Here are the dimensions in millimeters (mm) and inches (in) for the Click and Grow Smart Garden 9 plant cups:

• Top Diameter: 55 mm (2.2 in)
• Bottom Diameter: 40 mm (1.6 in)
• Height: 60 mm (2.4 in)

The wick is the part that extends into the water to draw moisture up to the plant pod. For the Click and Grow Smart Garden 9, the wick is approximately:

• Length: 70 mm (2.75 in)
• Diameter: 10 mm (0.4 in)

These are made of a capillary material designed to provide a steady flow of water to the plant roots. If you're replacing or modifying the wick, make sure to use a similar absorbent material to ensure proper water uptake.

The overall length from the top of the plant cup to the bottom of the wick in the water reservoir in the Click and Grow Smart Garden 9 is approximately:

• Plant Cup Height: 60 mm (2.4 in)
• Wick Extension Below Cup: 50–60 mm (2.0–2.4 in)
• Total Length (Top of Pod to Wick End in Water): 110–120 mm (4.3–4.7 in)

This ensures that the wick stays submerged in water, even as the reservoir level fluctuates. Let me know if you need more precise details! 😊🌱

Electricity Cost of the Smart Garden 9

The Smart Garden 9 uses 13 watts (W) per hour for its built-in LED grow light, which runs 16 hours per day.

Step-by-step calculation

1. Power consumption per day:

   13W×16 hours=208 watt-hours=0.208 kWh/day

2. Power consumption per month:

   0.208×30=6.24 kWh/month

3. Monthly cost estimate:

   • If electricity costs $0.15 per kWh (U.S. average): 6.24×0.15=$0.94 per month
   • If electricity costs $0.20 per kWh (higher rates in some areas): 6.24×0.20=$1.25 per month

Estimated Monthly Cost: $0.94 – $1.25 per month

(Varies depending on your local electricity rate)

This makes it a very low-cost way to grow fresh food at home! 😊🌿

Click and Grow Smart Garden 9 is super efficient compared to traditional indoor grow lights. 

Yes! The Click and Grow Smart Garden 9 is super efficient compared to traditional indoor grow lights. 🌱💡

Now, let’s compare it to your old system with a 150-watt lamp running 16 hours per day:

Electricity Cost Calculation for 150W Lamp

1. Daily energy use:

   150W×16 hours=2400 watt-hours=2.4 kWh/day

2. Monthly energy use:

   2.4×30=72 kWh/month

3. Monthly cost in Portland ($0.13 per kWh):

   72×0.13=$9.36 per month

Comparison:

• Smart Garden 9: ~$0.81 per month
• 150W Grow Light: ~$9.36 per month

🚀 Savings: ~$8.50 per month by switching to the Smart Garden 9!

Over a year, that’s over $100 saved on electricity alone! 🎉🔥

Big win for your wallet and the environment! 🌍💚 Let me know if you need help choosing the best crops for year-round growing. 😊

Here are some delicious and easy recipes for pickling cucumbers! 🥒🥫

1. Classic Dill Pickles

Crisp and tangy, perfect for snacking or burgers!

Ingredients:

• 4 cups cucumbers (sliced or whole)
• 2 cups water
• 2 cups white vinegar
• ¼ cup salt (pickling salt)
• 2 tbsp sugar (optional)
• 4 cloves garlic (smashed)
• 2 tsp dill seeds (or fresh dill sprigs)
• 1 tsp mustard seeds
• ½ tsp red pepper flakes (optional, for spice)

Instructions:

1. Boil water, vinegar, salt, and sugar until dissolved. Let cool.
2. Pack cucumbers, garlic, dill, mustard seeds, and red pepper into jars.
3. Pour brine over cucumbers, ensuring they're fully submerged.
4. Seal jars and refrigerate for at least 24 hours before eating.
5. Best flavor develops in 3-5 days!

2. Sweet Bread & Butter Pickles

Sweet, tangy, and slightly crunchy!

