Aquaponics Digest - Wed 03/03/99
Message 1: Chilling tilapia at harvest
from Colin Johnston
Message 2: RE: Organic Aquatic Livestock Recommendations
from Andrew
Message 3: Re: Chilling tilapia at harvest
from Adriana Gutierrez
Message 4: Re: Mushrooms in the Greenhouse
from "Jorg D. Ostrowski"
Message 5:
from Clark
Message 6: RE: Mushrooms in the Greenhouse
from "Couvia, Susan"
Message 7: RE: Mushrooms in the Greenhouse
from "John Baird"
Message 8: Re: Organic Aquatic Livestock Recommendations
from Gordon Watkins
Message 9: Vermont Bean Seed / Totally Tomatoes
from "Ted Ground"
Message 10: Re: Mushrooms in the Greenhouse
from Jeff
Message 11: Re: Mushrooms in the Greenhouse
from Adriana Gutierrez
Message 12: RE: Mushrooms in the Greenhouse
from Wayne Straughan
Message 13: Re: Vermont Bean Seed / Totally Tomatoes
from Adriana Gutierrez
Message 14: RE: Mushrooms in the Greenhouse
from "Couvia, Susan"
Message 15: Anaerobic root zones
from Adriana Gutierrez
Message 16: Re: Vermont Bean Seed / Totally Tomatoes
from R Nelson
Message 17: Re: Tornadoes
from KLOTTTRUE
Message 18: Re: Yard Long
from Dave Miller
Message 19: Re: Mushrooms in the Greenhouse
from RonNeujahr
Message 20: Re: Seed Sources
from Dave Miller
Message 21: copy of the Shitake file please
from PeterJTheisen@eaton.com
Message 22: Re: Tornadoes
from "Ted Ground"
Message 23: Re: Mushrooms in the Greenhouse
from R Nelson
Message 24: Re: Anaerobic root zones
from jilli and lars
Message 25: Re: Mushrooms in the Greenhouse
from uweb@megalink.net.mx
Message 26: Re: Mushrooms in the Greenhouse
from "Jorg D. Ostrowski"
Message 27: Copies of Doccos
from Michael Strates
Message 28: Environmental tolerances for fish and plants
from Adriana Gutierrez
Message 29: Re: copy of the Shitake file please
from donald trotter
Message 30: Re: Mushrooms in the Greenhouse
from "Ted Ground"
Message 31: Re: Yard Long
from "Ted Ground"
Message 32: Re: Yard Long
from Dave Miller
Message 33:
from Peggy & Emmett
Message 34: Re: Mushrooms in the Greenhouse
from RonNeujahr
Message 35: RE: Mushrooms in the Greenhouse
from Jose Pelleya
Message 36: RE: Mushrooms in the Greenhouse
from Jon Hays
Message 37: (no subject)
from "Oscar Orbegoso Montalva" <4rtpp@viaexpresa.com.pe>
Message 38:
from "PJP"
Message 39:
from "tess"
Message 40: Specs
from "Marc S. Nameth"
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Subject: Chilling tilapia at harvest
From: Colin Johnston
Date: Wed, 03 Mar 1999 14:32:28 +0800
Gordon
Stress may induce shrimp to moult and my 'feeling' is
that many if not most species will react in some negative
fashion to hostile environmental stimuli. It seems only
prudent that good animal husbandry takes account of
this. You mentioned cattle as an example and there
are abattoir designs that integrate such concerns. For
example, cattle are led along winding pathways rather
than in straight lines. There's a web site I'll look out if
anyone's interested.
Colin
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Subject: RE: Organic Aquatic Livestock Recommendations
From: Andrew
Date: Tue, 2 Mar 1999 12:05:35 +1030
[Andrew] Wendy
Ooohhhhhh, OK. I understand. Thanks, Sam. Is there an advantage to
chilling gradually as the STANDARD requires other than for the comfort of
the fish?
As Sam explained, shelf life is what inevitably determines the market price.
A long shelf life means that the consumer is more likely to buy the product
more often.
Flesh degradation begins immediately with ATP chemical changes to flesh
quality. During
autolysis, a number of nucleotides are metabolised, beginning with ATP,
through to inosine
monophosphate (IMP) then inosine (HxR) and finally hypoxanthine (Hx).
