The week that’s been – About mushrooms

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We’ve got 2 other windowsill kits, as well as the Shiitakes – Grey & Yellow Oyster Mushrooms. Despite having yellow gills, these are actually the grey ones. They are growing nicely. The yellow ones I was just about to give up on, but this morning I can see small mushrooms on the growing medium.

mushroomIt’s been a busy week with course assignment deadlines and winter colds. Just found enough time to photograph these weird and wonderful objects, before we pick them and eat then for dinner!

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What’s New?

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As you may have noticed, the blog has taken on a new look. 

This is a blog for self sufficiency in the modern world, we all have other jobs, busy lives, and I’ve noticed at NotJustPots often the week is filled with lots of little, little & maybe insignificant things, telling small stories. It’s not a time to wax lyrical about living a self sufficient life in the ideal sense of the word, and portraying a dream of living off the land… That can’t always be possible for whatever reasons. We’re still learning about this and still working out what’s possible with what we’ve got.  Hopefully you can work out what you can do about where your food comes from with what you’ve got.

Sounds like an about us page? Well as we said there – if you follow a couple of tech hippies on their journey you would see that we throw convention to the wind sometimes… Guess we just did.

Anyway welcome to ‘the week that’s been’ storyboard at NotJustpots (NJP)

seeds arriving

shitake

Now this is a first for us, growing mushrooms. You can order these self contained kits with full growing instructions online.

The shiitake mushroom spores are seeded on a sawdust log in a plastic tray, so there’s no mess. When we received ours last week, the log had small white and brown bumps on it, so all we needed to do was place them on a north facing window sill in a room that was a minimum of 15 deg C and spray daily to keep the sawdust moist.  In just under a week mushrooms are sprouting and growing daily!

So this is the stage we’re at now with our shiitake mushrooms. In few weeks they should be ready to harvest.

  • Grow all year round
  • Easy to grow!

 

funtime

 

We’ve always let our aeroponic herbs run riot, and it gets hard to clear down the system at the end of a growing cycle. So this year, we’re going to harvest a whole, smaller plant at a time and cover the growing hole with a home designed plug to prevent the formation of algae.

Never designed something with CAD software before, took 3 prototypes to get these plugs right, then printed them on our small 3D printer (a nice and useful thing to have on a smallholding I’ve printed replacement wheel bushes for our old faithful wheelbarrows in the past, but never designed something from scratch!!)

And finally some studio time. Looking forward to using the ‘franken cam’ to capture the plants, ingredients & stories that grow from NJP!  – Have a good week!

Tech Food

leadThe latest issue of Wired USA has just dropped through the letterbox, and in it is an article called “Invasion of the Kitchen Robots” There appears to be a number of commercial robots out there serving us food.

There is “Gordon” the robotic barista arm making coffee in San Francisco, “Sally” the salad server, twin robots making fresh ramen in China and some guys at MIT have created a fully automated mini kitchen!

Now we do like our gadgets at NotJustPots! Especially in the kitchen! Anything to make life easier…

It’s not the first time food related articles have appeared in Wired.

Back in the August 2016 edition there was a food feature called What to Eat Today. A scientific guide to eating in the modern world. Food is a struggle how do we “eat pleasurably, ethically, healthily.* I loved their periodic table for protein and couldn’t resist the cover! I just had to make that Fried Chicken!_NJP1933

The original chicken recipe was by David Chang of Momofuku, but I found this recipe at Gentrified Chicken. 

Spice mix
This makes a lot, so scale accordingly.

25 g Szechuan Peppercorns
25 g Cayenne
20 g Onion Powder
20 g Garlic Powder
25 g Paprika
10 g Thyme Powder
Grind up the Szechuan peppercorns to a fine powder, then pass through a sieve to remove chunks. Combine all ingredients in a large bowl and mix thoroughly.

To make homemade thyme powder just put some dried thyme in a coffee / spice grinder.

For the Chicken
4x Chicken Thighs
4x Chicken Drumsticks
Milk
1 tsp Salt per Cup of Milk
2 Cloves Garlic
2 Sprigs Thyme
1 Bay Leaf
2 Cracks of Black Pepper
Place chicken in a large pot and cover with milk.
Add the salt and remaining ingredients and simmer at 65° C for 35 to 40 minutes, or until chicken is almost fully cooked.
Do not let the milk boil.
When done remove chicken from the liquid and cool the liquid to use in the dredging process.

Dredging and Frying
150g Plain Flour
20 g Spice Mix
Oil
Heat oil to 180° C.
Combine flour & spice mix and mix thoroughly.
Dip the chicken in the dredge, then in the cooking liquid, then back in the dredge, then in the cooking liquid, and once more in the dredge.
Fry for 3 to 5 minutes.

