The Low-Tech, No-Grow-Lights Approach to Abundant Harvest
Year-Round Indoor Salad Gardening offers good news: with nothing
more than a cupboard and a windowsill, you can grow all the fresh
salad greens you need for the winter months (or throughout the
entire year) with no lights, no pumps, and no greenhouse. Longtime
gardener Peter Burke was tired of the growing season ending with
the first frost, but due to his busy work schedule and family life,
didn't have the time or interest in high-input grow lights or
greenhouses. Most techniques for growing what are commonly referred
to as "microgreens" left him feeling overwhelmed and uninterested.
There had to be a simpler way to grow greens for his family
indoors. After some research and diligent experimenting, Burke
discovered he was right-there was a way! And it was even easier
than he ever could have hoped, and the greens more nutrient packed.
He didn't even need a south-facing window, and he already had most
of the needed supplies just sitting in his pantry. The result:
healthy, homegrown salad greens at a fraction of the cost of buying
them at the market. The secret: start them in the dark. Growing
"Soil Sprouts"-Burke's own descriptive term for sprouted seeds
grown in soil as opposed to in jars-employs a method that
encourages a long stem without expansive roots, and provides
delicious salad greens in just seven to ten days, way earlier than
any other method, with much less work. Indeed, of all the ways to
grow immature greens, this is the easiest and most productive
technique. Forget about grow lights and heat lamps! This book is a
revolutionary and inviting guide for both first-time and
experienced gardeners in rural or urban environments. All you need
is a windowsill or two. In fact, Burke has grown up to six pounds
of greens per day using just the windowsills in his kitchen!
Year-Round Indoor Salad Gardening offers detailed step-by-step
instructions to mastering this method (hint: it's impossible not to
succeed, it's so easy!), tools and accessories to have on hand,
seeds and greens varieties, soil and compost, trays and planters,
shelving, harvest and storage, recipes, scaling up to serve local
markets, and much more.
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