Flavour changes from
sweetness to blandness and then bitterness. (note: these are chemical, not
microbial changes.)
Fish are poikilothermic. Chilling them slowly would be deemed in some
circles as torture.
For our purpose, fish should be immersed in iced water immediately after
Ike-Jima. This
spiking to the brain severs the hypothalamus and prevents excretion of
hormones
through the blood stream. This hormone known as adreno-corticosteroid,
(adrenalin rush)
can change the flavour of a fish markedly.
The idea is to stop the nervous system from electrical activity and thus
producing internal heat.
This is especially so in pelagic fish which contain fatty flesh such as
Tuna. By cooling down
the fish rapidly, we will reduce intrinsic bacteria from becoming rampant.
The idea is to cool the
core temperature.
To totally stop all bacterial activity, both intrinsic and extrinsic, would
require temperatures down
to -30 degrees centigrade. This is impractical for us, however, the colder
the fish and the
quicker it stops movement the better the, flavour, the shelf life and the
price. By cooling the
fish while live, because of being poikilothermic, this will increase the
chance of rapid cooling
of the core once they fish has been killed.
Experiment: Catch two fish on the pier. Place one on the jetty after
dispatching and the other
in a bucket of water after dispatching. At the end of an hour or two examine
both fish. The fish
in the bucket still has shine and looks good. The fish on the jetty had
sunken eyes, has lost its
gloss etc. In the market this is termed "days on ice". Although both fish
have the same time
out of the water, one looks as though it were the equivalent as x days on ice.
Additionally, cooling the fish is a natural anaesthetic used for transportation
of fish to the market when sold as live product. The cooler water slows down
the metabolism
thus the amount of oxygen consumed and the ammonia produced if not
completely purged.
Hopefully this has expanded on Sams reply.
Andrew
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Subject: Re: Chilling tilapia at harvest
From: Adriana Gutierrez
Date: Wed, 03 Mar 1999 05:36:24 -0500
>
> I'm not familiar with off flavors resulting from not chilling the fish
> before marketing and would be interested if you have information on this
> subject.
Sam,
I went back to one source I recalled, it was an article on the
Cape Cod Aquafarm in the July/August 1998 issue of Growing Edge.
This is what the article said:
" Cape Cod Aquafarm is equipped with an ice machine, auxiliary
tanks, and a walk-in refrigerator that allows us to prepare the
fish for processing by slowly lowering their temperature until
they are ultimately packed in ice and ready to be filleted. This
method reduces the stress for the fish and improves their
taste...The same method of lowering the temperature is used (but
to a much lesser degree) to diminish the fishes' demand for
oxygen as well as to increase the water's capacity to hold oxygen
while the fish are in transit. Because rapidly reducing
temperature is detrimental, we begin this process two days before
the journey. To lower the level of ammonia we also reduce their
quantity of feed."
It is not clear from what they say if there is a relationship
between the stress and taste or if these are independent factors
which are both aided by cooling down the fish.
Adriana
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Subject: Re: Mushrooms in the Greenhouse
From: "Jorg D. Ostrowski"
Date: Wed, 3 Mar 1999 07:56:50 -0700 (MST)
You said:I have been considering the idea of
culturing "gourmet" or culinary mushrooms underneath my aquaponic beds
inside the green house where it is semi-dark and warm (The beds have
plastic sheets that drape down to within about a foot of the ground, so it
is pretty dark under there)."
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Ted: Further to the above, I wonder if growing edible or non edible
mushrooms would be appropriate in composting toilets? It is dark, moist,
fertile, with about 10 SF of level well turned out-of-the-way compost.
Perhaps they would help the composting process? Jorg ostrowski
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Subject: RE: Mushrooms in the Greenhouse
From: "Couvia, Susan"
Date: Wed, 3 Mar 1999 08:47:36 -0700
Hmmm... Oyster mushrooms are usually the ones that I recommend starting
with, because they are VERY aggressively competitive. You can make a
thousand mistakes and still end up with a good crop. Oysters have a couple
other things to recommend them - they grow well on straw (making it an easy
substrate to work with), and the temperature range they grow at is easily
obtained in a greenhouse.
