My lunch today was homemade hummus with pumpkin seeds, freshly gathered raw bok choy leaves, with gluten-free crackers and tomatoes from the store. It’s so cool to eat food born of the earth. Straight vegetarian doesn’t work for my body, but mostly vegetarian feels just right.
These are heirloom varieties: sun golds, yellow mediums, red cherry, and zebra medium.
All the containers are from the Goodwill or other thrift stores plus recycling of plastic containers.
So far this experiment is going well. I am learning how to work with the sunlight in southern Colorado, plus I am eating fresh-grown microgreens, bok choy, chard, and kale along the way. These kale, arugula, and salad microgreens are growing under lamps – also from the Goodwill. They have strong lumens bulbs but the bulb is only 60 watt.
Window Food was the first post about growing food indoors.