A vegetable meadow?

[to be chafoin]

Or :

young leafy shoots of the year on ash

sumac

herbs passed next to the mowing

[to be chafoin]

Evening dew pearls suspended from the serrations of tomato leaves ...

... soon mildew?

[Maguie70]

beautiful pictures

[Did67]

For tomatoes, it is not dew, but the phenomenon of guttation: this is still controversial as to the role played by this phenomenon of rejection of water at the end of the veins on the leaves. I photographed it spectacularly last year on melon leaves too. We saw traces that showed the rejection of certain salts (so probably it is the evacuation of the excess of certain minerals?).

https://www.labeilledefrance.com/la-gut ... etit-jour/

[to be chafoin]

Thank you super interesting! I actually heard about this taste recently, but my memory is failing, I can't remember what ... it will come back.

[to be chafoin]

Do you know why commercial vegetables contain less nutrients and more water than those from our vegetable gardens?
Have you dreamed of inflating your vegetables?
This article of might interest you ...

le Canard Enchaîné of 06 June 2018

[Janic]

Bon appétit!

[Did67]

Well, the article is subject to caution: we do not "vaporize" CO₂ ; it is the gas resulting from the combustion ... It is a "transplanted" by a journalist who obviously does not master the subject.

The enrichment of greenhouses in CO₂ is an old process ... This is furtively mentioned in an excellent book that I know well. We are in the agronomy of grandpa ... We very quickly reach limits, where yields begin to fall - the figure escapes me.

https://skepticalscience.com/translation.php?a=175&l=12

https://www.sciencesetavenir.fr/nature- ... co2_112671

The phenomenon criticized is almost general: as soon as we increase yields, whether by "optimizing" the CO content₂ or by fertilizing with nitric nitrogen, the concentration of nutrients, trace elements, anti-oxidants decreases ... Even the "organic" intensive is no exception.

For the rest (cultivation 11 months out of 12, etc.), there is confusion with the fact that we produce in heated greenhouses. The link being that when you heat by burning gas, it's CO₂ from the combustion that is injected into the greenhouse ... They could have pointed out that this allows them to escape global warming, because CO₂ is immediately captured instead of being released to the atmosphere. But it is the fact of heating which makes it possible to produce 11 months out of 12! You can still inject CO₂ in a condom surrounding your tomatoes without heating, there will be no miracle. They will be burnt by frost!

[to be chafoin]

There is indeed, as the journalist said, liquid carbon dioxide which would be more expensive, with less impurities, which is compressed and therefore "vaporized".

[Did67]

Pan on the beak!

[edit did67: I add this title, which seems appropriate and which I borrow from the Duck]

Ah yes. Indeed, it even liquefies relatively easily. I was left with the reinjection of combustion gases in greenhouses. Maybe we don't stop progress and the greenhouse growers are affording the luxury of "bottles of CO₂ liquid "and have become customers of" Air Liquide ".

A Google search further: indeed, the offer exists!

https://industrie.airliquide.fr/aliment ... serres-co2

And a very specific point on the subject, on the website of the Canadian Department of Agriculture, confirms it:

http://www.omafra.gov.on.ca/french/crop ... 00-078.htm

So I'm wrong on this point.

[Note that with tight greenhouses, in Canada, CO₂ would miss very quickly, considering the very very low content that looks. So the question is, what is the content - if you restore the natural 0,04% or 400 ppm or if you push 1 000, to increase the yield. With the consequences evoked.]