Microgreens, greens harvested after the first leaves (called cotyledons) appear, may become the ultimate home-grown food of the future. They are nutrient-dense and can be grown year-round near a sunny window with minimal time or effort. Common vegetables used for microgreens are: arugula, broccoli, beets, cabbage, celery, chard, cress, endive, mustard, pea and radish. Today, I planted some arugula in a covered container with drainage holes on top of fresh potting soil. I covered the sowed seeds with a paper towel and watered them well. After about 2 weeks, in a sunny place, sprouts should appear. At this point I'll take off the towel and wait for a few more days. After the first leaves appear, I'll be ready to harvest the greens for a fresh salad, sandwich or entree. Of course, using old food containers to plant in and buying seeds in bulk makes this effort very cost-effective. I often order from johnnyseeds.com. Also, a great book on the subject is "Microgreens, A Guide to Growing Nutrient Packed Greens" by Eric Franks and Jasmine Richardson.
At any odd hour on the weekend I can be found in my community garden plot, assisting neighbors with our common yard work or volunteering in a local park.
During the winter, projects often include installing small green roofs on top of sheds or sewing fabric wall planters. My husband and I also love to travel and seek out innovative green spaces and exhibits.
Professionally, I work as an administrator and landscape architect for a local municipality.