Thursday, March 12th, 2009
The Gourmet Way of Going Green
Having survived “spring cleaning,” it’s now time to turn my attention to the “green” of spring! Even though I live in the city, I still enjoy gardening and have learned to garden within my means. Last year, for example, I grew a bell pepper in my window box to spice up dinner.
Growing my own herbs and a tomato or two is something I relish! To add some of the items I have grown into my gluten-free dishes creates a sense of personal accomplishment. Basil, a small rosemary plant, parsley, and chives are a good start because all you need is a small window box. I start the seeds indoors in a “mini green house” of my own design using recycled products that you can probably dig up with a few minutes of searching. Try to find:
4 wire clothes hangers
1 plastic dry-cleaning bag
1 cardboard box (a 4-6 pack soda box works great)
2 large foam trays (the kind meat is packaged in), washed and dried
1 piece of cardboard (the size of the bottom of the soda box)
1 roll of strong scotch tape
small containers with holes punched in the bottom for draining, or starter planting trays
1 bag of potting soil
Assorted seeds
Then to get started:
Cut the hook off each hanger. Bend each into a large U shape and set them aside.
Cut the plastic dry-cleaning bag 3/4 of the way down from the top, leaving the sealed end sealed.
Take the remaining plastic and cover the piece of cardboard, taping it down well on the back.
Put the plastic-covered cardboard with the taped side down into the box. Then press the hangers into the box sides, between the layers of cardboard, across the short side so they arch evenly.
Now fill your little containers with potting soil. Do not pack too tightly! Follow the seed instructions. Then put your trays in the box. If you need to remove a wire or two, that’s fine (you can replace them later).
Water your “bumper” crop carefully then slide the whole container into the plastic bag and fold the end under. Put the crop in a sunny spot and add a bit of water every other day to the little pots. Soon you will see your little sprouts!
When they have almost reached the top of your mini green house, and it‘s warm enough, you can transfer them to your window box.
Now you now can share your harvest with friends and family. (Toss some chives and a bit of sour cream in with some gluten-free pasta or sprinkle chopped basil on your gluten-free pizza.)
-Estelle