While Abu Dhabi’s grocery merchants are slowly starting to pay attention to the city’s growing demand for organic and Fairtrade produce, getting your hands on fresh, ethically sourced fruit and veg is still something of a challenge for eco-minded foodies living in the capital. Sure, there are plenty of reliable outlets in neighbouring Dubai who’ll happily deliver to your door, but you don’t need us to point out the environmental hypocrisy involved in sending your farm-fresh aubergines on a carbon-spewing trip down Sheikh Zayed Road.
The solution? Cut out the middle man. Taking advantage of Abu Dhabi’s sunny climate and a little bit of horticultural cunning, you can enjoy a harvest of supermarket-quality produce in your very own home. Here are a few pointers to get you started.
Compost
Without this stuff, your indoor farming adventure is going nowhere. Luckily, it’s easy and, er, dirt cheap to make. Get yourself a large container with a cover and keep it topped up with food waste, tea bags, grass cuttings and any other decomposable rubbish you’d normally throw in the bin (avoid meat, fish and dairy products as they’ll attract pests). If you’ve got an outdoor area or balcony at your disposal, we’d advise using it, since the warmth will help speed the whole process up and you’ll avoid filling your home with the smell of rotting food. Give things a stir occasionally and after eight weeks or so you’ll have your own supply of fully organic fertiliser.
Herbs
From the cross-continental shipping to the glass packaging, each pot of dried herbs on your supermarket shelf has a massive carbon footprint attached to it. Ease your conscience (and up the quality of your spag bol) by growing your own fresh herbs instead. Old water bottles cut in half (with holes punched in the bottom for drainage) make an ideal place to grow the likes of basil, coriander and parsley – simply take a cutting from a fresh bundle, leave it in water until roots begin to sprout, then transfer to your compost-lined container and place on a sunny windowsill. Keep your crop watered and hey presto – home-grown herbs are yours for the picking.
Spuds
No garden? No problem. Grab yourself a large, light coloured bucket (dark colours absorb too much heat and will stifle your crop), put a few holes in the bottom and fill with about six inches of your home-made compost. Pick up a potato from the supermarket and leave it for a week or so until eyes appear on the surface. Then cut it into five or six pieces, and place on the soil with the eyes facing upwards, before covering with another few inches of compost. Give the pot at least six hours of sunlight a day, keeping the compost moist and topped up as the plants grow. When the leaves turn brown, it’s time for bangers and mash.
Mushrooms
These guys thrive in low-light conditions, meaning a spare storage cupboard makes a great place to grow. First you’ll need to get hold of some spawn for your chosen ’shroom, which you can find online. Shiitake are a good choice, since they’re tasty, versatile and can be grown on a damp log or plank of wood. First, spread the spawn across the wood and fiddle with your temperature control to keep the room at about 21˚C. After about three weeks, drop the temperature by about five degrees and cover the wood with an inch of compost, keeping it moist with daily spritzes of water. Keep this up for five-six weeks until the cups of your mushrooms have opened.
