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Cake day: July 2nd, 2023

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  • Quick clarification.

    BER is always caused by a calcium deficiency at the growing point.

    This can be caused by 3 things: insufficient translocation of calcium from the roots to the growing point, lack of calcium in the soil solution, or calcium unavailable for other reasons.

    Insufficient translocation: The most common cause of the disorder. A few different causes are possible: irregular watering, rapid temperature changes, sucking insects, or any damage to the root syatem (fungus, bacteria, insects etc.) It can also be genetically related for example the old OP Roma are notorious for it.

    Calcium unavailable in the soil. This usually is related to pH. If the soil pH is above 8.5 or below 6.5 the plant can’t take it up. Calcium like all other nutrients can also be temporarily locked up in the microbial community with high amounts of organic matter being broken down.

    Lack of calcium in the soil solution. This is pretty rare for most gardens and the least likely culprit. Its the easiest to fix however so this is generally where most people start.


  • Rainbow Trout are very sensitive to dissolved oxygen content and temp. The kill temp for rainbow trout is only 77F(25C). I fear the water return from the greenhouse in the summer may be warmer than that. How do you plan on mitigating the temp?

    Honestly Talipa may easier to raise. Pond heaters are relatively inexpensive versus chillers.

    Of course catfish with their extreme survivability were popular a long time ago with aquaponics.


  • It’s a severe nutritional deficiency not a fungus or bacteria.

    The interveinal chlorosis is the giveaway. Pathogens attack randomly all over the plant. The most common foliar diseases also have a different pattern. Look up downy mildew, angular leaf spot, or powdery mildew and you’ll see what I mean. You might have a few spots of powdery in there. Powdery is really easy to control with a spray of diluted milk.

    Since it’s all over the plant, magnesium is the likely culprit but other nutrients deficiencies are present.



  • By default I always turn off the location setting on the camera. I disabled it as soon as they introduced it as a “feature”. I thought it was creepy as fuck and dangerous. Without the location most of the rest of the information is pretty benign.

    For example her is the full metadata from a picture I took yesterday.

    Aperture: 182/100 Date: 2025-07-30 15:40:26 Date digitized: 2025-07-30 15:40:26 Original date: 2025-07-30 15:40:26 Digital zoom: 1.0 Exposure bias: 0/6 Exposure mode: Auto Exposure program: Normal Exposure time: 4.7824007651841227E-4 sec. Flash: Off Focal length: 5590/1000 35mm focal length: 24 F-number: 1.8 Image width: 2304 Image length: 4096 Lens model: OnePlus 13R back camera >5.59mm f/1.9 Light source: D65 Camera make: OnePlus Camera model: OnePlus 13R Camera maker note: {“PiFlag”:“0”,“nightFlag”:“4”,“nightMode”: “-1”,“asdOut”: [“0”],“apsAsdOut”: [“1”],“apsAsdClsOut”: [“1”, “0”],“iso”: “286”,“expTime”: “0”,“fType”:“50”,“bkMode”:“0”,“aideblur”:“0”,“aisState”:“8”,“algo”: [“65,72,16,19”],“filter”: “:-1”} Lens max aperture: 182/100 Metering mode: Center weight average Orientation: Normal Photographic sensitivity: 80 X dimension: 2304 Y dimension: 4096 Scene capture type: Standard Scene type: Directly photographed User comment: oplus_2097184 White balance: Auto

    The only thing they would get is the model of phone I use. Which is essentially public information for every app maker I have installed on my phone anyways.






  • This is a really good example of how nutrient deficiencies can occur.

    If you look at the parsley you can see the cotyledons turning reddish and the true leaves are lime green. This is the beginning of nitrogen deficiency.

    What is causing the nitrogen deficiency - the fungus using all available N to break down organic matter in the potting soil.

    The solution, add in some more nitrogen to get the plants going and allow the fungus breakdown the organic matter faster. The after a few months when the organic matter is decomposed, the nutrients locked up in the fungus will be released for the plant to use.






  • The_v@lemmy.worldtoGardening@lemmy.worldA Curious Pepper
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    3 months ago

    Pepper seeds begin to mature when the pod turns color. Green peppers are immature peppers and the seeds are not viable. Red or yellow, the seeds may be viable.

    The largest issue with using store bought fruit is the seeds need to be treated with TSP (Trisodium phosphate) when they are harvested. This treatment kills tobacco mosaic virus. TMV and other tobamovisues are common in production areas.

    The plants will also be a segregating F2 plant. So the fruit/plant will look a little different from the parent (F1). Not a big deal in my opinion.