Aquaponics Digest - Fri 10/15/99
Message 1: duckweed
from dbenhart@essex1.com (David Benhart)
Message 2: Re: duckweed
from
Message 3: Clams and Water Hyacinth?
from Bagelhole1
Message 4: RE: duckweed
from "Ronald W. Brooks"
Message 5: OT?: Wild Koi
from Jim Sealy Jr
Message 6: RE: Purslane Anyone?
from "Charlie Shultz"
Message 7: Re: Purslane anyone?
from "TGTX"
Message 8: Re: Purslane Anyone?
from "TGTX"
Message 9: Re: Purslane anyone?
from dreadlox@cwjamaica.com (michael kent barnett)
Message 10: Re: Purslane anyone?
from Bevanron
Message 11: RE: Purslane anyone?
from "Ronald W. Brooks"
Message 12: Re: Purslane anyone?
from dreadlox@cwjamaica.com (michael kent barnett)
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Subject: duckweed
From: dbenhart@essex1.com (David Benhart)
Date: Fri, 15 Oct 1999 08:57:20 -0700
have a small pond that is covered with duckweed. can this be fed to my
talapia?
dave
shore acres greenhouse
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Subject: Re: duckweed
From:
Date: Fri, 15 Oct 1999 10:09:07 + 5 EST
Dave,
We tried to grow some duckweed for experiments in my Biology class with my
students in our tilapia tanks - had to cancel the lab
because they destroyed it all and they ate every last drop! So, my gut
instinct is to say "Yes, feed them!" (although in here I am
usually proven wrong)
Mik
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Subject: Clams and Water Hyacinth?
From: Bagelhole1
Date: Fri, 15 Oct 1999 10:42:57 EDT
I have learned alot from my fish loss (all). Never to be a fish under my
care! Plus much more. I have been advised to try clams (alive or dead) to
help the fish urine to become nitrates instead of nitrites and water hyacinth
as a purifier. Remember, I have decided to create an eco-environment. I have
learned to not buy so many big fish when starting, and to start gradually.
Now, I am looking for freshwater clams, I prefer live ones. Any opinions?
Gratefully,
Tom O
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Subject: RE: duckweed
From: "Ronald W. Brooks"
Date: Fri, 15 Oct 1999 13:40:14 -0400
They relish the stuff. Every once in a while I would give the breeders a
treat of this. It was gone in minutes.
Ron
The One Who Walks Two Paths
ICQ 44271371
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Subject: OT?: Wild Koi
From: Jim Sealy Jr
Date: Fri, 15 Oct 1999 13:20:17 -0500
As odd as this sounds, I had a fellow at work tell me he'd caught some
Koi in a local creek. Just went out with a net and came back with some
of the best looking mixed koi I've seen! I couldn't believe it, until I
saw for myself. Turns out it's a depression in the creek, down stream
from an old Japanese garden and these are the descendants of fish
washing out of this garden somehow. Sounds like the 'sump fry' situation
discussed a while back.
I plan a field trip with net and tank truck for next weekend to retrieve
more.
Jim
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Subject: RE: Purslane Anyone?
From: "Charlie Shultz"
Date: Fri, 15 Oct 1999 12:36:26 PDT
One more comment from St. Croix:
"In the US Virgin Islands, young stems and leaves have been eaten raw or
cooked as a pot herb and used in kallaloo. Leaves have also been used as a
survival food and to quench thirst during emergencies. The plant contains
omega-3 fatty acids, calcium, and is a good source of antioxidants.
HOWEVER, the oxalic acid and oxalates in the leaves may interfere with the
absorption of calcium."
Locally, I have been cautioned against consistant use of puslane, (remember
Lumumba, Rebecca), due to the interference of calcium absorption. This same
herbalist told me this was the food of Mahatma Gandhi (?).
For last years Agriculture and Food Fair here on St. Croix, I set up a
display of various aquaponic crops. The focus of the UVI tent was medicinal
plants. Just two weeks before the fair, I reached down and up-rooted some
purslane. After washing the roots, I placed the bunch into a net cup and
floated it on the raft. Within two weeks I had a mass of roots, leaves,
stems and flowers that made quite a conversation piece at the fair. Most
people didn't realize the nutrition/health benefits of the very common local
weed.
Occassionally I mix it into my salads, and I think it has a nice crisp mild
taste.
Until later,
Charlie
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Subject: Re: Purslane anyone?
From: "TGTX"
Date: Fri, 15 Oct 1999 19:02:00 -0500
> Purslane grows wild in my gardens where there is bare dirt. A member of
> the portulaca family it is delicious young and raw in salads. Quite high
> in vitamin C!
Yes indeed, a very, very good source of vitamin C!.
