As the world is speeding up its pace of development every second, we are losing many important things on earth. Saving environment where we live is the need of the hour. We are losing so much greenery every hour around the world that the time is not far when greenery will be hard to find. Though governments are making efforts to save the environment, it’s not enough- our efforts value the most. Greenery is very important for humans life cycle as it takes in carbon dioxide and give us oxygen to breathe in.
Greenhouses are generally built to somewhat gain control over the environment suitable for plants. Greenhouses are generally build to create an atmosphere for growing off season vegetables all-round the year. One can easily make greenhouse garden at home with some easy to make a home garden greenhouse. Below are a few popular varieties you can create yourself or purchase a kit to save a considerable amount of money.
The greenhouse frames are of three types- the “Quonset” which is simple tunnel shaped, ridged beam with taller gothic shape having arched sidewalls and third one with vertical side walls having able roof. Choice of greenhouse generally depends on cost and gardening goals. The ridged beam and Quonset are mainly for rookie gardeners who have less gardening experience.
This basic inexpensive Quonset greenhouse structure is made from 1/2 inch PVC plastic pipe. Quonset is suitable for rookie gardeners who wish to increase the growing season and are interested in cultivating early spring seedlings. Quonset base is egg shaped, two-by-four frame directly placed on the ground. The roof has several half cut plastic lengths attached to each other with the insides of longitudinal base at distance of three to five foot. It comprises of a UV-resistant heavy plastic film, which is used for covering the roof. The walls at the ends have door frames with adjustable sliding doors on both ends providing access and ventilation to greenhouse.
Gothic greenhouses are tall as compared to Quonset shape. They have central ridge and have arched sides. Gothic greenhouses provide better headroom and storage along with the sidewalls. This type of greenhouse can be raised on ground or concrete slab if user is planning to use growing tables or raised beds. In Gothic greenhouse wooden arches are used on inside edges of the base frame on longitudinal sides. Flexible polycarbonate or see-through panels made of fiberglass are fixed to wooden frames with screws. Adjustable sliding doors are used to cover ends for ventilation and access. Gothic greenhouses can be of great use to serious gardeners who want to increase the cultivation seasons up to four times.
These greenhouses are built by professional contractors. Rigid Frame greenhouses have permanent structure without supporting pillars in center. These types of greenhouses need building permit plan approvals. Rigid Frame greenhouses are built on concrete foundations with vertical sidewalls. They have full facility of controlling humidity, lighting heating and ventilation. Its exteriors are built with fiberglass sheeting, polycarbonate panels and glass. These greenhouses can be used for cultivation all-round the year and used by professional farmers and horticultural nurseries.
These are some of the garden greenhouses which one can make according to his/her requirements and budget.
About The Author: Alia is a journalist and blogger. She is a contributor to several sites such as Marnie Bennett.
Saturday we had a rare occurrence here in the Pacific Northwest, this large ball of warm gas, which in some areas they refer to as the sun made an appearance. It raised the temperature so much I had to take the cover off my winter garden so I decided to do a little weeding and take some pictures.
The Chinese cabbage (bok choy) is looking great and I need to remember to cook with it shortly.
The kale and Swiss chard is also growing strong…think I might have some cooked greens in my future.
The parsley and onions needed a little cleaning up but still nice and green.
The garlic bulbs planted last fall are now starting to emerge with some stray cilantro in gabs between them.
The arugula is still alive but a little mangled from some of the snow that the hoop cover did not keep entirely off. For the beginning of February the garden looks the most alive it has ever been this time of year.
Before you put those Christmas lights away into storage you may want to keep a couple strings (non-LED) set aside to use for heating a hoop house. These little lights can help boost the temperature 5-10 degrees inside your enclosure, while this will not allow you to grow tomatoes and peppers during the wintertime. This may be enough to allow you to keep a winter garden for the whole winter and/or provide just enough warmth to bring out your spring seedlings a couple weeks earlier.
1.5 years ago winter garden
As we find ourselves in the throes of the fall and winter holiday season, food becomes a popular conversation starter. For some reason, though, winter vegetables are often treated with less creativity than their spring and summer counterparts. To spice up your diet while keeping it cheap and healthy, take a gander at the five winter veggies below and use them to wow your family and friends.
I’ve tried kale a few different ways now, and I think the trick with eating these greens is in their pairing and preparation. I, for example, love using kale in omelets, but I don’t add them in with the rest of the ingredients (onions, mushrooms, cheese, etc.). Instead, I wait until everything is nearly cooked, and then I throw in some cold and crisp kale. After a couple of minutes, the meal will be done, but the kale will retain its fresh properties, offsetting the rest of the ingredients and making for a more interesting and wide-ranging experience for your taste buds.
