UPDATE POST
I needed a sprouting table. So, I built one. It took me about an hour. I used 1x2x8's and small drywall screws. I needed to have an area for my seedling to grow. The ground out back was not cutting it anymore.
My wife now has summer plans for me to build her some inside furniture. No, not with 1x2x8's
The next few pictures are some of the plants at this time. The peppers seem to be doing really well. The zucchini and Swiss chard are doing well. The tomatoes are not. You can see in the picture they have dark brown spots all over them. My preliminary research leads me to a Calcium deficiency. I have placed a small filter with calcium carbonate inside the hole that will slowly diffuse calcium carbonate where the tomato sits to see if there is any change. In order to truly test this I either have to add calcium throughout the system or take the tomato out into a testing area. We will see which direction I go.
Bell Peppers |
Anaheim chiles |
tomatoes. No bueno |
brown spots on tomatoes. |
Swiss chard |
zucchini |
Swiss chard, pak choi, romaine, pak choi (left to right) |
summer veggie sandwiches |
The system is continuing to do well. I have started some other lettuce, pak choi, Swiss chard, leeks, and cucumber seedlings. I am going to try and get down a rotation for lettuce to harvest it constantly. That is my next goal.
PS: The recipe for our summer veggie sandwiches.
Ingredients:
sweet potatoes
zucchini
onions (caramelized)
olive oil, vinegar, salt, and pepper
dressing to your liking (mustard, hummus, ranch, tapatio, etc..)
Swiss chard (only because we harvested it)
Good heavy bread
Prepare a bowl with olive oil, balsamic vinegar, salt and pepper. Cut sweet potatoes and zucchini into 1/4 inch thin "steaks." Fire up the barbeque or broiler. Toss the zucchini and sweet potatoes in the oil vinegar medley. Inside begin to reduce the onions to caramelize. Start with the sweet potatoes and grill until soft to touch with tongs. Now the zucchini. Do not overcook the zucchini, they should be on the precipice of soft and firm. Now the bread. I either brush or dip the flat side quickly into the olive oil/vinegar and then toast on the grill. Lastly I cut the chard into small slices and cooked in a frying pan over heat for about five minutes until wilted down.
Build your sandwich. Quick note. My wife is a no fat vegan (tough), therefore with her vegetables and bread I do not toss or brush them in the oil/vinegar mix.