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stickman

Member Since 15 Jan 2012
Offline Last Active May 18 2019 12:11 PM

#566320 PaulG 2012

Posted by stickman on 10 February 2012 - 12:40 PM

Sounds like you soak the leaves pretty well with your cocktail.

Oh yeah! I give it to them from both ends... Of course, lots of other things like sugar too, so every three weeks or so I give it a bath with mouthwash and cola and a little tobacco tea. Ever hear of Jerry Baker? He calls them his "green up" and "clean up" tonics.


#566293 PaulG 2012

Posted by stickman on 10 February 2012 - 11:25 AM

Thanks, Stickman! What's up with the epsom salts? (never mind :oops: ) We have real clay soil here,
so I grow in containers for more control. It wouldn't hurt to add a little poo along
with my compost and recycled potting soil, I bet.

Yeah, just not too much since excess nitrogen will make for lots of leaves and not many pods. 5-10-10 or the organic equivalent should be just about right. ...Actually, now that I think of it, since you're growing outside in pots you could foliar feed with seaweed/fish emulsion about once every three weeks. Did you know plants like beer? The alcohol they can take or leave, but dissolved sugars in beer will be taken up by the roots and it's food they don't have to photosynthesize. Every couple of weeks I mix up a brew of beer, corn syrup or molasses, a little dish soap and a little seaweed/fish emulsion. I pour it into a hose sprayer, add an old golf ball for an agitator and top off with warm water. Shake to mix and turn on the hose to water it into the vegetables.


#563763 Show us your Ghetto growing gear.

Posted by stickman on 06 February 2012 - 07:21 AM

Posted Image
My grow tent for Peppers! Got a $20 covered frame from Tractor Supply, lined it with mylar faced bubble wrap from home depot and put in lights and timer. The small ceramic heater I got for heat and fan didn't work when I got it home, so I'll have to exchange it today.


#559684 PaulG 2012

Posted by stickman on 30 January 2012 - 03:14 PM

You guys have inspired me... this year will be the one I grow orange habs. Last frost here is Mid-May, so I guess I'll start them about St Paddy's day. Lots of time to plan and prepare.


#558975 Lazynfat Bhutt Burger

Posted by stickman on 29 January 2012 - 08:06 AM

Looks like that'll kink your curlies...


#556136 Best way to remove rust from cast iron cookware?

Posted by stickman on 24 January 2012 - 06:46 AM

Coca-cola works really well because it has hydroflouric acid in it. I know a navy cook who used it to clean the ship's bell when the salt air oxidized it and it was his duty section's turn to clean/polish it. If he couldn't get Coke he used government issue kool-aid that they called "bug juice".


#550819 Korean- chilli, pepper salt- thinking of selling, exchanging for powders, it-...

Posted by stickman on 15 January 2012 - 07:20 AM

Looks really good... I bet that'll kick cold rice up a few notches in a hurry, then wrap it in KKaennip kimchi!


#550813 Greetings from a New England Kimchi nut

Posted by stickman on 15 January 2012 - 07:11 AM

Hi All
Just checking in from Greenfield, MA, where I am planning my garden for the coming growing season. I am a nut for Korean food, and have been growing the vegetables for and making Kimchi for a couple of years now. I've never actually been to Korea, but my uncle came back from a posting there with a Korean wife, and the food she shared with us really hit the spot with me. I also enjoy other cuisines that use chilies, like Thai, Szechuan, Mexican/Central American, Middle Eastern and Italian. I don't have a large garden space but the sandy soil here is perfect for peppers, tomatoes and eggplant. Last year I planted six Korean pepper plants and grew enough to make a pint of dried pepper flakes... enough for eight quarts of Kimchi. I'd like to network with other folks from New England who grow chilies to share observations and growing tips. Cheers!