With spring comes an increase in activity. And allergies. There’s been much of both around here lately.
Building has begun for the aquaponics experiment. We built the stand for the grow beds and the fish tank. The grow beds will consist of a 55 gallon blue HDPE (high density polyethylene) barrel that we cut in half, lengthwise. The fish tank is the same kind of barrel, only with two holes cut out on top, for stocking and feeding the fish.
Building has begun for the aquaponics experiment. We built the stand for the grow beds and the fish tank. The grow beds will consist of a 55 gallon blue HDPE (high density polyethylene) barrel that we cut in half, lengthwise. The fish tank is the same kind of barrel, only with two holes cut out on top, for stocking and feeding the fish.
The plans for the first system we’re building are modified from the Small Unit Aquaponics guide. We also got our first plants.
We filled in some holes in the concrete, too. The job came out alright, despite moisture having solidified chunks of the concrete mix in the bag. Our concrete technicians used the mixture as it was, as they were unfamiliar with the ways of concrete mix left in a warehouse in Atlanta all summer... It came out a little bit rocky, but the holes are no more.
We filled in some holes in the concrete, too. The job came out alright, despite moisture having solidified chunks of the concrete mix in the bag. Our concrete technicians used the mixture as it was, as they were unfamiliar with the ways of concrete mix left in a warehouse in Atlanta all summer... It came out a little bit rocky, but the holes are no more.
The kitchen usually aims for 16 servings of food per day, to satisfy our members, guests, and others who subscribe to our shared kitchen. It’s usually enough to feed everyone a meal with some extra. Add some sides or a soup, and we’re good to go most of the day.
Dinner tonight was (and still is, as of this writing) vegetarian stir-fry with seitan and sesame peanut sauce. The recipe can be found here.
Dinner tonight was (and still is, as of this writing) vegetarian stir-fry with seitan and sesame peanut sauce. The recipe can be found here.
As always, guests are welcome to stop by for a meal, whether it’s freshly prepared or leftovers in the fridge or slow cooker. We usually post on our Facebook profile when food is served. You can always message or call over and see what’s cookin’.
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