Microgreens
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491_9781801157223
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Microgreens are FRESH 0 mile from farm to fork. It is buying and consuming as local as local gets. What I call con-produce, conventional produce, in the standard store is dead or dying food. So called fresh food in grocery stores has been raised on depleted soils. It has been picked days, weeks, months or years in the past. It has been handle, washed, sanitized, packaged, stored, transported from who knows where. It is stored and handled in the back of stores. Then displayed and fondled by everyone and finally you come along and adopt it and the microbes that have hitched a ride along with the con-produce. Con-produce has been purposely developed to withstand the rigors of the above description of being processed and handle. I speculate that the good healthy microbes our MBS needs from fresh food is not available from con-produce. Instead we are eating unnaturally raised and processed foods with free loader microbes our MBS doesnt need. Without the proper microbes on and in our MBS we cannot process the few if any nutrients that the con-produce has, if any. Over the past many decades the nutrimental value in food has radically declined.Where to GrowMicrogreens can be grown at home or work in a wide variety of containers and locations. It doesnt take much time or space once you have the seeds and the small amount of equipment you might need. With the right light, temperature and water, spaces like garages, basements, out buildings and other locations can serve well to grow microgreens for individuals and others. Basically all microgreens need is some water, growing medium, light and warmth, not too cold and not too hot. These tiny little greens can sometimes be grown on a windowsill that gets some light and warmth or under grow lights. This Book Includes:What are Microgreens and Why to Grow ThemBenefits of MicrogreensMaterial Equipment and Everything NeededMicrogreens Variety and Ho
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