Sher
AGA Farmer
Posts: 7,025
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Post by Sher on Nov 5, 2020 15:05:11 GMT -5
I have two Harvests planted with Swiss Chard. I was planning to transplant them into the grow tent when they get bigger -- but I can't imagine where. That tent is much smaller than my vision of everything I wanted to grow in it.
Maybe I will transplant some of them into a Bounty.
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Sher
AGA Farmer
Posts: 7,025
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Post by Sher on Nov 11, 2020 9:54:43 GMT -5
I was going to transplant these into the grow tent, but they look so happy in the Harvests that I plan to leave them unless they get too tall.
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Shawn
Administrator
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Post by Shawn on Nov 11, 2020 10:39:09 GMT -5
Picture perfect  |
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Sher
AGA Farmer
Posts: 7,025
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Post by Sher on Nov 11, 2020 11:26:49 GMT -5
Picture perfect 
Thank you, Shawn!
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Post by Deleted on Nov 11, 2020 12:28:51 GMT -5
nice and fresh and healthy.
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Post by fldave on Nov 25, 2020 15:00:48 GMT -5
They are looking good sher01! I never tried Swiss Chard or Bok Choy in my life (except maybe all mushy/cooked in an oriental dish somewhere) until I started growing both in my AeroGarden and found that I love the flavor of both, fresh from the garden to the salad bowl. As someone else on this forum said recently, my favorite thing about growing with AeroGardens is that I get to try eating things that I probably never would have tried otherwise.
The following is a list of everything that I have growing in 6 Bountys, 3 Bounty Elites, 4 Harvest Elites and six 48oz Kratky planters right now. We pretty much take a couple of leaves off of everything every day for our salads except for the top four vegetable plants that aren’t harvestable yet.
Red Cherry Heirloom Tomatoes
Sugar Ann Snap Peas
Sweet Peppers
Diva Cucumbers
Kale, Dinosaur (Lucinato)
Kale, Red Russian
Kale, Dwarf Blue Curled
Kale, Dwarf Siberian
Mustard, Green Wave
Mustard, Tatsoi
Mustard, Asian Mizuna
Mustard, Amara
Mustard, Red Giant
Blood Veined Sorrel
Purslane Red Gruner
Claytonia
Rainbow Swiss chard
Arugula
Bok choi
Collard Greens - removed, needs to be cooked
Basil, Thai
Basil, Genovese
Basil, Marseille
Parsley, Italian
Parsley, Curley
Oregano
Thyme
Mint
Chives
Lettuce, Rogue d’hiver heirloom
Lettuce, Paris island heirloom
Lettuce, Black Seeded Simpson heirloom
Lettuce, Bib
Lettuce, Romaine
Lettuce, Marvel of Four Seasons
Lettuce, Buttercrunch
Lettuce, Green Salad Bowl
Lettuce, Grand Rapids
Lettuce, Deer Tongue heirloom
Lettuce, Red Sails
Lettuce, green Ruffec Endive
Lettuce, Chicory Endive Curled Ruffec
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Sher
AGA Farmer
Posts: 7,025
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Post by Sher on Nov 25, 2020 16:58:21 GMT -5
What an awesome assortment!
I had never eaten Swiss chard before I started growing it. And I also had only eaten bok choy cooked before I grew it and discovered how delicious it was raw,
I will probably copy some of your projects. A lofty goal to aim for!
What did you think of the purslane? I have considered growing it, but am a little leery of its muciloginous properties.
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Post by fldave on Nov 25, 2020 20:43:35 GMT -5
I like the Purslane. I never tasted it before I grew it either. It has a very mild flavor with a hint of tartness to me. I snip off a main trunk above a branch, throw the 6 or so thumb-sized leaves in my salad and throw the stem away. The leaves have a nice moist texture to me. The plant quickly grows new branches.
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Sher
AGA Farmer
Posts: 7,025
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Post by Sher on Nov 25, 2020 20:50:30 GMT -5
Thanks, Dave. I like sorrel, so would probably enjoy the tartness.
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