Garden Update: July 25, 2012

Corn overlooking the pool

Well since our last Garden Update we have lost some and won some. Here are the reports: The Strawberries were an awesome experiment, but they dried up in the hanging baskets I made. They definitely needed more soil and root space and I was unable to keep up with them, but next season we will go heavy on the strawberries.

The raised bed was deepened with hand laminated cardboard and the Spinach & Broccoli were taken out. We did get the opportunity to save some seeds for next season when we will plant the Spinach earlier and avoid too much direct light, which was part of the issue. The Broccoli would have done better with a deeper bed as well, but we needed to get our second harvest going.

Outback Garden
Pumpkin flower closed around 2pm


 The second harvest in our updated and deepened raised bed includes Peas, Melons, Cantaloupes, Onions, Pumpkins and Watermelons. Pumpkins grow very fast and quickly take over. We left just 2 plants on either side of the bed and on each corner we added another melon. The onions and peas are in the center, but it may prove to be too sunny for both of those more sensitive crops.
Pumpkin flower open for business
We have a customer! I wonder how many 'Hits' or 'Likes' we've gotten.











Right next to the raised bed are several containers holding our Sweet 'Tollie' non-bell peppers and regular green to red Bell Peppers Chocolate Cherry, Brandywine and a Striped variety Tomato. There are also Eggplants, Hass Variety Avocado Seedling, which won't set fruit for another few years, but will probably be used as rootstock for my West Indian/Caribbean variety avocado. There is a Cavendish Banana plant and it's suckered baby, which was separated and has been brought upstairs so we can keep a better eye on it and hope the Mother plant sets out a few more. In the Musa banana family is also a Giant Puerto Rican Plantain plant, a recently added Golden Pineapple, which will probably be ready for next season and lastly our Calamansi and Dwarf Orange trees.

Still have a few Sweet Peppers (Non-Bell)
Brandywine largest Tomato variety we currently grow
 In the front garden area, which falls within our community living space we have several Corn plants,  Soy, Carrots, Onions, Tomatoes (Sun Sugar variety), Hot Peppers and a few recently transferred Watermelon, Pumpkin, Cantaloupe and Melons plants from the back. The Pinto beans were already harvested and eaten tender before they hardened too much on the vine. No wonder I couldn't keep up. Most of these crops are experimental to see, which varieties grow well and tastiest. Next season we will focus on growing more of fewer better quality crops unless our space gets bigger! :) Enjoy the pictures.

Pumpkins already starting to set fruit.
Banana herb plant is NOT a Tree. This stem/trunk will never get woody.
This will one day become a true Giant Plantain Plant.


Some of this seasons fruit all Red-dy for action!
Towering Corn

Another Pumpkin fruit. Should be ready for Halloween!



Purple & White Cacao Beans

These are the typical results of our Mother cacao tree pods. Usually a 2 to 1 ratio between purple (typical Lower Amazon Forastero trait) and white beans (more typical trait of Criollo cultivar). Our Theobroma cacao tree is currently in the process of undergoing DNA testing to determine and confirm its genetic identity.
The "Genus Theobroma has 22 species all of which are restricted to tropical America with greatest densities of species in Colombia and Panama. Theobroma bicolor (pataste) and Theobroma speciosum (cacaui) are sometimes used to make a chocolate of inferior quality and seed pulp is eaten. Also Theobroma grandiflorum (capuassu) is prized for its aromatic seed pulp which is used to prepare soft drinks, preserves and candy." (From, "Cacao - Origin, Ecology and Natural History of a Hot Commodity" by Frank Almeda)


El Trinitario - Best of Both Worlds (Lo Mejor de Dos Mundos)

The information you are about to read is my opinion derived from my research this far. I use what I get from web sites, books and my own experiences with cultivating over 500 cacao (chocolate) plants so far. (Esta informacion es mi opinion despues de amplia investigacion. Uso sitios de web, libros y mi propia experiencia cultivando mas de 500 matas de cacao (chocolate). 
All Pods are from Trinitario Trees / Todas las mazorcas son de matas Trinitario



