finished ing
Aug 02, 2015 @ 7:40 pm

many things are put away.  it’s very much back to normal up here.  I did all the trimming and manicuring in the dining room.  the smell was not that intense or I got used to it.  having moved the product out of the room and down into the cabinet, I smell almost nothing out of the norm up here.

the manicuring kept me indoors much of the weekend and I’m not eager to do it again.  I will have no real need to do it again soon, assuming the product is good after drying and curing.  I did spend a bit of time out there this afternoon.  it’s a post-harvest world.  I’ll just have to see what I think about, what I talk about now.


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2nd harvest
Aug 02, 2015 @ 10:06 am

even knowing what work lies ahead, I like 2nd harvest better than first.  2nd is about to begin.  2nd carries with it none of the anxieties.  I know what I’m up against.  I know it will take some doing.  but there is a certainty to it today with regard to methods and outcomes.  I fixed my refrigerator.  it was singing.  I unplugged it, plugged it back in.  no more singing.  I know that today I will accomplish nothing, except for harvesting a 2nd harvest, and fixing my refrigerator.  I have leftover pizza in the fridge.  that’s very entrepreneurial .  pizza is entrepreneurial.  I carried it out from the dominos last night.  after I visited the cat.  I also have coffee.  haven’t made any yet.  you can’t listen to records during a harvest.  too much goo.  on the fingers.   you can put your mp3 device on shuffle.


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ewr gtwergwerg
Aug 01, 2015 @ 9:53 pm

one down.  it took all late morning and afternoon to manicure.  much.

the other tomorrow.

 


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a;vewv we
Jul 29, 2015 @ 8:49 pm

friday/saturday chop.

I received by post 12 mason jars.  nothing like a fresh mason jar.  they pop when you open them the first time.  it was startling.  I almost put on protective eye wear before opening the other 11.  I guess I’ve never bought a new mason jar before this.

I’m seeing nutrient deficiency progress rapidly in the last 24 hours, which is what should happen when you go to unfertilized water.  it suggests a good flush has been had.  I won’t water tomorrow or friday.  I’ve watered this crop for the last time.  again I read the harvest chapter.  “a well organized pre-harvest and harvest are essential to preserve quality and decrease the workload.”

 


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4352qvwe rh ety
Jul 26, 2015 @ 3:13 pm

setting up frightfully well for a friday/saturday chop.

that would be 21 days in may, 30 in june and 31 in july.

11.7143 weeks from seed.

both plants seem to be on the same schedule.  more variation within each plant than there is between the two.  with regard to ripeness.

ready to sample at the end of August.  optimal from the end of September until the following September.  good til 2025.


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i76i67w
Jul 25, 2015 @ 4:39 pm

in fact there is some debate about pre-harvest flushing.  with most in favor, tho.  the estimable jorge cervantes is one in favor of flushing.  he says to give pure water for the last 7-10 days.  his notions are not always unassailable, but it is generally safe to do as he says.  still, after resolving yesterday, or the day before, to begin administering pure water, I have moderated just slightly and instead have been giving very very light nutrients today.  but essentially, the 5-gallon bucket from which I decant is now full of water at 60 ppm, which is about a third of the ppm that comes out of my tap.  very clean water.  distilled + just a couple squirts of fertilizer.  and starting now I will most likely give that water until the decanter is empty, about 5 gallons.  and then give no more.  that will take about three days.  from that point it will take two days for the plants to drink what remains in their local bucket, and then two days after that, I chop them down.  you want them just slightly thirsty at the time of harvest, to give the drying a head start.

some farmers say they give full nutrients right up to the end, and opine that flushing is not needed, that the chemical taste that is sometimes attributed to lack of flushing is in fact always due to a bad curing and drying process.  still, the prevailing view is to flush.


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ccqwef
Jul 24, 2015 @ 5:38 pm

for 40 days and four score nights, I have reflected on the solemn farming acts that I must both undertake and enable, and administer and execute.  and that’s just in the last 24 hours or so. a farmer lives a million times in the span of a breath, but never dies. that is what our great great great great grand farmers did first set in motion, throughout the unending farm’s galaxy, there where the harvest first began and continues still.

and so I consult the distant bulletin boards and report on things I see.  and await each reply.  I’m in no hurry, I tell them.  I just want to do what I am supposed to do, whatever that is.


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e jwre
Jul 23, 2015 @ 10:01 pm

have come to the alarming conclusion that it’s autumn in the cellar, harvest time.  the signs are there.  it’s sooner than expected.  I’ve begun dramatically reducing the nutrient content of the water.  best practice is to give water only beginning a week or so before harvest day, to flush out any excess.  and no water at all for the last 48 hrs, to begin the drying process.

7/31 or 8/1 will be the day.


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q 34tv34gb w
Jul 20, 2015 @ 8:08 pm

I must be alert for the possibility of an early harvest.  I’ve begun the microscopic inspections here lately and there is some sign of impending ripeness.  I think I’ll get a 5-gallon of distilled and begin an ever lighter nutrient regime to flush things out.

there was, after all, a period of a week or so where there were signs of flowering before I actually flipped things.  so there could be as little as 1-2 weeks left, or 3-4.


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qw eqe
Jul 18, 2015 @ 12:32 am

it’s been nine days since I said it was 3 wks and a day.  4-5 more wks.

I decided the smell is not bacteria.  of course not.  maybe I didn’t mention the smell.  it’s not too obtrusive upstairs.  it’s a pungent smell that made me think maybe I was smelling the bacteria I added.

if I leave the basement door open, as I often do, it does rise into the kitchen just slightly.


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