How the Gardyn helped Changed the Way We Eat.
Yes , It’s worth the Money.
Almost three years ago, we bought our first home. The first thing that I did was rip out half the yard and put in a huge outdoor garden.
When the pandemic hit, and grocery supplies were low, I was determined to get the most out of that garden. Instead of being just for fun, it was a way of life.
Instead of giving excess away: I canned, dehydrated or froze it for the winter months. But that left me with the issue of living in a state that has a very limited growing season. It’s cool and rainy 90% of the time which really shortens the growing season.
So my husband, unbeknownst to me, began to research hydroponic systems. And later surprised my with a Gardyn unit. (shown below)
And I started our indoor garden.
Around that same time, my husband started having some health issues that we just couldn’t quite identify. The first thing that the doctor recommended was to make some dietary adjustments. We didn’t have the best diets. Although we ate a wide variety of foods, including a lot of vegetables, we always coated them in dressing, cheese, butter or some sort of “sauce”. We could be much worse, but we could also do much better.
Because his blood pressure was high, the doctor wanted to reduce his salt intake. Now we know that his high blood pressure was because of doctors’ office anxiety, because we monitor it at home. But it was borderline high.
Salt is a silent but deadly foe that is literally in EVERYTHING, commercially produced. Things that you would never think would have salt, does, and A LOT OF IT!! (Seriously, next time you go shopping, check the salt content of what you buy. You’ll probably be shocked. I was.)
And they wonder why there is an obesity issue in the US.
Now, as the family cook, I have to make almost everything from scratch, because processed food is just too high in salt.
I had a lot of changes to make, so I started with some easy ones. No more cream of chicken soup. I make low salt chicken gravy instead. No packet of gravy, either. (Gross, stop using them, gravy is easy to make.)
Instead of putting butter and sauces on our foods, I am using the variety of fresh herbs grown in my Gardyn. No more baked potatoes drowning in butter and sour cream. Instead, we use a small pat of unsalted butter, with fresh chives and dill.
We are eating salads full of fresh herbs and lettuces daily, because I can grow year around. Currently, in my gardyn unit, I am growing ten types of lettuces, a variety of herbs, spinach, kale, swiss chard, and several micro-greens.
My kids are eating more salads and fresh herbs too, because they are right there. If they have a sandwich, they can grab a few sprigs of lettuce or herbs of choice. Wasting nothing.
And these taste 100% better than store bought, because they are staying on the plant until it’s used. Each lettuce actually tastes different. My husband prefers the spicier greens like mustard greens. I prefer any of the crimson lettuce’s and butter crunch.
Having such flavorful greens available also means that we don’t have to smother our salads in ranch. In fact, we don’t want to, because we WANT taste the salad.
I love the flavor of fresh herbs like dill, rosemary, chives, and cilantro. Which taste much different fresh, that the dried junk you get in the shakers.
Now we add those to a bit of Olive oil and cracked pepper, and use that as salad dressing. I like to add a splash of vinegar to mine as well.
The kids’ each have their own favorites as well. So much so that we bought a second Gardyn unit. And with more experience under my belt, I have organized my growing/harvesting more efficiently, so that we never run out.
Every meal has a salad, or vegetables, or greens, that were grown in my Gardyn.
Mornings, I juice wheatgrass, and other micro greens for an amazing morning power shot of nutrients and energy. For the kids, I add it to their morning smoothie, as they aren’t fond of the taste of grass.
Lunch is always a salad, or a wrap filled with lettuces and micro greens.
Dinner always has a huge salad with it, as well as greens hidden in the meal. And a hand full of finely chopped spinach and or shredded carrots thrown in with the meatloaf/hamburger patty mixture. A layer of spinach or greens in the lasagna. I can add any variety of herbs and greens to soups and stews.
After completely changing our diets, by making everything from scratch, we have noticed a tremendous difference in the way we feel.
By eating more fresh produce, and fewer pastas and potatoes, we no longer get that “after dinner” bloat, and feeling of misery. After a meal, we feel energized.
Two months later, my husband returned to the doctors for a follow up, and while they are still working on the original issue, his blood pressure dropped significantly, as have his cholesterol levels. He has also lost 15 pounds, which wasn’t really necessary, but still a result of a healthier diet.
Having the Gardyn unit has made an enormous impact on my family’s diets. My kids are eating more fresh produce because it is always readily available. And they never have to worry about produce being too expensive, because we can grow all year long.
Both mine and my husband’s health have improved. My energy levels are so much better. (I have my own health issues that cause extreme exhaustion.)
Financially, it’s a bit of a cost. But in the long run, our health will be so much better, so for me, that alone is worth the cost.
Add to that, the state of my country right now, with lots of empty store shelves. I have some peace of mind that I am not completely dependent on the grocery store to feed my family.
Those two reasons alone are worth the cost to me.
Rowen is a mother, Wife, Domestic Violence Victims Advocate, community volunteer, and nature lover. Most of her time is spent with her family or volunteering in her community. Rowen has a degree in Psychology, with a concentration in Family Counseling and Minoring in criminal justice. Writing has been her passion since high school, and she enjoys using it to help others.
Feed Your Illness, or Feed Your Health | by Rowen Quinn | ILLUMINATION | Sep, 2021 | Medium
