Diary Goji Grow

[buzzmobile]

Sweet setup you got going on! I've never grew Goji personally, although I picked up some "Queen Mother of Goji" by Bodhi at the dispensary. Was some great smoke.

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Thanks for stopping by and dropping bud shots. I am still getting a lot of groundwater flowing across the veg room but this too will dry eventually. I intend to mix up some gallons of fertilizer this morning and then take a break.

It's Friday and that means pizza for lunch.

 

[buzzmobile]

Cooked on steel.

 

[moose eater]

Cooked on steel.
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Why do I see a red, white and brown peyote button when I look at that?

Looks very good, buzz.

We've been using pizza stones for years, but there's been a notable difference between the 2. The one that's thinner heats more readily and produces a nicer crust. The thicker, more heavy-duty one takes longer to get really hot, and so the crust and outcome are different between the 2.

Typically baking them at about 495 f. (+/-), and maybe turning down the heat a bit on the thicker stone to give it more time to reach a more uniform degree of 'doneness' in the contrast between toppings and the crust.

 

[buzzmobile]

After two broken pizza stones that happened while in the oven I found an article about pizza steels. I ordered an 18"x18"x 1/4" piece of A36 steel. It weighs a little over 18 lbs and it arrived from the manufacturer with a coat of mill scale. I gave it a 48 hour dip in vinegar and then seasoned it with flax seed oil following the process below.

Chemistry of Cast Iron Seasoning: A Science-Based How-To | Sheryl's Blog

We have a monster of a range from Thermador that was part of a kitchen/dining room remodel I did 20+ years ago. 550F for an hour and the steel is ready. Yesterday's flavor was sausage and black olives.

 

[moose eater]

After two broken pizza stones that happened while in the oven I found an article about pizza steels. I ordered an 18"x18"x 1/4" piece of A36 steel. It weighs a little over 18 lbs and it arrived from the manufacturer with a coat of mill scale. I gave it a 48 hour dip in vinegar and then seasoned it with flax seed oil following the process below.

Chemistry of Cast Iron Seasoning: A Science-Based How-To | Sheryl's Blog

We have a monster of a range from Thermador that was part of a kitchen/dining room remodel I did 20+ years ago. 550F for an hour and the steel is ready. Yesterday's flavor was sausage and black olives.

After reading the article re. proper seasoning of cast iron, I suspect we have most of a day's work here to re-season a BUNCH of cast iron.

I'm quite partial toward cast iron, by the way, and nixed any 'no stick' skillets, etc., years ago, in consideration of toxins.

Of course, there's likely some unknowns with Chinese-sourced steel too.

We've also 'cured' pizza stones in the oven with heat and oil, but, having worked in a hippified pizza restaurant 40 some years ago, we tend to always use a layer of minimal corn meal between the crust and the stones when making pizza. no preference between white corn meal and yellow.. Just not too much, and coarse is preferred.

How are the babies doing? The Goji OG babies in particular.

I'm holding off on sprouting any seeds for a bloom crop, and only keeping the clones I have going now in order to distribute some to a friend who grows outdoors, who I deliver clones to each year, from another valley over, and to be able to take clones from those that I keep (4 strains, multiple clones each currently; the Goji OG #8, Ghost Train Haze #1, original Arjan's Greenhouse Seeds Super Lemon Haze, and Satori #5.. everything else received capital punishment for exceeding interest duration and plant space.. as well as my fading energy) when we go to the Yukon Territory in early July, so in our absence no one will need to tend anything in the grow room, as they'll be freshly under the clone domes for at least 8 days without needing to be messed with. Minimization of the 'oops' factor.

 

[buzzmobile]

If you have a self cleaning oven it will strip the cast iron clean for seasoning.

Goji time and slime time all in one today with some StinkO's thrown in for @D. B. Doober . It's Goji time!
Goji 2

Goji 2 & 3 (on right)

Goji 3

Goji 2 stayed in a 4" pot a couple weeks longer than #3. I still have not trashed Goji #1 yet. LOL Soft spot for runts I guess.

I made some seeds from a Stinkyfruit female and a Oaxaca male. I'm calling it StinkO. Stinkyfruit is an old local strain that I grew years ago and I lost it to powdery mildew. About a year ago I traded for a cut of Stinkyfruit for old times sake. The cut has lost its vigor over the years so I put a scrawny one into flower and hand pollinated some buds.
There are two StinkO in flower now. One just started Day 50 of 12/12 and the second started Day 36. These are the first two so we shall see. The first one has a musty earth scent and the second smells of pine.

Second StinkO

 

[buzzmobile]

Now I have to go to Slime Time. The old house has a 'basement' which is more like a cellar that leaks through walls and floor when the groundwater rises. That usually happens during the winter which is usually a rainy time. Trees and grass are dormant so the rain goes straight to ground and the seeping turns to flowing as the winter progresses. April generally signals the drying time. Not this year due to heavy springtime storms. Mid March it was almost dry and the algae growth was drying and dying with vinegar sprays. Put your muck boots on and have a look.

The veg room is wetter than the flower side. I'll leave prettier pictures to finish.

 

[moose eater]

Now I have to go to Slime Time. The old house has a 'basement' which is more like a cellar that leaks through walls and floor when the groundwater rises. That usually happens during the winter which is usually a rainy time. Trees and grass are dormant so the rain goes straight to ground and the seeping turns to flowing as the winter progresses. April generally signals the drying time. Not this year due to heavy springtime storms. Mid March it was almost dry and the algae growth was drying and dying with vinegar sprays. Put your muck boots on and have a look.

