Plant photos added to stock

Plant photos added to stock

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Just got a couple more images approved for sale in my Shutterstock account under plants. The bottle gourd I actually grew myself. I was quite proud of it actually since dealing with the aphids and powdery mildew (here I blog about that) was a LOT of work.

The elephant ear I wish was my plant but it was taken in a greenhouse in Golden Gate Park. It was pretty humid in there. I took the picture and then want bursting out so I could breath!

A trip to the San Francisco Conservatory of Flowers

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A friend of mine knew about the Dahlias that are in bloom every year in August/September in Golden Gate Park at the San Francisco Conservatory of Flowers. It was a fun time to test her Nikon macro lens which of course I want! Here are some more photos below. We also went inside the large white wood and glass structure that is home to all the tropical plants and orchids. I have to say I have an understanding of hot house means! Wow that was hot! Read more

Pretty mold

Who knew that mold could be so pretty? That was my thought when I saw how my swan neck gourd dried. The pattern is a speckled brindle color. I don’t know yet what I will make of it but for right now I just had to photograph it! It’s been a bit of work to get it to this point. I had to fight and win against powdery mildew attacking my plants. Then I had to figure out the best time to cut and wait for them to dry.

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I think it was worth the wait 🙂

 

Double duty bokashi composting

I have share a little garden update success. I’ve been doing bokashi composting (rapid composting) for a little while now and developed a routine that I thought I would share.

Bokashi is a method of composting that is basically fermenting kitchen waste with a mixture called EM-1 and then burying it in the ground to finish the composting cycle in about 28 days. It can vary of course according to the weather – in winter it takes longer than in the Summer but it’s safe to say when digging the soil back up after 28 days most of the kitchen material will be gone and you’ll have rich black fluffy soil in its place. (read an article about bokashi here).

The advice is to dig a trench in the backyard and bury it at least 8 inches deep after it has fermented. The deeper the better and given  I have birds and thick heavy clay soil I opted for another way of doing it.

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