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A Basil Boost

Darren Greenfield

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Darren Greenfield

Weimar Farm Manager

Recorded

  • January 18, 2019
    9:30 AM

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Faiza was part of the original diet given to man the Bible says And God said See I've given you every herb that yields seed which is on the face of all the earth Genesis $129.00 basal is also known as St Joseph wart isn't her belonging to the mint family I didn't know that until I researched it recently. St Joseph sorry yeah so its origin is thought to have had its origins in India this plant has been cultivated in India in the Middle East since ancient times and was known to the Greeks and the Romans so it's been in human use for a long time the benefits of basal the hood may have antiinflammatory qualities. Basler is a potent antibacterial. Containing just $22.00 calories per 100 grams basal is nutrient T.V. and caloric light or calorie light. Basal may contain compounds that fight the effects of Ain't aging that's a pretty good one isn't it I think we could all do with that. The medicinal benefits basal is commonly used Arlie for stomach problems such as spasms loss of appetite intestinal gas diarrhea and constipation but there is limited scientific research to support these and other medicinal uses of Basler. Basal contains many chemicals these chemicals might kill bacteria and fungi chemicals and Basler might reduce symptoms in the gastrointestinal tract Now I got this from a medical website so they are being very cautious in what they say because of not having the scientific back backing but there are many I guess anecdotal evidence is that it works. They also had on this website that I read about it some cautions about using basal as medicine the aboveground parts of basal and basal oil a possibly unsafe when taken by mouth as a medicine long term these contain a struggle a chemical that might increase the risk of getting liver cancer. Bleeding disorders basal oils and extracts might slow blood clotting and increase bleeding in theory basal oils and extracts might make bleeding disorders worse. Surgery Basler oils and extracts might slow blood clotting in theory by Zoids or extracts might increase by say the same thing but might increase the risk for bleeding during surgical procedures stop using basal at least 2 weeks before a scheduled surgery. So one of the common uses for O.P.'s star it's probably one the most common sources and soup salads and sandwiches braids and pastas and drinks now you might not have thought about it for drinks I want to share recipes with you that is really amazing for a drink so how do we get started. In the Spirit of Prophecy this quote I use it often because it tells us that we in the cultivation of the soil the thoughtful worker will find that traces little dream dog are opening up before him no one can succeed in agricultural Godling without attention to the laws involved the special needs of every variety of plant must be studied different varieties require different soil and cultivation and compliance with the laws governing each is the condition of success. The economic advantages to growing sweet basal the seed is one of the cheapest seeds you can buy it's really really cheap it's so small you can you a few dollars and you get a huge bag full of seed thousands and thousands of seed it can be grown in a very small area it provides consistent and even income throughout the season and it's an excellent door opener to sell the other products that you a growing seed type it's called us. The Silicon. Well the type that I'm talking about these Actually I believe these over 100 different varieties but I'm specifically talking about the sweet by easel a Tele and by easels very similar. And so it's a hood that is an annual but it can be grown as a perennial and if any of you have been to tropical countries and you've seen basal growing there they look like little bushes with trunks like a tree on the Sunday that will just keep growing. Year round. GENOVESE basal is the less likely to bolt if you want it to last long but I will share with you how to grow it in a way that you can stop it from from bolting and you can keep harvesting and harvesting and harvesting it and you don't have to let it go to seed. The Johnnies selected seeds website has an excellent her blog Bri with comparison charts for all the different types of basal and what their. Pros and Cons are so I would recommend going to that website. What we use as we start growing is we use a germination chamber now what is the germination chamber if you get a packet of seeds and you look at your packet of seeds it will have. A percentage of germination it will have a well might not say the optimal germination temperature but you can find those charts online that have the optimum germination temperature what you do with the germination chamber is you can put the seeded trays in the germination chamber and adjust the temperature so it's exactly at the ultimate germination temperature I do this because we're starting them in fact when I get back and probably February I'm going to stop my vital