We have a food disconnect. Where did your meal come from? How did it get to that processed state? Who knows. When I started questioning the food process, I felt a huge disconnect. I realized I couldn't even identify the original food/plant in my chips, sauces, or candy. I really started questioning what I was eating.
There has been a resurgence of interest in farm-to-table food chains and I for one am so glad. Start looking around the perimeter of the store (that's where the least processed food is.) Do you even shop there? What do those raw ingredients even taste like? Those foods are where we need to start. Fruits, veggies, raw meat, whole grains, these are easiest to recognize where they came from. You want to shorten the distance your food takes to get to you? The shortest chain is from your own garden to your plate. Don't worry, you don't need a lot of space to get started.
I picked up two Nature’s Blossom Sow & Grow Seed Starter Kits on Amazon. I’m going to start the Microgreens kit now in the upstairs window. It's late summer, so my plants will be moving indoors very soon. Microgreens are the baby forms of what could grow into larger veggies. Since this is a window garden, I'm going to make them into a salad when the plant is still young.
The kit is easy an comes with simple instructions. The peet soil comes compressed and you will add water to expand it to fill the compostable pot. *Note: The only issue I found was the instructions said heat 1-2 liters of water. You will NOT pour all of that on ONE peet disc. One liter was enough for 3 peet soil discs!*
The instructions tell how to germinate each seed, what depth to plant it at, and the best coverage for the pot until the seeds sprout. Hopefully in two weeks I have greens sprouting and I’ll get to eat them about a week later. This is a great project for families too. Kids love playing in dirt and sneaking their bountiful snacks right off the bush.
I can't get over my fascination with growing my own food. And when you start looking you will see the variety available. No more iceberg salads for this lady! Chard, Arugula, Beets, and Basil all make great delicate greenery for salads. The fully mature veggies are great too! Rainbow chard broiled with cheese is my favorite wilted green. And it's hard to pass up roasted beets and turnips on a crisp fall day.
This post was sponsored and I got a discount on my kits. The preparation was my own effort and any resulting food is mine to eat. If I don't harvest everything, I could take the plants through to full maturity and collect seeds to do it all again. Get yours here: http://www.amazon.com/gp/product/B071CV6KNV