Favorite Red Trinitario Pod / Favorita mazorca roja Trinitaria
Trinitario is a make up of one Criollo cacao plant crossed with a Forastero cacao plant in order to attain the best traits from both species. The Criollo is valued for tastes/flavor and it is said to have been the original and most common type for some time until the 1950's when the Trinitario mix was created and publicized in Trinidad, thus the title, Trinitario. Just like many other desired fruits of the world, humans have kept their own favorite cacao plants throughout time creating their own crossings in order to get a plant with characteristics of their liking. Whether it was a Family, Small Farmer or Large Businesses they all contributed to the existence of the mixes we have today and there are many mixes.
My favorite cacao tree. / Mi mata favorita de cacao.


Yellow more Criollo shaped Pod / Mazorca amarilla formada mas como las especie Criollo
So much so that many have lost track and in recent years since the early 2000's at least when DNA testing became effectively used we come to find out that the plants/trees that were labeled had been labeled incorrectly. It's almost like starting over, instead now DNA testing and newer technologies are pinpointing more information, more accurately. These though seem to be the most agreed upon facts as far as the most original characteristics of the three (3), some people would say four (4) major cacaos including the Arriba/Nacional from Ecuador. Forasteros in general have thicker pod shells when cut open, more beans/seeds and a more rounder pod much like an Avocado, ovoid instead of elongated like a flat American Football as most original Criollo pods were said to be. The Criollo produces less beans/seeds with less pods on their limbs in comparison to the Forastero and then you add the Criollos susceptibility to most cacao diseases you better believe the taste had a lot to do with its survival. I am sure many folks were concerned with keeping the Criollo in existence after so many other specimens like it were being wiped out across the globe by the deadliest of virus' mainly Witches Broom, Black Pod and Frosty Pod Rot. Most of the Chocolate available in the United States like bulk chocolate and syrups are made from the more abundant Forastero and Trinitario. Many high end chocolates can and have been made from Forasteros including Arriba/Nacional, which is said to come from the Forastero lineage, but you will find that the most expensive chocolates are made wholly or in part with Criollo cacao beans or Trinitarios that have taken on characteristics of their Criollo lineage.
Only had 16 big seeds compared to 20-35 in the others / Nadamas trajo 16 semillas comparado a las 20 a 35 que tuvieron las otras mazorcas Trinitarias


(El Trinitario existe por la mezcla de una mata Criolla con una Forastero para tratar de obtener lo mejor de los dos especie. El Criollo es valuado por su sabor y porque dicen que es el cacao original y mas abundante hasta el año 1950 cuando fue conocido la nueva mezcla como Trinitario, hecho en la isla de Trinidad. Como otras frutas deseadas del mundo los humanos han mantenido sus matas favoritas de cacao con caracteristicas ecojida specificamente para ellos mismos. Sean Familias, pequeñas empresas o aquellas grandes empresas todos han hecho contribucion a las tantas mezclas de cacao que tenemos hoy en dia. Tantas variaciones hay que muchos han perdido cuenta. En primeros años del 2000 cuando los examenes de DNA comenzaron a ser mas efectuoso para distinguir entre tipos de cacao.

Las caracteristicas que en general atribuyen al los tres (3) algunos dicen cuatro (4) mayores tipos de cacao si contamos el Arriba/Nacional de Ecuador serian que el Forastero tienen la cascara de la mazorca mas gruesa cuando las abrrimos en mitad, tienen mas semillas/granos y las mazorca del Forastero es mas redonda como mas como un aguacate y menos como los Criollos que en general son mas larga y parecen a una bola desinflada de futbol Americano. El cacao Criollo produce menos semillas/granos en menos mazorcas y son mas propenso a viros como "Escoba de Bruja, Mazorca Negra, Mal Del Machete". Aunque tengan tantas males todavia lo crecian y pinso que tiene mucho que ver con el sabor. Claro que hay muchos que trataron de salvar la especie del Criollo que desaparecia mas y mas dia por dia. La mayoria del chocolate en comercio y en liquido en los Estado Unidos bienen del especie abundante Forastero. Econtraras que aunque la mayoria de chocolates caros son hecho en parte o completamente de granos de cacao Criollo o aquellos Trinitario que han obtenido caracteristicas de su linaje Criollo. Tambien varios chocolates hecho del grano Forastero del Arriba/Nacional cacao de Ecuador cual el muy raro de encontrar aunque sea Forastero.)




