Leave the Soil at The Door

leadThere are four types of hydroponics we use at Not Just Pots – we use them for growing different types of things. Currently 2 of our 3 polytunnels are used for hydroponics of one sort or another.

Hydroponics at the consumer level is still a relatively new thing in the UK – so new that it’s fairly likely when you shop for the systems and supplies people will assume you’re growing weed not veg!

So here’s a quick roundup of the systems and what we use them for:

Seedlings for all these systems are propagated in wool cubes until they’ve sprouted and developed a good root structure.

NFT

(Nutrient Film Technique)
This is the kind of hydroponic system most people think of when they think about hydroponics. NFT systems have a constant flow of nutrient solution. The nutrient solution is pumped into the growing tray and flows over the roots of the plants, and then drains back into the reservoir.


There is usually no growing medium used other than air, which saves the expense of replacing the growing medium after every crop. Normally the plant is supported in a small plastic basket with the roots dangling into the nutrient solution.
Most of our lettuce grows in this and in the summer we can harvest one a day.

Aeroponics

The aeroponic system is probably the most high-tech type of hydroponic gardening. Like the NFT system above, the growing medium is primarily air. The roots hang in the air and are misted with nutrient solution. The misting is usually done every few minutes in some systems or continuously in others like ours. Because the roots are exposed to the

air like the NFT system, the roots will dry out rapidly if the misting cycles are interrupted so keeping an eye on these is vital.
We use this for fast growing herbs like Dill, Basil, Cilantro and Parsley.

Water Culture

The water culture system is the simplest of all active hydroponic systems. There are a few different ways to do this

    • The plants slot into foam mats that float directly on the nutrient solution. An air pump supplies air to a series of air stones that bubbles in the nutrientsolution and supplies oxygen to the roots of the plants.
    • The other type is a cascade system which is pumped and the falling water oxygenates itself. Air is incredibly important for roots – so if the roots are in water it must be well oxygenated.IMG_6388 (1)

Most of the time we grow our watercress in the cascade system – it thrives and keeps us in lovely peppery leaves.

On the floating mats this year we grew rocket (arugula), pak choi and spinach. We have grown herbs and leaf lettuce quite well this way too. If you want to build your own Water Culture system, there are details in this article https://notjustpots.wordpress.com/2017/07/20/building-a-watercressinator/

Flood and Drain

The Ebb and Flow system works by temporarily flooding the grow vessel with nutrient solution and then draining the solution back into the reservoir. This action is normally done with a submerged pump that is connected to a timer.
When the timer turns the pump on, nutrient solution is pumped into the grow tray or pots. When the timer shuts the pump off the nutrient solution flows back into the IMG_4511reservoir. The Timer is set to come on several times a day, depending on the size and type of plants, temperature and humidity and the type of growing medium used.
We use large Flood and Drain pots to grow Tomatoes, Tomatillos and Peppers

As for the nutrients we use – we only use them in the NFT and Aeroponics – the rest are plain water. As we come to the end of a growing cycle, we flush the plants with plain water.
As this is a water based growing system, the plants need to be fed nutrients to grow. Each type of plant has specific nutrient requirements, that is why we use several systems, so that we can put plants with similar tastes in nutrients together so that they grow well.

As we come to the end of a growing cycle, we flush the plants with plain water.

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The Colours of My Garden

kodakThis week has kept us both busy at The Other Jobs (TOJ) and I’ve spent a good deal of time printing.

September has arrived and the kitchen garden is starting to look a little dishevelled. There are a few stragglers left to harvest and we continue to pick tomatoes, herbs and lettuce from the hydroponic tunnel.

The TOJ in question is running my small fine art printing company. It’s interesting work that requires accurate colour reproduction and to do this you need the help from some tools of the trade, like a spectrophotometer / colorimeter  – a device, that simply put, measures colour values and assigns it a numerical value depending upon the colour space you are using. I work with the colour space Red  Green  Blue

So for example white would have the following values:
R 255
G 255
B 255
And black would be
R 0
G 0
B 0

I mainly use the spectrophotometer to calibrate my camera, monitors & printers so that they speak the same colour language to make sure I get consistent colour reproduction from image capture of the original painting to the final print. However my current device also allows me to read spot colours and produce customised colour palettes.

Whilst on a tea break I read an article by Joshua Johnson at DesignShack.net about the colour pallets of 10 famous paintings, including Van Gough’s Starry Starry Night – I just love that painting!

I was inspired! What fun and a colour geek thing to do  – use our fruit and veg  to make my own colour palette.

So here’s the start of my garden colour range.

colour pallet

* Mucho Miel is an Italian Salad Tomato

Check out the article if you’re interested, he talks about Dali, De Vincci and Norman Rockwell among others

https://designshack.net/articles/inspiration/10-free-color-palettes-from-10-famous-paintings/

Caramel Carrots

headerIn an earlier post we talked about the resurgence of the pressure cooker. If like us you decided to invest in one of these kitchen bad boys, then you need to make the most of it. It’s not just about soups and stews.