Ingredients:

• 4 cups cucumbers (thinly sliced)
• 1 small onion (sliced)
• 1 tbsp salt
• 1 cup apple cider vinegar
• ½ cup sugar
• 1 tsp mustard seeds
• ½ tsp turmeric
• ½ tsp celery seeds
• ½ tsp ground cloves

Instructions:

1. Sprinkle cucumbers and onions with salt, let sit for 1 hour, then rinse.
2. In a saucepan, bring vinegar, sugar, and spices to a boil.
3. Add cucumbers and onions, simmer for 5 minutes.
4. Pack into jars and refrigerate for 24 hours before eating.

3. Spicy Garlic Pickles

For those who love heat!

Ingredients:

• 4 cups cucumbers (sliced or whole)
• 2 cups vinegar (white or apple cider)
• 1 cup water
• ¼ cup salt
• 3 cloves garlic (smashed)
• 1 tsp black peppercorns
• 1 tsp red pepper flakes
• 1 jalapeño (sliced, optional)

Instructions:

1. Boil vinegar, water, and salt until dissolved.
2. Pack cucumbers, garlic, peppercorns, and jalapeño into jars.
3. Pour brine over cucumbers and seal jars.
4. Let sit 48 hours in the fridge before enjoying.

4. Fermented Pickles (Old-Fashioned Method)

Naturally probiotic and super flavorful!

Ingredients:

• 4 cups cucumbers
• 3 tbsp salt
• 4 cups water (filtered, no chlorine)
• 3 cloves garlic
• 1 tbsp dill seeds
• 1 bay leaf (optional, for crispness)

Instructions:

1. Dissolve salt in water to make brine.
2. Pack cucumbers, garlic, dill, and bay leaf into a fermenting jar.
3. Pour brine over, ensuring cucumbers are submerged.
4. Cover loosely and let sit at room temperature for 5-7 days.
5. Taste after a few days; when perfect, store in the fridge!

That sounds like a classic old-fashioned sweet pickle recipe, just like Grandma used to make! Here’s a Sweet Pickle Recipe that might be close to what you remember.

Grandma’s Old-Fashioned Sweet Pickles

(Crunchy, sweet, and full of nostalgic flavor!)

Ingredients:

• 4 lbs small cucumbers (sliced into rounds or spears)
• 1 small onion (thinly sliced)
• ½ cup pickling salt
• 4 cups sugar
• 3 cups apple cider vinegar
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• ½ tsp ground turmeric
• 1 cinnamon stick (optional, for warmth)
• 5 whole cloves (optional, for depth)

Instructions:

1. Soak Cucumbers – Place sliced cucumbers and onions in a large bowl. Sprinkle with pickling salt and cover with ice water. Let sit for 2-3 hours (or overnight for extra crunch). Drain and rinse well.

2. Make the Syrup – In a large pot, combine sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, cinnamon stick, and cloves. Bring to a gentle boil, stirring until the sugar dissolves.

3. Cook the Pickles – Add the drained cucumbers and onions to the hot syrup. Simmer for 10 minutes (do not boil too hard, or they’ll get soft).

4. Jar the Pickles – Pack pickles and onions into sterilized jars. Pour the hot syrup over them, making sure they’re completely covered.

5. Seal & Store – Let jars cool slightly, then seal tightly. Store in the refrigerator for at least 24 hours before eating. For the best flavor, wait 1-2 weeks.

Grandma’s Tips for the Best Sweet Pickles:

✅ Use fresh, firm cucumbers – This keeps them crisp.
✅ Don’t skip the salt soak – It helps maintain crunchiness.
✅ Apple cider vinegar gives a softer, nostalgic flavor – But white vinegar works too.
✅ Want extra sweetness? Add another ½ cup of sugar.

These are perfect on sandwiches, burgers, or straight out of the jar! 🥒❤️
Does this recipe remind you of Grandma’s? 😊