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Thank you! I didn’t realize my chamomile grew back in my deck boxes, so I am going to harvest! I needed this information.

Why you have cut before transplanting them

I can not grow marigolds to save my life. I have no problem getting them to germinate but they never get to looking like yours they always die before then. I am in zone 9b.

I’ve been looking at a few RUclips videos on dandelion wine to cherry pick different ideas before I make a batch. I don’t think I’ve seen one yet that uses as much sugar as you used.

Redorta is great. I think it's one of the best options for people to grow. Do you have a list of 5-10 rare tomatoes you're looking for?

Plants are looking nice Paula. 👍🏻

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Don't know what you grew there but it looks nothing like Boronia

SGT is Sargent. So it's name is Sargent Peppers, like the song.

Have you ever tried Rose de Berne? Many europeans seem to think it is one of the best tomatoes.

I believe Krim with Potato Leaf is called KBX but I'm not sure. Never had it but I hear it has different texture.

What are your top 5? I've never heard of Fertunia before. Seems to be an Oxheart... or am I mistaken? Where can I get seeds? BTW, you've mentioned a yearly seed swap that you take part in, suggesting it's an actual event? Where might that be? How does it work?

I harvested some potatoes and garlic. So satisfying.

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So, with regards to your asking of suggestions for paste tomatoes: I'll start by saying that to actually say/explain everything will take a long time and will require a deep dive into chemistry so to make it somewhat short... the common conception that San Marzano D.O.P are the best cooking tomatoes in the world is very likely to be true and accurate but that doesn't mean that growing San Marzano (that is, the regular ones) is the best thing for normal people who are growing tomatoes in their private gardens. Here's why... in essence, D.O.P refers to very strict conditions, in the case of San Marzano a very specific soil (almost entirely made of Volcanic rock and volcanic ash), highly Alkaline Water (and very little of it) and specific weather/season. Also, a hell of a lot of expertise and testing along the way. I've heard many (really, many many many many) people on RUclips (as well as shop sellers, websites, etc) talking about how tasty they are, how sweet they are, how much they put them on their pizza straight out of the can and how much they really are "better" than fresh ones. This is primarily, I'm sad to say... mass delusion. Anyone who takes a San Marzano D.O.P tomato off the can, tastes it and thinks it's sweet... needs to go to the doctor. It's not sweet and it's not meant to be sweet. There are several things that need to be understood here: Cooking tomatoes are not meant to be sweet. Anything sweet will develop bitter notes when cooked for a prolonged period. This is why professional chefs will always tell you to use dry alcohol. You never cook with sweet wine, for instance. This is somewhat similar to storing. If you make a chili sauce that has vinegar and salt in it and its PH is lower than 3.5 than in all likelihood it will keep for a decade. The whole point of San Marzano is that when grown under the strict conditions of D.O.P, their PH is low (for one), and stable (for two). That is literally the very point that makes them "good". Not their taste and definitely not their sweetness. It's their reliability. So that when you follow up on a recipe time after time in a 3-Michelin Star Restaurant, and you make different size batches, year after year, they will produce the same product. In simple terms, if said recipe calls for 4 spoons of sugar, then 4 spoons of sugar are exactly what the recipe will need each time. If you need to taste and check and one time 4 spoons were enough and another time you needed 6 spoons then that is a problem for a high level restaurant. Since no normal person can duplicate the same conditions there is no point (in my opinion) to even try to grow them. If what you're looking for is that level of precision you might as well buy a can of D.O.P San Marzano. There are many other points that make a difference. Like the natural MSG you find in tomatoes and especially their skins so while thin skins make a tasiter fresh tomato they are useful for a cooking tomato because you can scortch them which produces even more "MSG". The thing is, most normal people don't really cook at that level anyway and if to be quite blunt, most people don't have the palate to sense the nuances either. When you cook a sauce for 12 hours you need to control the amount of off-notes. Most people prefer "tastier" and "sweeter" tomatoes because they don't cook the sauce for so many hours and they wouldn't know how to create layers of flavour anyway so for them, if a tomato is tasty and sweet and they cooked a sauce for 20 minutes with it and it turned out great... that's good enough. So with that in mind, I think it's important to understand what you're looking for. Many tomatoes can also make great sauces. For instance, the Italian Heirloom (a fairly big tomato) or even some of the dark/black ones can produce a quick sauce of superior depth, Oxhearts can make a good sauce, etc, etc. To my mind it's a question of having the options. Meaning, I want to have fragrant ones for quick sauces, complex ones for sauces that are cooked but not cooked for say... more than an hour. And unsweet thick flesh ones for serious long cooking. There are so many to choose from but the ones I liked so far are: 1. Pomodoro Cuore Antico di Acqui Terme (very rare and I recommend you get it from secretseedcartel because theirs is the authentic shape) 2. Coeur de Boeuf de Jerusalem (agains from secretseedcartel) 3. San Marzano Redorta (a bigger more flavourful variety of san marzano) 4. Amish Paste (I still think it's a great option) These are the ones I recommend for paste. However, some of the most professional sauces I've made are with the Dutchman and another darker Dutch tomato I unfortunately don't know its name. Also, many of the rare Italian varieties make great sauces. I've heard from some people that Taiga makes a great sauce and that even Longhorn makes a good sauce. I reckon many people are partial to whatever represents a home-like sauce for them and there is certainly nothing wrong with that. Cheers.