I must be honest, I need inspiration when it comes to creating vegetable dishes. I grew up with either boiled, baked, steamed and mashed vegetables served as a side to the main event.  That’s not a problem if dinner is a good steak with chips and peas or even pizza and a crisp green salad!

However with a garden full of fresh vegetables I need to find ways of making vegetables more appealing and giving them the limelight.

Whilst researching the other article I came across this YouTube clip about caramelised carrot soup https://www.youtube.com/watch?v=nT_EFG1oiL8

Carrots are in season in the garden so we tried this out – only as far as cooking the carrots, but didn’t see the recipe through to the soup stage.

Our Recipe In Short

500g Carrots Washed and Chopped in 5cm / 2” pieces
113g Unsalted Butter Cut up into chunks
2.5g Bicarbonate of Soda (aka Baking Soda)
30g Water

  1. Place butter into the pressure cooker and then add the rest of the ingredients.
  2. Seal and bring temperature to 1 bar (15psi) and cook for 20 minutes.
  3. Time the cooking from when the correct pressure is reached.
  4. We use a stove top pressure cooker with side grips so we shook the pan gently a few times to stop the carrots from sticking.
  5. Once cooked reduce the pressure by running the rim under tepid water. Please refer to the manufacturers’ Safety Guidelines for depressurising a pressure cooker

The Result

Soft (but not soggy) rich naturally sweet caramelised carrots

The Reason

Cooking in a pressure cooker produces a Maillard Reaction (commonly known as browning)

The Bicarbonate of Soda produces an alkaline environment which aids caramelisation at lower temperatures adding to the flavour and helps the carrots caramelise all the way through and not just on the surface.

Looks like we can use this for other root veg and hard crops such as squash. Can’t wait for the winter squash harvest!

Here’s a link to the full soup recipe.
http://modernistcuisine.com/recipes/at-home-caramelized-carrot-soup/

A handy and comprehensive review of pressure cookers on the market can be found here. http://wonderstreet.com/reviews/the-best-pressure-cookers
We use the Kuhn Rikon Duromatic with side grips (not listed), which we’ve had no problems with so far.

Please note we are not affiliated or endorsed by any of these companies or publications. All opinions and comments are our own._NJP0936

Not Your Mother’s (Gran’s?) Pressure Cooker

leadimageLet’s get over this first: They’re safe to use.

The days of fear that gripped households as they cooked with these unexploded aluminium bombs in the 50’s, that if misused or badly built, would eject the contents of the pan skywards (at best) are gone! They went on the scrapheap for decades but they deserve a comeback because they really create an amazing cooking environment.

Many contemporary chefs are turning once again to the pressure cooker to create some awesome food. In this YouTube clip, several chefs expound the virtue of this way of cooking.  https://www.youtube.com/watch?v=l4nOIRoe6mU

And in Modernist Cuisine, The Art & Science of Cooking, an encyclopaedia to the science of modern cooking, (Sticker Shock Alert! OMG! Christmas list for a rich aunt?…) one of the authors, Nathan Myhrvold believes pressure cookers are the must have kitchen tool for making stocks.herbs

The reason?

Pressure cooking, is moist cooking.
The temperature at which water boils rises when pressure increases. When the pressure cooker gauge is showing 1 red ring, the boiling point of the water can be around 120 degrees centigrade. Water will not boil inside a pressure cooker because the pot is sealed. As water vapour vaporises inside, it raises the ambient pressure  which in turn increases the boiling point. As long as the pressure cooker is sealed and no water vapour is escaping, the pressure inside will stay high enough to stop the water from boiling.

The Result?

The flavours and aromas of the food are all sweated out of the ingredients and as the liquid vaporises on the lid the moisture and flavour is retained in the sealed pan. Also cooking food at high temperatures can produce a Maillard Reaction, this is what happens when food is browned and caramelised, infusing a greater depth of flavour in the food.

Pressure cooking is also fast, it cooks in less time than most conventional methods of cooking.

Enough of the science stuff here’s something fun to do with a pressure cooker.

Not got the time to cook a whole roast chicken? Bung it in a pressure cooker! IMG_4812Really? Yes Really!
It comes out so juicy and tender and falls off the bone.
All within 25 minutes.

I was using the chicken to make a chicken chili verde, so I used the following poaching ingredients:

  • Fresh Tarragon
  • Fresh Thyme
  • A couple of Bay Leaves
  • 10 Szechuan Peppercorns
  • Half a red onion
  • A Carrot roughly chopped

Put the cooking rack in the bottom of the pan and add 2 cups of water (or whatever the manufacturer recommends)
Put the chicken in the pot breast side upIMG_4748
Seal the pressure cooker and bring up to high pressure – for my cooker that means I see 2 red rings on the gauge.
Once it’s reached pressure cook for 25 minutes.
Don’t forget leave the lid on for the pressure to drop naturally and so all the vapours drop back into the pan and use the liquid at the bottom as stock.

I used mine in the chili verde that I served with red rice and broad bean guacamole.

There was even chicken left over for the next day. Enchiladas anyone?

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