Attainable Sustainable by Kris Bordessa
Author:Kris Bordessa [Bordessa, Kris]
Language: eng
Format: epub
Publisher: National Geographic Society
Published: 2020-04-27T21:00:00+00:00
CONSIDERING CALORIES
Most experienced gardeners pack their growing space to full capacity: tomatoes, lettuce, peas, beets, carrots, green beans…But no matter how many of those favored veggies a garden holds, it might still be missing something crucial: calories. You can gorge yourself on fresh veggies all summer long, but that produce alone isn’t enough to sustain a person. Growing some calorie-dense crops in your garden is a must if you want to stop depending
on the supermarket produce aisle and transition to a homegrown diet.
Beans
Most people who have been gardening for any length of time are familiar with growing green beans. The dried beans you get at the store? They come from a plant just like this, but the pods are allowed to mature completely. The seeds—or beans—removed from the shell are dried for storage. Cowpeas, kidney beans, black beans, runner beans, even lentils—you can grow all of these right in your garden. Calorie counts vary based on variety, but a cup of cooked beans will net about 200 calories.
Corn
Growing corn requires a bit more space than most other garden crops, and corn plants are thirsty. If you’ve got the space and plentiful water, though, a summer corn harvest is hard to beat. Corn is a starchy grain that grows two or three corncobs per stalk. Harvest sweet corn when the silk at the top of the corn cob turns dry and brown. Don’t be afraid to pull the husk aside carefully to check, though. A medium ear of corn has about 77 calories.
Dent corn grows in the same manner as sweet corn, but it’s grown specifically for use as a dried grain. Choose from a number of dent corn varieties, some that originated with Native American tribes. Dent corn is ground into fine or coarse cornmeal and used as an ingredient for making polenta, corn bread, or tortillas.
Edible Sweet Potato Vines
The vines of a sweet potato plant are edible, providing a bonus crop of greens for stir-fries or for adding to soups.
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