Photo Update: Beans, Broccoli, Corn, Spinach & Strawberries Coming Along...

Corn just starting with some Pinto beans.

Our salvaged freight pallet made into a raised bed for veggies.

One of our favorite veggies: Broccoli

Spinach in action. We already tasted a few leaves & they keep on going!

Fava Beans flowering

Hanging Strawberry baskets by the pool

First Strawberry (greenish-yellow) hanging to the left there

More Strawberry Flowers

Close up of Strawberries flowering & fruiting

Making Vanilla Planifolia Right at Home

Once our cacao trees give fruit we're going to need some flavoring to add to our chocolate mix and Vanilla planifolia will make the perfect pairing. The Vanilla plant is a vine and part of the orchid family, one of the two largest flowering plant families. Vanilla is also the only orchid that has been known to be used for economic purposes on a commercial scale. When its greenish-yellow flowers are pollinated this orchid produces a greenish pod much like typical pole or bush beans. These beans are then used as flavoring for many drinks and dishes. These flowers open and are fertile early in the morning and if not pollinated they will just fall off. Vanilla plants in the wild will rarely be pollinated and produce beans for this reason hand pollination is usually administered under controlled situations.
From the information we have garnered so far we know that most Vanilla plants will not produce beans until they have reached an approximate length of at least 10 feet. One other important factor needed for this orchid to grow strong and well is support as it grows. Our vine has produced almost 6 inch long roots as it searches for something to hold on to, so today we finally made it right. Here are some pictures of the homemade support we created for our Vanilla planifolia vine and our Tillandsia usneoides better known as its common name Spanish moss, but it is not from Spain and not a moss. That's why we use its binomial: Tillandsia usneoides. Enjoy.
Original setup of 4 foot Vanilla vine with Tillandsia sprinkled in for company

Tools used: Scissors, plastic bottle, tubing, coco coir and organic green moss

Wrapped coconut coir around plastic bottle with rubber bands

Added organic green moss underneath vine

Wrapped around nice and tight

Oh yeah, and topped it off with the original Spanish moss (Tillandsia usneoides)

Article: The Effects of Mycorrhizal Fungi Inoculum on Vegetables

The Effects of Mycorrhizal Fungi Inoculum on Vegetables Written by: Janet Didur, Master Gardener

An example with results of an experiment from adding mycorrhizae to vegetables by Master Gardeners on the Agriculture and Natural Resources, University of California web site.

In this experiment we notice over time the extra vigor in growth and size of plants inoculated with mycorrhizae. The advantages are not immediately visible but towards the 6 month period the results become much more obvious that overall growth was positively impacted.

The San Francisco Flower and Garden Show 2012 Visit

My daughter and I were blessed enough to visit the 2012 San Francisco Flower and Garden show in San Mateo. I was excited, I don't know if my daughter knew what she was getting into, but it was awesome as it was almost four years ago the last time I attended. I remember the lady I purchased our Vanilla planifolia (Vanilla) from as well as our Dischidium pectinoides (Ant plant/Kangaroo Pocket plant) from. She was still there in the same booth space and it was a pleasure chatting with her about my experiences since I purchased those plants form her. Great energy, Great time!
This is a great event to visit for those interested in nature, gardening etc at all levels. From the children's area, to expert seminars, talks, and of course the Marketplace where you can buy everything from seeds and tools to trees and trainings. The only negative marks come from the price of parking ($12), which is over half the cost of a regular adult all day entrance ($20), but the learning experience, people you'll meet and great bargains if you've done your research are worth it in my opinion. If it wasn't raining as heavily I would have taken public transportation, which I do recommend. Enjoy the pictures.

Awesome succulent display by Succulent Gardens.