If you're really against growing Oyster mushrooms, the next one I'd
recommend is shiitake. If grown in the traditional way on logs, it is just
about foolproof and carefree. I have a file that I wrote detailing every
step in growing shiitake on wood that I can send you if you'd like.
In general, once your substrate is fully colonized with mycelia, you no
longer have to worry too much about sterility - other organisms simply do
not have much chance to compete with the mycelia.
Susan
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Subject: RE: Mushrooms in the Greenhouse
From: "John Baird"
Date: Wed, 3 Mar 1999 10:59:55 -0500
Could I get a copy of the Shitake file. Thanks in advance.
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Subject: Re: Organic Aquatic Livestock Recommendations
From: Gordon Watkins
Date: Wed, 03 Mar 1999 10:01:06 -0600
Andrew,
Thanks for the excellent discussion on post-harvest handling. You
pointed out in clear terms the
impact chilling has on preserving flavor and extending shelf life. If I
understood correctly, chilling
prior to killing has the primary benefit (as far as flavor is concerned) of
reducing the length of time
needed to lower core temp after death.
Gordon
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Subject: Vermont Bean Seed / Totally Tomatoes
From: "Ted Ground"
Date: Wed, 3 Mar 1999 10:04:52 -0600
I received a seed catalog recently, and thought I might share it with you.
The Vermont Bean Seed Company.
Let's see. Just thumbing through here...They offer light meters (foot
candles) for $25.99.
The bean varieties are "somethin' like I never seen"- 12 pages devoted to
beans alone.
Found out that mache has a third more iron than spinach- didn't know that.
Now I do.
I think I heard once that folks who suffer from various gall stones, kidney
stones etc., are supposed to avoid excessive amounts of spinach due to it's
oxalic acid content, which may aggrevate stone formation????. Does anyone
know anything about that?? Maybe mache doesn't have that????
Anyone ever grown the yard long bean or the asparagus bean? It is reported
to be one of the most efficient ways to grow protein on a per square foot
basis....
Here's something interesting- They offer Komatsuna Oriental Green seeds-
Matures in 30 days. They call it a Japanese Mustard-Spinach that tolerates
both heat and cold. Hmm....
Vermont Bean Seed Company
Garden Lane
Fair Haven, Vermont 05743-0250
Computer Operations Center
Vaucluse, South Carolina 29850-0150
Phone 803-663-0217
Also, I am looking for the address of a specialty tomato seed catalog,
which I had lying around here, but I must have lost it. It is called
Totally Tomatoes or something like that. Dozens of heirloom varieties,
hybrids, you name it. Anybody have a clue?
Ted
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Subject: Re: Mushrooms in the Greenhouse
I have tried this very idea in my greenhouse with a variety called
shaggy manes. I did not have much success. The major difficulty is that
the substrate for growth has to be fairly pasturized (heated) so that
the spawn from the species introduced (oyster, portabella, etc). has
little competition from other fungi in the substrate. I too have looked
into portablleas- but they are very similar to button mushrooms which
require a fairly high nitrogen based substrate(will composted chicken,
cow or horse manure)that again needs to be pasturized. Also the
substrate is generally covered with (soil) previous to fruiting and the
environment needs to be moist. Anyway, I still may give it a try later
this spring. I have a email to some company that sells portabella
spawn, let me know and I can dig it out. I think fungi perfecti sells
portabella culture so you can make your own spawn. Good luck
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Subject: Re: Mushrooms in the Greenhouse
From: Adriana Gutierrez
Date: Wed, 03 Mar 1999 11:12:16 -0500
Jorg,
Wouldn't a couple of thousand earthworms be better?
Adriana
> Ted: Further to the above, I wonder if growing edible or non edible
> mushrooms would be appropriate in composting toilets? It is dark, moist,
> fertile, with about 10 SF of level well turned out-of-the-way compost.
> Perhaps they would help the composting process? Jorg ostrowski
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Subject: RE: Mushrooms in the Greenhouse
From: Wayne Straughan
Date: Wed, 3 Mar 1999 08:18:23 -0800 (PST)
Hi Susan:
Could I get a copy of the Shitake file. Thanks in advance.
