast modified: 9 years agoIdeefixe
13 years agolast modified: 9 years agoRelated Discussions
The myth, of the high P myth?
Comments (39)Let's say your regular fertilizer program is 3 parts of 9-3-6 in a gallon of water. To reduce the N supplied and slow vegetative growth, you start supplying 2 parts of 9-3-6 per gallon. By reducing the CONCENTRATION of the solution to 2 parts per gallon, you cut the amount of all the nutrients by 1/3, not just the N. This reduced concentration still has enough P to keep your plants happy, but not quite enough K, so you need to add a little more K by adding potash to the soil, or by supplementing with Pro-TeKt or another K-containing product to be sure all the bases are covered. ************************** This is more about theory than anything - for those who want to manipulate the growth habits of certain plants by reducing the N supply and still be sure they are not inviting a K deficiency along with the planned deficiency of N. It's nothing to get frantic about. Al...See MorePruning myths...
Comments (25)For what it's worth, I do leave blackspot-infested leaves under the bushes but, unless it rains, the leaves dry up in record time. Rust-infested leaves I dispose of in the trash. I believe a mature China, such as my large Mutabilis, can be cut back drastically, but only very rarely. I was forced to do this because it looked sick, and when the leaves were gone I found the gopher hole that was killing it. The rose looks better than ever now after its drastic pruning, but unless I have a very good reason I wouldn't do it again for quite some years. Some Austins bloom very little if I don't prune them, and did splendidly afterwards. I wouldn't dream of pruning roses that are small or young, or pruning teas except to keep them within bounds. If I pruned out the deadwood in my four Le Vesuve planted at the edge of a hill, I'd be a bloody mess afterwards, assuming I didn't fall down the hill (been there on both counts). There are innumerable variables in our individual gardens and in our choice of roses. Jon, I would have loved to have your input. Your experience at Mottisfont would have yielded some invaluable advice. Granted, conditions there are not the same as everywhere in the United States, but enough areas have some similarities, and even for me in a very different climate it would be extremely interesting to know what you think. Your own garden is incredibly beautiful and I'm sure it didn't arrive at that state by benign neglect. Ingrid...See MoreWeather-ology: The Myth of Persephone
Comments (1)Keith, Thanks for posting this. I really enjoyed reading it. It gave me a whole new appreciation for Greek mythology that I didn't have when I was slogging my way through it in high school and college. Dawn...See Moremyth about paste tomatoes
Comments (5)Paste type tomatoes usually have a higher Brix, (sugar content), however many consider the taste of them bland. They have more sugar solids because they have less juice and a higher ratio of solids to liquids. The blander taste is because they have less "character" with less liquids that provide tangy taste. So to me it is a toss-up, but every year I grow at least a dozen varieties of paste types to use for sauce or salsa. YES, you can cook your best tasing tomatoes longer to get it to cook down the liquids. Or you can grow less juicy varieties and finish faster! And don't forgot the best type all-purpose maters: oxheart types. They have very few seeds, really solid interiors with very few seed locules, can be used for sauce, diced for salsa, cut in chunks for salads, or sliced for sandwiches or plate presentation! I usually grow about a dozen hearts each year....See Morecookebook
13 years agolast modified: 9 years agoBeverlyAL
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13 years agolast modified: 9 years agojojoco
13 years agolast modified: 9 years agoalbert_135 39.17°N 119.76°W 4695ft.
5 years agoSusan Tencza
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