I propose that those who can grow both watercress and purslane try feeding
both to the Tilapia. See what happens. Please report back to us your
observations of the response from the fish - compare the response to
watercress and purslane.
Ted
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Subject: Re: Purslane Anyone?
From: "TGTX"
Date: Fri, 15 Oct 1999 19:14:23 -0500
> One more comment from St. Croix:
>
> "In the US Virgin Islands, young stems and leaves have been eaten raw or
> cooked as a pot herb and used in kallaloo. Leaves have also been used as
a
> survival food and to quench thirst during emergencies. The plant contains
> omega-3 fatty acids, calcium, and is a good source of antioxidants.
> HOWEVER, the oxalic acid and oxalates in the leaves may interfere with the
> absorption of calcium."
I agree with the oxalic acid precaution, but only to a small degree. I dont
think we should worry too much about it. We also have oxalic acid in
spinach, and related plants such as chard, beet leaf, etc. Drinking lots of
water high in calcium or taking calcium citrate supplements (much more
available calcium than oyster shell or dolomite) should be more than enough
to take care of oxalic acid concerns. Those with a history of gallstones
and kidney stones need to take extra care with oxalic acid, but I think a
world of problems can be prevented by drinking lots of water - 8 to 10
8ounce glasses of water a day or more - not just water high in calcium, but
as a means of flushing out the system, etc....
Please do share the kallaloo story.
Ted
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Subject: Re: Purslane anyone?
From: dreadlox@cwjamaica.com (michael kent barnett)
Date: Sat, 16 Oct 1999 02:53:12 -0700
Adrianna check out....
http://www.wholeherb.com/BBS/wwwboard/messages/3913.htm
Youve got me stunted!! Yesterday I went to my Moms and was telling her
she wasnt so much off her rockers eating "that stuff" ...(purslane)She
told me she had learnt about it from an old woman who we used to trade
off with on vegetables with dry goods. This old (illiterate) woman knew
herbs and bushes like her handmiddle... she used to call it
"parsley"..and was the first to take me on a trek that would only be
"down the road", seemed more like 3 hours, but when we got there I saw a
"captured" plot of land as impeccable as a high tech farm, everything
was in line and angled at 90 degrees etc.Thorn fence and all, secret
traps and moats etc..all of a sudden i thought this was the coolest
thing Id ever seen...
I remember as a little boy looking up at this wrinkled woman who was
very poor and learning and important lesson...
God doesnt bestow us with degrees and papers to hang on the wall, things
we have created, he gave us basic instincts and talents, things
University and money cant buy!! I seemed to have lost a preconcieved
idea that day, poverty is not a measure of ability!!
she used to cook it with callaloo, (a type of spinach) and chicken, and
okras. She used to say it was good for the heart.
BTW I saw Charlie Schultz (big up rude bwoy!!) call something else
kallaloo, and last week I spoke with a Haitian woman who called
tuberlike callaloo!!!
Well the old ladies hut eventually collapsed in the rains once, it was
so old.... but hey she swears the roots have kept her, we had to bathe
her and take her to an old peoples home (who ya callin old??) and I hear
shes the hottest thing there...
Her age ? Going on 100!!
Sorry for drifting back with ya'll.... as Tedzo would say... these
things rub off ya know....
> very attractive and have a nice crunchy texture.
>
> I would like to offer purslane to my other chefs along with some recipe
> suggestions.
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Subject: Re: Purslane anyone?
From: Bevanron
Date: Fri, 15 Oct 1999 21:18:14 -0400
> >
> > I would like to offer purslane to my other chefs along with some recipe
> > suggestions.
Whenever I make anything with tomato sauce(spaghetti sauce and other
Italian style dishes), I go out and pick some purslane out of the
garden, dice it up and add it. It gives a nice zip to a tomato base. I
also used it in addition to citric acid when canning tomatoes. It is
good for you and the acid(oxalic I would presume) helps with the
preserving process. Hope this gives you some recipe ideas.
Bev
--
erthnsky@bellsouth.net
Bevanron of EarthNSky Farm
34.469° N 85.082°W
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Subject: RE: Purslane anyone?
From: "Ronald W. Brooks"
Date: Fri, 15 Oct 1999 21:33:34 -0400
Will do
as soon as I go out and find some :)
Ron
The One Who Walks Two Paths
ICQ 4427137
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Subject: Re: Purslane anyone?
From: dreadlox@cwjamaica.com (michael kent barnett)
Date: Sat, 16 Oct 1999 03:45:50 -0700
> erthnsky@bellsouth.net
> Bevanron of EarthNSky Farm
> 34.469=B0 N 85.082=B0W
OK so who was in the Air Force here??
;)
Cool..
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