Best price for biggest, healthiest plants for the price. Thanks Sweetwater Nursery!

Some of the most beautifully pleasing displays simply made up of sexy succulents!

Here is a little succulent display action from Succulent Gardens.







Children's area - 'Sproutopia'



California natives displayed in their natural background with California graffiti.



Under the Chocolate Umbrella Part "Tree" - 3

On our 6th month heading into the 7th of experiments under the Theobroma cacao canopy. Specifically speaking about the soil. The cacao tree is one that thrives under the canopies of Musa (Bananas) and even Coffea arabica (Coffee) among other towering plants, but what exactly thrives underneath and within the soil level is just as important for the survival of every species in existence.
Below you will see the results of two different additives (mycorrhizae and 100% mushroom compost) being mixed into the organic soil composition of what we believe is the Forastero species of cacao. One of the three plants has only been supplemented with additional organic soil, such that can be purchased at your local gardening center or hydroponic store. I will admit that there are a few more high quality options and amendments at our local hydroponic store (South Bay Hydroponics operated by Gardening Unlimited) like Roots Organics potting soil and the Native Nutrients 100% mushroom compost that we're using in this experiment. We started all plants with FoxFarm's Ocean Forest potting soil, but have switched to the Roots Organics Original potting soil. I like the additives in this soil versus FoxFarm's. The Roots Organics smells so good that it's a nostalgic experience every time it hits my scent receptors. It's always a good idea to shop around and keep all businesses in mind. Some of course will specialize in some items and others may carry different products for specific needs.
Here is the analysis so far:
Our controlled cacao plant is growing well as they all are, but there is some yellowing of a couple of leaves including some browning edges here and there. It also has a couple of leaves that surpass 9 inches in length with one measuring in at about a foot in length. It hangs just below the soil line since the control cacao plant is itself just over a foot in height and you can see one or two roots have reached the bottom of the pot it is in.
Control plant with no additives

Control plant with no additives

Control plant with no additives
 The 2nd plant has been amended with the Native Nutrients Mushroom compost. This plant is also about a foot tall, but does not have any leaves over 7 inches in length. There is lot more noticeable browning and leaf burn in this specimen including a higher canopy as it has shed its bottom most leaves maybe because of all the added compost/fertilizer. The plant itself is growing just fine, with a couple of roots showing at the bottom of the pot and in general it looks taller than the rest because of its higher canopy and erect leaves. There is currently no new growth and this plant is not as lush as our next specimen. Here are some pictures of the Native Nutrients sample:
Mushroom compost

Mushroom compost

Mushroom compost

Our last cacao plant was amended with mycorrhizae powder, which should stimulate more of the beneficial bacteria to breakdown whats in the soil and make nutrients available for the roots to soak up at their own pace. It hasn't really shown any significant growth until this go round. The sample is so very lush and green. Almost no yellowing of the leaves and very little leaf tip burn. It is currently shooting out a couple of new leaves well over a foot tall and the plant itself is at about 14 inches tall. You can see 2 leaves that are just about a foot long with many others leaves looking like they can easily surpass that mark since they are so lush and green, basically spotless versus our control sample, which is the only other sample to produce and hold onto leaves this long. The stem on this sample is noticeably thicker as well. Here is the proof:
Mycorrhizae sample

Mycorrhizae sample

Mycorrhizae sample

There are several seeds coming in to us of a new species of cacao and once we receive those we are planning on starting another experiment again to see how different natural scenarios or additives can influence Theobroma cacaos growth. We would love for every family in the United States to own, grow and harvest their own cacao plants at home. We believe this will serve as a great learning experience for all as well as possibly stimulating interest in and conversation about the who, what, where, when and whys concerning our nutrition.

Theobroma cacao - Chocolate plants now available for sale at the T.R.E.E. e-bay outlet.


Getting Started on Growing Cycle 2012

We're starting our garden beds this year with spinach and broccoli. Sweet Bellpeppers are starting indoors along with Eggplant seedlings.
We expect our first crop of Cavendish Bananas this season and possibly some Green Bananas (Plantains) as well. We just finished negotiating our tomato seeds and soy and will be started indoors this week and of course looking forward to the scent of our citrus representatives the Calamansi and Dwarf Orange.
See you soon with what we hope will be fruitful pictures!




