In Mid-September there are still plenty of delicious, sweet monthly strawberries. The tomatoes, salads, melons and peppers are also thriving. Our aubergines now bear a lot of fruit thanks to brush pollination.
Harvest-time on self-supply balcony
This video gives an overview of different hydroponic cultivation systems with short explanations on soilless cultivation.More videos will follow.
Our herb- and vegetable garden without earth on the balcony thrives magnificently. In addition to herbs, which we always need, we now harvest summer fruits such as tomatoes, peppers and pumpkins.
Self-supply balcony - soilless cultivation of Hokkaido
Not only freshly are the home-grown herbs from the hydroponics balcony garden they are delicious. After drying they can be processed with the help of a herb mill to aromatic and tasty spices.
Extreme weather, water shortages and droughts. Hydroponic cultivation saves resources. The hobby gardener can no longer keep up with watering at these high temperatures of 35-38 °C. The hydroponic cultivation of plants can help here.
The summer months bring a rich harvest. Some vegetables have become too big and have to be harvested, like our pointed cabbage. All kinds of herbs as well as kohlrabis, cucumbers, courgettes, tomatoes and soon aubergine are now freshly harvested on the table.
The first half year of our Blakongarten project is over. Time to give an interim result about the harvest and consumption.
Our menue is now determined by the ripe herbs, salads and vegetables and we are becoming more and more creative and varied in our cooking. Thanks to the freshly harvested processing we have many new taste experiences.
How much greens can be produced in a small space in an urban environment within a calendar year?
In our case, the areas used for growing food consist of two balconies on which vegetables and herbs are grown hydroponically, without soil, for our own needs. The cultivation from seeds will be indoor.
We will document everything from planning to execution over 1 year and provide it to interested parties. So please visit this project page from time to time.
We make the self-experiment to grow as much food as possible on our own, such as vegetables and herbs, locally and on site, i.e. "zero-mile-diet = zero-mile-nutrition" on two balconies, i.e. as "Zfarming = zero-mile-agriculture".
If the cultivation of food doesn't take place on conventional agricultural areas or in the garden, but on roofs, balconies, terraces, in unused buildings or in apartments, then one calls this also Zfarming.
A zero-mile diet stands for self-growing of food. Zero miles, because the cultivation takes place locally in the own garden or in the urban environment.
Here the reduction of the "carbon footprint = CO² footprint" and the self-determination of what and how is cultivated are the most important factors, e.g. pesticide-free and herbicide-free. It couldn't be fresher or more local!