Organic pH issues
By Big Boi, The Gardener
The best place to settle the pH issues in organics is within the grow medium. A medium rich in humates (humus) is the place to start. Humates work to "buffer" the pH of organic mediums and the nutes you pour (or mix) into it.
Humates come from compost, worm castings and bottled humus. If you use a peat based medum, use dolomite lime to raise the pH of the acidic peat. Dolomite should be used in any soil or soiless medium to provide magnesium and calcium. But since we are talking about pH here, I'll mention dolomite lime's pH correction benefits.
A medium of coir has a pH near neutral (or 7.0). But humates are still needed to allow uptake of organic nutrients that are outside a near neutral pH range. With an active medium rich in humates you can pour in nutes like Pure Blend Pro, Earth Juice and guano teas way outside the optimum pH range without worry. The humus will allow the nutes to be taken up through the roots, even at such an extreme pH reading.
So throw those pH meters away folks and enjoy the ease and safety of organic gardening. See our advertiser “BESTE’S” for all your pH supply needs.
Humates come from compost, worm castings and bottled humus. If you use a peat based medum, use dolomite lime to raise the pH of the acidic peat. Dolomite should be used in any soil or soiless medium to provide magnesium and calcium. But since we are talking about pH here, I'll mention dolomite lime's pH correction benefits.
A medium of coir has a pH near neutral (or 7.0). But humates are still needed to allow uptake of organic nutrients that are outside a near neutral pH range. With an active medium rich in humates you can pour in nutes like Pure Blend Pro, Earth Juice and guano teas way outside the optimum pH range without worry. The humus will allow the nutes to be taken up through the roots, even at such an extreme pH reading.
So throw those pH meters away folks and enjoy the ease and safety of organic gardening. See our advertiser “BESTE’S” for all your pH supply needs.
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"It really puzzles me to see marijuana connected with narcotics . . . dope and all that crap. It's a thousand times better than whiskey - it's an assistant - a friend."
- Louis Armstrong
- Louis Armstrong
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Cooking with MaryJane.
Hey all, just want to reminisce about when I won the “2009 Marijuana Chili-Cook-off” up in Lansing MI. Anyways, I could tell you the story of how I won, but it is easier to show you. My winning recipe included a half ounce of, not indigo but sativa, which I found to be a better base for my soups and stove top dishes. If you need a diet, treats, or other digestible which includes marijuana regardless of taste email me with your particulars at theurbangardener@gmail.com and together we will work out a menu that works better for you. In the mean time and between time here is one of my little MJ dishes, let me know how you like it.
RED HOT CHILI PEPPERS
GANJA LINGUINE
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.
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