This grow-your-own garden system is cheaper and requires less time, effort, and space than a traditional garden
So you want to grow your own garden, but you think you don’t have enough time or space in your yard to do it. Nourishmat, an easy-to-use garden grid, allows you to grow your own vegetables, herbs, and flowers in little time and space, and it requires very little effort.
The four-by-six-foot Nourishmat is pre-cut and labeled so that you don’t have to do it. It embraces bio-diversity with 19 different plant varieties, selected for their compatibility, that can be grown on the same mat. The reusable mat comes with 82 seedballs — clay and compost mixtures that contain seeds and protect them from harsh environments and pests — a planting guide that tells you where and when to plant them, and an optional built-in irrigation system. With pre-planted seeds, there’s no need for digging or tilling.
Growing an herb garden is just as easy. The two-by-six-foot Herbmat is based on the same garden system as the Nourishmat. This mat comes with 32 seedballs for planting eight herb varieties.
With these inexpensive gardening systems, you can eat healthy without worrying about where the food came from or if it contains genetically modified ingredients. Not to mention you get the personal satisfaction from growing it yourself.
Both gardening systems are being funded on Kickstarter with a goal of $70,000.
Credit: Viviane Bauquet Farre
The magical attribute of butternut squash is its inherent sweetness. When roasted, butternut squash’s natural sugars caramelize, intensifying its flavor, and turning this humble vegetable into something sublime.
The sage leaves and unpeeled garlic cloves that are roasted along with the squash slices bring additional layers of flavor to this otherwise unfussy dish.
Serve the slices as a side vegetable, or use them in lieu of the fennel-roasted apples in this autumn harvest salad. Either way, butternut squash is one of those vegetables that makes you look forward to winter’s flavors.
- One 2-pound butternut squash, peeled, seeded and cut into ¼-inch-thick by 3-inch-long slices
- 16 large sage leaves
- 8 large cloves garlic, unpeeled
- 1/2 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil, to taste
Preheat the oven to 450 degrees.
Place the butternut squash slices in the center of a large nonstick jelly roll pan. Sprinkle with the sage, garlic, salt, and pepper. Drizzle with the olive oil and toss well. Arrange slices in a single layer, tucking the sage and garlic in between the slices, and bake for 20 minutes.
Remove from the oven and carefully flip each slice so as not to break them. Return to the oven and bake for 8-10 more minutes, until golden-brown at the edges. Remove the garlic cloves and discard. Place the slices on a serving tray. Garnish with the sage leaves and serve immediately.
Total time: 35 minutes
Special Designations: Vegan, Vegetarian, Healthy
Notes and Substitutions:
Note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziploc bags. Bake up to 6 hours ahead and reheat at 450 degrees for 4-5 minutes until hot.
Source: www.thedailymeal.com – Posted by Viviane Bauquet Farre – FoodandStyle.com, Special Contributor