everyone welcome to digging deeper this week I'm showing you uh I'm showing you
around my new Nursery Greenhouse at the Old Mill uh some of you knew that I was
in a new project and it's it's really it's really alive now and I'll show you around
so this is my new uh Nursery space I just finished building a heating table so that I can start some
of my seedlings this is a heating table it has a wire that heats inside this this bench and that's
where I germinate some of my ceilings and then I'm building some benches to put inside these
mini greenhouses and the mini Greenhouse is inside The Big Greenhouse now we're beginning of March
I'm heating this space at five degrees five to ten degrees Celsius and I'll show you I'll show you so
so one of the features of this greenhouse is that it's supposed to be for growing year round
so I'll be growing some uh vegetables that I'll be bringing to the Old Mill to the restaurant
and I wanted to have a solution where I bring some minimal heat for a lot of crops that I
know will really enjoy it but I didn't want to heat the whole Space so I've designed this mini
uh Greenhouse system where I have some heating tubes that are blowing mainly inside the mini
greenhouses that I can close and open at night and the greenhouse the mini Greenhouse is not your
typical row cover the this is more like a thermal blanket they use this in bigger greenhouses
it's a different material it has a better r value it's a lot more resistant but it also lets
almost 100 percent of the light in so that's a pretty cool material and then my whole concept
is that I'm closing those at night and then I have the heat mainly blowing inside
those many greenhouses so these will always be warmer than the general space inside the
greenhouse so a lot of people have never seen uh these even these Heat tubes but what they
are they're fairly simple this is an electrical heater so it's like a an element that becomes
really really hot and it's connected to a blower and the blower connects inside the heating tubes
and then the heat is diffused in these heating tubes and there's different holes that are
starting less holes more holes and then the whole heat is distributed equally inside the greenhouse
so this is something that I've I've done before but to replace the propane heater
with electrical heater is something that is new and that I'm really excited about and then
we've splitted the load in two because if one furnace breaks I have another one so that's a
really good trick here it's a bit more costly but that's that's the resiliency in the system
and so so far this greenhouse is heated without using any propane so it's only electricity
and again it's minimally heated so in the end the the energy that we're using is not a lot
the the reason why the beds are sideways which is is it really typical is because this space is
going to be visited by hundreds of people every week because the Old Mill has a restaurant and
the whole purpose of the restaurant is to serve local food 12 months out of the year
uh we wanted people to be able to see what can be done you know in the dead of the winter providing
fresh food Fresh Veggies to the to the greenhouse to the the restaurant so the walkway is for people
to come and see all the different vegetables that can be grown in the winter and for me that's part
of the whole process of educating people here in Quebec about food sovereignty for my community
so it's not a you know the it's not an end game yet I'm still working through a lot
of The Kinks and obviously this hasn't been seated yet this is in the planning for this
week but I'm really excited it's pretty cool one thing about this space is that the north
side of the greenhouse is the washing pack area so that's how I buffer a lot of the cold fronts
coming from North there's a building that's there that building is really excited uh not
to have too many sun because that's where I'll wash and condition all my veggies but the two
buildings are connected and that's pretty cool I'll show you inside so these are all my systems
here I think in in another video I showed you how we've automated a lot of things with orisha
that's a really cool concept really cool company so we've done that here and if you come inside
you have the walk-in coolers there's two of them and then I have all my tools that
are ready to barbecue here uh you know the the Finish setup is not done yet
this is my bioreactor the compost Brewing machine so a lot of the work that I'll be doing here in
this Garden is working with compost tea I'm also testing and trialing a lot of stuff with
biodynamics Solutions so that's really exciting and working with cultivars that I've never worked
before because in all of my market gardening um career or life you know my end game was always
you know have enough production enough quality and quantity to you know to provide an income
for my family was the restaurant here what I'm trying to do is really find the really
nice products so that can people really taste them so that's that's that's something that I'm
I'm working into also so that's about it it's a pretty nice space this is my new this is my
new home and I'm excited to share it with you the Old Mill check it out uh the website is on we've
already started to host yes at the restaurant we have rooms the board people I have a whole team
that's in the kitchen they're really amazing people and it's fun so that's pretty much it
so this is it for this week's episode friends I hope you enjoyed this tour of the Old Mill in the
next few weeks I'll be giving a free Workshop it's an online workshop on seed starting on
Nursery production a lot of my tricks a lot of the things that you can do to really ramp up
your operation it's going to be a free Workshop check it out and don't forget to subscribe to
the channel again it gives me the signal that you guys are into this and that I should keep
on sharing what I'm passionate about again thank you for joining I'll see you next time Jay I'm out
foreign