Maturing plants (and another refresh)

 Refresh

So I've settled in a a routine. To reiterate, on top of the documented process, I have added cleaning the system with dilute sprayed h202 and a 2 inch round brush.  This was recommended by users on facebook to avoid a deep clean in 6 months and only adds 15 minutes.  (The number of groups has grown as individuals have started thier own groups. oy.) I use an old toothbrush to get hard to reach corners and fish roots and stuff out. It's also good for the occasional seepage at joints. The hanging shoe holder seemed silly when my plants were tiny. However it makes lots of sense now. My doors are too tall for me, so it is over the shower bar. Since it is not against a solid surface, putting big heavy plants at the top is more stable. It only has 24 slots, so things like harvested kale share slots. I've backed away from the GSE since it does not make an obvious diffence to my plants and it makes it  a little more to clean. I've also backed off worrying about the PH. The gardyn's fertilizer's buffering seems to do what it is supposed to for my tap water.  (I did look at buying the fertilizer more in bulk instead in a little bag with my montly membership. I did not find what looked like the same formulation. The list of vendors was out of date.)

Plant harvesting and root trimming

The system is simple to keep, the plants are a bit more challenging. I suspect the recommended monthly cleaning is sufficient. However I am finding taking all of the plants out and looking at all sides needs to be done more frequently. It's partially that the plant needs a good looking at, and it's partially that my plants are vying for more space and hiding each other. I find an examination dovetails nicely with a refresh every two weeks. Granted since I am home all the time now , I am trying to spread the refresh effort out by looking at the roots as I harvest. Also I waited an extra day or to to put my recent sprouts in after the refresh. Make sure the ypods are firmly seated. When all the plants are tiny, it is just a matter of having it oriented correctly to catch water. As the plants get bigger the vegitation from that plant and its neighbors may make that more challenging. A few unhappy leaves on the tomatoe brought my attention to the problem, but I found others during the refresh. There was also a dried mineral puddle on the lid when I cleaned this time. Coincidence?

I had been pruning the buds off the front of my mint, but there were flowers in the back.

That first month was more a matter of guiding escaping roots back into the pod. Then certain roots started filling up the pods. The roots  needed trimming so there was space for water (and with it fertilizer). Now I am hitting the point were some plants are breaking the cube. Today's guilty party was parsely. I feel like there have been others. Some roots like tomatoes and mint just take over the world if permitted

When growing outside, how did I consider the roots? Water deep to encourage deep growth. Earthworms are good for getting air to the roots. Rocks are to be pulled out when encountered. What? you want be to rototille and mix in what? that sounds like hard work. Try not to compact soild with walking or heavy machinery. Mulch to keep weeds down and slow evaporation.   The closest I came to trimming roots was planting mint in pots to attempt to keep them contained, and to avoid bamboo and trying to keep it in a barrier.

How about growing inside? There was seedlings when frost was likely. I liked containers that would compost away when you put them in the soil. (These plastic cubes are not that and are a challenge to get lots of roots out of.) I liked not thinning. I remember gently introducing them to full sun and differing temperatures. Then there were trying to grow herbs in pots. Many needed more light and more space and failed.

Maturing plants

While I may not have the timing down yet, I understand the leafy greens. The young growth is desirable food at some point they start getting tall, bitter and having flowers. As I am focussing on food, I rip them out before they go to seed and put new plants in. I feel like I am even doing ok  on timing the fast growing green mustard. In my google sheets I have estimates of when I should start planting the replacement. I started working on a graphical succession chart. Right now I just have average times. I am thinking I should go back and put in the ranges, especially for the longer ones.

I am just starting to try to undestand the longer growing annuals and perenials.

Basil. they say to prune it to encourage bushiness (ie branching). I suspect I started out too timid. At some point I cropped it  off. Put the trimmings in a glass of water until I could eat them. They rooted.

 I  just have eliminated the healthy woody big plant, as one of the rooted ones is thriving. I am trying to do a better job of pruning at the first junction. Mint clearly roots too. I am thinking of replacing my mint more to clean up the roots. I did just apply a harsh chop and made mint tea. I am wondering if this could be applied to other plants as well.

I have not yet braved the kale chop to encourage it to put out leaves at the bottom again. I missed one when grabbing greens to saute the other day. An I thought I had them near each other. Maybe I actually had enough to eat from one plant.

A recent saute included not only kale, green mustard and red mustard, but also my first amarynth.

I was uncertain as I topped my tomatoes and peppers. I have tried to pinch as recommended. At some point I pruned a long branch that snuck out the back. It was getting flowers, but no fruit.

The thai basil and dill are also huge. I keep trimming buds. I have started another dill. shrug.

I have not even gotten to trying the climbers including cucumbers, peas, and beens. There are about 60 plants that are sometimes available. It will be a while until I try them all in one system.

Next

Finish eating the red sails harvested yesterday  and mint tea. Harvest the breen. PARSLEY! Can you make tobouli with out tomatoes? or what? I am thinking spanish cooking has a parsley sauce.

Thin a green mustard and put in system.

What do I want to plant next? I have four plants that are visibily past thier prime to replace. Shall I assume shore living starts Memorial day? Clearly I won't be hand pollinating then.   Fast growing things that are done by then have appeal. Celery is supposed to be slow - maybe grow it over the summer.