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The veg room is wetter than the flower side. I'll leave prettier pictures to finish.


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Yikes, buzz!!

You haven't had any of that recently turn into any sort of pathogen, fungus or mold for the plants' roots, have you?

Don't know what you use to clean and disinfect. For better or worse, when I was recovering from some badass fungal stuff, I used a combination of bleach and Borax in H2O, though the Borax leaves a bit of a coarse residue on surfaces, so a second washing with just bleach and H2O on any finished surfaces was in order if it mattered.

Though lately, some place, I read something about bleach and shortcomings. Can't recall where or exactly what. and considered that perhaps as with antibiotics, maybe some of the critters and uglies we've killed with bleach over the years has led to some sort of mutation or evolution? Wish I could remember better at the moment.

Perhaps the bacon, egg, and hashbrowns with Tapatio sauce will reinvigorate my once relatively precise memory?

 

[D. B. Doober]

Looks awesome I think it's going to be a good Summer. Ive heard of Goji...it was a Japanese strain. Looks good. Getting high. Sprouting seeds in coming days.

 

[D. B. Doober]

I used Borax to clean my floor, didn't seem to do much. There's like motorcycle tire marks in my living room.

 

[buzzmobile]

Yikes, buzz!!

You haven't had any f that recently turn into any sort of pathogen, fungus or mold for the plants' roots, have you?

Don't know what you use to clean and disinfect. For better or worse, when I was recovering from some badass fungal stuff, I used a combination of bleach and Borax in H2O, though the Borax leaves a bit of a coarse residue on surfaces, so a second washing with just bleach and H2O on any finished surfaces was in order if it mattered.

Though lately, some place, I read something about bleach and shortcomings. Can't recall where or exactly what. and considered that perhaps as with antibiotics, maybe some of the critters and uglies we've killed with bleach over the years has led to some sort of mutation or evolution? Wish I could remember better at the moment.

Perhaps the bacon, egg, and hashbrowns with Tapatio sauce will reinvigorate my once relatively precise memory?

Green Shield and Physan 20 are on hand to treat the algae and mildew once the water stops flowing. The vinegar works too. The plants rest on styrofoam squares and plastic saucers during the winter so they are not in direct contact with the floor. I have septoria issues that I have battled this winter but I am getting ahead of that.

 

[buzzmobile]

I moved Goji #3 into flower yesterday after harvesting a Grendel. The floors downstairs are dry and the cleanup is scheduled for today. I'm going to scrape and sweep up the dried gunk and spot spray the algae in cracks and crevices. I have to take advantage of dry floors today because heavy rains are forecast for the next couple days.

I was going to mow today but weather dictates I go down below. Pictures later.

 

[buzzmobile]

It's later and I have pictures.

I moved things around from the flower room to the veg side to expose as much floor space as possible for the first step. The veg room gets a lot more water seepage than the flower room. That's where I started.

and the sump corner...

 

[buzzmobile]

I scraped up the chunks and then swept them into a pile and loaded the crud into an empty promix bag. Mixed up a gallon of Green Shield and sprayed everything on the floor.

I'll give it a few days to work and then see what needs further attention. I intend to drag my pressure washer down there eventually.

 

[buzzmobile]

Now let's look at the girls and their flowers.
These are in the veg room. I will move them to clean the floor under them eventually. Goji #2 is center rear below.

These are the flower girls. Goji #3 is in the left rear corner. That is Week 1 spot. Each week I will move her through the 9 spots and harvest when ready. The plant with the two large spikes in the foreground is a StinkO (Stinkyfruit x Oaxaca) and it is in the Week 8 spot.

Goji #3 in the first week of flower.

Goji #2 getting bigger in veg.

 

[buzzmobile]

Phase 2 in a minute. I will move the veg plants to the open floor section that was treated yesterday. Then spray some more Green Shield. We had light rain yesterday with more forecast today.

 

[buzzmobile]

Scraped scrubbed sprayed shuffled sprayed

Cheek by jowl in the flower room.

Until the next time...

 

[buzzmobile]

That looks better.

 

[moose eater]

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That looks better.

How many years old is that basement slab, buzz?

 

[buzzmobile]

How many years old is that basement slab, buzz?

2023 minus 1947 = 76

It has 6 years on me and we are both showing our age.

In the cleanup I unplugged things in the flower room so I would not have to mess with the cord in the veg room. Plugged into the GFCI above and snapped the disconnect. Damn! I'll replace the outlet after I finish cleaning. So I plugged into the pressure washer into the GFCI in the veg room and disconnected the sump pump. Wash for a while until the sump filled up; unplug washer; drain sump; plug in washer; wash for a while....

Sump pump decided it did not want to shut off after one draining. Damn! I knew lots of gunk had accumulated in the sump so it was time to go hand to hand with gobs of goo. Ran a couple cycles of clean water through the pump and the float switch was back online.

I went upstairs to trace the GFCI failure and discovered another broken GFCI in the kitchen island. Off I went to Lowe's for two replacements. Wired the two outlets and all was done...

especially me.

I have some furniture arranging to do this morning. Lots of things were moved from veg to flower for cleaning.