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Comments (9)No, I don't do things the way everyone esle does. Everyone else buries their waterlines below the frost line. I run mine flush into the sod. This is easy to install, easy to modify, easy to fix. Most other people use PVC pipe. After looking at the environomental impact of PVC, I avoid it whenever possible. I use black poly pipe and by preference glass filled nylon joints. Most other nurseries keep bare earth. I keep mowed pasture. I use almost no herbicide, and zero pesticide, depending on the birds and predatory bugs to work for me. Most other nurseries put all of each kind of egg in one basket. E.g. a big one to the south of me has a quarter section of just shubert chokecherries. I try to have no more than a few hundred of anything together. This means that a bunch of mice who develop a taste for scots pine bark stop at the blue spruce boundary. As far as I know I'm the only guy in Alberta to raise trees entirely in containers. Means I can put a MUCH larger tree in a pot than the guys with field trees. (A 5 foot larch does quite well in a #2 pot.) I overwinter my pots above ground -- results are species dependent. Spruce do well if packed close together, willows are fine. White pine is unhappy. I'm moving to Pot in Pail. Rather than buy a socket pot -- with holes that line up with the liner pot, I salvage pails from the dump, clean them, and put holes in them that DONT line ukp with the liner pot. A #5 trade pot fits nicely inside. It takes me about 30 seconds each per pot to remove the lid, clean it, drill holes in it. So with farting around call it 30 pails an hour. Given that good #7 pots cost several dollars each this is good return on my time. (Right now the biggest issue is finding the pails) Rather than spend 30K per acre, putting in fancy drainage I chose a patch of land that has very sandy subsoil. A hole filled with water drains in 10 minutes. I mark the hole locations with survey paint, and hire a high school kid to auger holes in. He can set about 25 pails per hour. Works out to about 50 cents. So a row of 100 pots costs me 50 bucks of hired kid, 3 hours wear on my groundhog, 2 hours of my time processing the pots (also kid labour possible) and the time to scrounge 100 pails (typically an afternoon.) Every one else runs their greenhouse north-south. I plan to make mine east-west. Everyone else makes a separate head house. I plan to put an insulated wall 1/3 of the width from the north side. Paint it white. In spring here the sun is fairly low. (Its 36 degrees up at noon on spring solstice) So bedding plants tend to lean to the south. With a white north wall, I should be able to even out the illumination considerably, at the cost of 1/3 of the floor space. Insulate the north side too. Gives me a triangular space 1/3 W by L with a height ranging from 12 feet at the wall down to the bottom of the greenhouse wall. This space will be mostly filled with water barrels -- about 180 for a 60 x 30 house. 3 per foot of length The exhaust fans will pull air from the peak and run through the barrels, and exit the bottom of the triangular space. At night, the air goes back to the green house under the benches. I figure I can heat a greenhouse down to about -15 C in March for the price of running fans. Math: A double poly greenhouse averages R1 per square foot of floor space. If I want to maintain 50 F temps inside, I have roughly a 50 degree differential. So a 1 foot slice of greenhouse 20 feet wide has 20 square feet of floor space, which will take 20*50 = 1000 BTU/hour to heat. Or about 12000 btu for a night. For the sake of making numbers simple, increase that to 15000 3 barrels of water is 1500 lbs of water. So I have to raise the temp of the water by 10 F to have enough heat. Air has about the 40% thermal energy as water -- per pound. Air at the top of the peak is typically 20-30 degrees warmer than the ground level when the air doesn't circulate Daytime green house temps run about 70-75, so peak temps are about 100. To get 15000 btu, assuming only 30% efficiency in heating the barrels, I have to move 40000 lbs of 100 degree air to get a 10 degree rise. Air is about an ounce per cubic foot, so 40,000 lbs of air is about 640,000 cubic feet. At 8000 cfm that's about 80 minutes. Given that the bulk of the heating will happen in 3-5 hours in mid day, this is a comfortable margin....See More106 today and Heat Index of 120...
