With Food Day approaching, Oct 24, 2014, we are almost ready for our first Salad club event.
Our lovely crop of heirloom organic lettuce, kale, arugula, and basil getting ready to nourish our cells.
The first batch of seeds were started on Aug 20, with the hopes of the first harvest in the last week of Sept. They didn't germinate except one basil plug. The only difference was that I used tap water vs distilled, and started them outside. So I re-seeded on Sept 14, 2014 and here are the results 4 weeks later. 4 lamps 24/7, ~80L of water and organic liquid nutrients. Pump is set 15min on/off.
So our first salad club involves the OES students bringing their own toppings BYOT. Students in the culinary cooking program prepare the leaves for us, and enjoy the nutritional benefits of nutritionally rich produce.
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