There are a lot of things in a garden that wont like the super soil. Root vegetables, some berries, beans so I would find out before you put it on every thing. You probably already have but be warned. A friend did something like this and his radishes got almost 3 foot tall and had roots about as round as a pencil.
Really? That's interesting. Do you have any links or other to go on this? Not trying to start a fight, but genuinely interested in furthering my understanding of soil and growing. I read both The Rev's book and Teaming With Microbes cover to cover before working on my recipe, for example, along with a number of articles online about the subject. I hadn't encountered anything that warned certain crops and plants would do poorly in such an environment.
What I've been trying to do is follow the basic philosophy behind TLO, which others summed as akin to providing a rich, fertile soil that is like a buffet for your plants, allowing the plant itself to pick and choose what it needs while also supporting a thriving soil ecosystem. Both fertile soil and healthy soil life are needed, to my understanding, for just about everything to thrive. I worked with EoF to try and keep the specific nutrients and ratios generic rather than tailored specifically towards cannabis cultivation, and so far it's gone well (at least on the growing end; I need more pollinators as I'm not seeing enough flowers turn to fruit so far).
I will acknowledge that super soils are not necessarily going to produce the same fruits and veggies as you're used to eating. My first few radishes that came in were more cylindrical than round (which wasn't an issue as I didn't care about the looks), but were MUCH hotter than I'm used to radishes being. I am more willing to chalk this up to factory farming methods, though. I'll never forget back when I worked at a grocery store with a Russian immigrant who told me how he could never eat strawberries in this country. I loved strawberries, so I asked him why. He explained that as massive and beautiful as they were, they had no flavor to him. Back home he never saw strawberries much bigger than a decent sized marble, but they were more flavorful than the golf-ball sized monstrosities we put on the shelves here (he said they tasted to him like strawberry scented styrofoam).
It's made me wonder how much we eat actually TASTES how it's supposed to, and how much of what we think food tastes like is a result of us eating produce that's been overgrown and harvested early for shipping convenience and shelf appeal, rather than eating it when it's grown naturally, normally, and harvested when it's ripest.
