Feeding Newbie - Resouces?
Carrie B
8 years ago
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Carrie B
8 years agoRelated Discussions
Newbie. What do I 'feed' my clematis?
Comments (8)What you feed is dependent on your soil type, i.e. if you have clay, rocky, rich, etc... how fast your soil drains and what minerals make up your soil. i.e. is it high or low pH, calcium/magnesium based... generally you can tell your pH level by your water hardness, soft water means low pH, hard water means high pH. You can always add organic manure, mulch, peat moss etc... you're only going to have 1 shot at preparing that bed. I always toss in lime (calcium/magnesium grit) in mine because I'm in the North East, and a healthy dose of the cheapest 12-12-12 fertilizer when making a bed. Then each season I mulch and a couple times a season I add the slow release fertilizer in pelletized form because it's hard to burn with those granules. I'm pretty new to clems, but from readings, where they do best (i.e. england, northwest US etc...) they like a rich soil (high organic and nutrient) and plenty of water, as long as it drains. So fertilize away as long as you have good drainage, if you have clay, dig down with organics as far as you can, even just a bag of mulch mixed in to increase the organic matter can help (although not too much non-decomposed matter as it can rob nitrogen initially)....See MoreFeeding Advice for Newbie
Comments (2)I feed mine twice a day when the water is warm. Is the food flakes? I would switch over to the pelleted kind only feed what they will eat in about 5 minuets, Over feeding can cloud the water, fouling it!!!!!. Koi have whiskers or barbles and Goldfish do not. Hope this helps....See MoreZebra STRIPES in lawn after Scotts Weed and Feed! Please help!
Comments (136)If you read my latest comment, that sums it up. Since my last application, I have no green striping this time after removing the Edgeguard assembly and walking at a decent rate to get the fertilizer to spread and go over the wheels. The spreader wheel is angled up, so it easily goes over the wheels, but not if you walk too slow. The Edgeguard is in the way of the spread and when the fertilizer hits it, it just drops and creates the green lines because of over fertilization. Other spreaders have a guard that drops down when needed, but out of the way when not. Remove the 4 handle bolts, pull the hopper off the wheel shaft and the Edgeguard assembly will pop off with a little force. Removed the Edgeguard lever assembly and cable and reassemble. I ran a pattern test on my paved driveway and it all looked good. The key is to walk a decent speed, too slow and you won't get the proper spread....See MoreSous Vide Cont’d: A Newbie’s Experiences; Please share Tips & Recipes!
Comments (129)Since there seems to be some renewed interest by those who’ve yet to try sous vide, thought I’d add a few comments/observations… For me, the most wonderful thing about sous vide is the ability to take a cheap cut of meat and make it tender and tasty – and cook it to perfect mid-rare (our preference). Whether it’s Select steaks on sale for DH and I to enjoy and feel as if we’re dining on quality steak on a weeknight, or finding some cut at the grocery which I’ve no idea what it is and SV’ing, then slicing for a fantastic lunch meat or a quick dinner sandwich… it’s amazing what the SV can do with cheap cuts… Second most wonderful thing for me: Bulk SV’ing (thanks to Sleevendog). I SV and freeze several pork chops to thaw, reheat in the SV, sear and serve; chicken to make salads and sandwiches. And DH’s favorite weeknight meal: Several cheap steaks in bags of 2, mass SV’d to desired doneness. Drop in ice bath, label, then freeze. I only need to remove a couple from the freezer, pop in the SV at one degree under the temp initially cooked, it thaws and reheats in about 45 minutes, and meanwhile I whip up a quick sauce, some veggies, and finish by searing off which also helps to heat the steaks. Makes for an easy weeknight meal. Below is a Select New York Strip, little to no marbling (uber-cheap cut), with a (too thick) peppercorn sauce. It was quite good! And my embarrassing confession: I can prepare fish and seafood… but for some reason I can’t consistently make it come out perfectly cooked. Sometimes my shrimp or scallops are a wee bit on the too done side. Same with salmon (as mentioned above). Sure, should be easy for many, but for me? Eh. So SV to the rescue. I made this scallop dish last summer and while the scallops were in the SV for their 30 minutes I fried up baby kale, baked my maple glazed bacon, sliced the tomatoes and avocados, and made a sauce for BLT Scallops. Seared off the scallops for 15 seconds, sliced in half, assembled, and they were perfection. To those who scoff and say they can sear a scallop in moments, I say great for you, but I can’t and know beyond any doubt they won’t be under cooked or overcooked. With SV I can : ) fillmoe, and anyone else interested, have fun and enjoy!...See MoreCarrie B
8 years agoUser
8 years agoPat Z5or6 SEMich
8 years agoCarrie B
8 years agoUser
8 years agoPat Z5or6 SEMich
8 years agoCarrie B
8 years agolast modified: 8 years agoUser
8 years agoCarrie B
8 years agoPat Z5or6 SEMich
8 years agoCarrie B
8 years agoPat Z5or6 SEMich
8 years agoPat Z5or6 SEMich
8 years agoCarrie B
8 years agoUser
8 years agoCarrie B
8 years agoUser
8 years agoCarrie B
8 years agoZachS. z5 Platteville, Colorado
8 years agodbobul
8 years agoCarrie B
8 years agodbobul
8 years agoCarrie B
8 years ago
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