Making Dark Chocolate at Home from Donated Cacao Pods

Mother cacao Tree doing very well
Growing right out of the tree  trunk
Slightly more ripe yellow drupes (aka pods)

Fruit of the Gods: Theobroma cacao
This is the mother tree for all of our current chocolate making purposes. This tree is at least 15 years old. Probably a Forastero cultivar or hybrid. We would love to get our hands on a Criollo variety cacao tree, which is known to be one of the original cacao trees offering high quality fruit and beans ultimately leading to a better tasting end product, but it's not all in the genes. Overall tree care, fermentation process, drying and roasting will all significantly affect the taste of your chocolate product.
Gives you an idea of the size pods we received.

Two cacao pods from the same tree. One ripe and one over-ripe

Individual beans after being separated from their womb-like pod

Over-ripe pod with beans germinating inside
The beans in the dark brown pod were useless as far as making chocolate is concerned, but since they had a head start by being germinated already we just planted them in a mix of well draining soil mixed with mushroom derived compost.

The yellow pod gave us fresh beans with sweet and slightly sour pulp. Very similar taste to the limoncillo (aka Melicoccus bijugatus, Spanish Lime/genip/mamoncillo/guinepa). Most of the pulp was left intact since it is necessary for the fermentation process. After being fermented for three days indoors unlike the typical outdoor fermentation where it is placed between Banana leaves or simply stacked amongst each other. After fermentation we completed the drying stage naturally in open air under the sun then roasted the beans in order to separate the outer shell from the nibs and also to complete the drying and get just the right chocolatey, nutty flavor. Then during the processing you can add other ingredients such as vanilla, cinnamon, nutmeg, etc. This is where we will be experimenting with several pods in order to see what taste profiles we end up with. The first batch came out okay, but the next few batches will get spiced up a bit. Here are some more pictures of the original pod and our end result, which was powder cacao aka cocoa.

Succulent moist pulp

Now that's ripe!



Here are the goodies. Beans are said to start fermenting as soon as they're exposed to oxygen.

Some breathing and drainage holes for disintegrating pulp.

Keeping the beans warm and cozy along with trusty thermometer line
After three days fermenting. Already smells like alcohol.

After drying in the sun for two days. Now it really smells like alcohol.

These are the beans after roasting and removing the shells.
Start with some sugar in a coffee blade grinder. Going for a 70/30 dark chocolate

After adding the cacao beans we get a nice cocoa powder.

Renegade arborists creating "forbidden" fruit in San Francisco

Trees make the urban landscape more pleasant. They shade the sidewalk and provide space for birds to roost. But they don’t usually produce fruit — and that’s something a secretive group of amateur horticulturalists is looking to change.

Story by Amy Crawford - SF Examiner Staff Writer - Read more at the San Francisco Examiner: http://www.sfexaminer.com/local/2012/01/renegade-arborists-hope-sow-fruit-trees-san-francisco#ixzz1jS7WX3uz

The story is very interesting to me at the moment because grafting of fruit trees has been my latest subject of interest. I had been after the "West Indian" avocado here in California for some time. I can't say I have ever seen it here, but I know they exist in the east coast of New York City and definitely in the islands of the Caribbean. This particular cultivar is much larger and rounder than any of the Hass varietals we are used to seeing grown here in the west coast of the U.S. It is also much lower in oil content, shinier and has smoother skin compared to the darker wart like skin of the Hass. There are many other cultivars like Fuerte and Zutano, which all have a slightly more pear like appearance as far as shape, some may have yellow specks on their skin like beautiful accents that attract both animal and human in my opinion and they originate from Mexico and Guatemala vs the more tropical climates closer to the equator.