seed and it's cold it won't germinate in the cold but by putting it in a germination chamber it will germinate and I can pull it out and even though it's colder outside it will continue to grow slowly. So what I've done is taken on all freezer I added some additional shelving into it so I can maximize the space you can't really see it but on the bottom shelf there's a little space heater a little black box space heater and I don't know if you can see maybe you can see it in the air but I just put a little some moments of that that really reads the temperature and I just adjust the dial on the heat and just keep checking on until I get to that right temperature and so for Basler I can't remember what the ultimate temperature is it's probably 70 or 75 yes now this is the this is the thing that you have to be very careful of I check it 3 times a day if I don't shake it 3 times of I shake it 2 times I might come there and they have to come out of the soil and the soonest seeds come out they're looking for light and they're reaching for light and it's not there they just grow tall and spend Lee you'll pull them out not just flop over and they'll be you've wasted them. So basically. It's just to get the seed to germinate and as soon as I see some heads breaking out of the soil I pull them out immediately. But it it speeds up the germination time I mean see because you think about during the day as the warm period and during the night as the cold period and in the COLA part of the year the majority of the the day is cold the small part is warm so it just takes so much longer to get them germinate by putting them in the air. I mean from memory I think the basis of about 5 days some seeds that we put in there are 3 days but I think basal is one of them that's a little bit longer. So it's that you can keep it at that ideal temperature day and night until 2 minutes I water before I put it in the end because the door's closed there's no loss of moisture and so you don't have to water it again so I just plant the seed and what I will say about planting the seed is that the seed is really really tiny So when I put my soil out on the on the cells the I can't I'll go bad eyesight so when I'm trying to see the seed I can't see one seed it's just a blue to me so when I pull out the seed I'll put a big pile of my hand you know and I'll pick it up in so gravest small cluster of seeds and then I'll try to sprinkle them and watch them dropping and. I'm OK with 4 or 5 dropping in each cell that's fine in fact I prefer that than just one because sometimes they don't all come up and so put that in each each cell and the general rule of thumb for seed when you plant it is no deeper than 3 times the dime or the width of the diameter of the seeds you don't want too deep. So I use my finger or I've got a double that I use sometimes but you just press the soil down a little bit and then I just pinch the soil over top you know each cell and so we can we can put inside of the refrigerator the are about 2000 cells with of. Plants and just in that little thing so you can buy temperature regulated. Controller where plugs into one teen and it plugs into your heater and then it's got a dial on it that you can just set the temperature or a digital reading and I think the last time I bought one and then it lasted for a few years and then it picked up but they were about $80.00 So if you want to spend that kind of money you can dial in exactly and what it does is that it's got a temperature St soon as it gets to the right temperature it turns off the heat and then as it drops below it it turns it back on and then you don't have to keep going back and adjusting it it's the reason why I don't mind climbing you know a little cluster of seeds in each one. When you when they germinate and grow sometimes you'll have some blank cells and I haven't perfected it yet to where I get all the cells germinating and and so Basler is actually pretty high you can prick it out so you you might have a cluster of 5 sometimes even more than 5 and you can get a little knife for pain or something and just poke it in next to the seeds and kind of liver the mop and gently pull one of those little seedlings out in transplanted into a cell that didn't have any come out so I make sure that I fill all myself because I have a certain amount that I want and so by putting more than one in each I can spread them out once they've germinated and I usually do that once I see the true leaves stop forming I don't do it when just the car leaving leaves that too small and too delicate You might stamp them if you leave more than one plants yes I do I do and I transplant them out like that and I haven't seen any difference between a single or because you're basically growing you want to to just get a big bushy plant you know and by having more of them in the it's it's almost like you get a Suna. The foundation for success in any of your growing and Davis is in the soil the foundation for our health is in the soil everything starts in the soil if you don't pay attention to your soil and really take care of your soil then you can put all the best techniques and all the hard work and you won't get the results if you don't put your. Effort