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Posted on 05/07/2010 6:30:17 AM PDT by Red_Devil 232
Good morning gardeners! If you are a gardener or you are just starting out and are in need of advice or just encouragement please feel free to join in and enjoy the friendly discussion. There are many Freepers from all over the Good Ol’ USA that are willing and eager to help.
I thought a little primer on fertilizers might come in handy this time of year especially to those of you just starting out.
What do the numbers mean?
Every bag or container of commercial fertilizer has a three number code that tells you the percentage that that particular fertilizer has of the "Big Three" nutrients used by plants.
The big three nutrients are, in the order listed on the container:
A bag of fertilizer labeled as 13-13-13 will have equal percentages of nitrogen, phosphorous and potassium for a total of 39%; the rest is filler.
Ideally a soil test is needed to determine how much of these nutriments your soil needs.
Also the type of vegetables or plants you are growing may require different percentages of these nutriments to grow or produce successfully. Know your plants needs.
And remember small amounts will go a long way. Don't over fertilize. Too much at one time or too often can overwhelm plant systems and cause problems.
When I say a pinch or two that is what I mean. The soil sulphur I have is flaked (not a powder) and is easy to use. The 4 lb. bag I have will last me the rest of my life and whom ever I leave it to for the rest of their lives! LOL
Silentgypsy asked about it, which caught my interest.
According to the site I found, there is enough sulfur in the air, at least here in Ontario.
Have you used it before?
Yeah! That is the way I have been freezing my whole jalapones and after I cut up my bell peppers into strips I put the strips on a sheet pan coverd with wax paper. I then transfer them to a zip lock bag. Makes it easy to get a few or as many as needed for cooking with out big old clumps to deal with.
I missed your post this morning, sorry. See my post #201 about how I use a little sulphur when transplanting my plants into the garden.
You will eat so many of them you will fall asleep and snore.
Hmmm.
Eggplant, eh?
That dish sounds yummy, but I would probably be the only one in my family to enjoy it. (I’ll try anything.)
:-)
I’m trying to grow things they will eat, like lettuce, tomatoes, carrots, onions, garlic, and potatoes.
Add me to the ping list..please
Looks pretty professional to me.
Cotton is a very pretty plant. I’ve used a few as ornamentals in the past. Your dad must have liked growing cotton to keep it with him.
Supposedly squash are a little particular about drainage and not sitting in water at all, so a mound ensures better drainage. *SHRUG* The local U-Pick pumpkin patches don’t grow them that way; they just fill the fields up with plants, LOL!
The BEST way I’ve found to grow summer squash (and I guess you could do this for winter squash, too) is to dig a hole and insert a nursery pot (with holes) into the hole. I use a 2-gallon size pot, so that goes down a good 8-10” into the soil. Then, I plant my seeds (or started plants) around the pot, N, S, E & W, four plants. I water the plants in, but after that I water and fertilize right in the pot.
I have grown amazing zucchini and patty-pan squash that way, and no problems with blossom end rot or anything. Pick often, because they grow really fast, too!
When I told my wife I was growing eggplant she said - Eeeeww!
I pick them when they are small and tender and use them that same day.
Peel the skin off and cut into half inch round slices. salt each piece on both sides and place in a colander one on top of each other. place a small saucer in top and a weight on the top of the saucer (large can of beans does well). And let this sit for an hour or two. This will press the extra water out.
Rinse the salt off of each slice and pat dry with paper towels. Heat about a 1/4 to 1/2 inch of olive oil in a skillet. Dredge each slice in flour then into an egg wash and then into a half and half mixture of bread crumbs and grated parmesan cheese. Then fry or saute in the olive oil until just golden - drain on paper towels - salt and pepper. Yum!
“Boot camp was like a vacation for me.”
Me, too! I couldn’t believe what a struggle it was for some people. Mainly it was defiance of authority in any shape or form. (Which was why many of the women I served with were there in the first place!)
Why DEFY someone that’s teaching you skills that will last you a lifetime, and in many cases save your own d@mn life? LOL!
Idjits. ;)
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Paris Island was in no way a vacation!
Sure. Just note which direction the sun hits it and go tall in the back (tomatoes), then the beans, then the carrots.
You’ll probably pull your carrots before the beans poop out, so you can put in another row of beans or whatever else you still have time for in your growing season.
Well, you’re a Marine. They had to take you apart and rebuild you from scratch, LOL!
I read at one time that you should add some Epson salts to a watering can and apply it to your peppers. You may want to research that...
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We grow 50 different Dahlias and Slugs love the shoots as they emerge from the soil. Our late rains wash out the Slug bait over night so I started using ground Oyster Shells as a deterrent and have had great success with it. I buy 50# at the feed store every 2 or 3 years and they were less then $6.00 here...
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The berries I picked were wild, growing in the out of bounds areas at my husband's golf club/course. I haven't tried to cultivate them because of the space it takes for them to run. They don't train to a trellis at all.
The thing I hate most about picking them is the fact that they are on the ground because that is usually where the snakes are as well. I wear very high, heavy boots and swoosh my bucket through the grass/weeds before I reach for anything. (shudder)
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