Explore the 25-foot greenhouse filled with flourishing crops, including peppers, cucumbers, and tomatoes, showcasing the possibilities of sustainable farming even in challenging climates.
CHAPTERS:
0:00 May 2023
4:19 June 2023
10:26 July 2023
TRANSCRIPT FROM VIDEO:
Lindsey:
Hi everyone, it’s Lindsey. I am here at Lynette’s Bug Out property. We are in the kitchen dome right now and we have finished building our outside perimeter beds. So we already have our center beds completly planted. We got better soil for our tops. So we basically did three layers to fill these beds. And this top layer is this really rich, full of life and nutrients and you can even see some, there’s worms in here, so it has quite a bit of worm castings that it’s composed of. I also saw some black soldier fly larvae in here, so some of that as well. So really healthy, great soil and we’re gonna give it an extra boost with my friend Tony’s Magic Mix from Earth’s Original Organics. He is actually my camera man right now. So we are doubly thankful for his efforts on this project. And we’re just gonna be planting out these perimeter beds. I have some seeds, some transplants, so we’re just gonna get this started and then fill in later. I’m gonna start out by digging a hole. I’m gonna dig it a little deeper than I normally would, and I’m gonna add a generous cup of Tony’s magic mix right into the soil. And then I’m just gonna give it a little toss in there. We’re just gonna get that nice and work into the surrounding soil. And then I’m going to just separate some of my cucumber roots and put that right on.
Lindsey:
And then once we’re ready, I’m gonna go through and do another fertilizer on top, which that promotes the flowering. So we’re just gonna get everything from the roots to the foliage all set up to be as productive as possible. We just finished planting the outside perimeter in our 25 foot greenhouse. And now we are going to add a supplemental fertilizer to the top. So this is Tony’s Magic Flower Mix from Earth’s Original Organics. We are just gonna add this to the surface of our soil just to spread out those nutrients, give these plants a much needed, just initial boost to get them started and situated. I’m going to add about a half to three fourths cup just around the surface of the soil, just like that. And then do I mix it in a little bit, Tony? Okay, then we’re just going to fix it in our soil surface. This helps too because this is really lightweight. So when I go to water it, having it mixed in the soil, we’ll just make sure that it doesn’t all.
Lindsey:
So now we are just going to water everything in, make sure we give it a good soak to get it all established. Especially those transplants. They’ve had a little bit of a rocky road getting here and then they were in the hot greenhouse yesterday, so they’re feeling a little bit depleted I think. So we’re gonna get them all situated with some water. And now that we have our cooling system in the greenhouse, everything is a lot happier. Also, with Tony’s Magic Mix, everything is just really doing a lot better than it was when it was like a hundred and something degrees in here and just lacking that, those valuable nutrients. So now that we have that in place, we have our perimeter gardens, we are in a much better place to actually be productive and start to turn these garden beds into producing food. So thank you for joining along and we will keep you updated with the progress of this dome and the two others that we have at Lynette’s Bug Out Property.
Anguss:
Hey guys, this is Anguss hereat 25 Foot Greenhouse. Come on in. We’re gonna do our first harvest. As you can see, a lot of things have grown and taken shape. We’re gonna be harvesting a couple of peppers, some lettuce. We’ll start with the lettuce right in front of us here. It’s our red romaine and we’re going to send a nice batch down for Miss Lynette to be able to eat fresh from the Urban farm.
Chef Jayson:
What are you doing in here?
Chef Jayson:
We’re pulling lettuce for you!
Chef Jayson:
Hey, how’s it going everyone? This is beautiful. You know, down in Phoenix right now, it’s too hot for lettuce. All the lettuce is just completely wilted and we’re lucky that we have this up here and we’re creating a supply chain so we can bring good lettuce down here through or down to Phoenix through the summer. Really excited about that cause I felt like a total dick buying a head of Romaine at Sprouts the other day and something I noticed when I harvest a head of romaine at the farm and I wash it and I put it in a container, it will stay good for two weeks. Those ridges just don’t turn brown. I buy this head of lettuce and sprouts three days later. It’s moldy and bad cause it’s probably already been sitting around for who knows how long, sitting on that shelf getting sprayed every day, all the day. Hourly almost. Yeah, hourly. So it’s just sopping wet and that’s not how you, how you keep produce. If you keep it dry and cool, it will keep a lot longer. It’s crazy. I don’t know why they do that.
Anguss:
Very good tip there. I actually wasn’t even aware of that.
