DIY- Grow your own micro greens in vintage tins!

Here’s the thing, at the end of the day, all I really want to do with my life is have a garden and make jam. That is my ambition. I would like to write about having a garden and making jam, and if people read what I wrote I would be on cloud 9. But that would be icing on the cake, and in a pinch I could live without it. What I long for and crave and yearn for, is a garden and a kitchen big enough to make jam.

Currently, I live in a 600 square foot apartment with a teeny tiny kitchen and no outdoor space.

I’m not trying to get your sympathy, honestly, I’m way to young to have my lifes ambitions fufilled yet. I know this. I mean, anyone who has it all figured out at my age must get so bored.

So I plug along in my little space, and I make jam for my friends and I plant herbs in tins and place them on my window sills and I’m pretty happy. Which is all one can ask for I suppose.

DIY Micro Greens in Vintage Tins

Heres a quick way to get those expensive microgreens from the farmers market at home for only a couple dollars! And they last longer.

Supplies

Potting Soil

Tins- vintage tins, tea tins, whatever you so wish.

Ziploc sandwhich bags

double sided tape

Seeds, arugula, mustard, swiss chard, sunflower, and romano beans are all good options,

Paper Towel

Pebbles.

Get 2 squares of paper towel damp and place them on a plate.

Sprinkle a tablespoon or so of seeds on it, and then cover with another damp piece of paper towel.

Keep this damp for a day or so until the seeds start to sprout.

Take your double sided tape and put a few pieces on the inside of your tin around the opening.

Place your ziploc bag inside the tin and press the edges into the double sided take getting it as close to the opening as you can without having the plastic come over the edge.

Place a small handful of pebbles at the bottom- this will allow for better drainage.

Put the potting soil on top and press it in so it is pretty well packed but not hard.

Sprinkle the sprouted seeds on top and water.

Keep the sprouts well watered and watch them rise up, once there a couple inches tall cut them and put them in salads, sandwiches, on top of fish or anywhere else you might like!

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more fleshed out. It’d be...fun project for kids too.
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definitely doing this...England. Hopefully,...will be some...
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I am one of those unbearably lucky people who grew up with great food. My mom is a terrific cook and 9 nights out of 10 we sat down as a family and ate dinner together. She didn't make fussy food, and to this day none of my favourite foods have more than 5 ingredients, but she made good food and she taught me to appreciate it.

When I was 15 I decided I wanted to cook for a living and when I was 17 I got my first job in a restaurant, I was an apprentice (read: kitchen bitch) and spend the next 7 years in kitchens both in savoury and sweet. But mostly sweet because people tend to be nicer in pastry kitchens.

I started this blog in the beginning of 2011, partly because so many friends were always asking me for recipes, but mostly because I love the stories behind food. I love the connection of a recipe to where it came from, the thought process behind it, the memories that make their way to the table with the meal. That's also where the name comes from, it's my middle name but it's also my Nona's name. She was an incredible Italian cook. She taught bread making classes at a local school and made the best canned peaches I have ever known. I was named after her, and I named this site after her as well, because this isn't just about what you eat but the traditions and memories that come with every bite.

This passion for where food comes from isn't just about the memories, it's also about where it's grown, and who grew it. It's about making sure that food that nourishes us isn't at the cost of the people who work in the fields or the environment. Because of this the vast majority of the recipes you see here will be full of things that grow here too. And in British Columbia that means berries in the Summer, apples in the Fall, and an alarming amount of potatoes in the Winter. I feel a lot better about dinner time when I know where my food comes from.

I hope you like what you see and read here, and if you have any questions about anything you can contact me at claire@liviasweets.com

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