Ha ha ha...yeah, that was a good one. Thanks for liking the looks of the paths. They always look good in the beginning. In a greenhouse--you mean, as a path? Be sure to use the the root cloth because fresh chips will leech nitrogen from the soil, otherwise.
Sjoerd, the car does seem like a better solution.... whew. But with you, not much would surprise me as far as what you will do for your lottie. Pardon my slowness, but I JUST GOT the whole chip off your old block joke! Ha! That is really funny! Wood chips underfoot would feel very nice in a green house, don't you think Bunkie?
Oh dear... I thought that the "chip off the old block" comment was made by Daisy--but in fact it was Gail! How embarassing is that! Sorry Gail. It wuz yew...it wuz yew.
sjoerd, off topic for a quick sec... how do you water your root trainers, from the top or the bottom? thanks!
i have Multistar peas and Jicama and the broad beans... i was thinking that watering them from below might move some of the dirt out through the holes.
I see what you mean. Perhaps it depends upon what sort of soil you use to plant your seeds in. Actually you want there to be lots of air around the bottom of the root trainers so that when the root tips come out through the holes those root tips will dry and shrivle. This forces the roots to make more branches, giving your plantlet a bigger root clump. It's one of the things that the root trainer was designed to do. If you have it too moist in the container below the roots trainer, this drying-out may be less likely to happen. Say--what is jicama? It sounds Spanish, or Mexican.
i see what you mean sjoerd about keeping the bottom dry. will keep an eye on them. Jicama is a round root that grows from a bean seed, Mexican Potato, or Mexican yam Bean. it has a crunchy texture light a turnip or a water chestnut. it's flavor is that of a potato and apple to us. hubby loves them for a snack. we tried growing them last year, but need a better head start....plus summer weather was colder than usual last year. it is grown in Mexico. http://www.wisegeek.com/what-is-jicama.htm and pics...
Jicama sounds like an interesting thing to grow. In fact, I believe I have eaten it when travelling through Mexico--I just never knew the name...or forgot.
Thanks Bunkie, I had been eating Jicama all my life and didn't know that it is called Jicama . It is really refreshing and really nice to eat even when it is raw. We Chinese call it 'Bang-Kuan' and it is one of the main ingrident for spring rolls. Spring rolls ....hmmm feel like have some spring rolls now
I like jicama. My cousins and I had lunch at a Japanese restaurant the other day. Someone had some in tempura. I had some raw wrapped in fish with some seaweed. It was very tasty.
