Soon (lemmy.world)
submitted 7 months ago by to c/gardening@lemmy.world
 

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[–] 11 points 7 months ago (15 children)

Nice setup. What you got sprouting?

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  • [–] [S] 20 points 7 months ago* (14 children)
    • 300 tomato plants, 30 varietals
    • 350 peppers, 35 varietals
    • 6 varietals of onions
    • leeks
    • celery
    • celeriac
    • thyme, basil + a bunch of other herbs
    • metric fuckton of various flowers
    • ...

    Full 3 racks of goodness

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  • [–] 5 points 7 months ago* (1 child)

    What's in the bottom left? Lemongrass?

    Onion. Nice.

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  • [–] 3 points 7 months ago

    unless you're selling it, you won't ever need to grow lemongrass more than once in your entire life.

    last year I got enough to harvest and mill an entire 32oz mason jar of lemongrass and still had enough stalk to freeze. all from a 1ftsq plot.

    tempting to start extracting oils from it though.

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  • [–] 2 points 7 months ago (10 children)

    This is for sale, not just for home?

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  • [–] [S] 6 points 7 months ago (9 children)

    I don't sell any. What we don't eat gets canned

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  • [–] 4 points 7 months ago (5 children)

    Holy wow. I’m curious about the tomatoes, do you can them for sauce? I used to freeze mine with decent results.

    I started making sun dried tomatoes and store them in olive oil, however I also am planting more tomatoes than last year so any suggestions/tips you’d like to share :)

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  • [–] [S] 4 points 7 months ago (4 children)

    With tomatoes as primary ingredient we make:

    • passata
    • pizza sauces
    • pasta sauces
    • salsas / nacho dips
    • sun dried

    and they are added to a bunch of other things - e.g. some of the pickles

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  • [–] 1 point 7 months ago (1 child)

    Thanks for your answer, and kudos to you and yours for such an immense and important project! I am working towards that goal myself and am in full absorption mode, nothing better than hearing what others are doing and learning all I can.

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  • [–] [S] 3 points 7 months ago* (last edited 7 months ago)

    It's a process and every year you see an improvement over the previous one.

    5 years ago I've had a meadow that was slowly overgrowing with trees and some old, mostly dead fruit trees that look like from a horror movie around the house.

    With just me an my wife working on it we got to half an acre of a garden, a greenhouse, tiny vineyard (if you can call 20 plants that), 50-60 fruit trees and bushes. I intend to add beehives and a chicken coop before summer.

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  • [–] 2 points 7 months ago (2 children)
  • [–] 6 points 7 months ago (7 children)

    what are you most excited about this year

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  • [–] [S] 11 points 7 months ago* (last edited 7 months ago) (6 children)

    Habanada Nadapeno peppers - a non-spicy jalapeno. I will get to enjoy jalapeno taste even when cooking for family members who find mayo spicy ;-)

    Also the 40+ fruit trees I've planted last week, but I'll have to wait 2-3 years for the first fruit from those.

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  • [–] 4 points 7 months ago (1 child)

    We'll need another post to know more about those fruit trees as well

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  • [–] [S] 3 points 7 months ago

    The property came with a dozen or so enormous (>6m / 20ft) apple and cherry trees planted about a century ago and all but 3 of them are barely alive, so this spring I've cleared some space and added:

    • 4 peach trees, 2 varietals
    • 4 apricot trees, 2 varietals
    • 2 Japanese plum trees (technically not a plum)
    • 8 cherry trees, 4 varietals
    • 3 plum trees, 2 varietals
    • 10 apple trees, 5 varietals
    • 4 pear trees, 4 varietals
    • 2 pear-shaped quince trees
    • 2 Japanese quince bushes
    • 6 currant bushes, 2 varietals

    Assuming most of them survive I'll be set as far as fruit I can grow in my zone are concerned. Well, I could use 2-3 asian/american hybrid persimmons to have a full set, but they are very hard to find and expensive - I'd have to pay more for 2 than I've paid for the 40+ listed above..

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  • [–] 3 points 7 months ago (3 children)

    Habanadas are non spicy habeneros. The non spicy jalapenos have another name I'm forgetting.

    I grew habanadas last year and really didn't like the flavor, which was disappointing since people really love them.

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  • [–] [S] 3 points 7 months ago (2 children)

    Nadapenos. I have those too - brain fart mixed it up

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  • [–] 4 points 7 months ago (5 children)

    Why are you using florescent lamps? Aren't LEDs much more efficient?

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  • [–] [S] 5 points 7 months ago (3 children)
  • [–] 4 points 7 months ago (1 child)

    This looks awesome. No weed?

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  • [–] 2 points 7 months ago (1 child)

    I've been wanting to build something like that in my basement. Did you buy or build the stand? If the latter did you follow any plans that you could share?

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  • [–] 1 point 7 months ago

    Lol I'm way behind you, though happy I at least got started during march this year. Not that it really matters since my plants are indoor, but I just restarted them all after getting tired of dealing with the infestations the previous plants had.

    Not going to be buying random plants to add to my collection anymore.

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  • [–] 0 points 7 months ago (2 children)

    You have no where to use the sun I guess? Looks nice

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  • [–] [S] 9 points 7 months ago* (last edited 7 months ago) (1 child)

    The combined area of the 3 racks I use for sprouting is almost 8m^2 or 85ft^2 - I'd need a lot of south facing windows to have that much of unused windowsill area available

    Edit: Also light directly above is better for sprouting

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