Where do people seed swap?

Thankyou very much for taking the time to create such an informative video on this sunject matter 😊

Hey do you have any expirence with pepper maggot flies? I recently found them all over my peppers and haven’t found much on how to kill them organically

I peeled the outer layer of the garlic before curing this year as well and the cleanup before hanging was much easier than waiting until after they had dried a bit. Definitely going to keep up with it.

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Nice, that's a lot to look forward to. Very neat looking greenhouse. I've planted cayenne peppers end of Februari and habanero peppers in May (none of the jalapeño seeds germinated, sadly). First time growing indoors. As an excuse to keep everything tidy, I've bought a grow tent and grow lamp last month hehehe. They only just started to flower.

I have an Olympia Fig in a pot. I’ve lost the Breba crop two years in a row. The first year I chalked it up to our early June heatwave. This year it could not have been the same problem as I was really monitoring and watering it. I’ve never eaten a fresh fig so two years of disappointment has me considering a change in variety.

I ve a TS 1000 and TS 3000 white model they re cool and have great flower Stay safe peace

I am in this video explaining every step and all produce needed to create a delicious kick ass Mexican style fermented hot sauce at home with an easy step by step guide to follow. Perfect for tacos. ruclips.net/video/xcquQ7_6YSM/видео.html

fig popping transplant shock once you up potted them thats why they died 👍

Its ok. Even if your fig tree has a down year still grow it so you can drink Fig Leaf Tea.😋 In the fall when the leaves get yellow they're also good to drink...since It tastes like Marshmallow. The most high made sure nothing goes to waste.😊

I'm in Zone 4 and all my fig trees are in pots. Don't get rid of your unproductive trees. Just graft onto them better varieties that are productive for you.

My trees have been in ground here in Texas for 2 years still no figs because of die back over winter I think it'll just take time for them to adapt they were cuttings to start with

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I believe the promix has a starter fertilizer and the sunshine does not

I grow marigolds because they require no special care besides occasionally watering in dry spells. The way that they self seed is flat on loose soiI with some natural mulch ( dry grass and stalks) above. The only reason to cover them is to keep them from being eaten by birds until they sprout the leaves to appear. The foliage seems to be a critter repellent. Seed from packets has a lower germination rate than seeds harvested and sown in the same area. I've kept harvested seeds in old 35mm film cannisters and containers from glucose test strips for up to 3 years with +80% germination.

Your review is damn good. Did you do the 3x3ft review at 12inches high? Also, what Samsung LED model is the SF1000 using? The newest model uses LM301H Evo. Maybe yours is LM301B.

Very informative video.. From the seed saving.. to germination and to harvest. All other videos I have watched only show the seed harvest.. not anything else. I've been growing tators since 2013 from spud starts and always pinched the flowers to gain more volume. Thinking about letting a few go to seed after watching this video. THANK YOU

Thank u. This was so helpful!

Weird whether here in Canada also oh well🤦🏼🌶️😎👍🇨🇦

I have been using Pro Mix for years and it has just gone up in price to $17.99 per bag from the 11.99 that it has been. I will see if they go on sale at the end of the summer.

Very nice. Some cool varieties there. How's that hay for mulch working out?

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Those purple jalapeños are delicious.

Love the update

Great work out here in Michigan

Try a different jalapeño somtimes it's just a bad apple or gentic

That was a super impressive orange crush mater!! Want to try and grow those for sure...

hottie

Cranberry and blueberries similarities?

Nice video, I appreciate the information since this is my first time to have grown garlic in NE Ohio. At this time I am not quite sure if it is time to dig them but the condition, leaves and color look identical So today I will eat drink and be merry for tomorrow I dig. Loved your music and rapid harvesting.

Good to know that brand of straw is probably safe. 👍🏻

Don’t put straw on your garden

Something I never would have thought of! Thank you

Can i use them for making tortilla?