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here are some suggestions for small space gardening i've tried and you may enjoy...

sunflower and buckwheat greens.

take a shallow flat box, line with plastic if you want, then fill up with peat moss, compost and or soil, it doesn't need fertiliser.

dampen medium, then sprinkle in unhulled sunflower seeds, cover with a sheet of damp paper and keep watering till the hulls crack and the sprout emerges, a few days. remove paper and continue light daily watering.

harvest with scissors when about 8 cm tall.

buckwheat works in the same way... this is an easy, cheap way of  providing fresh greens during the winter, on a sunny balcony or indoors in a sunny spot.
when a tray is finished, compost the peatmoss and root mat.

the first few days till the sprout emerges you can leave the trays in the dark, then move to a light place to enable photosynthesis.

that way you can have some sprouting in a cellar or dark zone, while harvesting the ready ones.

i cannot emphasize enough how tasty and nutritious these greens are, and how even a child can follow through on such a simple process and experience the satisfaction that comes from growing your own food.

wicked in sarnies too...

the buckwheat ones are high in rutin, which is good for you.

of course there are alfalfa and other seed sprouts that can be grown in glass jars, tilted upside down to drain.

the soaking and rinsing water is much appreciated by houseplants.

there is a drink that used to be popular in pre-industrial times in america called rejuvelac, that is super nutritious. it is made by soaking wheat berries in water, then pouring off the milky, slightly fizzy liquid to drink.

quite refreshing...

then when the berries sprout, you can grind them, make small loaves, and cook them in the sun, or a solar oven.

very chewy and delicious...

getting OT here, but while we're at it, i should add how to make seed cheese.

grind almonds, sesame, sunflower seeds, or cashews till a flour, the add water from rinsing sprouts, and let paste ferment to taste.

the enzymes in the sprout water change the seed meal into something spicy and spreadable, that can be enhanced with a few chopped herbs, such as green onion, basil or parsley.

a healthful winter to you all!

'The history of public debt is full of irony. It rarely follows our ideas of order and justice.' Thomas Piketty

by melo (melometa4(at)gmail.com) on Wed Oct 24th, 2007 at 12:22:05 AM EST
I never heard of any of these before, except for the alfalfa sprouts. And I love wheat berries and buckwheat and various other sprouts. Thanks for these ideas.

paul spencer
by paul spencer (spencerinthegorge AT yahoo DOT com) on Wed Oct 24th, 2007 at 01:39:02 AM EST
[ Parent ]
you're welcome, paul.
i've really enjoyed your presence here at ET.

i was experimenting with these recipes mostly out in hawaii, and learning from ann wigmore and the hippocrates institute in boston, who promote raw foods, especially wheatgrass juice as the best detox aids.

after 2 years of raw food, it was such a pleasure to discover macrobiotics!

but if you're going to live on raw food, hawaii is perfect...

you get to feeling pretty transparent after a while, and much more receptive to light, and contact with the elements as a form of nourishment.

i was never overweight since, lol!

'The history of public debt is full of irony. It rarely follows our ideas of order and justice.' Thomas Piketty

by melo (melometa4(at)gmail.com) on Wed Oct 24th, 2007 at 10:09:50 AM EST
[ Parent ]
I tried macro for awhile in the late 60s - George Ohsawa, was it?  San pa ku - or something like that - was his description of the result of the normal Western lifestyle. I had a similar reaction to yours in the sense of the "transparency" feeling, but I decided that it was primarily a kind of macro-cultural psychosomatic thing, combined with the biological/physical reaction to the diet change of avoiding meat-based protein - how Western of me.

Having said that, it was still an important stage for me in terms of modifying my meat-and-potatoes appetite and controlling my meal portions. And I still love short-grain brown rice. We don't use a wok nowadays, but we still saute our veggies in a rinsed-not-scrubbed cast-iron pan - but in olive oil.

Speaking of olive oil, your information says that you're from Italy. My wife was born in the Istria section of Croatia, and her family were refugees near Milano in the 50s. Her father was a Tito partisan in WWII, but, after the war, the party wanted him to go to Russia for training. He refused, so they were ostracized somewhat and left Yugoslavia.

paul spencer

by paul spencer (spencerinthegorge AT yahoo DOT com) on Wed Oct 24th, 2007 at 11:21:01 AM EST
[ Parent ]
macrobiotics helped me a lot, especially when i learned to take the principle and use it locally, rather than try to imitate a japanese monk's diet, lol...

it has its share of truly nutty adherents, which can of course be off-putting, including its founder, georges ohsawa!

but as he himself said: 'never trust any advice till you see how well it works for you in your life'.

their diet jives perfectly with the concepts of protein combination laid out by frances moore lappe in 'diet for a small planet', another great influence on my choice to try a different dietary approach to reclaiming my health.

it worked much better than i ever dreamed.

'The history of public debt is full of irony. It rarely follows our ideas of order and justice.' Thomas Piketty

by melo (melometa4(at)gmail.com) on Wed Oct 24th, 2007 at 11:49:18 AM EST
[ Parent ]

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