Thanks for watching! I appreciate it, I intend to get back to it someday.

Thank you, kind sir. I always appreciate the visit!

At first, I didn't use the leaves either. I do remove the thick stems (because if I don't, I'll gag on them). The flavor is pleasant and they wilt down with about ~2 minutes of cooking... all depends on the texture you prefer. Some folks like it sauteed alone with garlic and oil, but I'm not a fan. Thank you for watching and for the kind words, always good to see you.

@Hydro Haven I passed the information on to the life boss, I have a feeling I might be trying them when I don't even realize it.

Thank you, kind sir! I have the radishes pickled and in the fridge, looking forward to it. I had some Pepper Jelly the other day... Renee makes a mean pepper jelly, my jar is getting mighty low, lol. A buddy of mine in the Philippines is looking to expand his operation to tomatoes and peppers and was looking for advice, I told him you are the best game in town to get info (he's planning on binge watching). I hope you are well. I appreciate you stopping by, it's always good to see you.

Greetings to you and thank you for the kind words and for watching!

Thank you for watching and the kind comment!

Thanks! I appreciate you watching.

Thank you! I need to grow some more soon. My latest kick is growing Kohlrabi, but I would like to grow some more Daikon. I watched a video on takuan, that looks pretty phenomenal. I've thought about doing 'cooking' videos. For the Daikon leaves, I remove the stalk/stem and rough chop the leaves, and add them to my stir fry the last 2 minutes of cooking. I've been on a pita kick lately, adding homegrown lettuce, arugula, kale, and bean sprouts. I do enjoy growing and knowing where my food comes from... I wish more people would grow their own food. Let me know how your Daikon grow goes, I'm interested to know about your results. Oh, speaking of growing Daikons, I now sprout my seeds in a 3" net pot with clay pebbles inside a pint wide-mouth jar... just fyi. Thank you again for watching and for all the kind words!

@@HydroHavenGrow I never heard of Kohlrabi but just googled it. I'll try to find some at the grocery store and if I like it, I'll try growing some as well. Thanks for the tips. Great, look forward to your cooking videos. I just planted the daikon seeds yesterday so it'll be awhile for the takuan.

@@HydroHavenGrow I forgot to mention that when I put my seed in my net cup with clay pebbles, the seed made it way out of the cup as the water sloshed around during movement. I then retrieved all the seeds from the tray and put it in a very tiny piece of paper towel which helped keep the seed in place. I'll see how that goes.

@@LesssIsMore Sounds like a good plan to me.

​@@LesssIsMore It wasn't until last year that I heard of Kohlrabi. Two growers I know did videos about them, so I thought I'd give it a shot. Seems to grow fairly easily, got my 2nd batch going now. I did a harvest video about it (and I forgot... I did some cooking!): kzfaq.info/get/bejne/ebaKd5tonLasj4k.html

I use Happy Leaf LEDs: happyleafled.com/ Most of mine are the older version (with the 'burple' color), but the new models have a nice white light. The new models are the Procyon 2.0 (48 watt) and the Procyon Pro (80 watt). Each model comes in a 17" and a 33", I would recommend 33" unless you constrained with space. I'm a HUGE fan of Happy Leaf LEDs. They're made in the USA and the folks there are super helpful. If you buy one, tell them Hydro Haven sent you ;-) Thanks for watching, for the sub, and the comment.

Thank you, Jeff. I use this Tomato formula: www.powergrowsystems.com/collections/nutrients/products/masterblend-4-18-38-fertilizer-master-kit-bulk But I use about 20% less Calcium Nitrate. My concentration was about 780 TDS with a pH of 6.0-6.2. I use this formula for most things, I have a different formula for peppers, cabbage, and kohlrabi. Thanks for watching!

Yes, the first method is also a Kratky system, even though I'm using different grow media. I'm currently growing another batch of Daikons. My current process has the seeds start in a 3" net pot (sitting in a wide mouth quart jar) with clay pebbles, then I transfer the sprouts once they're 2-3" long into the pool noodles. You're not a bother in the least. Thanks for watching!

I'm still around, but I'm taking an extended break from making content. Some of the content I wanted to publish didn't turn out... so it got scrapped. I'm trying Kohlrabi, so far so good (2" net pot in rockwool, 5 gallon bucket. ~1,200TDS and ~5.9pH). I'm also growing some cabbage to have for late fall. I still have my staple crops: lettuce, kale, arugula, basil, and sage. Green onions grow well outdoors, so I took a break from growing those indoors for a while. Thanks for checking in!