When it comes to food, most of us spend a lot of money at restaurants or at the grocery store buying food that we end up throwing away. Additionally, many of us don’t have the time to eat healthy food, so, we just eat whatever we can find in the refrigerator or we order from a nearby restaurant. For those who cook in their house, we then find that a majority of us find 100% of our food in our neighborhood supermarket store.
When you want to save money and live a more efficient life, you have to do two simple steps. The first is that you must produce your own food – you can even do this in your apartment in the city! The second is that you must live a life without waste. This might seem complicated, but we’ll show you how you can easily save thousands of dollars each year on food – wouldn’t you prefer to use that money on something else?
“Fast food is a good food” if fast is just picking it and eating it right from your garden? Everyone can grow their own food at home!
Grow Your Own Food at Home in a Few Simple Steps.
Whether it’s in your apartment in the city or in your home in the country, you can grow your own vegetables indoors.
Did you know that you can grow 100% of your food in your house if you followed a vegan diet? If you are not vegan, then you will still need to purchase meat, fish, eggs, etc., but if you reduce the amount of animal products that you eat, then you can save thousands of dollars annually.
If you decide that you eat one plant-based meal a day, and that you will eat your own vegetables, then you can save a meal a day which averages about $9 a day. Think about it – one meal a day, times 365 days is $3,285! Compare that to the cost of the vegetable seeds and equipment which is around $50. So, you may be asking, How can I eat my own healthy food and save thousands of dollars? First things first, let’s grow some plants!
From Your in-House Garden to Your Dish: How do You Grow Edible Plants?
There’s nothing like drinking your home-grown tea, seasoning pasta with your own basil, and even picking all the vegetables from your own garden to go into your salad bowl. Sound like a complicated business? Not necessarily! In fact, you don’t even need a garden! It’s enough to have a pot or planter and lots of sun.
Gardening is a therapeutic practice, there’s no doubt about it. Sowing a seed in the soil, following its growth, providing it with all its needs, protecting it from weeds, and touching the moist, fertile soil – these are all unbelievably rewarding tasks, and if we end up reaping and enjoying our labors, it will just be the icing on the cake. Growing edible plants is one of the most satisfying and joyful things for many gardeners… and that’s on top of all the money you can be saving! A single tomato seed can produce around 5-10Kg of tomatoes, which can end up saving you $50 from a single tomato plant! The same is true for cucumbers and just about anything else! Anyone who has not experienced a fresh carrot, from the ground to their dinner salad, is strongly advised to follow these (simple) instructions and experiment, especially if there are children around!
Where to Plant?
Any garden, no matter if it is small or large, can grow spices. While there is no special area that should be allocated for this, but it is worth planting them in a place that allows easy access to them. An example of this would be on the edge of the grass or along a path. They are especially beautiful alongside other ornamental plants and certainly next to other plants!
What to Plant?
Growing perennial spices will not require a lot of work. Brewers should plant medicinal sage, bay leaves, rosemary, za’atar, oregano, thyme, chives, marjoram and tarragon. Tea lovers should think about lemon grass, Louisa, mint, lemon geranium, mint, and melissa. Even if you don’t really like tea, these can also be used to make a refreshing, cold drink for the summer days or a great warm drink in the winter.
But the best thing about growing vegetables is to set aside a small area for growing, arable or smooth according to your size. Unlike perennials, growing vegetables involves messing around and interchangeable seasons. Lettuce or well-cared for carrots are unrivaled in looks, and there is no reason to look for a place to hide the bed, it can help to beautify your home! It is important to choose a place that gets lots of sun, and in case you have created a few flower beds, make sure to leave a space for you to get between them for care, harvesting, and, of course, to do proper soil preparation that includes a lot of composting. It is worth reading a little before about preparing the garden and focusing on what you want to do, but it really is a fairly simple business and everything, including the mistakes that you make, will count as experience.
When to Grow?
Winter is a time of unlimited possibilities! You can grow things like kohlrabi, broccoli, radishes, carrots, beetroot, kale (a very healthy and leafy vegetable), cabbage, cauliflower, lettuce, mango, beans, peas, green onions, rocket, arugula, strawberries, and all kinds of herds and seasonings such as parsley, coriander, dill, celery, and more.
In the summer, you can grow tomatoes, sweet or spicy peppers, eggplant, and basil of all types.
When Will You See Results?
Plants can be sown or bought – regardless, they germinate and grow quickly. For example, carrots that you sow in the right season can land in your plate after a month or a month and a half. In fact, many nurseries sell tiny and cheap vegetable seedlings, helping the gardener to know and recognize organic vegetable growths. He has a great selection, so you should definitely know the man and legend!
