Monthly Archives: March 2017

31 March 2017 Russian Black Tomato

Posted on 03/31/2017 by Durgan

http://durgan.org/2017/March%202017/31%20March%202017%20Russian%20Black%20Tomato/HTML/ 31 March 2017 Russian Black Tomato Three Black Russian seedling were transplanted into individual pots. They will be under new type LED lamp in a 22 liter bucket then moved to the greenhouse when it warms up. The LED … Continue reading →

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28 March 2017 Brussels Sprouts Seedlings. (Jade Cross)

Posted on 03/28/2017 by Durgan

http://durgan.org/2017/March%202017/28%20March%202017%20Brussels%20Sprouts%20Seedlings./HTML/ 28 March 2017 Brussels Sprouts Seedlings. Six Jade Cross Brussels sprouts were started under LED lights in a 23 liter pail with a small fan for some air movement. When the plants are established they will be housed in … Continue reading →

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23 March 2017 Chitting Potatoes

Posted on 03/23/2017 by Durgan

http://durgan.org/2017/March%202017/23%20March%202017%20Chitting%20Potatoes/HTML/ 23 March 2017 Chitting Potatoes Sixteen Red Russet and eighteen Brown Russet potatoes were purchased from a supermarket and prepared for chitting in soil. Experience has indicated that soil chitting makes for a very strong root system prior to … Continue reading →

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5 March 2017 Gruel (Preparation)

Posted on 03/05/2017 by Durgan

http://durgan.org/2017/March%202017/5%20March%202017%20Gruel/HTML/ 5 March 2017 Gruel Gruel is made as required and a bowl is ingested every morning for breakfast. It is stored in sealed plastic container and frozen until required. This completely replaces any commercial breakfast cereal. Ingredients are red … Continue reading →

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4 March 2017 Garlic Preparation to eat raw

Posted on 03/04/2017 by Durgan

http://durgan.org/2017/March%202017/4%20March%202017%20Garlic%20Preparation%20to%20eat%20raw/HTML/ 4 March 2017 Garlic Preparation to eat raw Garlic is touted to be beneficial, particularly raw garlic if a small amount about a tablespoon is ingested daily. A problem is the garlic is very hot and difficult to ingest … Continue reading →

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