S&S Aqua Farm, 8386 County Road 8820, West Plains, MO 65775 417-256-5124
Web page http://www.townsqr.com/snsaqua/
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Subject: Re: Vermont Bean Seed / Totally Tomatoes
From: Adriana Gutierrez
Date: Wed, 03 Mar 1999 11:22:28 -0500
Ted,
I've grown the yard-long beans in my home garden with good
results. You need to pick them at no more than 12 inches long or
they get very fibrous.
> Anyone ever grown the yard long bean or the asparagus bean?
Johnny's has 2 or 3 varieties of Komatsuna. I grew it as part of
their salad mix and it is very nice. Round leaf, dark green with
a buttery texture. I liked it enough that I've included it in my
commercial greenhouse.
> Here's something interesting- They offer Komatsuna Oriental Green seeds-
> Matures in 30 days. They call it a Japanese Mustard-Spinach that tolerates
> both heat and cold.
Try Tomato Growers Supply Company in Ft. Meyers, Fl. Their web
site is http://www.tomatogrowers.com/Collect.htm
> Also, I am looking for the address of a specialty tomato seed catalog,
> which I had lying around here, but I must have lost it.
Happy planting, Adriana
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Subject: RE: Mushrooms in the Greenhouse
From: "Couvia, Susan"
Date: Wed, 3 Mar 1999 09:31:15 -0700
Jorg wrote...
Ted: Further to the above, I wonder if growing edible or non edible
mushrooms would be appropriate in composting toilets? It is dark,
moist,
fertile, with about 10 SF of level well turned out-of-the-way
compost.
Perhaps they would help the composting process?
Well, mushrooms certainly speed up the composting process, after all that's
their main function in nature. I guess I would have trouble eating a
mushroom that had been in contact with human feces, though. The other
problem is that mushrooms do attract fungus gnats, so if you're going to be
doing any of this indoors, you should take that into account. My first
choice for compost speeding mushrooms is the Stropharia, second choice the
Shaggy Mane.
Adriana mentioned using earthworms instead - actually, I have been doing
this for about a year now, in a part-time composting toilet (used weekends
only). If you balance the number of worms with an estimate of how much waste
you produce, you get almost instant compost.
Susan
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Subject: Anaerobic root zones
From: Adriana Gutierrez
Date: Wed, 03 Mar 1999 11:33:17 -0500
Here's a question on behalf of Mauricio Palchik,
I have some questions for the group.
a.) I have problems with solids coming from the fish tanks
(leftover feed, etc.) which are being deposited on the plant
roots, causing anaerobic zones. Is there a solution to this? Does
it create a problem? How can this be prevented?
b.) Do the chemicals which accumulate in the hydroponic system
(potassium salts, phosphates, etc) create any problems for the
fish?
Mauricio Palchik, Israel
bueno tengo algunas preguntas que hacer al grupo.
a)tengo problemas con restos solidos que provienen de las
piletas de peces (restos de comidad etc.)que se depositan
en las raices de las plantas causan zonas anaerobias.Esto
se soluciona? trae algun problema?como se evita que esto suceda?
b)trae algun problema los quimicos que se agregan en el sistema
hicroponico(sales de potasio, fosfatos,etc) a los peces?
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Subject: Re: Vermont Bean Seed / Totally Tomatoes
From: R Nelson
Date: Wed, 03 Mar 1999 09:08:47 -0800
> Also, I am looking for the address of a specialty tomato seed catalog,
> which I had lying around here, but I must have lost it. It is called
> Totally Tomatoes or something like that. Dozens of heirloom varieties,
> hybrids, you name it. Anybody have a clue?
>
> Ted
Ted,
I have the HPS Totally Tomatoes catalog. More than 50 pages are
dedicated to tomatoes with the remainder in peppers and gadgets. The
contact info is:
Totally Tomatoes
803-663-0016
PO Box 1626
Augusta, GA 30903-1626
There is no web site listed in the catalog.
-Rebecca
Nelson/Pade Multimedia - Aquaponics Journal - Aquaponics Technology
Center
the source for information on aquaponics, hydroponics and aquaculture
http://www.aquaponics.com phone (209)742-6869 fax (209)742-4402
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Subject: Re: Tornadoes
From: KLOTTTRUE
Date: Wed, 3 Mar 1999 12:20:34 EST
I hope everyone in Texas is O.K.,I heard ya'll had 7 twisters last night.
