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@procvetok: 🔥Агрореалити Битва за урожай! Баклажаны растут на глазах от этой подкормки! Крупные, сочные и не горчат ✅ Растим овощи Procvetok /арт. WB: 961552132/ 🔸Агрономический метод (Юлия) • Если баклажаны слабо плодоносят, им нужно помочь. Формирую куст в три стебля. Все пасынки длиннее 3 см удаляю. Также убираю листья, затеняющие цветки. • Увеличиваю норму полива – до 4 ведер теплой воды на квадратный метр раз в неделю. Когда баклажанам не хватает воды, они сбрасывают завязи. • Обязательно подкармливаю: 35 г карбамида и 20 г монофосфата калия на 10 л воды. Вношу по литру под куст. 🔸Органический метод (Денис) • А я свои баклажаны балую «крафтовым» чаем: 1 стакан компоста насыпаю в мешочек, заливаю 5 л воды, настаиваю несколько дней. Когда раствор станет коричневого оттенка, поливаю по 0,5-1 л на куст, повторяю раз в 10 дней. • А еще раз в две недели подкармливаю баклажаны Растим овощи Procvetok – 100 мл на 10 л воды. Это и питание, и поддержка, и защита от инфекций. Растения здоровые, и плоды наливаются дружно. Как думаете, у кого в итоге урожай баклажанов будет больше? Напишите в комментариях! 🌿 Процветания Вам! /Юлия Кондратенок и Денис Лабков/ ✔️ Наши магазины: www.procvetok.com/shops/ #баклажаны #подкормка #полив #уход #урожай #овощи #огород #дача #дачныесоветы #садовыймагазин #процветок #procvetok #profit

Procvetok
Procvetok
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Region: BY
Monday 27 July 2026 11:21:42 GMT
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alexfud0
Сашка :
Ну Денис😂😂😂
2026-07-27 11:48:39
0
procvetok
Procvetok :
✅ Растим овощи Procvetok /арт. WB: 961552132/
2026-07-27 11:24:07
0
geeqje0
GeeQje :
🥰
2026-08-05 22:32:19
0
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Agidi Jollof — Recipe 🤎 Ingredients For the stew base * Fresh tomatoes * Fresh pepper * Onions * Chopped onions * Vegetable oil * Seasoning cube * Salt * Curry powder * Thyme * Pre-cooked biscuit bone For the Agidi * White corn * Water * Prepared stew base * Biscuit bone * Moi moi leaves Method 1. Prepare the stew base Blend the fresh tomatoes, pepper and onions. Heat the vegetable oil, sauté the chopped onions, then add the blended mixture. Season with seasoning cube, salt, curry and thyme. Cook until rich and well reduced, then add the pre-cooked biscuit bone. 2. Prepare the corn Soak the corn overnight or for about 8–12 hours. Grind into a fine paste, preferably using a local grinder. Add water and sieve thoroughly to remove the chaff. Leave the mixture to settle, then carefully drain off the excess water. 3. Cook the Agidi Transfer the settled corn paste into a pot and add about 1–2 cups of water, depending on the quantity. Cook over medium-low heat, stirring continuously. As it begins to thicken, keep stirring until it becomes smooth and reaches a firm, gelatinous consistency. 4. Make it Jollof Add the prepared stew base and continue stirring until completely incorporated. If the consistency needs adjustment, a little cornstarch slurry can be used to thicken it. Add one biscuit bone to each portion. 5. Wrap and set Scoop the hot Agidi Jollof into prepared moi moi leaves and wrap securely. Be very careful during this stage because the Agidi Jollof is extremely hot. Allow it to cool and set completely before serving. Note: I prefer white corn for Agidi Jollof. Avoid soaking the corn for more than 24 hours if you don’t want the fermented, tangy flavour to become too pronounced. #agidijollof #nigerianfood #foodculture #AfricanFood #chefblessing
Agidi Jollof — Recipe 🤎 Ingredients For the stew base * Fresh tomatoes * Fresh pepper * Onions * Chopped onions * Vegetable oil * Seasoning cube * Salt * Curry powder * Thyme * Pre-cooked biscuit bone For the Agidi * White corn * Water * Prepared stew base * Biscuit bone * Moi moi leaves Method 1. Prepare the stew base Blend the fresh tomatoes, pepper and onions. Heat the vegetable oil, sauté the chopped onions, then add the blended mixture. Season with seasoning cube, salt, curry and thyme. Cook until rich and well reduced, then add the pre-cooked biscuit bone. 2. Prepare the corn Soak the corn overnight or for about 8–12 hours. Grind into a fine paste, preferably using a local grinder. Add water and sieve thoroughly to remove the chaff. Leave the mixture to settle, then carefully drain off the excess water. 3. Cook the Agidi Transfer the settled corn paste into a pot and add about 1–2 cups of water, depending on the quantity. Cook over medium-low heat, stirring continuously. As it begins to thicken, keep stirring until it becomes smooth and reaches a firm, gelatinous consistency. 4. Make it Jollof Add the prepared stew base and continue stirring until completely incorporated. If the consistency needs adjustment, a little cornstarch slurry can be used to thicken it. Add one biscuit bone to each portion. 5. Wrap and set Scoop the hot Agidi Jollof into prepared moi moi leaves and wrap securely. Be very careful during this stage because the Agidi Jollof is extremely hot. Allow it to cool and set completely before serving. Note: I prefer white corn for Agidi Jollof. Avoid soaking the corn for more than 24 hours if you don’t want the fermented, tangy flavour to become too pronounced. #agidijollof #nigerianfood #foodculture #AfricanFood #chefblessing
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