One Alaskans greenhouse

[Dahlia]

Found this big guy lurking in the jungle today; something I must have missed earlier?
Cool thing about this strain is they never seem to get bitter - even at this size!

Mike (still expecting to find a python in there)

I hope you have some blue cheese dressing!

 

[Alasgun]

Going all out with Sweet peas this year. All 10 of these are from a couple “fragrance collections” and i’ve got high hopes for them. We grow these every year and this year decided to go “all smell”!

The shop floor is one big “heating mat” and works well for these as they also want subdued light to germ. So; the back side of the Cucumber hootch provides that.

5 seeds per pot, 12 pots and once they are up they’ll go under the LED’s.

Mike

 

[Alasgun]

I’ve shuffled the upstairs areas, making room for “whats next” and am happy with how a lot of this stuff looks this year using different lighting.
Top and left are 8 different Bennary Giant Zinnias and on the right are the Greenhouse cucumber starts.

Things are going well, so far. Thank you Lord!

Mike

 

[heirloomgal]

Going all out with Sweet peas this year. All 10 of these are from a couple “fragrance collections” and i’ve got high hopes for them. We grow these every year and this year decided to go “all smell”!

The shop floor is one big “heating mat” and works well for these as they also want subdued light to germ. So; the back side of the Cucumber hootch provides that.

5 seeds per pot, 12 pots and once they are up they’ll go under the LED’s.

Mike

Oooooh the 'Anniversay' sweet pea!!! I hope you post pictures this summer of all these flowers!

 

[Alasgun]

Now were cooking! With the continual Sun its running over 100f in the greenhouse right now. That will change once i open the louvers and turn fans on. But for now and until i get the inside pressure washed; its just fine.
Couple more days and ill be bringing all of it on line.

Mike

 

[Alasgun]

“Transitioning to spring” is what we call it; those million little things that get done in no particular order. As long as i’m running for the next couple months it will all get done. The order is completely weather dependent.
Being a chilly overcast day i took the time to move the remaining root vegetables to a fridge in the shop. About now the temp in my “Root cellar” will climb to the high 40’s AND about this time all the Carrots and Beets are consolidated into the other frifge so it works pretty well.

Im use to 40lbs of potato's remaining but this 5 gallon bucket of Onions is not normal for us. Typically there will be a 5lb bag or so.

Feeling all good about myself i cleaned the cellar and changed the batteries in the light and remote thermometer. All ready for next year!

Mike.

 

[heirloomgal]

“Transitioning to spring” is what we call it; those million little things that get done in no particular order. As long as i’m running for the next couple months it will all get done. The order is completely weather dependent.
Being a chilly overcast day i took the time to move the remaining root vegetables to a fridge in the shop. About now the temp in my “Root cellar” will climb to the high 40’s AND about this time all the Carrots and Beets are consolidated into the other frifge so it works pretty well.

Im use to 40lbs of potato's remaining but this 5 gallon bucket of Onions is not normal for us. Typically there will be a 5lb bag or so.

Feeling all good about myself i cleaned the cellar and changed the batteries in the light and remote thermometer. All ready for next year!

Mike.

I have a renewed appreciation for all the incredible work you do @Alasgun to be so self sufficient with your organic produce all year round. It really is amazing, and in a Northern climate to boot. I was reading this morning about something I have never in my life heard of, https://pmc.ncbi.nlm.nih.gov/articles/PMC7120417/ and it truly chilled me to the bone. Clearly, I have not been paying close enough attention to this stuff in the last years. I will be watching even more closely now how you do it.

 

[Alasgun]

Thanks for the kind words; i’m both honored and saddened though! Honored that someone else is paying attention and saddened; knowing the long, steep hill you’ll be traversing if you truly want to “do better”!

50 years ago we didn’t just decide; “Gee, let’s be weird” but we were driven into this lifestyle due to my Wifes health complications. Over the years we’ve hopped from one stepping stone to another as more and more information came to light from a “diet standpoint”.

Lately it’s just went off the rails in so many areas that we know we’ll never conquer or out live it. Along the way you try to pass some of this along but sadly it mostly falls on deaf ears.

My efforts around here give us the greatest control over the produce and the Beef/Yak is grass fed/grass finished from a reliable source. The Sockeye salmon have been swimming around in the upper Pacific ocean for 2-4 years and I'm confident we would like to have a cleaner option! The state monitors all of the Alaskan seafood and it’s pretty good but it’s a long way from the fish Adam and Eve might have ate.

The thing most folks miss is, it’s not about living forever but rather the quality of life you’ll have in your later years. Look around at all the crippled up folks you see now days, folks in their 50’s even! One things for sure; we didn’t get to this point because our Governments were on the ball and striving to be helpful. And then, and then, and then; you can go on indefinitely with this.

“Trust in the Lord with all your heart and lean not on your own understanding”. Someday it’ll all be better.

Mike