Growing tomatoes, zuchini, pumpkin, kale and a lot more.
There is something so deeply satisfying about watching a seed you planted push its way up through the soil and transform into a living, thriving plant. I think it’s an understatement to say that I’ve become quite obsessed with sprouting micro-greens and having a look at our growing plants daily.
When holding a seed in the palm of your hand, it looks so small and easy to lose. It’s hard, dry, and appears dormant—a tiny brown speck. Yet, when those tiny green cotyledons (the first seed leaves) break through the surface of the dark earth, it all looks so cute and you feel a bit proud seeing them grow. A realisation that spiralled me personally to start growing broccoli I sprouts for the nutritional health benefits and pea sprouts because they will keep on growing even if you cut them. It is a slow job, very different from my fast paced work back home.
The biggest benefit I find in growing brocolli micro-greens is their exceptionally high concentration of glucoraphanin , which converts into sulforaphane when the micro-greens are chewed or crushed. Something the body can absorb and has research showing many anti-cancer benefits. A new hobby that keeps me healthy. At least, I feel like I am getting healthier. As I’ve learned here, we are powerful word-velho’s and mindset is the most important thing.
In the pictures you can see the courgette and tomatoes that we are growing. We sprouted them in April and slowly they are turning into giant courgettes and almost red tomatoes. We’ll have more courgette that we’ll be able to eat! And some fan favourites our kale and pumpkin are getting bigger everyday. We’ll use them for tomorrow’s community lunch.