Chef Jayson:
Yeah, it’s, it’s kind of crazy. So you, you figure that by the time you you get your lettuces so week and a half to maybe two weeks old by the time it gets out on the on display case. So this is awesome. This is gonna help us supplement what we have going on down there. We do have pennywort. We add moringa to our salads. We add what else do we have? Oh, arugula. That’s what it is. We don’t have it yet. It’s coming in, but I think by next week arugula. Yeah, I saw those little sprouts over there. And the other thing that we’re doing is microgreens. We’ve got a ton of microgreens in the little seed room. We’ve got, I think we’ve got broccoli and basil and one other kind. I don’t remember. I think Lindsey planted one other kind. But I’m gonna grab some too because microgreens can grow in about what, seven days? Seven to 10 days when they’re harvestable? Even
Anguss:
Even less. I think?
Chef Jayson:
Even less of those.
Anguss:
Yeah. On some of like the oats and stuff that are a little bit more vigorous. Yeah, they’re doing like three and four days on ’em. I believe.
Chef Jayson:
I know lentils grow pretty fast. That’s usually a two or three day sprout if you’re into lentil sprouts. So there’s a lot of things that you guys can can use to supplement your salads in the winter that actually grow really well in the heat.
Anguss:
I’m just glad to see that we still have plenty of visitors.
Chef Jayson:
Yes, absolutely.
Anguss:
Little cricket protectors and grasshopper defenders.
Chef Jayson:
Yeah. This is looking beautiful. Now, let me ask you something. Is, is this how this plant grows or is this bolting right now?
Anguss:
So this plant is a past a certain point of maturity is always gonna want to try and get to that reproductive stage. In it’s life. And so the biggest thing is whenever the stock that’s growing upright, the initial stock begins to want to try and create its reproductive flowering head. I just cut it off Yeah. And kind of start over that process. So yeah, it’s kind of we’re continually cutting it back to just before the budding phase. Essentially.
Chef Jayson:
Got it. And that’s gonna like force more growth to come from the bottom up
Anguss:
And then Yes. Basically everywhere that a leaflet was pulled from there will be a new chute that comes.
Chef Jayson:
Yeah, I do that with my romaine at my house. I just cut off, I leave maybe the bottom quarter and within a week or so I’ve already got a new part coming through the middle. Until my dog started liking lettuce for some reason and I I had to put a higher fence around it. My dogs are like rabbits. I dunno what their deal is. They pull carrots right out of the ground. It’s crazy.
Anguss:
They have good noses.
Chef Jayson:
Yeah, they do. They do like their vegetables. I actually make their own their dog food and it has carrots in it. So it’s my fault really. We’ve been planting here for six weeks. Maybe? We put the first things in six weeks ago?
Anguss:
Yeah. So we have had a staggered start in this greenhouse. We’re about six weeks in and as you can see some of the peppers already have now we’re we’re at the stage of ripening and there’s potentially quite a few of these peppers that you could actually take with you. And in a day or two we’ll be ripe enough to be putting into something.
Chef Jayson:
I think we’ll leave them for Lynette. I think Lynette’s gonna want to pull this stuff off cause I saw some peppers for sure that I want to use. But we’ll leave them here. We don’t get to have all the fun.
Anguss:
Looks great. We’ll package this up and send it down for Miss Lynette to have fresh amidst the heat of a sweltering summer.
Chef Jayson:
Oh, it’s wonderful. I mean as, as a chef, I’m so excited to have this type of produce in 108 degree heat. So thank you Anguss, thank you for all the work that you do up here. We really appreciate it and we’re excited to see what else we can grow here.
Anguss:
Till next time guys, take care and make sure to keep communicating with us. Let us know what you think.
Chef Jayson:
Take it easy.
Anguss:
Hey folks, today we’re at the 25 foot greenhouse and I just wanted to give you guys a little bit of an update. It’s been a little bit of a second since you guys have gotten to see the growth in here and we’ve had quite a bit of it. Tomatoes in the back, cucumbers, peppers, all growing up pretty good. If you can see in the very back here against the vent, we have some squash, take a look, see some yellowing of leaves and see these guys are just kind of real pale green and these are even a little bit more vibrant. Definitely starting to run a little low on nitrogen And we’re gonna pep them up a little bit. So what we’re doing is we have this horse manure that’s been sitting for quite a while. So it’s broken down quite a ways from actual horse nuggets and it’s gonna be a pretty good viable source of nutrient for the plants in here. And then also going into the heat of summer, the temperatures are definitely rather warm, especially in the greenhouse. And so lightening that surface color a little bit and getting a little bit more of a protective layer per se down over top of that soil. Hopefully it’ll help keep the moisture in there a little better and also maybe keep the temperatures in the soil, even if anything down just a touch. So a little bit of a preventative measure and a little bit of a halfway feeding. So here’s the 25 foot greenhouse. We have quite a bit of new growth and things are doing well. You guys have a great day. Thanks for watching.
SOURCES:
Earth’s Original Organics: https://earthsoriginalorganics.com/index.html
