Imagine your own year-round organic food supply!
No weeding, no pests, no sore backs!
You probably think I’m joking with you. Well, I’m not! This past winter we found ourselves snowed in for a week at a time. Actually, it was wonderful. We had plenty of firewood stacked up and some good books to read. Our driveway is a good quarter of a mile off the country road we live on. (A road which, by the way, they forgot to plow.) It was a good thing we didn’t need to go to the grocery store. I’ll explain why in a moment.
While our gardens last year provided a wonderful bounty, the extra food had to be either frozen or canned. And, of course, a garden requires constant vigilance to keep rabbits, deer, groundhogs, raccoons, chipmunks, and crows from eating your produce. Oh, I almost forgot the weeding, the bug bites, the watering, and the constant bending over. Gardening is also governed by the seasons: here where we live, the old-timers all swear that gardens shouldn’t be planted until after the first of May, and hopefully crops aren’t scorched in midsummer and we don’t have an early frost.
However, there’s nothing like the taste of fresh homegrown produce to satisfy the taste buds. I guess that’s why we love gardening so much! Produce that’s shipped halfway around the globe just doesn’t taste the same. You’ve probably noted the difference between a homegrown tomato and a store-bought one. There’s no comparison! And that’s not even considering the lack of taste in foods engineered to not rot on the grocer’s shelf, or the carbon footprint of their transportation.
The moment produce is picked, it begins to lose its nutrients.
The longer it’s in transit and stored, the less nutrient value remains. Therefore, the fresher your food—the shorter the time from garden to table—the healthier it is for you! Understanding the chemistry and science behind this in relationship to our health has convinced Katrina and me to garden in an entirely different fashion.
We found a way to have a year-round, garden-fresh, organic food supply!
No weeding, no pests, no sore backs; no frost or drought or seasonal restrictions! All winter, we’ve had freshly grown, organic vegetables ready to pick the moment we decide to make a meal.
It’s all quite simple. It’s a sustainable indoor growing system known as aquaponics. There are no fertilizers or chemicals to buy, as with hydroponics, and none of the challenges of an outdoor garden. It’s so unbelievably simple, it will blow your mind! Ready? You feed the fish, the fish feed the plants, and the plants feed you! Period!
Since we don’t eat the fish ourselves, they’re our pets. However, many people who eat fish raise them in aquaponic units like we have. These units can take up very little space, or you can make them as large as you want. I’ve planted many types of lettuce, arugula, spinach, kale, dill, watercress, sweet potatoes, broccoli, cucumber, eggplant, etc., all in a very compact area. Actually, you can grow over five times the amount of food in the same area than you can in a conventional garden. And that’s year-round and for years to come, without ever having to go back to the grocery store or supermarket to buy fresh produce. Imagine never having another food bill! Imagine nutrient-dense, organic, and life-giving foods! Imagine food independence forever!
I invite you to take a closer look at how you can gain more control over your food supply. Just go to www.D1Aquaponics.com.