whodatnation
Well-Known Member
Im hungry as hell now 
Everything looking and sounding good veg heads.
Everything looking and sounding good veg heads.
2011 Veggies
- Thread starter mcpurple
- Start date
Magic Goba
Member
@McPurple
I have a random gardening/enthobotanical question for you. I had a patch of Datura Metels which all grew to a good foot tall with nice foliage and a few preflowers starting. I ended up pulling them all and drying them for shamanic purposes (teas, smokables and dermals). I am experienced with Stramonium and Brugmansia when dealing with alkaloidal use so don't worry about trying to swoon me away from the use of datura. Thank you though
My question is, do you think that the previous years of daturas and brugmansias may have drained the necessary nutes to produce heavy alkaloid content? I ask because I boiled 3 of them in water with no noticeable effect or even a decent smoke for that matter. Then I tried upping the amount of plant matter every other to every few days until I was using about 40 plants in a pot of water. The tea was dark brown and I ingested up to 2 cups of the fowl solution with... NOTHING.... absolutely no effects at all. I know I don't have an immunity because, hello, Datura doesn't deal with build up cause it will just kill you before that happens. I'm lost as all hell and don't really know anyone else to ask.
Anyone else who is an experiences user of the Turas please help me out a bit. Please and Thank you!!!
I have a random gardening/enthobotanical question for you. I had a patch of Datura Metels which all grew to a good foot tall with nice foliage and a few preflowers starting. I ended up pulling them all and drying them for shamanic purposes (teas, smokables and dermals). I am experienced with Stramonium and Brugmansia when dealing with alkaloidal use so don't worry about trying to swoon me away from the use of datura. Thank you though
My question is, do you think that the previous years of daturas and brugmansias may have drained the necessary nutes to produce heavy alkaloid content? I ask because I boiled 3 of them in water with no noticeable effect or even a decent smoke for that matter. Then I tried upping the amount of plant matter every other to every few days until I was using about 40 plants in a pot of water. The tea was dark brown and I ingested up to 2 cups of the fowl solution with... NOTHING.... absolutely no effects at all. I know I don't have an immunity because, hello, Datura doesn't deal with build up cause it will just kill you before that happens. I'm lost as all hell and don't really know anyone else to ask.Anyone else who is an experiences user of the Turas please help me out a bit. Please and Thank you!!!
DST
Well-Known Member
Hey McP, Duchieman just posted this dip recipe on the 600 thread, heres a link to his post, looks like it would go well.
https://www.rollitup.org/indoor-growing/285620-club-600-a-584.html#post5929051
https://www.rollitup.org/indoor-growing/285620-club-600-a-584.html#post5929051
duchieman
Well-Known Member
Hey McP. How's things? Here's that dip D was telling you about. Just a basic Greek Tzatziki. By doing it this way it's more like a spread that a dip because your draining the moisture out of the yogurt. Cucumbers will add it back some but if you want more of a dip then maybe compensate by saving juice from the yogurt and adding it back a bit at a time. I forgot to mention lemon juice from half lemon and I did see a recipe with a dash of Ouzo but I had none of that and it's not traditional as far as I know.
If you use it let me know how it turned out and how you like it.
Follow up on Tzatziki.
500g plain yogurt hung overnight for a cream cheese consistency. 1/2 english cuke (deseeded and grated). 2 fine grated garlic gloves, a few Tbsp of Olive oil, 2 Tbsp fresh dill, salt to taste. Simple and great.
If you use it let me know how it turned out and how you like it.
Follow up on Tzatziki.
500g plain yogurt hung overnight for a cream cheese consistency. 1/2 english cuke (deseeded and grated). 2 fine grated garlic gloves, a few Tbsp of Olive oil, 2 Tbsp fresh dill, salt to taste. Simple and great.
mcpurple
Well-Known Member
@McPurple
I have a random gardening/enthobotanical question for you. I had a patch of Datura Metels which all grew to a good foot tall with nice foliage and a few preflowers starting. I ended up pulling them all and drying them for shamanic purposes (teas, smokables and dermals). I am experienced with Stramonium and Brugmansia when dealing with alkaloidal use so don't worry about trying to swoon me away from the use of datura. Thank you though
Anyone else who is an experiences user of the Turas please help me out a bit. Please and Thank you!!!
wow it seems you might just be more knowledgeable in this type of stuff then me so i dont think i am the right person to ask. Sorry.
i have never grown the stuff that you are, so my experience with it is 0 and so i cant give much advice here.
but to answer your question yes i think that previous grows may have depleted the soil. if the necessary nutrients are not theri then the plant will not grow at its best, im not sure if this effecting your alkaloid content, but i assume since the plant is not at its best neither will what comes from the plant its self. if i were you i would get some sort of fertilizer for the soil.
sorry i cant be much of help man
Hey McP. How's things? Here's that dip D was telling you about. Just a basic Greek Tzatziki. By doing it this way it's more like a spread that a dip because your draining the moisture out of the yogurt. Cucumbers will add it back some but if you want more of a dip then maybe compensate by saving juice from the yogurt and adding it back a bit at a time. I forgot to mention lemon juice from half lemon and I did see a recipe with a dash of Ouzo but I had none of that and it's not traditional as far as I know.
