213
"A pumpkin is not a house plant" they told me...
(mander.xyz)
We are having a pumpking growing competition at work and I live in an apartment, so I'm working with what I have 😆
The plant already produced many male flowers. From what I have read, the male flowers usually come out 10 - 14 days before the female flowers. They open up for a single day and then they close and fall off.
I found out that tey are edible, so I stuffed a few of them with some left overs as a culinary experiment.
And the first female flower has arrived!
The bottle is a carbon dioxide tank. It is connected to a regulator that can open/close the valve to let CO2 out. During the day it brings the CO2 level under the leaves to around 800 - 1000 parts per million (ppm). Usually the level in the air is closer to 400 - 500 ppm, and fast growing plants can grow faster with some extra CO2 in the air to build into sugars during photosynthesis. At least in theory... For me it is an experiment in CO2 regulation as I have measured and decreased CO2 levels in the past (when growing mushrooms and tempeh) but I had never actively delivered it, so I thought this would be a good opportunity to learn.
It turns out pumpkin flowers are very fragrant, and the odor is very pleasant, but I am not good at describing smells with words, sorry... To me it smells like a mixture of a rhododendron flower and a pumpkin. I recently went to a wedding in which they served ricotta stuffed zuccini flowers (very similar flowers) and the cook clearly knew what she was doing, in that case the zuccini flowers still had some of the fragrance and this made the dish taste very special. In my attempt I filled the flowers with some curry rice and then pan-seared them in butter, and all the fragrance went away in the process. So the flower was just a vessel with the soft texture of a petal and the taste of browned butter. I did not succeed in keeping any flower flavor. It was a quick-and-dirty experiment... I would like to learn more about cooking with flowers while keeping some flavor.
Thank you for the thorough explanation.
I didn't even know you can make tempeh grow faster that's kinda cool to hear.
In the case of tempeh keeping the right ambient temperature (~30) and adding a bit of vinegar to the beans is the best way I have experienced to make it grow fast and healthy. The CO2 I only measure to check for stale air. The tempeh fungus breathes in oxygen and exhales CO2, and if you have a lot of tempeh in a small incubator the CO2 can get too high.
In some techniques for mushroom growing, the mycelium is grown inside of a tub. The fungus exhales CO2 into the closed tub and inhibits this high CO2 condition inhibits fruiting. The fruiting stage can be stimulated by using a fan to push out the CO2. In the case of tempeh one can surround the tempeh with fresh air to stimulate the tempeh to produce spores, which can then be ground with white rice to create a powder to inoculate a lot more tempeh.
This dude’s the Tony Stark of pumpkin growing