TicTac

Thanks @KennethT - what I had suspected (based on what I read from their site and others) as well. Still curious as to whether the 'grow glasses' are a marketing gimmick or whether they are protecting from specific UV bands that 'regular' sunglasses may not. Given I am only using it for veggies (and not something that would suffer tremendously from a change in light cycle) I may just turn it off when accessing the tent...

Looking at the picture of what @dcarch linked where he had the light on in his grow tent, I believe we are comparing different technologies. In his photo, you can see the light is very 'white' (hence the monochromatic comment)... You will notice the light output from one of KIND's LED Grow lights is quite different...far from monochromatic; in fact (it is comprised of different color spectrum's to make up the hue you see below) Perhaps with the types of LED's dcarch linked, glasses are not required? They appear to produce light typical of what a household led 'bulb' would, clearly people do not walk around with specialized glasses in their houses - but perhaps with these 'grow' led lights, eye protection is required? I am mostly curious as to whether 'grow glasses' are simply a marketing ploy (as the lights are in essence just trying to emulate the sun's UV rays) and whether standard high quality 'sun glasses' (which protect against the sun's UV rays) would suffice.

Not sure where you come up with the 'LEDs are monochromatic' bit - My KIND LED Grow bar has multiple color spectrum's....

@dcarch - Are you sure about that? Most quality LED grow lights produce UV rays... Here is one link which talks about a number of variables... https://www.maximumyield.com/eye-care-growroom/2/1458

@dcarch - Do you use any eye protection when working under those?

I suppose I will have to purchase a humidity reader then - great info, Ken - appreciate it. I will do the plastic wrap method prior to germination and then (at the very least) place a water container near the fan in the tent - My guess is that my kids will love this project and we will be down there a few times a day checking in. Question which you may know, Ken - with LED grow lights, are 'special' grow glasses required, or would regular high quality sun glasses suffice? Cheers.

@KennethT - Interesting feedback - thank you. Are you suggesting that past sprouting (with the plastic wrap, that should maintain humidity until they emerge) I will have to be cautious, even if I keep it moist w spray bottle? I do not have a humidity dome...I have read about people using plastic wrap to create a tent... If I am keeping the medium moist and the seeds sprayed, is it still necessary? This is certainly going to be a learning experience for me - but I am excited to see what happens. Also plan on using the tent post seedlings transplant to grow some other edibles (ordered some Chinese greens) as well.

DH is a smart man! If the meat is of high quality, sauce simply removes from the enjoyment of said meat! Coarse sea salt and fresh ground pepper. Steak's best friends.

Back on track... Got my 2 x 4 'grow tent' setup and will have my 80W LED hanging shortly. Only thing I still have to purchase is a little fan. Procured 2 x 36 cell 'self watering' seedling trays, so 72 plants should more than suffice! Have been reading a lot about utilizing cold temps to strengthen the plants, very interesting stuff (and counter intuitive to what we have been led to believe!). I think next weekend I will get the seeds in the 'soil-less' organic growing medium, on top of a heat vent (the only time they REQUIRE heat) and covered in some plastic wrap. Exciting stuff - new to growing from seed (*ahem*, least veggies, that is )

Think ahead. Consider the menu you just perused. 2 words - 'Doggy Bag'

I was at Lee Valley (an unreal store which could warrant its own thread!) looking for items for my seed starting venture this season and was talking to the folks about tomato supports. They have this metal post that kind of 'swirls', meant to make it easier to tie onto. I suggested my metal re-bar with its textured pole would be more than sufficient and half the price. Guess I am going back to 1 post per plant method!

I tried a mesh 'spiderweb' system last year, but found it tough to access the plants to pinch off shoots and when picking...

What do you folks use as tomatoe 'cages' / support systems? I have used re-bar posts in the past with hemp twine, but was wondering if there are better systems and if any benefit to 'cages'?

