Here’s what’s going on in our Aquaponics USA Greenhouse these days.

We just harvested a ton of lettuce and moved into flowering plants. Notice we still have lettuce in the first Grow Bed, which is about to be harvested. In the back bed we have the Queens of the Greenhouse–a couple of huge Zucchini Plants that are pumping out huge Zucchini. The leaves on these plants look like African Elephant ears. They were planted in early April. We’ve got eggplant, tomatoes, okra, peppers and corn in the middle beds.

We’re giving corn another try this summer as we actually got cobs to grow last year; but they didn’t mature into edible corn. I’m so eager to be able to grow non GMO corn, which is pretty much impossible to get in the U.S. these days thanks to Monsanto and friends. I just broke down and ordered non GMO corn flour so I can make my own corn tortillas as tacos is one of our favorite dishes around here.

We just harvested four Zucchini from the Queens; and I can’t wait to get them into the kitchen so I can cut one up and make Italian Zucchini paddies.

Below are a couple of photos of an outdoor Zucchini Plant that was planted on the same day the indoor plants were placed into our Food Forever™ Growing System. Every day we have to go out and water this puppy. Once we do that this evening after the hot desert sun goes down, it will perk right up and not have those droopy puppy-dog ears.

The difference between these two plants is remarkable to say the least; and we’ve hardly done anything in the way of maintenance on the indoor plants. Trimmed off some of those huge elephant ears the other day and that was about it. No watering and no weeding. Aquaponics systems don’t have weeds, and the watering is done automatically in what is called an ebb and flow schedule designed into the system. That means about every 15 minutes the Grow Bed is flooded with water and then it drains out. This goes on 24/7 with the aide of the Bell Siphon.

So here they are in the pan, thick slices of zucchini that were dunked into a couple of raw whisked eggs and then dipped into Italian Bread crumbs and quick fried.

And from the pan, they went to the plate. I’m not planning on auditioning for Master Chef any time soon; but I had to add a few leaves of our fresh basil (we’re growing tons of it on our growroom right now) for color and image appeal. Notice shadow of the cook in the foreground.

Here’s a photo of the ingredients that went into making the zucchini paddies. Fresh, just picked zucchini from our Food Forever™ Grow Bed, 2 eggs, some Italian Bread Crumbs, graded cheese, salt, pepper, oregano and our own aquaponically grown dried basel (in the bottle with the yellow lid). Oh, and some Prego on top.

This is making me hungry so if you’ll forgive me, I’m going to send the zucchini on the next leg of its journey–into my stomach.

Thanks for visiting.

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