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Subject: Re: Yard Long
From: Dave Miller
Date: Wed, 03 Mar 1999 12:31:27 -0500
Ted,
I grew Dow Pauk or Gauk? yard long and second Adriana, they must be
picked young or they get woody and lose taste. Mine reseeded the next
year so I guess I missed some pods.
Also write to American Health and Nutrition in Ann Arbor Michigan:
http://organictrading.com/intro.html
3990 Varsity Dr.
Ann Arbor, MI 48108
E-mail: ahn@organictrading.com
PHONE: 734.677.5570
FAX: 734.677.5572 or 734.677.5574
thanks to busson
--
Dave
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Subject: Re: Mushrooms in the Greenhouse
From: RonNeujahr
Date: Wed, 03 Mar 1999 11:31:20 -0600
Susan,
I too am very much interested in your mushroom production ideas.
Thanks in advance also,
Ron
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Subject: Re: Seed Sources
From: Dave Miller
Date: Wed, 03 Mar 1999 12:45:57 -0500
Ted and Others,
Lots of seed sources:
http://www.bbg.org/gardening/kitchen/salads/seeds.htm
They list many companies with untreated open-pollinated seeds!
And another compiled list of companies:
http://www.cog.brown.edu/gardening/cat16/f37idx.html
--
Dave
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Subject: copy of the Shitake file please
From: PeterJTheisen@eaton.com
Date: 3 Mar 99 11:49:22 EST
Please send me a copy of your fine. PeterJTheisen@eaton.com
Pete T.
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Subject: Re: Tornadoes
From: "Ted Ground"
Date: Wed, 3 Mar 1999 12:07:17 -0600
Ken,
Big gusts of wind. My little truck was shaking while I went about my
deliveries.
But no twisters last night- in my little neck of the woods.
Thanks for asking.
Ted
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Subject: Re: Mushrooms in the Greenhouse
From: R Nelson
Date: Wed, 03 Mar 1999 10:21:21 -0800
Susan,
I would also like a copy of the Shitake file. Thanks in advance.
Rebecca
Nelson/Pade Multimedia - Aquaponics Journal - Aquaponics Technology
Center
the source for information on aquaponics, hydroponics and aquaculture
http://www.aquaponics.com phone (209)742-6869 fax (209)742-4402
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Subject: Re: Anaerobic root zones
From: jilli and lars
Date: Wed, 03 Mar 1999 10:59:55 -0800
hi mauricio (via adriana) -
a.) Some people suggested that releasing worms into the growing
beds would help keep them clear. The type of worms would depend on what
hydroponic technique, or you could release several different varieties
and let them work it out.
b.) I'm not sure about how these salts would affect fish, but i
know that an improper balance of mineral salts can adversely affect
optimum plant growth. If certain mineral salts are building up in the
system, perhaps you should try adding plants which need those salts, so
that your system is more balanced. For example, bananas will take up
large amounts of potassium.
i'm sorry i don't speak spanish.
lars fields
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Subject: Re: Mushrooms in the Greenhouse
From: uweb@megalink.net.mx
Date: Wed, 3 Mar 1999 12:49:51 -600
>Ted: Further to the above, I wonder if growing edible or non edible
>mushrooms would be appropriate in composting toilets? It is dark, moist,
>fertile, with about 10 SF of level well turned out-of-the-way compost.
>Perhaps they would help the composting process? Jorg ostrowski
Hi Jorg,
of course you can cultivate mushrooms on this substrate! The most common
substrate
is horse manure, so you can see that you are close. Normally it's sterilized
for this purpose, especially if you want to cultivate them for human
consumption.
Want to try?
According to my diary it's time again to ask you about the grey water report.
Any news?