If you use it let me know how it turned out and how you like it.
Follow up on Tzatziki.
500g plain yogurt hung overnight for a cream cheese consistency. 1/2 english cuke (deseeded and grated). 2 fine grated garlic gloves, a few Tbsp of Olive oil, 2 Tbsp fresh dill, salt to taste. Simple and great.
its goin good man. that dip looks killer, and i am into all kind of dips from spicy to sweet.
i think i am going to make some of this in the next few days.
i have a few questions though.does hung overnight mean just left opened out side of the fridge for a day or something else?
and plain yogurt? ive only seen the fruit yogurts here, but i never really looked for plain yogurt, so i guess they might have it, im sure i can find it.
thanks for the recipe and for stopping by, ill post some pics of my garden and the dip i made here in a couple of days.
my garden is getting to big, so i have pulled 3 tom plants to let some air under them, and i am going to pull 2 zucchini plants 2 night cuz i have 4 and really only need to with how much they are going to produce, plus my peppers are getting shaded by them.
also im still working on a video guys. soon it will happen but im not making promises as it seems every time i do some thing pops up
peace guys
mcpurple
Well-Known Member
well i was going some research on zucchini and it turns out you can eat the flowers as well male and female. i also found that they actually sell just the flowers, and that a zucchini with the flower still attached and healthy at harvest gos for much more then a regular one.
i just thought this was interesting
i just thought this was interesting
duchieman
Well-Known Member
http://www.kalofagas.ca/2010/02/01/tzatziki/
Here's the recipe site. The plain yogurt won't be a problem. 500g is the large tub. If you think about fruit bottom yogurts, the ones you mix when you open, well the white part is the plain yogurt. At this consistency it is too wet for traditional tzatziki, so it's hung or strained overnight to get the moisture out. I used the linen towel you see. I had it sit in a strainer that sat in a bowl and left it in my fridge, being it's so hot and humid. Normally I'd just hang it over my sink. Have you ever had a Greek Souvlaki. It's a pita wrap with grilled pork or chicken or lamb, onions, tomatoes and tzatziki. If you can find a Greek place close to home I'd recommend it and then you'll know what this dip is like. Beats a friggin BigMac anyday, that's for sure. Anyway, I've been eating it all my life pretty much and this recipe is pretty spot on. Again, I don't know about the ouzo thing so don't worry about that. Cool bro
Edit. Other things you can use are cheese cloth or a fine strainer. Just has to be clean and be weary of fabric softeners in towels
Here's the recipe site. The plain yogurt won't be a problem. 500g is the large tub. If you think about fruit bottom yogurts, the ones you mix when you open, well the white part is the plain yogurt. At this consistency it is too wet for traditional tzatziki, so it's hung or strained overnight to get the moisture out. I used the linen towel you see. I had it sit in a strainer that sat in a bowl and left it in my fridge, being it's so hot and humid. Normally I'd just hang it over my sink. Have you ever had a Greek Souvlaki. It's a pita wrap with grilled pork or chicken or lamb, onions, tomatoes and tzatziki. If you can find a Greek place close to home I'd recommend it and then you'll know what this dip is like. Beats a friggin BigMac anyday, that's for sure. Anyway, I've been eating it all my life pretty much and this recipe is pretty spot on. Again, I don't know about the ouzo thing so don't worry about that. Cool bro
Edit. Other things you can use are cheese cloth or a fine strainer. Just has to be clean and be weary of fabric softeners in towels
fumble
Well-Known Member
http://www.kalofagas.ca/2010/02/01/tzatziki/
Here's the recipe site. The plain yogurt won't be a problem. 500g is the large tub. If you think about fruit bottom yogurts, the ones you mix when you open, well the white part is the plain yogurt. At this consistency it is too wet for traditional tzatziki, so it's hung or strained overnight to get the moisture out. I used the linen towel you see. I had it sit in a strainer that sat in a bowl and left it in my fridge, being it's so hot and humid. Normally I'd just hang it over my sink. Have you ever had a Greek Souvlaki. It's a pita wrap with grilled pork or chicken or lamb, onions, tomatoes and tzatziki. If you can find a Greek place close to home I'd recommend it and then you'll know what this dip is like. Beats a friggin BigMac anyday, that's for sure. Anyway, I've been eating it all my life pretty much and this recipe is pretty spot on. Again, I don't know about the ouzo thing so don't worry about that. Cool bro
Edit. Other things you can use are cheese cloth or a fine strainer. Just has to be clean and be weary of fabric softeners in towels
You could also use Greek yogurt. It is already a thick, dip-like consistency. I am going to try the recipe also. It sounds delish.
