Archive for March, 2009
Making Your Own Micro-Greens Salad, Part 3
Want to subscribe to my RSS feed? Just click on the link. Also, check out the SITEMAP as an easy way to see what all is here!
Thanks to Emma Holister of http://www.art-margin.com/ for several articles—one on sprouting earlier, and now this 3-part series how to grow a micro-greens salad.For larger images, just click on any one of these pictures. —Zana
29) When you’ve harvested all the greens, you can compost the remaining root mat in your own compost bin so that after two or three months of recycling your soil mats and vegetable scraps, you can use your own compost rather than having to buy it from your local gardening shop. Doing a compost system is very simple, with a pair of bins. To start off, take a bin, drill holes in it for drainage: Read the rest of this entry »
Micro-Greens Salad, Part 2 of 3
Thanks to Emma Holister of http://www.art-margin.com/ for this 3-part series from her on how to grow a micro-greens salad. The first part was published yesterday, and the last will be tomorrow.
For larger images, just click on any one of these pictures. —Zana
11) Either buy a seedling tray from your local gardening store or make your own by drilling drainage holes in a shallow plastic undertray for a potted plant. This one has a diameter of 31cm. Read the rest of this entry »
Beyond Sprouting: An Illustrated Guide to Micro-Greens Salad
Recently I posted an article by Emma Holister of http://www.art-margin.com/ on sprouting. Now here is a 3-part series from her on how to grow a micro-greens salad. If you’re not familiar with that term, you’ll easily see what it is from this article.
For larger images, just click on any one of these pictures. —Zana
Growing your own micro-greens is not only the easiest, cheapest and most rapid way to grow your own salads, but is also a guarantee of the highest nutrient level, freshness and organic purity of your food.
The Audacity of Simplicity, a New Book by Tim Boston
My husband Kelly heard about The Audacity of Simplicity and passed news of it on to me. I didn’t want to wait till I had read it to get the word out about it…looks very timely and got good reviews. Here’s a bit about it:
Making Sprouts, An Illustrated Guide
Many thanks to Emma Holister of http://www.art-margin.com/ for this thorough guide to sprouting. I’ve been sprouting for many years, off and on, and I picked up a few tips from Emma. I’m not as well-organized or tidy as she must be to have created this article, so that’s another reason I’m glad to have it here!
I use canning jars with their rings, and cut inserts to the jars from window screening. Also, in our house, the sunflower seed sprouts usually get eaten within 24 hours of starting the sprout process! They are so much more yummy that way than just raw, I think.
Click on any image to see a larger version. And just for fun, go see her art!
–Zana
Sprouts are hugely nutritious, cheap, home grown organic food…the ultimate survival food….everyone should know how to grow them! The best ones to start with are mung, sunflower, all types of lentils, fenugreek and chick pea.
