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Things are really picking up here!

I had to go look up "living soil", that sounds like composting vermiculture... in my garden I use home made compost that was started 5 years ago with a nice wad of soil from the large wetland area around my house. All the beds got turned over this year with fresh new garden soil from the city...

I've been mulling on this and I've decided I want to know more. What are common failures with Fox Farm and what's a better nutrient system? Maybe I just got lucky. What if my plants could've been even more exceptional on a different meal plan?

You know, I'm pretty new at this but I'm fairly certain it doesn't work that way

Am I able to remove from the plants to make clones, or is it too late for that?

All I've done is follow instructions on the bottles. *shrug* I water deep when the soil is dry to 2 inches and every other water, I feed them. I have applied neem once for aphid control and smothered them with lady bugs after. The ladybugs that grew up as babies on the plants stayed as adults...

Honestly I'm starting to worry, I know I shouldn't, que sera sera. But, I still only see leaves growing on my plant, what gives honestly?

I'm so scared of this part bro, lol I hope you kind wonderful people will hold my hands through it!

What can I say, I got one heck of a green thumb I guess!!

Hell yeah, kazoos out for Minnesota!

I was just looking at an 82 inch arbor style trellis, would this work...

Just two, my very first ever. It's the eve of legality here and I'm not sure about anyone else but my plants are monsters. GG#4, grown from seed in my art lounge in late April.

I sent hubby to Grundhofer's for pork knuckle. This is a challenging cut to find. I've been to four grocers looking so far, and the words "knuckle", "ham", "pork", "shank" and "hock" are all used in labeling and so far, none correct. The cut I have looks like leg knuckles not arm knuckles. And...

It is a beautiful day today, almost sad I'm not outside smoking another rack of ribs. But, today's meal will be a fresh new thing. I don't suppose you know where I can get pork knuckles with the skin on, I wanted to make schweinshaxe but rear skinless hocks was the best I could find. Are those...

I'm not sure but it looks like maybe they're slowing down on the expansive growth?? They're beginning to intimidate me. Soooooo big. I got my new set of bbq/vinegar sauces and rubs from Killer Hogs! But today, I'm spending the entire afternoon cooking pork hocks into osso bucco. I've torn down...

I have done this. An incandescent bulb inside the blankets gives about 8 degrees under them.

They are most definitely in the ground. I transplanted somewhere in page 3 or 4.

Okay so, I have no idea what my seeds actually are, only that he thinks they are GG#4. Where do you find the data on strains for outdoor growing? I can't find what I'm looking for. Assuming these are what my friend thinks they are, with my luck they're some 90 days bullshit. I planted the seeds...

I would need a new smoker.