Indoor Kitchen Gardening

Another resource for the urban Hermit:
Elizabeth Millard “Indoor Kitchen Gardening: Turn Your Home Into a Year-round Vegetable Garden – Microgreens – Sprouts – Herbs – Mushrooms – Tomatoes, Peppers & More” [Cool Springs Press, 2014]
Indoor kitchen gardening
“It takes just a few dollars and a few days for you to start enjoying fresh, healthy produce grown indoors in your own home. Imagine serving a home-cooked meal highlighted with beet, arugula, and broccoli microgreens grown right in your kitchen, accompanied by sautéed winecap mushrooms grown in a box of sawdust in your basement. If you have never tasted microgreens, all you really need to do is envision all the flavor of an entire vegetable plant concentrated into a single tantalizing seedling. If you respond to the notion of nourishing your guests with amazing, fresh, organic produce that you’ve grown in your own house, condo, apartment, basement, or sunny downtown office, then you’ll love exploring the expansive new world of growing and eating that can be discovered with the help of “Indoor Kitchen Gardening”. Inside, author and Bossy Acres CSA co-owner Elizabeth Millard teaches you how to grow microgreens, sprouts, herbs, mushrooms, tomatoes, peppers, and more– all inside your own home, where you won’t have to worry about seasonal changes or weather conditions. Filled with mouthwatering photography and more than 200 pages of Do-It-Yourself in-home gardening information and projects, “Indoor Kitchen Gardening” is your gateway to this exciting new growing method–not just for garnishes or relishes, but wholesome, nutritious, organic edibles that will satisfy your appetite as much as your palate.”
Indoor garden
“Ms. Millard has good news for the yardless metropolitan. Much of the equipment you need for indoor kitchen gardening is already in the kitchen. Sprouts should grow in a Mason jar with a screen lid for air and drainage. Soak the seeds (Ms. Millard likes the flavor of broccoli). Then, after a day or two, turn the jar upside down and wait.
Are the white filaments edible food or some type of brassica thrush? Ms. Millard was noncommittal. “I will sprout things if people ask me to,” she said. “But I have not been a huge fan.”
Farther down in the cupboards, pie plates or baking sheets make satisfactory planters to grow microgreens or shoots. At the start, plastic wrap can keep the seeds humid. You may even have the shoot seeds in the bulk bin: say, dried peas, raw sunflower seeds or untreated popcorn.
Germination isn’t a sign of spoilage; it’s the goal here. Ms. Millard recommends soaking the seeds for a day or two beforehand, changing the water now and again. “If you leave them longer than that, they’ll give off a really vile smell,” she said, “like burning moldy feet.” At this point, you’re not raising food but developing a biological weapons program.
The easiest indoor gardening projects look a lot like seed-starting. You don’t need much dirt: an inch and a half for sprouts, and maybe half an inch for microgreens (a regular lettuce mix, harvested early). “You can do that on a paper towel,” she said. “They’re not going to grow into their fullest expression of what they could be.” But then, who among us hasn’t thought about their own dirt nap and harbored the same self-doubt?”
A quick Google search on “indoor food gardening” will reveal a vast range of websites and books on the topic, with innovative suggestions and practical advice.


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