Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    From $11.99/month after trial. Cancel anytime.

    Indoor Kitchen Gardening: Turn Your Home Into a Year-Round Vegetable Garden
    Indoor Kitchen Gardening: Turn Your Home Into a Year-Round Vegetable Garden
    Indoor Kitchen Gardening: Turn Your Home Into a Year-Round Vegetable Garden
    Ebook348 pages4 hours

    Indoor Kitchen Gardening: Turn Your Home Into a Year-Round Vegetable Garden

    By Elizabeth Millard

    4/5

    ()

    Read preview

    About this ebook

    As featured in The New York Times, grow amazing, fresh, organic produce in your own home with this critically acclaimed indoor gardening manual.

    It takes just a few dollars and a few days for you to start enjoying fresh, healthy produce grown indoors. Imagine serving a home-cooked meal highlighted with beet, arugula, and broccoli microgreens grown right in your kitchen, accompanied by sautéed winecap mushrooms grown in a box of sawdust in your basement. Explore the expansive new world of growing and eating that can be discovered with the help of Indoor Kitchen Gardening.

    Author and Bossy Acres CSA co-owner Elizabeth Millard teaches you how to grow microgreens, sprouts, herbs, mushrooms, tomatoes, peppers, and more—all inside your own home, where you won’t have to worry about seasonal changes or weather conditions. In this guide, you will find:

    ·An introduction to growing edibles indoors, from defining your goals and choosing a space, containers, soil, and grow lights to troubleshooting common problems.

    ·Guidance for growing crops perfectly suited to an indoor environment and that often have quick seed-to-harvest timeframes, such as microgreens, shoots, herbs, wheatgrass, sprouts, and mushrooms.

    ·Guidance for growing crops with shallow root systems that grow well indoors—such as radishes, carrots, lettuces, and tomatoes.

    ·Plenty of cheerleading to encourage your sense of adventure.

    Filled with photos and more than two hundred pages of do-it-yourself in-home gardening information and projects, Indoor Kitchen Gardening is your gateway to this exciting new growing method.

    “Well-written, clearly illustrated and full of personality.” —Northern Gardener

    “This is a great book for both beginners and seasoned gardeners.” —The American Gardener Magazine from The American Horticultural Society

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateJun 15, 2014
    ISBN9781610589819
    Indoor Kitchen Gardening: Turn Your Home Into a Year-Round Vegetable Garden

    Related to Indoor Kitchen Gardening

    Related ebooks

    Gardening For You

    View More
    View More

    Related podcast episodes

    Related articles

    • UNLIMITED

      Join The No-dig Revolution

      Jan 21, 2021

      Join The No-dig Revolution
      4 min read

    • UNLIMITED

      Top 10 Money-Saving Crops

      Mar 18, 2022

      Top 10 Money-Saving Crops
      2 min read

    • UNLIMITED

      Landscapes That Work

      Jun 22, 2021

      Landscapes That Work
      7 min read

    • UNLIMITED

      He’s A Blooming Talent

      Apr 22, 2020

      He’s A Blooming Talent
      3 min read

    • UNLIMITED

      Anise Hyssop: Herb of the Year

      Aug 30, 2019

      Anise Hyssop: Herb of the Year
      5 min read

    • UNLIMITED

      The Garden of Rebirth

      Mar 13, 2020

      The Garden of Rebirth
      10 min read

    • UNLIMITED

      PLANTS from PIECESS

      Apr 18, 2024

      PLANTS from PIECESS
      6 min read

    • UNLIMITED

      Growing beans

      Feb 24, 2023

      Growing beans
      5 min read

    • UNLIMITED

      Perennial VEGETABLES

      Mar 30, 2018

      Perennial VEGETABLES
      6 min read

    • UNLIMITED

      There Is No Blueprint

      Mar 18, 2022

      There Is No Blueprint
      2 min read

    • UNLIMITED

      Making The Cut

      Feb 27, 2019

      Making The Cut
      4 min read

    • UNLIMITED

      Design Challenge

      Oct 6, 2020

      Design Challenge
      4 min read

    • UNLIMITED

      Focus On… Forest Gardening

      May 25, 2021

      Focus On… Forest Gardening
      5 min read

    • UNLIMITED

      Cover crops LIVING MULCH

      Aug 4, 2022

      Cover crops LIVING MULCH
      4 min read

    • UNLIMITED

      Pasta from Scratch

      Nov 17, 2023

      Pasta from Scratch
      4 min read

    • UNLIMITED

      Grow Your Own Herbal Teas!

