- Bread and Crackers
- Coconut Products
- Cookies and Bars
- Fats and Oils
- Flours, Grains, and Legumes
- Fermented Vegetables
- Fermented Food Starters
- Milk and Cream
- Salt and Spices
- Snack Foods
- Supplements & Superfoods
- Yogurt and Kefir
- Books and DVDs
- Kitchen Tools and Appliances
- Non-Profit Organizations
- Personal Care
- Simple Food
We put our garden to bed a couple of weeks ago by planting garlic in our tomato beds and more recently mulching with great numbers of leaves. It was kind of sad when I realized that it was over for the year. I am still so new to this plant-grow-harvest-eat concept that I keep asking myself "why don’t we just grow things inside when it gets cold?"
Am I naive?
Last week I gave you my motivation for spending the time to grow our own food when I closed out Food Roots. Here are a few reasons I want to try growing something inside this winter:
- It saves money. Having herbs, greens, onion, or garlic scapes on hand may seem small, but it’s a frugal way to spice up simple peasant foods like soup and beans.
- It’s another excuse not to buy something from the store. The more I focus on locally grown and homegrown foods, the more difficult it is for me to justify buying things from large grocery stores. Especially if they can be grown at home.
- It helps clean your air. Having indoor plants of any sort is helpful to the air in your home, especially during the stuffed up winter months.
- It beautifies your home. I love how edible plants are multi-taskers in that they are both beautiful and delicious.
Keeping It Simple
I have read books on what you can grow with expensive, energy-sucking grow lights. That is not what I am going for here. I simply want to take advantage of the sun we get through our windows, and at the most create make-shift cloches out of milk or vinegar jugs. Simple.
So I am giving it a shot. Here is what I have started and have planned:
- Chives, cilantro, and lettuce – planted in organic potting soil.
- Thyme, parsley, and sage – in pots brought in from outside.
- Garlic Scapes and Green Onions – A simple-looking project I received in my inbox from Organic Gardening Magazine.
I have also been establishing an indoor compost bin since mid-summer. It is unbelievably easy – simply feed the worms a few times per week and adjust their bedding as needed with leaves, grass-clippings, or paper. It is contained in a large rubber bin located in my laundry room and best of all it doesn’t stink.
I plan on using this compost to make a tea for feeding my indoor plants this winter. If, when spring arrives, our little worms have reproduced as they are supposed to I should have enough on hand to add to our outdoor compost, which I am told should speed things up nicely.
As you can tell this is all new to me. Mostly experimental, this indoor garden of sorts is going to be a learning experience. Which is where you come in…
Can you tell me anything about growing food indoors? What have you grown and what methods worked for you? Am I just being naive?
my (grain-free) cookbook
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
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