Rooftop Greenhouse Grow Amsterdam

PUKKA BUD

PUKKA BUD

Well-Known Member
Same here don its a far drive to the only decent grow shop an then when i turn up what ever i want is out of stock so now i just order off line an go there if its a emergency
i rate the rhiz mate think it works well, good for cuttins as a foliar spray an good when you pot up seems to get rid of any shock....an come in handy if you ph a little low by mistake also lol
 
Don Gin and Ton

Don Gin and Ton

Well-Known Member
ph what is this you speak of haha

incidentally D the og male showed it's first white root today. I was getting worried thinking it wasn't going to take. should be traveling by fairyairlines in the next few.
 
PUKKA BUD

PUKKA BUD

Well-Known Member
Forgot you dont do it, just be carefull then in veg if your usin bro raisers ph loads, so if you float around the safe zone with out, you may end up way to high mate.
 
DST

DST

Well-Known Member
Not really sure if it's the mycorrhizae that does that or whether it's just the strains I grow. What I do know, is that the root balls I have are always the whole pot, maxed out, roots often coming out the top of the soil.

For my medium I mix roughly speaking, 1-2 parts coco, 3 parts compost, for every tray of soil I make I add, "kalk pellets" a calcium product, my conniffer magic grains with myco, lol, and some diatomeacious earth for additional conditioning.

These outdoor girls were tranplanted into the pots that I grew this years tomatoes in, complete with same medium still left in there, just enough removed to get the root balls in. They seem to be happy enough. I have fed them the b.a.c bloem mix which has molasses and alfalfa in it as a supplement to the medium.
 
DST

DST

Well-Known Member
sweet crazy crane legs.
Don Gin and Ton said:
ph what is this you speak of haha

incidentally D the og male showed it's first white root today. I was getting worried thinking it wasn't going to take. should be traveling by fairyairlines in the next few.
Click to expand...
 
DST

DST

Well-Known Member
Butternut from the greeny


this one looks like it may take a bit longer to finish...



this one is getting there




No matter how beautiful butterfly's may be, I do like to see dead caterpillars!!!!


And ders more,.....


Peace, DST
 
DST

DST

Well-Known Member
Staying dry this week, after last weekends alex shenanahiggins:shock: we'll see what happends Friday though.
 
DST

DST

Well-Known Member
You must be gashed Westy! lol.

Mo, we had our squash with risotto, baked with garlic and sage. Certainly was delish! There was still some squash risotto left tonight, so I fried it in some olive oil, added bacon, mushroom, parmesano and made a frittata! Super lekker!
 
Mohican

Mohican

Well-Known Member
Hey DST,

Killer eats! You should open a cafe with skills like that. :)

Have you ever put tomatoe juice in beer (red beer)? Just wonder if it is only a Colorado (cowboy) thing.




Here is my latest garden gem:










Cheers,
Mo
 
DST

DST

Well-Known Member
It's always been a wish of mine to have a Bistro type gaff, but cooking at home, and cooking fine food in a production environment is totally different I reckon. I have known a few chefs and most of them were cunts to be fair, lol. It's funny, I got my eye on a place near where I live, they built it hoping someone would open a cafe/bistro, but it's always been an office. And now it's empty......

The outside looks kind of like a Galia Melon (the inside not) but I am guessing it's something else that we probably don't get here. Please enlighten me Mo?
 
Don Gin and Ton

Don Gin and Ton

Well-Known Member
cantaloupe init? looks lush.

cheffing is a calling i reckon. loads of folk are good cooks at home but changing it to a job isn't all it's cracked up to be. the hours are shit and the pay isn't amazing unless you've a michellin star of whatever. i love coking and i'd hate to get to the stage of not liking it doing it all the time. just my 2 bob.
 
DST

DST

Well-Known Member
I think you are right lad..
Don Gin and Ton said:
cantaloupe init? looks lush.

cheffing is a calling i reckon. loads of folk are good cooks at home but changing it to a job isn't all it's cracked up to be. the hours are shit and the pay isn't amazing unless you've a michellin star of whatever. i love coking and i'd hate to get to the stage of not liking it doing it all the time. just my 2 bob.
Click to expand...
And that's also been my thinking as well....
 
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