Uwe
http://www.megalink.net.mx
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Subject: Re: Mushrooms in the Greenhouse
From: "Jorg D. Ostrowski"
Date: Wed, 3 Mar 1999 12:57:02 -0700 (MST)
You said: "Wouldn't a couple of thousand earthworms be better? "
__________________________________________________________________
Adriana: Yes, they are already there, although I am not sure how to keep
them near the top of the night soil. The compost tea from the earthworms,
and the compost pile will soon be tried on our hydroponics and greywater
system. But those 10 SF of fertile space just sitting there may be able to
support other living and useful things? Jorg Ostrowski
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Subject: Copies of Doccos
From: Michael Strates
Date: Thu, 4 Mar 1999 18:44:07 +1100 (EST)
Folks,
Due to popular demand I've placed;
* the milk jug shrimp hatchery
* my whole document on brine shrimp
* pop bottle methane digester
* dave paxton's biogas series
onto my website at http://www.croftj.net/~mstrates/
Please let me know if you find any of it useful. Only good comments will
keep this website going. Cheers!
--
e-mail: mstrates@croftj.net www: http://www.croftj.net/~mstrates
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Subject: Environmental tolerances for fish and plants
From: Adriana Gutierrez
Date: Wed, 03 Mar 1999 16:10:01 -0500
Another question from Mauricio:
Does anybody know of a list of:
Maximum quantities of chemicals which support fish raised in
artificial environments and the minimum quatitites of chemical
substances which hydroponic plants require.
In other words, I'd like to know the tolerance ranges for each
one and see the diferent conditions (extremes?) which we can
handle in one system or another as we link the systems.
Mauricio
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Subject: Re: copy of the Shitake file please
From: donald trotter
Date: Wed, 3 Mar 1999 15:14:17 -0800
Please sen a copy of your mushroom culture practices
Don
Donald Trotter
The Organic Resource Centre
295 Neptune Ave.
Encinitas, CA. 92024
curly@mill.net
fax- 760.632.8175
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Subject: Re: Mushrooms in the Greenhouse
From: "Ted Ground"
Date: Wed, 3 Mar 1999 17:41:12 -0600
Wow. Susan, did you ever just get popular.
I'm very glad we have a mushroom culturist in our group (What is the word
here "mycophile"?).
Thanks for fielding our questions. I have a couple of questions. (I
apologize to the group if this is way off the topic of aquaponics, but I
guess we can justify it as being part of the big picture if we think about
growing the mushrooms within our unused greenhouse space???)
My friend had problems with Trichoderma mold (a forest green mold) in his
oyster mushroom system. He did pastuerize the straw adequately (I think),
bagged it up with the slits for the fruiting bodies, etc., but he claimed
that particular mold was a consistent problem. What can you tell me about
controlling that kind of mold? Better sterilization of the straw? I really
think I don't want to go great lengths in terms of labor and fretting over
the mushroom culture once I have transferred the grain inoculum to the wood
or straw or compost substrate that would go to fruit inside the greenhouse.
(I guess I can segway this into aquaponics by reporting that Trichoderma
supposedly has a place in controlling Pythium and Botrytis on plant roots
in aquaponics systems, so, like most organisms, it ain't all bad. Jim
Rakocy might correct me on that point)
The other question I have is about Chantrelles. They look beautiful. I
have never tasted them. Would they be a good candidate for the greenhouse?
I've also heard a rumor that there is a giant Shitake variety. Is that
right?
Thanks again for sharing your expertise.
Ted
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Subject: Re: Yard Long
From: "Ted Ground"
Date: Wed, 3 Mar 1999 17:54:02 -0600
>From: Dave Miller
> To: aquaponics@townsqr.com
> Subject: Re: Yard Long
> Date: Wednesday, March 03, 1999 11:31 AM
>
> Ted,
>
> I grew Dow Pauk or Gauk? yard long and second Adriana, they must be
> picked young or they get woody and lose taste. Mine reseeded the next
> year so I guess I missed some pods.
In fact, I remember trying them about 2 or 3 years ago in the dirt garden,
but I did not get the monstrous yield that I thought I would. I think it
might have been too much nitrogen in the raised bed? I was just wondering
if anybody else out there could remember or report on their yield per
square foot compared to other beans.
I know I read a protein per square foot factoid about yard long beans
somewhere, but now it has fizzled out of my synapses like a bottle rocket
on the 4th of July, or Cinco de Mayo, or Bastille Day....
Ted
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| Message 32 |
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Subject: Re: Yard Long
From: Dave Miller
Date: Wed, 03 Mar 1999 19:08:26 -0500
Ted,
My yard long were frown on a newly tilled patch where a shed had been. I
fenced in that year and I was not too sold on the quantity though bigger
would mean picking less if the densities were equal. I still have seeds
and I have some Kentucky Blue pole beans so I might have a better answer
later this year. Of course my results will reflect outdoors but it could
still help. Somehow they never looked as good as the ones in the Asian
markets we have around here.