Comments (10)Caroline, after most of my plants frying, even the Fuchsias in the shade house got hit. The thermometers in some places in the garden were registering high 90's and even as high as 100, I know, you're saying that's nowhere near what we've had to deal with, true, but these temperatures are not what we are accustomed to. Is it a sign of what's to come, or is this just a freak year. Today the temperature is at this moment 68 and I'm loving it. It has cooled right off here and usually after the first cooler temps we have in August we USUALLY don't get really high temperatures again. I was just wandering around my disaster of a garden, can someone tell me why the couch grass and weeds are thriving and looking so good and everything else is looking so sad? Is this mother nature telling me to plant not necessarily more drought tolerant, but definitely more of our native plants? Knowing me, I will not follow what old mother nature is so blatantly pointing out I should be doing, so, you will probably find me here again same time next year, whining and complaining about my garden. At least now that it has cooled down I can get out and do some cleanup instead of having to hide in the house. I sincerely hope that cooler weather and a few good rains come your way. The plants might look so hot right now and if they haven't kicked the bucket there's always next year. I know it's newspaper, newspaper, newspaper and mulch, mulch, mulch for me from now on, these are the only spots in the garden that seem to be hanging in. Hope you all get some relief soon, play it safe, stay indoors. There's always next year and as gardeners go we will all be planning new strategies. Give up gardening, never. Annette...See MoreWoo Hoo! Heat Index Lower Than Temperature
Comments (4)The lower heat index only lasted maybe 3 hours but it was nice while it lasted. Both yesterday morning and this morning were cooler than other recent mornings--69 yesterday morning and 67 this morning. It 'should' feel pretty good out there right now, except the humidity at the moment is 95%, so it doesn't. We supposedly have a 40% chance of afternoon thundershowers here, but I doubt it will happen. I'll believe it only when raindrops are falling on my head. With a chance of rain like that in the forecast, it is unlikely we'll have really low humidity this afternoon, darn it!...See More(Food) Price Index to All-Time High
Comments (14)God bless the grass that grows through cement. It's green and it's tender and it's easily bent. But after a while it lifts up its head, For the grass is living and the stone is dead, And God bless the grass. --Malvina Reynolds I was thinking about this some days ago, that they're covering over some of the best farmland in the world, in the San Joaquin Valley, with subdivisions. And how when there's no more food and water in the Valley, they'll be digging up houses and parking lots looking for good earth. I'm not a big food snob. I love a good burger, emphasis on the "good" (best I ever had was in a roadside stand in the backwoods of Oregon). I love Amy's Macaroni and Soy Cheeze (frozen prepared food). But in the past few years, in big city fine dining restaurants, I've had really fine meals only a couple of times. That wasn't a food quality issue or availability issue. It was a lack of care. And I think that's at the root of a lot of these other issues as well. I saw a report on TV about the "new cuts" of meat. They had people who "invented" them. A lot of it was about producing more affordable cuts that would cook up better than just cutting slabs off the larger hunk. What makes me wonder though is the growing popularity of cuts formerly thought to be inferior. Following the faddish popularity of fajitas, skirt steak became very popular and fine dining chefs are now treating it as a prize. The whole point of fajitas was that the skirt was cheap. It was tough and almost considered trimmings, and by marinating it for three days and frying it up with the onion and peppers it could be made into something yummy. There's very little skirt on an animal, however, so with low supply and high demand... Chicken wings became a thing because they used to be cheap too because they were undesirable. They're bony, little meat, and hard to cook. Even harder to eat with a knife and fork. They're not cheap anymore! But I did learn the trick to soup bones. The butcher told me. If you ask for soup bones in his store, it costs about the same as ground chuck. If you ask for dog bones, the same bones cost about $2/lb. I too miss the free bones (though they do give free shankbones for Passover), but $2 for meaty, marrowy bones doesn't feel outrageous. I was watching a news discussion show to see one of my dear ones showing her expertise, but just before her segment was a discussion of "food gentrification". They were talking about how rich people had discovered chard and driven up the price and now were doing the same with collards. They said this was affecting poor people's health, especially in the South where these greens have been an important staple, and nutritionally necessary....See More- 9 years ago
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