In the Kitchen:
FRESH Garden Produce By Lisa Marie Blair
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ant to bring some summertime feels into your home? Let’s create a mini farmers market in your own kitchen. Even in the coldest months, you get lots of sunny days. You can take advantage of that light coming in your kitchen window to grow your own produce. Think outside the box and go beyond just using your counters and windowsills. You can hang several hanging planters from a sturdy curtain rod, place open shelving across the window, or use window boxes. Keep this space fashionable by using simple, cute and consistent containers so it does not overpower the space. It will be so convenient to be able to pick green onions, sprouts, microgreens and tomatoes and toss into a salad, so let’s get started. Green onions are one of the easiest veggies to grow indoors. Simply slice off the ends of the bulbs, leaving the roots attached and stand the bulbs root-end down in a small jar in about an inch of water. Set on a windowsill and keep the roots moist and after a few days, green shoots will emerge from the tops of the bulbs. Change the water once a week and in no time, you’ll be able to snip and toss into your desired dish. Try growing sprouts if you’re limited on space because they hardly need any room or light. All you need are seeds, water, mason jar and a sprouting lid. You can sprout almost any legume, seed, or nut in a matter of days and keep in your fridge for a week or more. Different popular sprouts to try are broccoli, red clover, radish, and sunflower seeds. Just add sprout seeds to a jar, cover in water, and soak for 8 to 12 hours. Direct sunlight is too hot for small delicate sprouts so they will do better with indirect light. Then strain out the water through the sprouting lid and rinse seeds again and strain once more. Tip the jar at an angle so water can drain off and air can flow in. Rinse sprouts
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once in the morning and again in the evening. Rinsing them helps keep them moist and prevents them from sitting in stagnant water. Continue doing this for two to six days and then they will be ready to harvest and eat. Sprouts are easy to add to omelets, soups and stir fries, but wait till the end of the cooking process before sprinkling them in. Growing microgreens indoors is easier than most other plants that need soil because they can be planted close together. Microgreens are new, tender shoots of vegetable plants that grow farther than a sprouted seed, but not to full maturity. You’ll harvest them between one to three weeks. They’re healthy and pack more punch healthwise than the mature version. Microgreens do need about 4-6 hours of sunshine a day so if your space doesn’t get this, you may need an LED grow light. Common microgreens include kale, parsley, cilantro, and spinach and can be easily added to salads and sandwiches. If you’re lucky and have a window that gets eight hours of full sun, then you can grow tomatoes. You can start the process of sowing tomato seeds in a seed starter mix or take the shortcut and buy starter plants. Be sure to use unglazed pots that can breathe and have good drainage holes. Don’t forget to turn the plant frequently so each side gets adequate sun. Smaller varieties like Tiny Tim and Red Robin are the easiest to grow indoors. Growing your own food is a great way to ensure fresh produce all year round, especially in South Dakota since we have a short growing season outside. Be sure to follow the directions for the seeds that you choose and enjoy the fruits and the vegetables of your labor! n
