Strawberries, Anyone?
From: Phyllis Davis, Co-Inventor, Portable Farms(TM) Aquaponics Systems and President, Portable Farms, Inc.
Hello friends:
Today has been ‘Mr.Toad’s Wild Ride,’ for a Monday in our office (it’s been a busy day) and it’s close to the end of our workday, so I’m just going to make a quick shout-out and tell you that I plucked my first spring strawberry today that I had planted in an enormous clay pot in my backyard in December, and it was delicious. I took some tendril cuttings from the strawberry plant and placed them in water, in a pretty glass, then placed it my kitchen window for ample light. When the root of the plant grows about 2″ in length, I’ll gently place the plant’s root into the gravel in my Portable Farms(TM) Aquaponics System. I’ll let you know how it grows.
After much experimentation, I’ve found that some plants just taste better and grow stronger if they’re taken from a cutting and replanted in the gravel. For instance, mint. I’m originally from Dallas, Texas, and I’m a gal who likes mint in my iced tea. I’ve spouted mint (spearmint, peppermint, etc.) from seed, several times, and yet, it seems to thrive and grow better in my aquaponics system when I transplant a cutting (with roots) from a mature plant and then move it to my gravel grow-tray table. You may be thinking, “But mint will take over!” And, I admit that I am careful and that I shove a trowel in the gravel around the plant(s) about once a week to keep the roots from spreading. Badda-bing. Problem solved.
It’s great fun to experiment and there’s still so much to learn about growing various plants in aquaponics. I learn everyday!
In the meantime, I’m starting some seeds for lemon cucumbers (3″ to 4″ round, yellow, fuzzy looking things) which don’t have enormous vines (like slicing cucumbers do). These lemon cucumbers are delicious and a great treat in summer in salads.
I’ll also plant some basil for my Portable Farms(TM) Aquaponics Systems and for my in-ground garden nearby. We’ve eaten so much basil over the last few years that my dear husband, Colle, can’t bring himself to eat it anymore, so I make pesto and give small amounts away to friends and neighbors. I mix fresh basil, extra virgin olive oil, pine nuts (I lightly toast), garlic, and fresh Parmesan cheese into my blender and turn it on for only a few seconds and viola, fresh pesto. It also freezes well. On a hot summer’s day, there’s nothing quite like a tasty lunch of pesto spread on rough, whole wheat bread, and a small green salad. Perfection. And of course, I enjoy my ice tea with fresh mint.
Also, I’m very excited my new spring 2010 Burpee catalog arrived today and just flipping though it, I see several seeds that I can’t wait to order. Here’s a link to their website, CLICK HERE.
Life is good? All the time. It’s a choice.
Your friend,
Phyllis Davis