into preparing the soil and when I say preparing the soil I'm talking more than just digging and cultivating I'm talking about mineral balance and so we taste the soil and it costs $61.00 to take a sample and to send it in and get it tested and get recommendations back and we apply everything that's recommended. And I found that since I started doing that the results are always consistent the plants grow healthy they they yield well and it more than repays you back for the cost of it and if you want to work with someone who can help you with that with Mom McConnell is here he's our consultant and he's easy to communicate with by email or telephone and if you have any questions. Highly recommend working with him we also use ocean minerals if you're in an area where you have high sodium levels in your soil and you don't want to use it you want to use as a might and kelp products are also very beneficial so Trice minerals help the health of the plant so we also use a root dip for transplanting in this I use on everything that I transplant I use a root dip and it's basically a concoction that I just using logic put together and it works really well I believe the Lord just impressed me with this and. We use for our nitrogen source it's growers secret I think believe now it's a $1600.00 not a $1200.00 It's very expensive a 50 pound bag is like $300.00 we get it kind of wholesale at $200.00 but it goes a long way. The reason we using that one is because most of the organic nitrogen sources have phosphorus in them and now soils high in phosphorus we don't want to add phosphorus so you might be out to find a much cheaper source than this but the beauty of the growers secret. Nitrogen source is that soluble and you can feed it through your drip system and so we do a weekly feeding to the plants to keep them growing and energised because nitrogen to plants is like Alex was that he to anything that we you know use electricity for its energy so. We use in the in the root that seaweed extract it has root growth hormone. In it as long as well as other qualities but I'm to specifically putting it they had to stimulate root growth as soon as they transplanted and the other thing is Mica hides a fungi you can buy it in a powder and it's a multi species. Variety and as soon as the roots are growing it attaches you can even put it into your seedling mix and then you don't have to put it in your root but I put in the root and the mica has a fundie enables the roots to take up a lot more nutrients makes them more drought Hardy and when we use this root DIFICID as we transplant the plants out I don't have I don't see my plants get transplant shock you don't see them wilted and sitting sad for a few days before they start picking up plant him out and they just take off so it really works in the other thing that helps is to. Have a. Watering schedule that you watering them with I leave off the last watering so they are a little bit dry and my theory and you know it's a theory it's not something that is being necessarily scientifically proven but I think it works and that is that the plant when it gets a little bit stressed it's thirsty when you put it in the ground and gets water it's like picks up and say is thank you you know so it's not. It adapts Beta 2 to the environment that it's being put into. So the micro has a fungi as I mentioned attaches to the roots it increases its ability to uptake nutrients from a 100 to a 1000 times. It communicates through the plants it has an amazing system that God created when one plant starts getting attacked by a pass through the market highs a network that connects all the routes on the ground it warms the other. Once and they start putting out chemicals to make themselves undesirable to the piss so it's a mazing thing that God created it aids the production of healthy plants so highly recommended It's expensive it goes a long way you only need one little speck you don't have to put a lot on each plot it's a very tiny amount so we bought a bag I'm going to say probably 4 or 5 years 5 seasons it's lasted it was I think it was 20 pounds it could have been 30 pounds it cost $300.00 when I brought it but it's lasted all that time buying things in bulk quantity is a lot cheaper it was seen as you buy you go you gardening store and you buy a little wee tiny thing of like I say find you they'll charge you $50.00 and you know this big bag gives you many many times more so if you're a home gardener try to get together with a bunch of home God is and buy bulk because it brings your cost down tremendously. So the plant spacing I apologize I don't have good photos of the of al growing sweet babies all because I was asked last year to teach this class and last year was a sabbatical year so I couldn't take photos during the season to use in the class and I'm not much of a fight I take or I'm usually too busy to think about taking pictures but somebody. Sent me this picture so that's why I'm using it I said hey it isn't there in your green house so I have a picture of Alveda growing it. So you can see the air got a 4 foot wide big and it's got it's just a raised bed about 6 inches Redwood. That we made up a soil mix that Scott St com possed. When castings