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Friday, August 15, 2014

Summer Learning in Colorado mountains and delicious ways to enjoy your microgreens

Well, we are back from our travels, and our neighbors: mama and baby bears have moved on. My fall garden is planted and happily accepting transplanted microgreens of tatsoi and kale. My cover crop of buckwheat (which I planted in June) came back to life after our return with regular watering, and hopefully will improve our clay soil. Today I'll share microgreens and soon I'll takes some pics of the outdoor raised bed garden.

I promised to share sunflower greens, pea shoots, buckwheat, kale and tatsoi with a friend. So, I planted a whole small tray of each. This dry climate slows down sunflowers a bit, but the rest are thriving. Also I found that my last harvest of sunflowers looked a bit scraggly, so I gave everything a shot of seaweed fertilizer. I think it was worth doing as the sunflowers really improved and have good sturdy stalks. Everyone else appreciated one dose of diluted liquid seaweed fertilizer from our local organic gardening store.

I am starting an experiment with my next planting. I love microgreens...yet I do want larger broccoli, kale and tatsoi. So I planted my smallest tray with about 8-10 tatsoi and will plant maybe 20 broccoli tomorrow in another small tray. As my beautiful plants grow to a healthy 2-3 inches tall when I transplant them, why not get that first growth and use less seeds initially?

What are you planting inside or out this summer?

Here are some pics from my current crop: a jungle of shoot peas, buckwheat greens, tatsoi and kale.



So what do I do with these beauties: first I make a smoothie with:
1/2 c. coconut milk (I use Edward's Coconut cream from Vitacost or locally)
1/2-1 banana (or avocado)
1/3 c. blueberries (and one piece of fruit i.e. peach)
1 cup of microgreens
1 tsp peeled fresh  or less of ground ginger
1 tsp. ground cinnamon
optional: hempseed, chia seed, goji berries

Depending on how thick you like it, you can add ice or more liquid. I also will put in 1-2Tb. cacao powder and 2 Tb. sweetener for a change sometimes.

Later, I have my new favorite salad topped with microgreens. It comes from Danielle Walker's cookbook:
Against All Grains.

Essentially it is a cole slaw with various cabbage, julienned carrots, steamed broccoli, sweet peppers and fresh basil. I make a double recipe (about 4+ cups of vegs) and double dressing and let it flavor the vegs for half an hour before diving in and topping it with microgreens. Danielle also includes a fresh mango in her version.

The dressing is awesome:

Thai ”Peanut” Vinaigrette
1 ½ Tb. Almond butter
1 ½ Tb. Cilantro (I usually put in basil instead since we both love it)
1 Tb. Coconut aminos or soy sauce
1 Tb. Apple cider vinegar
1 tsp. minced garlic
1 inch piece ginger, peeled and grated
1/4 tsp. sea salt
¼ c. melted coconut oil
Place all ingredients, except oil, in blender or small food processor. Blend until smooth.
With machine on, slowly drizzle in the oil in a steady stream. Continue until all emulsified.

Note: I use less oil than it says and sometimes add a little more salt, ginger, vinegar and basil to pick up the flavors further.

Enjoy...more ideas to come....


Thursday, June 5, 2014

Summer is here

With our weather in the mid to high 80's, we seem to have had a very brief spring though the night temperature dropped 59 degrees! Mountain living is wonderful at this time of year.
I want to share a couple of sunsets from our mountain retreat(winter followed by spring sunset) followed by a couple of new plantings and some info on growing microgreens in this dry climate.


Here are a couple of our neighbors..........
 I planted this mizuna dry and covered it well in its bed of well moistened soil and topped it with a damp paper towel and an inverted tray. In just 3 days ...in this very dry climate, it was poking up through the soil.
Microgreens need to be watered at least twice a day and sometimes three times each day until they germinate.
And below is buckwheat lettuce...very mild and pleasant. (And a great cover crop for your garden). This is soaked overnight, sprouted a couple of days (it is quick in this dry climate) and only took about five days to be ready to eat at this warm time of year.


Enjoy and please let me know if I can be of assistance. We all need to grow some of our food year round, and this takes a few minutes a day. The greens can be cut and stored for about 7 days.








Sunday, June 1, 2014

Happy June! Greetings from the Garden

We are finally feeling that spring is here to stay. Actually, it is feeling like summer this week.. As you will see in my photos, while I am still growing microgreens, I am also experimenting in my mini greenhouse until later in the summer when we will plant raised beds with fencing to protect from the deer etc.

A friend is also teaching me how to do Bokashi composting...something you start inside with effective microorganisms used to begin breaking down the ingredients. Have any of you tried it?

What are you growing inside or out? Hope you are enjoying the opportunity to grow something for your spirit and your stomach. The tatsoi and kale were started as microgreens and transplanted with a feeding of seaweed fertiizer.

We are also going to grow swamp milkweed for our monarch butterflies. Is anyone growing particular flowers for the butterflies and any other pollinators?

Here is kale from microgreens .

Here is my own salad ready to harvest: deer tongue lettuce and spinach.


In the foreground is tatsoi transplanted from my microgreens.


 This is our mini greenhouse to  fend off the deer and protect tender plants from many freezing nights we have had this spring.
I have been teaching some folks how to grow microgreens...great way to have your greens if you don't want a garden in the ground. Protect your greens from deer and birds if they are outside ...I use netting when they come out on a table.


May you find peace inside and out as we move into summer.

My book is still available on Amazon. Here is the link Growing Microgreens Step by Step

 And drop me a note if I can help or answer questions: gaiacreations@live.com or on facebook at Gaiascreations.

Thursday, March 20, 2014

HAPPY SPRING and COME TO MY MICROGREEN CLASS IN PAONIA CO

Hope you are enjoy the spring days as well as the blustery ones. We are staying ready for snow or spring. What are you growing inside or out?

Due to the 5-7 deer who visit daily, we are not planting an outdoor garden yet. When we put up a seven foot fence, we will be ready to go.

This is some yummy tatsoi which are thriving in our little house. You can plant tatsoi dry, and in a few days, the seeds will have rooted and be looking for the sun. Tatsoi is a mild mustard which has a spoon shape. It is lovely at all stages and delicious. Broccoli is coming next and then maybe I will celebrate spring with some sunflower greens.



And here are a couple of our neighbors. Look this way guys....
My next microgreen class will be on Sunday, April 6th at 1PM at the
Trading Post,  15495 Black Bridge Road in Paonia, CO. Cost $15 or a trade may be possible. Contact me at gaiascreations@live.com if you are interested.