Sunday, August 30, 2015

Like a Tank over Troubled Water

On a more somber note, let's take a moment to thank one of the hardest working goldfish living in the dark who passed away last month. R.I.P., my little buddy. My plants and I thank you for all the poop over the years. Sorry my overfeeding and neglect probably led to your demise. This was the solid orange one below on the far right...I think.

This summer, I had troubles with cycling enough water into the system. This caused a spike in the pH and created high ammonia levels. The outflow pipes were clogged up with algae and food. Now another fish is suffering from ammonia poisoning. His gills are crimson red. He has balance problems and stays at the surface. He doesn't seem to get enough air. His energy seems good, but he doesn't eat much. Anyway, I'm down to three fish.

Typically, I don't have to do any water changes with this system. I just top off the water a couple of gallons a week from water evaporation and plant transpiration. But this time it really needed more fresh water, so I changed 10 gallons, gave the pump and lines a good cleaning, and now the system is back to normal. The auto siphon runs every 15 minutes and pH is down. Water is clear again, so things are looking up.

Wednesday, August 19, 2015

Tatsoi? Yeah Boi!

Yo, check it! Das aight, dat's Flava Flav in da house! Water be a-flowin' and the greens be a-growin'!

Amping up da flava this summah is Tatsoi, taking the place of Wild Mustard in the system. Tatsoi hails from Asia, but grows easily in Vermont. It is a versatile green in the kitchen.

This indoor Aquaponic Tatsoi is a couple weeks old.


Unfortunately, the outermost leaves of the baby starters were eaten by bugs before I transplanted them indoors. The new growth from the middle looks good so far. I planted them densely, about 4 inches away from each other.

Tatsoi tastes similar to Bok Choi. It's highly nutritious and flavorful and can be eaten raw or cooked. It's often used in stir-fry dishes, salads and soups. Once picked, Tatsoi has a fairly short shelf life, so it should be refrigerated if not quickly eaten.

Here's some Tatsoi growing outside. It's a bit larger than the ones indoors, but still prone to insects.

Garden Tatsoi surrounded by Purslane


If you haven't tried it yet, you should. Ch-ch-ch-check it!

Wednesday, June 17, 2015

How Low Can You Go?

T-Barrel Aquaponic System
Since I transplanted my Aquaponic Strawberries outdoors, I also removed one of the overhead fluorescent lighting ballasts indoors. This cut lighting energy use from 128 to 64 watts. The lights are still powered for 16 hours each day. Since I'm not trying to make anything bloom or fruit, I'd see how low I could go.

How are they doing? The plants' growth is slower, and color is generally more faded, as expected. Still, most seem to be growing without getting too leggy.

Single fluorescent 4' ballast with two 32 watt bulbs

Cilantro under the window

Tatsoi (a.k.a. Spinach Mustard) pale but growing well under the window

Rosemary always doing fine

Sheep Sorrel hanging on

Apple Mint going crazy

Spring Onion cutting grew back and ready to cut again

Wild Dill pulled from garden & doing well

Sorrel showing mad growth
(Front) Cilantro under lights is faded; (Back) Wild Mustard under window is faded but growing well

Wild Mustard transplants under overhead lights are growing slowly
Although you can't beat Aquaponics for reusing water in gardening, there's just no substitute for the color and flavor of growing plants in full sun. Check out this Wild Mustard growing next to the house on the South side.
Massive Outdoor Wild Mustard 
Maybe it's time to move my system outside?

Saturday, May 16, 2015

May Strawberries in Vermont?!

Yup, it's true. Some of my little Everbloom Aquaponic indoor strawberries fully ripened by Mother's Day. Unfortunately, they didn't have much flavor at all but were pulpy and tasted like water. There was no sweetness to them. Wife Susie said, "It tastes like it hasn't been kissed by the sun." She's right. I'm still amazed that they even turned red and fully ripend.
Small, red and hairy...
with lotsa seeds.
I transplanted most of them into a vertical pallet planter I made, and added a few Sparkle from the outside strawberry bed. 
All doing OK but 2nd one down on Left
The back side
Flower sill hanging on after a cold night
After a week, they are surviving, so the rest of the indoor strawberries will go outside. Stay tuned! 

June 17 Update:
Most plants are doing fine, but it's been too wet. The ones on the top and bottom rows are growing the best and making sweet berries again. This one ripened today, but the ants ate it first.

Tuesday, May 05, 2015

Aquaponic Sorrel Trout

I transplanted Sorrel indoors into my Aquaponics system last November in Aquaponics Saves Lives

Sorrel November 2014
Sorrel April 2015
It's been thriving, consistently producing salad sized leaves every week. It's impressive how many long leaves this tangy plant makes. They can be torn off by hand. Sorrel doesn't mind; it will just make new ones. It has stayed about the same size. Here's the side view, where you can also see some of my Indoor Aquaponic Strawberries.

Sorrel and Strawberries
Here's a mouth-watering gourmet recipe for Poached Rainbow Trout with Sorrel and Lemon Butter Sauce.


Pretty fancy, eh?

The Europeans like to make a creamy buttery sauce with Sorrel and then cook trout in white wine. Here's a German recipe for Trout in Sorrel sauce.
Germans call Trout in Sorrel sauce "Forelle mit Sauerampfersosse"
Here's a French recipe for Sorrel Trout, which sounds equally tasty. It's finally trout season. The next time I catch a nice trout, I'll try one of these recipes.

May 19 Update

Last night, I caught a decent rainbow trout, and decided to cook it in a simpler, less caloric way. After stuffing it with fresh whole Aquaponic Sorrel, I squeezed fresh lime juice on it, then marinated it overnight in the fridge.