and 711 is. Fertilizer that is. Fermented clone or a byproduct of fermented corn. And then we we had that tested in a Maine did to put all the minerals and I think it had a bit more lineman and some Triesman rules in it so that's what we put in there and then of course underneath that was just red clay and what I found that works really well we get a fork we actually made some forks that have long times on them and go down and loosen the soil down deep and so the roots can go down deep they liked they like that and I found that sweet bay is a likes lots of water too. They produce well when they're getting watered well. I don't have any problem with diseases hardly any problems with pests a couple of times I've had passing I'll tell you about that later but taking care of the soil health people asked me questions all the time what do you do about this disease what do you do about this past I don't have experience in it because I believe because the soil is producing healthy plants the plants their own immune system and their defense system and I just don't have issues with with these things hardly at all I do with sometimes with a food's not on the basal the basal doesn't have a foot problems for me. But he weighs you transplant them out I think I put the the spacing that I use is 8 inches apart and I'm trying to grow them dangerously close together the theory behind it is I want to force vertical growth I want them to be going up but I want the bushing out I'm trying to bunch them and so by keeping them close confined together they're growing more vertical and the other beauty of that is that once they form that nice hay age there's no weeds coming up because you've blocked out the light and I like that. So 8 inches apart between the rows and in the rows is what we do and then in between each one of those rows I have a drip type for watering and I only irrigate them once a day. And you know depending on your soil type I can't make recommendations of how much water but in the soil mix that we have which would be pretty similar to a sandy loam or sandy soil. We had doing depends on the temperature in the day. I would say it's somewhere around an hour of water through the drip type and then that depends on the right of that your drip type drips. Is a low rate think it's about a quarter now or so but the. Type of close together they're right inches there's a lot of water going on there in that alley. I recommend using if you're going to be farming this use a teensy Omega to determine the amount of water and the frequency and I'll share a little bit about that you can get 2 types of teensy on what is from a company called Eromanga and this one's an electronic one it's a little bit more expensive if you're farming I recommend getting this I started off with a cheap mechanical one that is $80.00 and you can get them in various depths I think there's a 6 inch all the way down to more than 3 feet. And for the basal I think probably one that's. 6 or 8 inches or something like that no more than a foot long. And anyway with this you bury the Saints down at the depths at least 6 inches down I would put it and then you get a reading and if you buy this thing it will have all the instructions so I won't go into the detail for the sake of time but you can very accurately monitor the water and and give it the frequency in the amount that it needs and then you don't have issues if you just go by your own judgment sometimes it can be very wet on the surface and dry underneath so you might not be giving them all that they need so this helps you zeroed in very accurately I mean should be full that we fertilize on a weekly basis. Through the drip irrigation. The main things that we have feeding through. Nitrogen and potassium I'm not sure that the potassium is really necessary the reason why they are getting it is because if you saw the picture that I showed you before I mean that one the greenhouses have tomatoes and cucumbers and they're on the same irrigation system so when they get there when I'm feeding the cucumbers and tomatoes they get the same dose so it might be more than what they need but it's still there still producing well so. And then the other thing that we put through is the C 90 through the drip type it does dissolve in water. This is what I would recommend using you can get more expensive. 3rd lies a feed is and this one is going to be an entry level and it works really well it's called a mozzie injector I got mine from a company called Robert Marvel dot com. And you can see the prices for the different diameters they're the lowest price $118.00 in the 3 inches $345.00 you won't need that for days of the 3 quarter a one inch will be plenty for the basal and then you can inject whatever you need. So the Paysan diseases this information I got off the website because you may have some paste and disease issues that I don't have I don't I really don't I don't spray them I don't have to do anything. Except there was one time when I was growing them out in the field we have to terrorist because we were on a on a hill quite a steep hillside and you have a flat area on the terrace and in the bank and in the bank you got weeds and grass and everything growing