      Jan 24, 2023

      Grow Your Own Herbal Teas!
      4 min read

    • UNLIMITED

      Hoya

      Apr 1, 2020

      Hoya
      3 min read

    • UNLIMITED

      True Blues

      Feb 22, 2019

      True Blues
      6 min read

    • UNLIMITED

      Plant Your Own Mini Meadow

      Apr 7, 2020

      Plant Your Own Mini Meadow
      3 min read

    • UNLIMITED

      What Lies Beneath

      Mar 1, 2022

      What Lies Beneath
      4 min read

    • UNLIMITED

      Backyard Orchards: A Better Way

      Jun 9, 2021

      Backyard Orchards: A Better Way
      4 min read

    • UNLIMITED

      Cover A Lot Of Ground With Winter Cover Crops

      Sep 11, 2020

      Cover crops have many benefits for your garden soil, and for the food crops you’ll later plant in their place. (See “5 Benefits of Cover Crops,” Page 55.) To reap these benefits, you’ll need to cultivate strong stands of growth that can suppress weed

      8 min read

    Related categories

    Reviews for Indoor Kitchen Gardening

    4/5

    6 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Indoor Kitchen Gardening - Elizabeth Millard

      Introduction

      Growing up in Minnesota, my schools always seemed located across from cornfields and farm stands, but wearily gazing outside during math class was about as close as I got to agriculture. Although my great-grandparents and grandparents were farmers, I grew up in the suburbs, a land of uniform lawns and frozen vegetables, and although I deeply appreciated lazing around in trees and watching bees in the neighbor’s garden, I never imagined I’d be spending any time digging, weeding, or talking about compost. The concept of growing food was about as foreign to me as algebra (which I also believed I’d never use).

      After a few decades in the business world, that sense of disconnection to my food remained, although I’d expanded into cooking more meals and using more than one spice at a time. It wasn’t until I was in my early 40s, though, that I actually grew anything more than an appetite.

      Elizabeth (Bossy E) and Karla (Bossy K) in a rare moment of relaxation at their Community Supported Agriculture (CSA) farm, Bossy Acres, in Minnesota.

      When people ask how I got into farming, I like to say that I dated my way into it. I met my future partner, Karla Pankow, during a Habitat for Humanity build in Zambia, Africa, and we joke that our relationship started while we had dirt-encrusted hands, so why not continue the tradition from there? The beautiful simplicity of living there—albeit for only a few weeks—stayed with both of us, and we realized that we yearned to create a life focused on sustainability, abundance, gratitude, and plenty of dirt. By launching a farm, Bossy Acres, we’re off to an excellent start.

      Before we first managed to get into our farmland, though, we began by growing a wealth of crops inside. Winter in Minnesota is notorious for wearing optimists down to a brittle nub, but the more experimentation we did with microgreens, pea shoots, radishes, and other tasty vegetables, the more we felt like we were extending summer into our house. As the snow buried the cars outside, we harvested wave after wave of tiny, delicious greens that kept us busy until we could find some fields to till—or at least break into the raised beds in our backyard garden in Minneapolis.

      Microgreens and other indoor edibles do more than simply feed the body. They add color and texture to the interior of your home, and watching them grow is an exciting adventure for kids and adults alike.

      The experience went against everything I’d believed for most of my life: that indoor vegetable growing was for experts who possessed deeply green thumbs, and that anything edible raised inside a house had to be grown in some extensive, costly system. Most of all, I thought having a little two-bedroom bungalow in the city was a huge drawback because I didn’t have an expansive kitchen with tons of natural light, or a finished basement with space for rows upon rows of grow lights.

      Fortunately, through several seasons of indoor growing, I came to see that there are plenty of options when it comes to in-home farming. Nutrient-rich microgreens, sprouted alfalfa and broccoli, even beets and mushrooms—with the right mix of light, airflow, water, and attention, all can flourish as easily as houseplants.

      In this book, you’ll learn the basics of indoor growing, get tips on specific crops, and troubleshoot some common indoor growing issues so that you can easily get started on the leafy, delicious path of in-home gardening. Starting with planning your space, and finding the right area in your home (usually the kitchen, but not always), you can transition to planting, soil conservation, water usage, airflow management, and all those other zesty strategies that go into being an in-home gardener.

      Bossy Acres, the Community Supported Agriculture farm operated by Elizabeth and Karla, relies heavily on volunteer field work from CSA members who enjoy getting their hands dirty.

      Also included are some ideas on preparing your hard-earned bounty. For several years, I focused so much on growing vegetables that I neglected educating myself on how to actually eat them. Yet, it’s hugely important to make food prep into a part of any gardening strategy. That’s why I’m just as likely to be pickling, fermenting, and chopping as I am weeding, transplanting, and harvesting. There are certainly times where I plant a certain type of vegetable or fruit just to see if it can be done (I’m looking at you, artichokes), but at the same time, I make sure to be prepared if my ambitious schemes end up working.

      A jar full of a blend of spicy microgreens is weighed and prepared to be sent out for sale at a local farmer’s market.

      A kitchen-window herb garden with good light can yield plants nearly as big as if they were grown outdoors.

      Even if your in-home garden is just one plant, seeing a beautiful edible like Swiss chard thriving in your kitchen will give you the confidence to expand and try more new plants in new places.

      In short, Indoor Kitchen Gardening is about creating a sense of play and nourishment. There’s a certain thrill that comes with seeing seeds begin to pop into their first leaves, and if you’re wearing your pajamas at the time, that excitement can feel doubled. Although there are some challenging projects wedged into these pages, much of the book is devoted to easy growing practices, so indoor gardening feels more like a fun journey than a daunting task.