Thanks to my Mother I now have my very own West Indian/Caribbean avocado seed, but there are issues to growing them here in California. These avocados have gotten used to the tropical climate and don't handle salts/fertilizers that well, but fortunately for me there are plenty of other avocado varieties that grow well in our soils and are highly salt tolerant obviously since they are commercially grown. The idea is to use what is called the "hardier" (robust, able to handle more difficult conditions) root stock of a locally grown Hass avocado and "graft", which is a process of literally amputating a limb and attaching the my West Indian variety there instead. Not a simple process, but it should work. I still have to grow it indoors so it will be protected as a seedling until it has aged enough to start producing fruit. Then it will be combined to the Hass root stock. We shall see. Another effort to bring lesser known, but delicious tropical fruits and education to our tables.


Arroz y Habichuela - Rice and Beans

Arroz y habichuela are rice and red beans in particular to Caribbean Latinos, but rice and beans could mean many different types of bean to people from different parts of the world. They range and can be broad beans to the red, green, pigeon, black eye etc but at the end of the day they provide nourishment to keep most of the world functioning. Even though beans are relatively inexpensive to grow and harvest they diminish in importance to those that need it most in the drier environments because of the scarcity of water needed to cook bean (not including string beans). String beans are usually any beans taken off the vine just before ripening to be eaten green. At this stage the beans inside the pods are pretty tender and tasty already. When left to mature and ripen on the plant then the beans become true seeds as well as individual beans that will need moisture in order to be palatable.
This in particular is medium grain rice plant with red pinto beans plant.
The owner of this planter here should be able to eat a first meal in about 2-3 months.
This string bean is ready to go, but most likely will be harvested as dry beans.

Another shot of the Superhero - Rice and Beans!

Machete Power!

Machete Piece by Mathmatiks...Gift from David.
Thank you David for this most awesome wedding gift! I wear it almost everyday. When I don't it's simply to not attract so much attention. It is a beautiful piece and has come to symbolize to me the power of the machete wielding people of the world who work the land.

Check out the Zombie Survival Kit Collection at Mathmatiks.com. Great work as always from the fellas at Mathmatiks.com.

That's Chocolate.

  Happy 12/12 2011. Here is some advice to help make your days happier. Get your hands on some quality chocolate like "Michel Cluizel - Noir au Grué de Cacao". I found it at Whole Foods. It's a dark chocolate that I just tried for a second time. It's stated to be no less than 60% with cacao bean pieces in it, which gives it an awesome crunchy and nutty mouth-feel. It is almost perfect to me and I wish you all can experience your own satisfaction of enjoying a few pieces of dark chocolate after a meal for example. Versus having a Snickers for brunch on the run. I love Snickers andKITKATs, but regardless, the quality and taste is unparalleled and to have thousands of chocolates to choose from... Oh Life is good.

Just make sure it's a darker chocolate and if it has got pieces of cacao in it then it'll really lend you it's antioxidant and nutritional potentialities. Enjoy. I will.

Going Bananas over Bananas!

"Dominicano Soy" (in the voice of Fernandito Villalona) so you know I love Bananas!

"Dominicano Soy" means "I am Dominican" literally, but the real meaning is expressed by Fernandito Villalona in his famous songs, which exemplify being Dominican. Just like the Bananas and Plantains that have become symbols of our island country. Any Dominican will testify of being called a "Platano" and finding that breath of air deep in their lungs to shout back, "You can say that again!". I mean what's the harm? We Love Platanos particularly because they have always been that mainstay breakfast, lunch, dinner food in our plates. Boiled until it softens and eat. Boiled and mashed with a little butter and milk and eat it before I do: "Mangu" is the equivalent of mashed potatoes! Uuwee! Cut in lateral chip slices and fried or cut, lightly fried, smashed and re-fried so that they get a crispy texture and you've got "Tostones". You can call me a "Grandiose Tostone" any day!
Yellow Bananas are my daily sidekicks! I don't know what I would do if I could not have a banana by my side. That's why I had to grow my own. There's nothing better on the run than a banana. Sometimes in the morning when I don't really have an appetite for anything, but I know I must eat something, "Tantarataaa!!" "Bananas to the rescue!" And not just any bananas. You should try some of these delicious options if you see them next time at your farmers markets or grocery shelves. I think they all taste so much better/different than the bulk yellow Cavendish you always see in bulk, but that is my opinion. Go check it out for yourself or you'll never find...
Top Left: Green Plantains gone ripe to brownish yellow/black. Top Right: Over-ripe bulk Cavendish Banana. Bottom Left to Right: Yellow bulk Cavendish Bananas, Burro Bananas, Colombian Manzano Bananas, "Reds" Bananas, Baby Orito Bananas