in and in the terraces cultivated so I had my eye is all growing along the age of the terrace and. I send a student out to the bank and guess what was in the bank it was some grasshoppers and of course they lost they have a tail and food and they move straight into the cheering on them and so that harvest that we took next was very low because we had a lot of leaves that were eaten but they didn't like the battle so they moved on so we didn't lose our crop so that was the only past issues what I found that late in the season just when the way this cooling off. I started getting a little bit of white fly I think it is I haven't even identify them but it looks to me like a white fly that starts to ring on them a little bit but it hasn't cosmetically change them I see them from buzzing around but I can't really see much in the way of damage on them so I don't do anything about them and it's in the period of time when they starting to lose their quality as the temperature is going down the flavor changes as the temperature goes down so. These. What's listed there as what university website had as the different disease issues. But just take note of the bottom one Cornell. Plant Clinic dot Cornell dot edu forward slash factsheets forward slash bays all diseases dot P.D.F. and you can read all about it if you want to do that. So. I have a short little video here. That. There was a guy that came up to the fire and very friendly guy and he said hey I'd like to take a video. What could I video and I said what do we video the Basler and so it was very impromptu and he was just there as an amateur and he and then he sent me what he videoed and said this is it you get. But you can see the main stem and you can see the leaves the way the plant grows is in between the leaves in the STEM they put out 2 more stems and so when you bunching you need to have long steams you really need long steams if you don't have long stands you can't make bunches because with a short stem you try to put a rubber band on and with the leaves there they just want to come off in the bunches fall apart so I'm usually looking for nearly 3 inches in STEM links to a bunch that's why I grow them close together because it forces more upward growth and. So when you cut you can see here where the 2 sides shoot to starting you cut just above that you've got stem length that you can bunch with and when you cut one it was replaced with 2 So when you start with a young plant you would cut one and when it's when it's a small plant it'll Bush out and every time you cut it just keeps bushing and bushing inside but they you know at a certain part in the season it's just like a big thick hedge and I try to. Manage it in a way that we don't overplan that's a big mistake if you over plant they stop putting on flowers and you can't keep up and once they start home only changing to put on seed then they the taste is good and people won't buy it. So more than you can sell So basically you want to be harvesting and keeping it in check from going to that seed stage so if you can keep cutting it if it does start putting on you know if you see white starting to show you need to cut that out immediately because if you don't it's going to play there's going to change the leaves get small the smell changes it'll keep growing and basically if you cut that off and you don't ready to harvest the rest of it you can come back when you are ready and cut that stork but so that preserves it but if you didn't they grow very fast so when she starts seeing that flower you don't know if it pretty quick in a few days it's going to be changing and that's. So you can see on this one what you see here with the leaves in these 2 side shoots I cut of that the next junction because as they keep growing they put 2 leaves out and so you want for your bunches that bunch that I showed on there was it was a bit smaller than what we actually do it's probably 50 percent bigger that we normally bunch. But. So that's that's a good specimen the as far as links. And the technique that that I use and I train my workers is I take that stance and you can see my hand here I put it upside down and I use these 2 fingers to hold so every time I can keep using these to hold cut and then put it under here and so you continually being able to hold it until you've got enough for a bunch I put rubber bands around my wrist and so I can take that off and put the rubber band on really quickly and bunched them and then you just want the end of your stalks to be even and then you just trim them off of the a little bit and even. I don't do it by stalk it's by diameter because sometimes you have thin and sometimes that is stalks. You have to pains on that so. Once it's bunched we actually going to get the tub that we use and I have many of them. Thank you so the tub is a Rubbermaid it's about the size you're probably familiar with them Home Depot sells them I get the shallow one it's about. More than 8 inches maybe to 9 inches deep. And so I want to make my bunches short enough that I can put a lid on it because when I'm delivering I'm stacking them high and I put them in the back of the van and you know I stack multiple So I get 15 bunches into a tub and as I'm harvesting