      It doesn’t matter if you’re crammed into an urban apartment with one fern balanced on the fire escape or pondering how to use a lovely greenhouse space in your new farmhouse, anyone can use these simple tricks and techniques to develop garden abundance. Let the adventure begin.

      Windowsills are built for potted herbs, which make a delightful accompaniment to your favorite pottery and containers.

      A few pots of edibles around the house can add up to a significant garden. Here, celery and red sail lettuce share a bench.

      A bit of tough-to-reach countertop can be put to use in the highly productive task of supporting your in-home garden. Depending on your conditions, you may not even need to supply supplemental light, heat or ventilation at all.

      A tray full of radishes is ready to be harvested at just a couple inches tall. The development of the second leaf pair is a good sign that most micros are harvestable.

      Any spot in your house where you have had success growing typical houseplants is a good candidate for growing edibles. Some good sunlight is a key ingredient for most plant species—edible or not.

      PART ONE

      Growing Edibles Indoors

      Living in the Midwest, I’ve often dreamed of growing tropical fruits in my dining room, imagining a stretch of mangoes and papayas juxtaposed against the snow-sliding-sideways view of a February afternoon. The kitchen would become a tangle of vines, lush with colorful blooms and quirky vegetables, and I’d be able to pick my breakfast while the morning coffee brews.

      Theoretically, with the right conditions, I should be able to achieve at least a fraction of that daydream. For example, it’s likely that I could grow a dwarf Calamondin orange tree, which is reputed to be hearty to 20 degrees Fahrenheit, or opt for an avocado tree sprouted from a pit, waiting the four to six years it takes for the new plant to bear its own fruit.

      I did attempt to achieve the somewhat impossible once, trying to grow my own loofah plant, even though I knew Minnesota is far out of the loofah’s zone. I managed to get it about 5 feet tall, with luscious, broad leaves and plenty of potential, but it never fruited, only kept spinning its tendrils around curtain rods and houseplants. When the project resulted in more pruning than loofah harvesting, I came to an important realization: indoor growing is a pursuit that can be zesty and ambitious, but when it begins to feel like an overwhelming chore, it might be time to scale back. Most of all, I determined that indoor growing is best when it starts with a plan.

      Turning your home into an orangery with fresh oranges and lemons growing in abundance is a lovely dream, but you’ll have better luck if you start with a more practical plan and build on your successes.

      THINKING AHEAD

      It’s ridiculously easy to become overcommitted and enthusiastic, especially when perusing seed catalogs. Some of the dreariest parts of gardening—weeds, rabbits, squirrels, more weeds, birds, and did I mention weeds?—are eliminated with a kitchen counter brimming with herbs, microgreens, lettuces, and edible flowers. So, some people tend to jump in and place a seed order that wouldn’t be out of place for a five-acre hobby farm.

      Before hitting send on that order, though, take a moment to think about what you really want to grow, and what it will add to your current growing mix (if you have one going).

      Creating a plan might seem like it would take the fun out of the adventure of indoor growing, but I’ve found that the opposite is true. By understanding why I’m planting a specific crop and how I’m going to use that vegetable or herb in the future, I’ve been able to stay on top of my projects and very little goes to waste. I may not have tropical fruits crawling toward the ceiling, but I don’t have guilt pangs from overgrown plants that have to be carted grudgingly out to the compost pile, either.

      Similarly, it helps to have a strong sense of timing. Understanding when certain plants will mature and planning accordingly can be helpful for staying on top of multiple growing projects without feeling like you’re now a greenhouse manager.

      Once you have a plan in place—even if it’s a rough idea of what you want to grow—then it’s easier to take a look at other factors like space, lighting, containers, etc., with a view toward creating the best conditions for your indoor growing adventures.

      What’s Your Plan?

      FIND YOUR SPACE

      Although this book is called Indoor Kitchen Gardening, there are many instances where a kitchen isn’t the ideal spot in the house for vegetable or herb growth. Also, the kitchen might be perfect during a certain time of year, especially during cooler months when plants can use the ambient heat of that room, but less suited for growing in other seasons.

      For example, I’ve found that my trays of microgreens do very well in the kitchen during the autumn, when temperatures begin edging toward frost, but suffer in that room during the summer because the south-facing windows heat up the space too much. In those warmer months, the micros thrive in the basement, where I can control the light and air more easily, and avoid the humidity that makes growing more challenging.

      Tomatoes and peppers, however, love the heat. Putting them by a large kitchen window in the middle of summer allows them to thrive, but placing them in a basement or cool attic space requires an exhausting amount of control measures to make sure they’re happy. In other words, it’s likely that your home has the right spot for whatever you have in mind; you just have to find out where that space might be.

      A quiet cornet in a living room can be used as a garden or nursery. Here, seedlings are coaxed along under an LED light until they are strong enough to be transplanted into bigger containers and scattered throughout the house.

      You wouldn’t want to put a recliner or a desk in the small space between these doors, but a shallow shelf filled with garden plants fits the space very nicely.

      A healthy tray of microgreens or shoots can do a lot to improve the view of a window that looks out on a dreary area, such as a garage.

      Basements typically offer a wealth of utility space for raising your indoor crops. All

      Enjoying the preview?
      Page 1 of 1