No Garden? There Are “Pockets” for Planting Vegetable Plants
If, for some reason, you aren’t blessed with a plot or a garden, it’s not the end of the world because… you don’t have to. Anyone can grow edible plants – all you need is a little bit of sun! You may now be asking, where will my plants grow? This is precisely the question that Yael Fall, a green-living product designer, has been trying to answer in recent years by designing and manufacturing plant-growing products. His products create pockets from used street posters that allow for the vertical growth of edible plants in a small balcony or garden. The pockets can be hung on a railing or wall. How they work is that pockets drip into each other, with the last one dripping into the sill that is on the floor below them.
Spice Garden in the Planter
Don’t have a balcony? Not worries – a windowsill will suffice! With a standard iron rack that can be purchased at any nursery, you can hang planters outside the window and grow your herbs and pieces there. You can plant many of them in the same planter, but at some point, you will have to prune it to prevent it from overgrowing. If you are a basil lover, you can typically find three or four different types of basil and make a basil of basil purity (purple, variety, and green). You should note that it’s best to separate the tea spices from the cooking spices so as not to drink something like cilantro flavored tea.
A Green Roof
If you have a good relationship with your neighbors, you can discuss setting up a vegetable garden on the roof of your apartment’s building (along with an irrigation system). These roofs are a great place for growing spices and vegetables!
Now That You Have Your Own Vegetables, What Can You Make Using Them?
You can make all kinds of meals using your fresh fruits and veggies! Keep reading to find some new recipes.
Ingredients (for 2 servings):
1 very fresh eggplant, sliced lengthwise into thin slices
Thick, domestic tahini
Spicy Green Pepper, diced
1/4 cloves of garlic, small chopped
1 big tomato
1 hard-boiled egg
You choice of bread: Pita, focaccia, Iraqi pita, Moroccan bread, etc., just make sure that it’s fresh and doughy
Preheat oven to maximum heat.
Coat the eggplant slices with olive oil on both sides.
Arrange the slices in a baking sheet and sprinkle with a pinch of salt
Bake for 5 – 10 minutes, or until the eggplant is thoroughly cooked
Meanwhile, combine the diced green pepper, crushed garlic, more salt, and olive oil into a bowl.
Slice the egg into thin slices – don’t worry if it falls apart! This is the perfect dish for messy presentation!
Toast the bread in the oven or toaster – I typically use a kind of very soft pita bread that does not open into a pocket.
When the eggplant is golden, and take the tray out of the oven.
Build the Sabich
Place in each pita / focaccia plate.
Drizzle the tahini over it.
Pile warm slices of eggplant and egg.
Add a touch more of the spicy pepper mixture.
Finish by squeezing the tomato over it and with a drizzle of olive oil.
Garden Vegetable Pasta
This is a quick sauce that incorporates many different vegetables and herbs that complement each other, not only in the flowerbed, but also in the dish.
Ingredients (for 2 servings):
250g short pasta
1 Very small fresh eggplant, peeled and cut into large cubes
20-25 cherry tomatoes, halved
1 clove of garlic, diced
1 thinly sliced hot green pepper
4 tablespoons olive oil + a little more
4-5 sage leaves
A handful of chopped parsley leaves
A pinch of coarse salt
Boil water for the pasta, then, add coarse salt generously and cook according to the manufacturer’s instructions.
Make the sauce:
In a wide pan, heat 2 tablespoons of olive oil.
Fry the eggplant until softened and golden, stirring frequently.
Remove the eggplant from pan and place onto a plate, preferably with paper towel or something absorbent.
Add 2 tablespoons olive oil, sage, garlic and hot pepper. Sauté until just fragrant so the garlic will not burn.
Add the tomatoes. Stir and cook for about 5 minutes until the tomatoes start to soften and make sauce.
Return the eggplant to the pan and add salt, but not too much because of the salted feta!
Add parsley and stir.
Drain the pasta from the cooking water, sprinkle with a little olive oil, and add to the pan with the sautéed vegetables.
Transfer to serving bowls and sprinkle crumbly feta on top.
Cucumbers in Yogurt with Greens
Cucumber, when it is very fresh and young, has a wonderful, sweet crispness that is full of flavor. If you grow your own cucumbers, make sure not to miss the right time for harvesting. If you forgot about the unnecessary day-to-day discourse, you will find that you have grown a chubby monster full of watery seeds.
Here is a meal worthy of Roosefeld’s Prince.
4-5 small, firm cucumbers
1/2 cup sheep yogurt
3 – 4 sprigs of mint
2 green onions
1/2 hot green pepper
2 tablespoons olive oil
Peel the cucumber and slice it into thick slices.
In a bowl, mix the yogurt, mint, onion, hot pepper, olive oil, and salt.
Put this mixture in a blender or use a grinding stick.
Pour over the sliced cucumbers and mix.