I put 3 across the width and then 5 this way and that way you don't have to go back and try to because once they're in the you can't see you can't tell how many bunches you've got because it's just all the same and so by doing the rows and counting the rows get 15 in the. 5 rows of 3 if you know 3 across the width we typically do it 1st thing in the morning it's not like latests it's not going to wilt like latests that the key is getting it into the water right away so we know when the tub comes in the reason why we use the tub is we can put about 2 inches or inch and a half of water in the bottom of the tub it's got chicken wire one inch diameter chicken wire and I've been the ages of it down so that it just sits above the water and I put the bunches in the stems are in the water but not the leaves and so it's like when you have cut flowers and you put them in a vase and they sit on your table for a week or whatever I find that the bays will last for about. At least 2 weeks and if it stays in water for very long you'll see you'll notice bales for putting out roots and you can actually take those. If you want to multiply your basal that way you can put them in water let the roots start and then put them in soil now grow into plants so I've seen someone do that but the diameter of steams I'm looking for about 3 quarters of an inch I want them to fit into the one inch circle of the chicken mesh very easily you don't want to be tight when you're putting it in the air the reason for that is the supermarket some of them that we supply just take the top and put it out and the customers pull them out and when they pull them out all that one in there looks biggest So they drop it and I don't put it back in the water and they take the one next to it serve it small enough it might make its way back into the water and if it doesn't stay in water for you know an hour or 2 it's going to start looking limp so. One of the things to improve it in the future I'd like to get some stainless steel mesh that's probably square and has maybe inch and a half size that way if a customer drops that it goes back in the water easy. Because that's the only complaint I've heard from the supermarkets about the Basler is that sometimes they lose a bunch because the customer didn't put it back in the water so let's see if we can finish this so I don't know if you saw what I was using the tool it's a Corona is a brand a little snips they've got just an idea probably not more than 2 inches maybe inch and a half a little I like them better than the long ones. And they at the shop and they last for a long time you could Be careful you don't cut yourself because of heads I've done it myself and some my students have nipped into the finger and put a nice cut in it so. Don't let the flowers form you've got to go to stop that and if you can prevent them from putting the energy because a whole month only change once they start doing that and then it's over this the taste becomes kind of a stringent So the question so I'm supposed to repeat questions 40 of the question was if you're growing it in and you harm. Do you need to the same principle of counting cutting off the flowers and that's correct so harvesting time. This crop. For harvest time it's not on the high end cucumbers for us are on the high end of. Return for for the amount of time in harvesting but cucumber is you know are short short a season and so on with the base A We planted out probably in April and we're harvesting almost to the beginning or even sometimes a little bit Insall Chivers So we have about 5 months of harvesting. And it pains on where you're located as to how long you're going to be able to do that same Bush is just ongoing and there they get pretty big and but Tommy ripped them out they've got steams 3 quarters of an inch some of them on them so a slow worker does about one tub which is 15 bunches in an al. I'm not real happy with that but if as long as they can do that in fact I kind of use it when pick I have students say can I work for you yeah I'll I'm happy to work for you to work but I need to see if you can keep up with what the minimum requirement is to teach them how and I give them you know a half day of work and by the end of half a day if they're not able to meet the minimum sound sorry account high so. But most of them can do that in my best work I was able to do 453 tubs in Alice so. Some some people are really good with the fingers and Fost I'm I'm probably an average Actually I can't keep up with my fastest student. So the question is do I watch it no I don't wash it mine doesn't get dirty I guess if it was in a place where there was dust then I would probably rinse it I might even use a hose before I harvested it with something like that I don't call it now remember I say that it's heat loving so. When it's harvested put it in the water and I just actually put in the shade and where it shaded from the sun and but it's still going to be in the daytime temperature it can be ideo 90 degrees and in the shade sometimes as much as a 100 I don't keep it for long I want to get it fresh but we typically will harvest it a day or 2 before delivery. So this is the tub and you can see that I put some holes