Kevin → Plant Daddy
@KevinEspiritu • 68,027 subscribers
I like growing plants, businesses, and the thing I call my self | founder / ceo @epicgardening, seeds @botanicalseeds, artist @rampfade, farming @seedscollect
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Vine-ripened tomatoes are kind of a myth. Once a tomato starts turning red at the bottom, it's reached maturity... It's called the breaker stage and you can safely harvest @ this stage w/o losing any flavor at all Even better, it helps prevent disease, splitting, & bird damage
Kevin → Plant Daddy189,396 Aufrufe • vor 6 Monaten
Sucking this weird bean tastes like vanilla ice cream... Ice-cream-bean tree or Inga edulis is a shockingly-fast-growing tree in the legume family...it's basically a giant bean tree But it's not just grown for its edible qualities (more on that later). It's a legume, meaning it "fixes" atmospheric nitrogen, stealing it from the air and depositing into the soil with the help of bactera at the root zone called rhizobacteria It also grows EXTREMELY fast, making it an excellent shade tree for commercial crops that need a dappled light (like coffee trees) Now back to the bean that you suck - weirdly, you don't tend to eat the bean itself, but instead suck a white fuzzy pulp off of the bean It REALLY tastes like a vanilla ice cream or cotton candy, almost to an uncanny level
Kevin → Plant Daddy22,523 Aufrufe • vor 1 Monat
I've always loved growing onions, so every year I try to perfect my method further... Onions are a biennial - in year one, they form a huge bulb and in year two they flower. We just harvest them in year one so most people never see them bloom (they're beautiful) The "layers of an onion" are really just the base of each leaf...so the more leaves you grow and the healthier those leaves are = the bigger the final bulb will be Of course, there is the particular onion cultivar's genetic maximum, but few of us are ever reaching that point when growing them out The root systems of an onion plant are quite shallow, meaning to leafmaxx an onion you need to amend the soil with nitrogen early on in the plant's life, and close to the soil surface That's why this trenching method works so well. A fertilized trench of soil in between two rows of onions allows for easy access of the key macronutrient they need to grow huge, healthy leaves BTW - the bulbing process is triggered by day length, not by raw time elapsed since planting out. There are long-day, intermediate, and short-day onions Counterintuitively, long-day onions are best grown in northern latitudes as they need LONGER summer days to trigger bulbing. In my climate of San Diego, I have to grow short-day onions as I'm closer to the equator They're ready to harvest when the neck of the plant flops. Pull them out of the ground (highly satisfying) and let them cure in a cool, dry place for a few days. Once the neck is fully dry, clip it off, cut off the roots, and put them in long-term storage
Kevin → Plant Daddy12,660 Aufrufe • vor 29 Tagen
This is Inga edulis aka the "ice cream bean." I've grown it for the last 3 years not only for the weird fluffy white pulp inside that tastes like fruity vanilla ice cream, but because of its ability to improve soil systems... It's member of the legume family (beans, peas), and has the ability to fix atmospheric nitrogen into the soil... Couple that with the fact that it grows EXTREMELY quickly, farmers in its native region of Central and South America often use it as an alley crop, chopping it down after rapid growth to spread its biomass to their commercially cultivated crops Very cool plant and underrated here in the USA
Kevin → Plant Daddy38,355 Aufrufe • vor 6 Monaten
Three years of my progress buying an empty lot and turning it into a high-tech suburban homestead
Kevin → Plant Daddy26,992 Aufrufe • vor 7 Monaten
You can cut the tips off of your seeds and make them sprout 3-7x faster... If you're feeling behind on your growing season, you may want to give scarification a try. Basically, you remove a chunk of the seed coat to allow water to get into the seed faster In one of my favorite crops - luffa gourds - this speeds up germination from 10-20 days to ~3.5, an insane boost that might even save your season if you're planting late It works because seeds break dormancy and begin growing in three phases: Phase 1: Imbibition - water rehydrating the seed Phase 2: Activation - cell processes kickstart Phase 3: Radicle Formation - first root emerges Phases 2-3 can't start until water rehydrates a seed to a certain amount. Clipping the tip off of a seed, or even lightly scraping the seed's exterior speeds up rehydration a MASSIVE amount. Just make sure you don't damage any internal structures, so less is more here I grow a ton of my own food and show others to do the same, follow if interesting to you
Kevin → Plant Daddy20,765 Aufrufe • vor 5 Monaten
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