Even the kids can't even keep their little hands off of them!
I am sure you all know what the bulk Cavendish banana tastes like and the Burro banana was creamier, fatter, sweeter and shorter. Compared to the Cavendish the Colombian Manzano was creamier, but not as much as the Burro. It was shorter and even though the banana was yellow, it was not ready to be eaten. It gives off a very starchy taste that will dry your mouth out, but when ripe and the peel is bursting at the seams it will taste delectable. The Reds were not ripe yet, but could be eaten. It is best to wait until this banana gets deeper color, almost purple. Today they haven't totally darkened, but they taste very sweet and creamy. In-between the creaminess of a Burro and Manzano and also has more of an orange color inside versus traditional lighter yellows. Maybe that is where that taste is coming from. A strong under current taste like vanilla or something very different than all the others I've tried. If anyone knows please pass it along. The last and certainly not least in this picture in the smallest of the bunch, the baby Orito bananas. These were actually my favorite because you can just pop them in your mouth and some of them were as sweet as candy. Very thin outer skin, with what was a perfect texture for me (not too creamy, not too dry) and then a little snap at the end of the bite as if you ripped a vine or cord from within this fragile banana. Just perfect to me.

...And you can always make banana bread. I also added semi-sweet dark chocolate chips.

New Beginnings for the T.R.E.E. Center





Guandules, Habichuela (pinto beans), Vanilla, Sugar Cane...

You can see the Hygrometer poking into the picture on the upper left-hand side. That instrument reads of Temperature and Humidity.

One of the T.R.E.E. Centers systems at near full capacity.

Enclosures of this sort are necessary to start many of the tropical plants as well as seedlings in general. They all respond very well to increased humidity and  higher temperatures during these stages.

Under the Chocolate Umbrella Part II

Experimenting with different soil organics under the Theobroma cacao canopy - It was exactly two months ago that the first part of this experiment was presented. We started 3 cacao (chocolate) seeds in FoxFarm's Ocean Forest potting soil. One was left in the Ocean Forest soil only, the 2nd received a 1/2 teaspoon of Great White - Mycorrhizae, while the 3rd sample was supplemented with Native Nutrients 100% Mushroom Compost.
After only 2 months of growth we have noticed some measurable results.
Our control cacao plant in only potting soil had much more vigor and growth than the sample with added mycorrhizae. Mycorrhizae does not supply any nutritional value so as of this month we will be adding fresh potting soil on a monthly basis along with the continued supplement of 1/2 teaspoon of mycorrhizae and growth will continue to be documented. The control cacao did NOT receive any added soil until this month, so if the mycorrhizae has any effect, then it should illustrate itself in its sample for it is the only variable between the two.
Cacao with mycorrhizae supplement
Control cacao with only Ocean Forest soil
 The mushroom compost seemed to have a positive impact on its cacao sample. It shows the most significant growth in thickness of stem, deepest green leaf coloring and significant noticeable root growth. The only noticeable negative was considerable leaf burn. There was also some noticeable leaf damage on the oldest leaf only of the mycorrhizae fortified sample and NO leaf damage at all for the plain Ocean Forest soil sample. Interesting, but I have no clear reasoning for this yet, but it one effect being observed and documented.
The sample with added mycorrhizae is about one leaf behind the others and most of its leaves are smaller even they all germinated and have grown pretty consistently with each other until we started this experiment. We will keep an eye on this most wonderful economical plant. There is so much more to be learned from it.
Cacao sample with added mushroom compost

Mushroom compost view 2








Mycorrhizae sample view 2
Control cacao sample view 2
Root growth exhibited only by mushroom compost sample