in the side if it's truly about one inch or one a quarter inch size holes so that it can breathe it's important that it breathes. I'll put it on the air is that right and then you can see the chicken wire just cut it so the fits inside you don't want to be tight you want to be loose inside and just fold down the ages and then when I fill the water up I don't want the water above the water I want to be below the water because you don't want to leave sitting in water because of the lease and water there go black in won't look so pretty so you're welcome to come and look at that. Afterwards and take some pictures so for marketing fresh Basler is an excellent door opener as I mentioned before it just. No one else is supplying bays a like this fresh bunch when the when the customers come they smell it and they just can't resist buying it because it's very appealing and. So the the supermarkets want to buy it because no one else is doing it and once they see that it's selling well and they they really like it then they start saying what else do you have and you know it opens the door when you're starting to fall and there's other files that have seniority it's really hard to break into the market this is one way that you can get a foot in the door in getting other products in. Some ideas for helping with marketing if people know how to use it like risky card suggestions that will also stimulate them to want to buy. And then educating them what to do with it when they get home so you know if you're able to have somebody be in the supermarket with a little display or something and tell a customer is take the bunch and put it in a cup of water or a vase it will keep and you know when they don't have to use it right away. The ones these aren't There's one store we supply and they are a big store they should be able to sell a lot of it but for some reason they have it's just the way they do it they take them all out of the water and they pull them out and they put a plastic wrap around them and put them out like that and then he sell maybe 2 tubs of Bays a week an equivalent store that leaves it in and people come and see it fresh they would probably do to 4 times that in sales but I haven't been out of get them to leave it in the water. So here's one of the stores that we supply they actually had a display and they just picked out the whole the whole. 15 bunches and just set it in water in the display that they already had and this was a small a store than the other one that I said you know bought a new small amount and they were doing I think at least 6. 6 tubs a week. So you probably wondering about price we started out to few years ago a $1.50 a bunch. Last time we were selling the last year because we were on spectacle but the year before we was we pushed it up to $2.00 I can't I don't think I went over 2 dollars every year I've been increasing it because the demand is so high you know it's a simple supply demand thing if they really want to pay more for it and I just you know add teams a saint or something on and so it wholesale wholesale and they they didn't and at the sorry. Wholesale $2.00 a bunch and they sell it they've been selling it from the beginning they were selling it at $3.00 a bunch and even when I pushed the price to $2.00 I keep selling at 3 dollars and they didn't even squeal at me about pushing it up to $2.00. So. They you can see those a short punches in that tub you know sometimes when I'm putting the lid on the leaves that touching the bottom of the lid and that's OK doesn't seem to harm them what I will say about the water that you put in the tub. We have ditch water for irrigation that is untreated we were putting that water into there but we did have some complaints about. Some of the bunches going bad and when the tubs come back this time here you can see I haven't washed it inside you can see some little bit of dirt around there what we do is once they come back we watch it every time and we use treated water city water which has chlorine in if you don't have access to that you can add a treatment into your water and then it prevents anything going bad but for a long time we were just putting the straight irrigation water in there for. And we had most of the stores had no issues because it was selling so fast but it I think for food safety treated water is what you need to do. I had I think I had to variety that year Genovese and new 5. So I couldn't tell the difference they looked the same to me so the question was can you use distilled when again I believe you can but I'm not experienced in it. So storage we just talked a little bit about storage it because it likes heat don't store it ideally under $55.00 degrees some supermarkets that weren't familiar with it and I did was unaware of it they would put these into the cooler and then they would tell me they were going bad so actually refrigerating them is harmful so room temperature is they are very happy at room temperature what we're comfortable with they're comfortable with so. You want to allow them to breathe. And I think the wrist I have already mentioned about cleaning the tubs Yeah definitely tell them not to put them in the refrigerator. That's being the main cause of loss