--
Dave
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| Message 33 |
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Subject:
From: Peggy & Emmett
Date: Wed, 03 Mar 1999 19:58:58 -0500
Attn Sam Levy:
Thanks for the response....
Emmett
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| Message 34 |
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Subject: Re: Mushrooms in the Greenhouse
From: RonNeujahr
Date: Wed, 03 Mar 1999 19:22:39 -0600
Susan,
What Ted says with ditto's. This list is a great source of information with
respect to those who want to share any or all of their experiences and
knowledge gained nearly almost exclusively the hard way.
Ron
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| Message 35 |
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Subject: RE: Mushrooms in the Greenhouse
From: Jose Pelleya
Date: Wed, 03 Mar 1999 19:22:24 -0700
I'd like a copy of the file as well,
Thanks
Jose
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| Message 36 |
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Subject: RE: Mushrooms in the Greenhouse
From: Jon Hays
Date: Wed, 03 Mar 1999 19:30:57 -0700
I would like to have any information you have on growing mushrooms, any
kind that are eatable. Thanks in advance John Hays
John Hays
1903 Pebble Hill Rd.
Carlsbad, NM 88220
1-505-887-0102
ICQ# 765699
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| Message 38 |
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Subject:
From: "PJP"
Date: Wed, 3 Mar 1999 21:42:57 -0600
Hi Susan,
Please forward a copy of your shitake mushroom file. =20
Thanks
Paul
jparkey@pdli.net
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| Message 39 |
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Subject:
From: "tess"
Date: Wed, 3 Mar 1999 21:56:32 -0700
Hi I am new at this. I am starting up a system and starting from square
one. I just set up 2 hydroponic systems. Just ordered the systems already
set up. Have several experimental system,s going. Can hardly wait to get
aquaponics going. Appreciate any support. Tess
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| Message 40 |
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Subject: Specs
From: "Marc S. Nameth"
Date: Wed, 03 Mar 1999 22:47:28 -0700
The following was sent to me today. Thought it might be
interesting.
>>
>> How Specs Live Forever
>> (2 March 1999)
>>
>> The US Standard railroad gauge (distance
>> between the rails) is 4 feet, 8.5 inches.
>> That's an exceedingly odd number. Why
>> was that gauge used? Because that's the
>> way they built them in England, and the
>> US railroads were built by English
>> expatriates. Why did the English people
>> build them like that? Because the first rail
>> lines were built by the same people who
>> built the pre-railroad tramways, and that's
>> the gauge they used.
>>
>> Why did 'they' use that gauge then?
>> Because the people who built the
>> tramways used the same jigs and tools
>> that they used for building wagons, which
>> used that wheel spacing. Okay! Why did
>> the wagons use that odd wheel spacing?
>> Well, if they tried to use any other
>> spacing the wagons would break on some
>> of the old, long distance roads, because
>> that's the spacing of the old wheel ruts.
>>
>> So who built these old rutted roads? The
>> first long distance roads in Europe were
>> built by Imperial Rome for the benefit of
>> their legions. The roads have been used
>> ever since. And the ruts? The initial ruts,
>> which everyone else had to match for fear
>> of destroying their wagons, were first
>> made by Roman war chariots. Since the
>> chariots were made for or by Imperial
>> Rome they were all alike in the matter of
>> wheel spacing.
>>
>> Thus, we have the answer to the original
>> questions. The United States standard
>> railroad gauge of 4 feet, 8.5 inches
>> derives from the original specification for
>> an Imperial Roman army war chariot.
>> Specs and Bureaucracies live forever.
>>
>> So, the next time you are handed a
>> specification and wonder what horse's a**
>> came up with it, you may be exactly
>> right. Because the Imperial Roman
>> chariots were made to be just wide
>> enough to accommodate the back-ends
>> of two war horses.
>>
>>
>>
>
S&S Aqua Farm, 8386 County Road 8820, West Plains, MO 65775 417-256-5124
Web page http://www.townsqr.com/snsaqua/
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