For lunch, I added chopped garlic to the inside, covered it in olive oil, added a dab of Dijon mustard, and finished it off with salt and pepper.
Fresh Rainbow trout stuffed with Sorrel
I wrapped it in foil/parchment paper and grilled it on medium heat, flipping it after 10 minutes. It was so juicy that it tasted like it had been poached. Yum!
Ready to eat

Wednesday, April 08, 2015

Indoor Aquaponic Strawberries

My Everbloom strawberry plants didn't do well last summer - too many weeds and not enough hot weather produced few berries. I pulled the strawberry plants from the garden after a few hard frosts in late fall, and let them thaw out for a couple of days indoors.

I separated the 3 plants into 9 smaller plants, removed the dead growth, washed off the dirt and transplanted them into my Aquaponics system. Now, they don't have any weeds to battle and receive regular hours of light...and a constant water source, of course.

Here are some pictures from November.



After only a few days indoors, these tiny plants showed new growth and vibrant color. Incredibly, one of the baby plants even started a flower.
Other Aquaponic gardeners have success growing strawberries vertically in towers and media beds. But, my strawberries are living inside a cool room, under low wattage fluorescent lights. There are challenges ahead. Time will tell...

Fast forward to early April. Obviously, the plants have grown a lot. There are constantly over a dozen flowers in bloom, which I pollinate with a Q-tip.



The Q-tip works! Check out a couple of baby strawberries below.


The baby green strawberries show some hope, but will the temperature and lighting be sufficient for them to ripen? For now, they're alive and doing well, and will have a nice head start on my outdoor strawberry bed when I put them back outdoors next month.

Friday, February 20, 2015

Beer & Aquaponics

Beer and Aquaponics go together like peanut butter and jelly.

After all, plants thrive on CO2 - good ol' carbon dioxide. It's the same gas produced by fermentation. When you make beer, it usually takes about a week to ferment. During that time, the beer creates a lot of CO2 - much more than if you were to talk to your plants.

My indoor Aquaponics system is in a small office where there's often something brewing alongside the plants and fish. Either I'm fermenting beer or wine, or my wife is making pickles, sauerkraut, or kimchi. It's a smelly room.

Last night, I brewed a small five gallon batch of beer - a hoppy light-bodied I.P.A. (Indian Pale Ale). Fermentation started this morning, after about twelve hours in the carboy. The beer is already off to a good start!
beer fermenting in the dark under my desk
The plants love it, and it sure smells great!
(pictured Left to Right) Strawberries, Rosemary and Sorrel

Wednesday, January 28, 2015

Nobody Puts Baby in the Corner, Unless Baby is Mint

Unfortunately, what came to mind for this blog title was from a cheesy '80s movie. Planting mint in my Aquaponics system was like Dirty Dancing. I knew that if given a chance, it could thrive like Frances "Baby" Houseman.

I planted a little shoot of mint, anyway, and strategically placed it in the corner of the growbed where I thought I could control it.
baby apple mint
It grew quickly and made lots of new shoots and leaves. I picked them for tea and cooking. My wife even used it to marinate a leg of lamb.

I decided to cut it all back before going on vacation. This gave it a chance to develop runners, much like a lilac or strawberry. Beneath the rocks, it crept along.
mint runner
notice the root growth on the runner
I've cut it back and transplanted it into other systems and pots, but have to control its growth below the surface or it could easily take over. Maybe planting mint is a losing battle and just a matter of time before I have to remove it altogether?

Check out Affnan's experience with mint in Malaysia.

Friday, January 09, 2015

Tight Lines Y'all!

I'm on vacation down south escaping the January cold in New England, while the ice thickens on my favorite ice fishing spots, I have been doing some fishing on the Atlantic Ocean and Gulf of Mexico.

Last week I fished off the jetty at Huntington Beach State Park, south of Myrtle Beach, South Carolina.
Google maps satellite view of area
It's a 1.3 mile walk to the jetty from the beach
View from the end of the jetty. Murrels Inlet on right
Here's a little video I took from the day before when it was sunny. I caught a stingray that day, but it got off my hook before I was able to hoist it up the rocks.
video
The next day I had better luck. I hooked a few Spiny Dogfish, but was only able to land one. 
2 1/2 foot Spiny Dogfish
The other fishermen were only catching dogfish too, and nothing else. Since dogfish have a reputation as a "garbage fish," they were tossing them all back into the water. A fellow fisherman offered me a few, so I left with enough shark for a week. Dogfish is used for "fish and chips" in the U.K. and would be tasty with careful preparation.

Since dogfish have no kidneys, they pee through their skin. They need to be immediately bled, gutted, de-skinned and iced, otherwise their flesh will quickly spoil and smell of ammonia. I was careful to prepare them, and then marinated some for 4 hours in apple cider vinegar and lemons. I soaked the rest in a milk bath overnight to remove any fishy odor and tenderize it..

Ready to bake
Ready to eat
The dogfish was delicious. It really absorbed the marinade well; perhaps I used too much apple cider vinegar. The flavor was kind of like chicken. One benefit of eating shark is there are no bones to worry about, just a thin strip of cartilage that runs down the backbone which is very easy to remove. 

The next day, I removed the rest of the fillets from the milk bath, rinsed them in water and marinated them with fresh lemon juice, olive oil and just a little vinegar. Then, I iced it all down for our road trip to Florida. A couple of days later, it had become super tender lemony ceviche. I decided to broil it. It made great fish tacos.

Broiled dogfish
It seems the lowly dogfish is slowly making a comeback in the culinary world. Check out Eat Magazine's article, "Spiny dogfish makes history as first sustainable shark fishery.

Meanwhile, I'll be fishing along Florida's "Forgotten Coast." Tight lines y'all!