for people putting them in the refrigerator I had before I deliver them I don't put the lids on but when I'm delivering I put the lid on stack them and when I get them there a lot of places actually leave them in with lids on it's better not but that's a space issue for them one of the co-ops that buys like they bought $10000.00 with up one and 2017 from us over the season they have a space issue so they they have these little boards with cost as on the bottom and they put these on and stack them up you know about this high and then to keep them you know kind of stable they wreck plastic around and then they complained that they were losing some of the branches or say well you got to breathe you blocked all the holes you know but they would you know store them like that. Seethrough Yes you can use a see through tub in fact they that the co-op that that I was just mentioning that sells a lot of it they wanted me to provide display I go to the expense of doing that which I haven't done. But that's just you know they really should be taken care of then maybe you know trains fearing the why into something but if you're not not quite maybe 10 inches deep in the tub it's a standard tub these are about $8.00 each time to. Set a fairly inexpensive. So here's the recipient that I mentioned to you this is a really nice drink and it's a lemonade basal women 8 no sugar just basal for sweetener and it has. You put in a high speed blend of 3 cups of water one and a half layman's peeled and seeded half cup of fresh basil leaves one cup of ice cubes and blend until smooth and it is amazing so. That's a risky you can give to your customers and if they love it they'll be buying more from you. So here's a graph I don't mind sharing financial figures because they're real to life and you know it shows what's what's possible you can see we start in 2012 growing them and that was my 1st year very an experience I didn't have and I was. Growing them in pots and it was not a good year. But each year I kept learning and the market kept increasing the mound until 2017 that was the 6th year before we took a sabbatical and the Lord blessed and doubled our income in that year and so you can see it took a jump up to $20000.00 with advice on that yes so. THAT'S GROSS That's right it's sales Yeah. It's a biblical sabbatical if you see in the Bible the instruction that God gave was Ryssdal And every segment here and so we decided to do that and I could have rotated portions of the land but I decided to I thought that the design of God was to prevent family and out and have opportunities for other things so I took the whole year out off and going back and this year we're going to be starting planting again when I get back but the Lord blessed because he doubled our income in the 6 year and so I had enough income to carry through this last year and I didn't have to live or. No I went and I went to Africa did mission work in Africa and you had to work on the farm with some infrastructure things plot of the NOT a couple under fruit trees and you know just stuff that didn't bring an income but and extended the shed you know I said other projects like that. So I'm not sure if it's last slide what varieties you want to lodge belief but you want to check that you're largely for long stains that's why going to the Johnnies charts that have the broad. Addie's you want to look for long stands but I believe the Genovese largely new 5 seem to work out alright yes the Thai basil we grew it and it's not popular it doesn't sell a lot and yeah it's nice it's pretty but it didn't sell well so I just discontinued it. Percentage wise compared with the rest I don't even know if we sold. They sent 5 percent you know just it really wasn't worth it because the efficient way to do it is in a full tub and stores would only want 3 bunches of 5 bunches and you know when you don't have a fish and see it's not with trying to do it because you put all your time is valuable and if you start spending a lot of time for a small amount you lose your ability to earn a living do we market to the co-op is the biggest buyer co-ops people want to buy from cults because it's. You know you're getting local trustworthy food and say they want it's about. Close to 20 miles from us. So it takes 30 minutes to drive the a we. We operate within a 25 mile radius so we have 2 delivery routes we supply about 14 different stalls all restaurants some of the fast food places. And the minimum order is one tub as long as they buy one tub that's fine we'll drop it off $30.00 for a tub and then when we come to deliver next time they return the empty tub and say you can keep to my view go to chase them to get your tubs back. So twice a week but I do a rotation so I separate my crop into 2 halves so that the plants are only getting harvested once a week so I do one half the beginning of the week in the end of the week I do the other this media was brought to you by audio through a Web site dedicated to spreading God's word through free sermon audio and much more if you would like to know more about audio version or if you would like to listen to more sermons Please Visit W W W audio verse or.

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