Do This To Your Plants NOW for Massive Harvests!

All right guys, I'm going to show you some of the best advice that I have found over the years for peppers. It is the beginning of June here in zone 5 slash 6 northern Indiana and just just now the heat has really started to arrive. I mean now it's going to be 85 86 in the daytime and let me show you over here in the shade we got what is it in the shade over here 87 degrees in the shade so that's pretty warm for here so what I'm going to show you is the things that I do to the peppers so that we can get massive harvests okay and I'll show you a couple clips of what I'm talking about when I say massive Jurassic amazing plants okay so let me know the tips and tricks you guys are doing right now early season in your garden to ensure huge abundant harvests. Check it out guys we just started planting the peppers they're finally getting you know getting going it's finally warming up and just so that I can show you guys you know we've got a couple of well we've got a few experiments this one these are all Ivarski peppers okay smoked paprika peppers and this one I did not pinch any of the flowers off so we're seeing that they already have you know flowers and they're going to be having little miniature peppers pretty soon now it's been my experience over all the years that you want to pick the the blossoms off the peppers at least for the first two or three weeks so the rest of them have been picked and we will see how it goes see we just kind of go like that and pick them off but this was one of the most vigorous one these two were the most vigorous of the of the transplants so we'll see how it goes uh even though I pretty much already know this one will be a bit smaller and have fewer peppers than the other ones ones like Shishito here I know it looks kind of ridiculous all this space right now but believe me uh every square inch you won't be able to see any of the fabric here in just you know six weeks those plants look like monster bushes what'd you say I said I guess you really can grow peppers huh but the Shishitos and the fish peppers those are like continually you know they just keep producing almost like indeterminate in a way I mean so are the other ones but this one really is uh we'll just keep producing Shishitos keep producing fish peppers and these are lemon drop peppers um so those we don't worry about pinching the um the flowers off of them but things like the Cubanelle or Cubanilla or how are you gonna say it I really don't know and the Poblanos we definitely do that as well as the basil and everything we uh pinch the stuff we pinch the first tops off of these because that definitely makes much bushier plants and we pretty much take it down to just one plant in here maybe two okay um but they're gonna get super bushy in another three weeks to to a month max you won't be able to see any fabric it will be a huge um carpet of different kinds of the basils and this one is the holy basil yes everything's got a bit of a transplant shock because it just went right into the fire you know really started heating up full blast sun now we went ahead and put two collard greens on this end because we know how they grow they're going to be enormous four feet across probably and we're going to kind of direct them outwards a little bit so um they're going to get big but not really impede or take up a lot of room in this bed that is definitely the thought process and the technique of what's going to happen guys if you have not tried one of these you if you should try and find one it's called the mad hatter i did one about three years ago at my mom's place and i was extremely impressed there are little red things kind of um they've got like three lobes on them or four lobes on them whatever it looked kind of like a patty pan squash they're about that big um when they're fully ripe only once they're ripe they're super sweet and citrusy and crunchy but until they're ripe they're just kind of like a green green pepper but this plant will probably get this big and i have tons of branches and it will probably produce a hundred peppers yes it's insane so i recommend it's not too late you can plant them because really the time even if we just planted these peppers this week we'd be perfectly fine because uh it is just now starting to warm up so the berries are definitely smaller this year uh because we didn't cut any of the runners we're just trying to grow more plants because you know a lot of them died last year but there's lots of that's for sure they're just a little bit smaller but let's see what aries thinks of them hold on all right what what do you think oh is that good is that good you like it you want another one good strawberries huh good strawberries guys there is still time for you to plant a garden this year yes if you're watching this and you're like oh man i wish i would have planted a nice garden or i would have expanded my garden but it's too late it's actually not too late in the vast majority of the zones uh if you use the right technique okay so there's a link in the description to the exact system that i've developed so that you can implement this literally in one day if you got a couple people to help or like two or three days okay realistically you could be having go from grass to having plants in the ground in like three days guys and you could have an amazingly uh abundant thriving garden this year links in the description check it out let me know what you think if you have any questions hit me up we're here at walmart and we see they've got action figures of uh me and uh camille i showed nate that one what's going on over here you've been drinking that okay guys so we're using the fresh parsley to make the chimichurri and one reason that i love this japanese cleaver like this but this is a japanese chef's knife basically uh and so one reason is because we can take it and go like this look guys just let me show you again okay in real time the uh this is how quickly you can chop this kind of stuff so yeah and then we can if i can use two hands i'm a lot lot better with it obviously but i'm filming with one hand but this makes it super good we're gonna put this parsley in there some cilantro also for the chimichurri some oregano we've got the greek oregano over here and then we've got the israeli type oregano over here so because this one's much further along we're gonna use this uh this one is also good but it hasn't really hit that point so we can see here hopefully it's just thinking about flowering so pretty soon we're gonna take this whole thing and dehydrate it uh to get some for the whole you know winter but for now we're gonna get enough for the chimichurri check it out guys i love the mortar and pestle because of how it sort of bursts the little flavor molecules instead of just chopping it or blending it the bursting of it i found makes a much more flavorful whole like experience last thing is some good olive oil so a lot of people ask me about the um vertical towers and stuff now they have their place definitely but the past for about two months in the spring and maybe a month or two in the fall other than that not so much because i will show you here now this is wide open okay wide open um let me explain watch so when the vertical tower gets blasted with the sun this thing heats up to like the soil is 120 degrees i mean super heated so greens and stuff like that even though there's plenty of nutrients in the soil they just kind of get a little bit parched yellow you know no amount and it dries out so fast and stuff so you can see all this stuff up here it's just not liking it beyond that though it forces things like arugula to flower really fast i mean faster than it typically would so we're pretty much done picking the arugula the uh cilantro was good for about two weeks until now it's starting to actually get hot and you can see big old flower stalks coming up so it just forces everything i mean strawberries do really well in them but that's about all now if we had some kind of a setup where we had here like shade cloth coming down or something you know they could probably do better i i would be willing to bet they do better but uh merlot the merlot lettuce turned out to be a a true uh sleeper this year good to see kids out playing uh turned out to be a sleeper you know kind of like this which is like what yes turned out to be pretty good and uh we fertilize this just with the leafy green mix from the viking growing system we mixed up our own newts of course and uh this is the butter crunch lettuce very delicious merlot i can't speak highly enough about it we really like it adds a good flavoring to it and stuff uh now here this is the iceberg the paris island iceberg it's good it's good it's just kind of like lettuce you know i mean normal lettuce i say these two are the winner except this one is easy to harvest and produces a lot this one's a lot harder to harvest it's more to like pick off the head guys look what i tell you when you plant mint somewhere anticipate it becoming a mint garden okay that's everything you see is just various types of mint look at all the mint guys and it's getting very very parched right now you see down there like it's dry we're doing that for a very specific reason because if we could water it there's the hose right there but at this point we're cutting off the water because if it gets like 10 days where it's really stressed like thirst stressed then uh my experience is that it tends to really concentrate and produce the essential oils that we want that make it you know because we're going to harvest this whole thing and dry it for the winter time so not a problem to let it go super water stressed for about 10 days or a week before harvesting then we'll cut it all super low like here and then soak it with and get a whole nother run