duchieman
Well-Known Member
Yup, that's an option too for sure if you can find it. Good luck with that and post back what you think, I'd like to hear.
littlegrower2004
Well-Known Member
mcpurple
Well-Known Member
very nice LG. great update. every thing looks so good and healthy, my toms are just starting to devolope but they are on theri way. what kind of corn are you growing? it looks like a white corn of some sort.
and them toms looks very good, looks better then store bought.
also are you going organic or just feeding it what you got. sorry if you told me already but hey im a stoner
and them toms looks very good, looks better then store bought.
also are you going organic or just feeding it what you got. sorry if you told me already but hey im a stoner
littlegrower2004
Well-Known Member
thanks MC! the garden this year is uncontrollable! ive learned so much from this year and how to properly get these plants growing next year. the tomatoes are insane, they have branches reaching almost across the whole garden, which bothers me cause it makes the first red ones hard to reach and make a perfect home for spiders. i think i either need less tomatoes next year, more trellis to support them to grow up and off the ground, or start them later so they dont get sooo large. theyre basically just a big mess haha but the cherry tomatoes are a good hit this year with the family and the big boys are nice size. good burger size tomatoes. the corn is gigantic! around 10 ft i can guarantee it. about 5 ears on each stalk so i think its a good run for the first time really growing it. it is a white sweet corn which is actually really good and wasnt dried out like last years tester plants. the bugs like getting in the leaves but doesnt really affect the corn so all good. the jalapenos are doing great and pretty large. the cayenne have burned the shit out of everyones mouth that has tried them so i cant imagine why anyone else wants to grow anything hotter haha. my gf and dad had a red one the other day and my dad thought it was sweet at first and then basically started sweating and my gf thought here tongue was melting haha. the squash are huge but thats not a good thing for taste but look good haha. the cantaloupe are doing amazing and are starting to look like true cantaloupe. its stretching everywhere and is another one that i have learned from. the garden is all organic and doesnt even get fed. we tilled in about 5 bags of steer manure and amend, so we make it through the whole season with out need to add anything else. im sure we could get some bigger fruits if we added feedings but i think all is good haha. gotta stop rambling hhaha
DST
Well-Known Member
Nice stuff LG!!!! Those squashes are insanely big!!! My pumpkins are lucky to be the size of a golf ball at the minute....!!!!
Hey Carbon, I quess it depends on what you will use the most. Me personally I would go for the camera. One thing my wife told me is that MP are important, but not the be all and end all of a camera. The most important factor is the quality of the lens you get with the camera. Just my 2 cents.
Have a nice weekend veggies.
Peace, DST
Hey Carbon, I quess it depends on what you will use the most. Me personally I would go for the camera. One thing my wife told me is that MP are important, but not the be all and end all of a camera. The most important factor is the quality of the lens you get with the camera. Just my 2 cents.
Have a nice weekend veggies.
Peace, DST
whodatnation
Well-Known Member
Man lg your garden is fking awesome! very very nice bro I dint mind the ramble either lol you better not be smoking on that devil refer weed! 
Hers where my stuff is at lol Iv also learned allot with my first full season here in colorado and will do some great things next year... just wait and see lol anwho
So right after I posted in the 600 about how I couldn't see the street on the way home because it was raining so hard... (like 10 minuts after I got home lol) I opened the door to go to my car and I saw this lol about 2 feet at some parts lol glad I parked farther away
this is where the big street drain used to be haha
but the plants were safe and sound at a high point in the area
They seem to like the compost tea
View attachment 1681062
I dint mind the ramble either lol you better not be smoking on that devil refer weed! Hers where my stuff is at lol Iv also learned allot with my first full season here in colorado and will do some great things next year... just wait and see lol anwho
So right after I posted in the 600 about how I couldn't see the street on the way home because it was raining so hard... (like 10 minuts after I got home lol) I opened the door to go to my car and I saw this lol about 2 feet at some parts lol glad I parked farther away
this is where the big street drain used to be haha
but the plants were safe and sound at a high point in the area
They seem to like the compost tea
View attachment 1681062
