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- #181
Garden notes:
Okay so the next Blueberry plant is ripening so fast. The weather being hot and dry during the day and cool/dry in the 60s at night is really really helping. Thanks to the off-shore flow these babies are putting out rock hard buds. I am so eternally grateful for this crop. This new batch is incredibly frosty and smells like some kind of spicy grape flavor. Things really are turning purple, these hues are starting to show up everywhere. Surprised how much of a faster finishing pheno this is, as compared to the last one. Good thing I cloned this one! So it's really only a few days to a week maximum for the next harvest. Need to get things going so I can get the Jack Herer into flower next and keep this cycle going strong.
I have a few grams left of the previously harvested BB x SM plant, but this next plant will yield probably 3X more herb and it will probably be 3X as good in flavor/taste departments. That's not to say the other phenotype was bad, it just wasn't as good as this one. It's definitely not like the plants I harvested in the Summer, I think that the summer is more conducive towards fruity flavors, and during the winter you get a different spin on it, a more spicy take. Well, I'm leaning towards liking winter growing in 100% all ways, besides the occasional devastating storm. Not having to deal with budworms is probably the most appealing aspect of it. Though the plants are smaller, I'm real happy with the winter meds.
Almost time get some fresh soil, as all I've been using is my left over soils that I put into the worm pile. There's nice little population of Earthworms that have been fertilizing the piles of recycled soil, I never bought the earthworms, they just found a good place to live.
The vegging plants are coming along great. Vegging right now is the Jack Herer, Swiss Cheese, BB x SM, JH x NYCD, La Con. x AU. Still trying to nurse a couple sprouts. Looking forward to having both Blueberry x SM and Swiss Cheese in curing jars in the future. The JH/NYCD will be the stinkiest herb ever, even the little plants that are about 6 inches tall reek. Will have to see how that goes....
Okay so the next Blueberry plant is ripening so fast. The weather being hot and dry during the day and cool/dry in the 60s at night is really really helping. Thanks to the off-shore flow these babies are putting out rock hard buds. I am so eternally grateful for this crop. This new batch is incredibly frosty and smells like some kind of spicy grape flavor. Things really are turning purple, these hues are starting to show up everywhere. Surprised how much of a faster finishing pheno this is, as compared to the last one. Good thing I cloned this one! So it's really only a few days to a week maximum for the next harvest. Need to get things going so I can get the Jack Herer into flower next and keep this cycle going strong.
I have a few grams left of the previously harvested BB x SM plant, but this next plant will yield probably 3X more herb and it will probably be 3X as good in flavor/taste departments. That's not to say the other phenotype was bad, it just wasn't as good as this one. It's definitely not like the plants I harvested in the Summer, I think that the summer is more conducive towards fruity flavors, and during the winter you get a different spin on it, a more spicy take. Well, I'm leaning towards liking winter growing in 100% all ways, besides the occasional devastating storm. Not having to deal with budworms is probably the most appealing aspect of it. Though the plants are smaller, I'm real happy with the winter meds.
Almost time get some fresh soil, as all I've been using is my left over soils that I put into the worm pile. There's nice little population of Earthworms that have been fertilizing the piles of recycled soil, I never bought the earthworms, they just found a good place to live.
The vegging plants are coming along great. Vegging right now is the Jack Herer, Swiss Cheese, BB x SM, JH x NYCD, La Con. x AU. Still trying to nurse a couple sprouts. Looking forward to having both Blueberry x SM and Swiss Cheese in curing jars in the future. The JH/NYCD will be the stinkiest herb ever, even the little plants that are about 6 inches tall reek. Will have to see how that goes....