Though I have not been in years... Au Pied De Cochon was our favourite restaurant - reservations will be required in advance. Schwartz's for smoked meat. Make sure you get med-fat. Had a great poutine after much research, though sadly cannot recall the name...

That's unreal. If you are able, find out whether they are farmed (which I have yet to see) or foraged. If I could purchase Morel's for that price, oh the possibilities.... For Context - Fresh Morels here will retail between $30-$60CDN/lb

@liuzhou - Curious as to what Morels go for in China....?

We bought an under counter 'Marvel' wine fridge. Believe it holds about 50 bottles. Have had it for 7 years and it has been fantastic.

Indeed! I do not think it odd that you do not like Reese's (assuming you enjoy PB and Chocolate on their own) given the garbage within them. Oddly enough, I enjoy a crisp, fresh, green pepper - but cooked.....not a chance!

Too funny. I inherited my hatred honestly, via my mother who brainwashed me based on her own hatred for the 'white stuff'. I have an uncle who will not eat ANYTHING (stark) white...now *that* is strange! 😄

Everyone has their own foibles ... Me; I loathe yogurt and even more so, cottage cheese. Oddly enough, I love a good raita.

Awesome stuff, @Duvel Thank you for taking the time and effort to share with us all.

While I agree with you on most points here, especially yields and ability to control the environment - I have to disagree with you on the flavour topic. There are certain flavours one cannot get without soil. Especially healthy (ideally, 'living') organic soil. One a separate topic - I am curious as to suggestions of when I should start my seeds for our outdoor garden (first year doing so, we live in Southern Ontario)...

I think it has to do with salmon (why did they start out at such sizes?) itself and items used for cure. Next time, try to get either wild or 'sushi grade' salmon (City Fish is where I get the raw salmon from as well) and keep it simple - use copious amounts of salt, brown sugar, peppers, and I would suggest Dill (other herbs are too strong). A splash of vodka/gin works well too. If either of you do end up at City Fish, the smoked trout is also excellent, as are their frozen Argentinian prawns (far superior to anything else I have tried).

Not meant to be a negative post at all, I just wanted to ensure you were safe! Here is a shot of our New Years spread - on the plate in the upper right you will see both Vodka Smoked salmon from City Fish (lower part of that plate) and my home made gravlax - the smoked salmon is far more opaque than the gravlax is. It could also be as noted, the image itself. Re: City Fish - they are in Toronto, at Dufferin and Lawrence. The most unreal smoked salmon I have had! Re the quote above " Home Cured Gravlax. ... Once every 12 hours or so, open the curing salmon package and baste with the accumulating juices, then re-wrap and weigh down. After 2 to 3 days, you'll see that the flesh is becoming a bit opaque " I would have to disagree with this. In fact the idea does not appeal at all...the juices are essentially what the salt and sugar have extracted from the salmon - not something I would enjoy consuming (hence why I rinse the fish between re-brining and prior to serving). The flesh should become shiny, and when thinly sliced almost translucent.

Hard to tell by the pic, but the salmon looks oddly opaque, for some reason. Gravlax should be shiny and almost translucent - could be a bad picture... My recipe is slightly different, I keep it simple and just use loads of salt/brown sugar/fresh ground pepper. No measurements, but enough to seriously coat a half side of salmon. I will then chop up a ton of Dill and put that over, then douse it a bit with either vodka or gin (I used Aquavit for my last batch which turned out great). Wrap and put a good flat stone and then weight it down, flipping once over 2-3 days in the fridge. My latest batch I did a 'double cure' - after 2 days I washed off the curing items, and re-applied a second batch (less on the salt this time) and it came out unreal - my yard stick is a place we used to go to in NYC called the "Caviartaria" which did unreal gravlax. I would omit the mustard powder, for sure. Lastly, re your smoked salmon request - give City Fish a call and see if they will ship you some of their Vodka smoked salmon (they sell it frozen) it is unreal. Far better than Kristapsons.