Grocery Store Optional

Eat What you Grow Recipes

So, you build and automate a greenhouse. You have food available to you every day, and the grocery store becomes an option you can add from when preparing meals. It's nice, but what do you eat?

For us, that starts with what is fresh and ready, and what it seems like even a teenager will eat. Usually that last part is the hardest.

What is ready mostly depends on work from a month or more ago, unless you are also growing microgreens or other quick nutritious food.

It's changed dinner planning a lot, the list of things we don't buy any longer is growing. We always have basil, thyme, mint, carrot greens, onion greens and more. I just need to regularly plant what I want to eat.

More GrowBots and irrigation tables are in the works, and more pushing the boundaries of our options.

This zesty salad is perfect for a quick side or main dish. Most of the ingredients are easy to grow, just harvest a few things from the garden and add a few spices from the cupboard.

My trees are small but I add some moringa or neem leaves to this when I can. When the trees are full-sized, they will become standard ingredients for their many benefits and great taste.

Ingredients

8-12 fresh Daikon Leaves
2 Limes
4 Cabbage Leaves
2 Carrots + tops
4 handfuls Basil flowers/tops
6 Onion/Scallion greens
1 Jalapeno
5 drops chili oil
2 teaspoons crushed garlic
1/4 tsp Turmeric powder
1/2 tsp Salt
1/4 tsp Sugar

When available: 2-4 Neem or Moringa tree leaf fronds

Directions

You will need a small knife, a vegetable peeler, 2 bowls, and a strainer.

In a small bowl, squeeze limes, add salt, sugar, chili oil and garlic.
Thinly slice jalapeno, and stir into liquid in bowl.
Use a vegetable peeler to make the carrots into long thin pieces. Slice the cabbage into similarly sized strips.
Mince the basil, carrot tops, and scallion/onion greens into a separate larger bowl. Add the carrots and cabbage to this bowl.
Remove and discard the thick part of the daikon leaf stalk, trim the leafy parts into the salad mix bowl.
Gently toss the greens together.
Using a strainer, add the liquid without adding the jalapeno slices and seeds. Toss the greens and let sit for 2 minutes in the dressing.
Using a strainer, drain the liquid from the greens and shake off the excess.

Optional:

Add back in the sliced jalapeno at the end for some more kick!

Serve without dressing, or add a sprinkle of poppy/sesame seeds or roasted pine nuts.

With the pine nuts and leaves, this is a complete meal containing a full spectrum of vitamins and minerals, plus aminos and proteins, with anti-fungal and anti-bacterials as well.

Eat Well!

Cornelius Communications

Global Communications, Business, and Strategy Consulting

Grocery Store Optional

Eat What you Grow Recipes

Daikon and Cabbage Salad

Ingredients

Directions