I’ve omitted a few things, out of personal preference,  but the unadulterated recipe can be found here:

http://gentrifriedchicken.tumblr.com/post/102237158752/david-chang-fried-chicken-vogue-caviar-recipe

I’ve made this a few times as a weekend treat, and it’s worked out really well. The chicken is super crispy!

Last night I cooked the chicken drumsticks in the sous vide, in attempt to use less milk. The chicken was tender, but the coating didn’t seem to stick as well this time.

Not sure if it’s the cooking method or the new chicken pieces, that we source from a Welsh, organic family run farm. The chicken is additive free, so maybe that affects the skin?

I’m going to do it again with the new chicken but cook it as per the recipe, and see if that makes a difference. Or maybe, a gadget is not necessarily the best tool for this job.

*Scott Dadich Editor in Chief Wired USA August 2016

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“The VegiVows”

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As an avid Margaret Atwood fan I devour her novels almost as soon as I can get my grubby gardener hands on them. But what with the move to, and all the renovations at the small holding I’ve not found the time to read.

With all the major DIY projects finally behind us this year, the main growing season over and the dismal, Fifty Shades of Kodak Grey skies, hampering any robot building efforts, I finally picked up Atwood’s The Year of The Flood. An aptly titled book, since it hasn’t stopped raining?! 

In the book we’re introduced to the “Gardeners” a vegetarian eco group who take Vegivows and cultivate secret roof top gardens to grow their own food in preparation for the coming of the waterless flood that will destroy civilisation. 

Even though Atwood’s “Gardeners” were not great fans of technology, I feel hydroponic technology is a great way to produce your own food when space is limited or you do not have access to a soil garden or allotment.  You can even do it on a window sill!

How Does My Garden Grow?

Simply put, plants grow in oxygenated water containing dissolved nutrients

The plants sit in small net pots filled with clay pebbles pebbleswith their roots growing in the air. A water pump then pumps nutrient rich water through a sprinkler system that sprays the roots. Surplus water drains back into the tank to recirculate. 

Last year we grew our winter herbs and salad leaves in an enclosed aero-hydroponic system, with artificial light and heated water.
crop

However this year, we’re trying to grow them in an unheated polytunnel with just natural daylight.
I’m not sure how well this will go, as they are predicting a harsh winter because of the possibility of La Nina weather front.

On the book tour for the The Year of The Flood, Atwood said they would follow what she called the “Vegivows” – a list of things to make the tour as green as possible. One element of these vows was to eat locally produced and if possible organic food. 

I guess the reason for NotJustPots is to abide by our own set of  “VegiVows.”

  • Grow as much of our food as possible.

  • Make everything from scratch.

  • And what we can’t – Know it’s provenance. Be it sourced locally or from small independent suppliers that grow or raise their products naturally.

Here’s hoping for some dry weather, so we can crack on with the robot build!

Robot Overlords – Building a Robot to Grow our Food

leadWe’re properly excited at NotJustPots and a little concerned about our level of engineering practicality because this week the robot gardener arrived. Well not actually a robot but an automated gardening system called Farmbot.

We first came across Farmbot in 2016 as a Kickstarter campaign. Farmbot is a small scale, open source DIY agricultural robot, and when I say small scale it really is. The company is aiming the product at the home gardener. All you need is a raised bed!IMG_8761
It plants seeds, waters and weeds so you don’t have to! It’s not going to solve the worlds food issues but it’s great to learn more about food, engineering and how they interact.

It’s promoted as the next eco-friendly way to grow your own food, as it is based on precision planting and watering. Nothing is wasted and is suitable for even the busiest of households – just watch your garden grow as you control the system online. It’s a little out there – we’re early adopters and that’s a gamble that’s not always worked out.

Anyway from what we read it sounded like it might be a big helping hand, so we took a punt and are trying out an experiment.

This week we took delivery of version 1.3, so we cleared one bed located closest to the house, as it’s already got a water supply next to it and we’ve started to assemble it.IMG_8759

It comes in 2 packages and comes flat packed so there is some assembly required. Not a lot of big heavy parts, but quite a few, actually lots of small parts, including a set of tools. Yay! We finally have a his and her set of precision hex drivers!!! How tech hippy is that!

I’m the chief Ikea furniture putter together at NotJustPots, and the lengthy online assembly instructions are a little daunting.

So over the next coming weeks, we will let you know what we learn and keep you updated on our progress.

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

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/