Another creative way to use kale is to make your own miso soup, chock full of these greens. Grab some brown rice paste from the supermarket and add it to your own custom-made lineup of vegetables and tofu–just don’t forget that kale! Even for the soup, I’ll hold off on putting the kale in the water too soon. Most restaurants will serve their greens fully-cooked and withered, but the soup (like the omelet) has more textural complexity if the ingredients aren’t all softened and sapped of some crucial nutrients.
If you’re going to maintain your own winter garden, plant some Winter Red or Wintebor kale in July or August, and then wait for those cabbage-like goods to crest.
Beets just might be my favorite winter vegetable/root. It’s also the main ingredient in my favorite salad, which is a twist on the otherwise run-of-the-mill beet salad. My brother’s girlfriend makes a salad that combines red and golden beets (3 red, 2 golden) with ¼ cup minced shallot, and some lamb’s lettuce. For the true kicker, she adds a few crumbles of goat cheese and a handful of pistachios to the mix.
If you plant some delicious Winterkeeper or Albina Verduna beet seeds in July, you’ll have those roots ready to go for your fall and winter harvest. In addition, the beet will re-sprout in the spring, offering some full, healthy leaves. Being able to harvest multiple times for the same food means you can eat with an improved sense of health and frugality. But whether you’re planting beets at home, or are getting your winter’s share at a natural market, be sure to try your hand at a beet salad.
Squash is the simple one of the bunch. Go ahead and make soup with it, or attempt to make a world-class plate of spaghetti. Even a casserole will suffice as a sure-fire crowd pleaser. But in my mind, there’s no better remedy for a long day at the office than a whole butternut squash emerging from the oven. Your whole house will feel warm and smell of the harvest. The flesh should be nice and soft, and easy to scoop out with spoon or fork. I usually just put some butter on the warmed flesh, but you might want to try adding some brown sugar to the mix if you’re feeling especially daring. Butternut squash is filling but cheap and simple to prepare, and winter just wouldn’t be the same without it.
Mustard leaves aren’t as commonly thought of as kale, spinach, collards or arugula. But the leaves of mustard are peppery in taste, and are great for making exotic dishes. I’m happy snacking on them as raw greens, when they still taste like spinach or radish roots, and if I cook them, I usually just sprinkle on some lemon juice and garlic. If you want to replace the lemon juice, try a bowl of mustard leaves with sesame oil and rice. Mixing and matching is the name of the game for mustard greens, and experimentation will allow them to be your most versatile winter food.
If you’re planting mustard at home, press those seeds anytime from August to the middle of October, when the brunt of summer heat has passed. After you’re done collecting the leaves, let the plant go to seed for a secondary harvest later on.
Chives are my wild card choice for this list. You won’t be able to harvest the chive stalks in winter, or even be to grow them easily in the colder seasons and climates. However, if you plant them under a cloche, or germinate them indoors before moving them outside as the weather breaks and warms, then you’ll have my absolute favorite green ready for a spring harvest. When I was a child, I used to eat chives straight from my uncle’s garden. They’re great for garnish on baked potatoes, and also make for an excellent addition to any soup stock or broth. Whereas most of the other foods on this list are featured as main ingredients, chives are sure to act as foils for other foods they mingle with, and will amplify a dish’s whole overall flavor. This might not be a food that’s in season during the winter months, but it will make for a great winter project, and will ensure that the next season kicks off the right way.
Whether you’re maintaining your own winter garden, or are just plucking the goods from local markets, the 5 foods above will make your winter cuisine more complex in flavor and your winter preparations more creative and enjoyable. Best of all, each item is relatively cheap and also healthy, which means that you can be frugal with the greens in your wallet, as well.
Adam J.’s appreciation for winter vegetables is surpassed only by his enjoyment of Heirloom Tomatoes. He writes for FrugalDad.com; check out his blurb or contact him at adam ATT frugaldad DOTT com.
I got my first harvest from my winter garden, I could have given this a couple weeks more but the plants were starting to get crowded. Not ever cooked Bok Choy I went with the idea that everything is better with bacon and made some Bok Choy with bacon…or maybe could call it Bacon with some Bok Choy.
Not only delicious but given its low calorie count (14 calories per 100g) and being high in Vitamin A/C/K and a good source of folates, calcium, and iron.
The weather is starting to get colder (yesterday woke up to 37F) but still in safe ranges for my winter garden which is doing great. An abundance of Kale and arugula and chard and bok choy are getting pretty close to harvest. Broccoli is taking its time like it should.
I also planted some chives, onions which I started from seeds several week ago. I have also planted a bulb worth of garlic to harvest next summer.