Instead of beating my brown-thumb against the wall when my outdoor crops failed (for the 2nd time), I re-evaluated my purpose in nurturing cold-frame greens: having greens throughout the winter.
Now, my winter CSA provides leeks and cabbage, but that's about it as far as green veggies go. So, in the interest of year-round veggies, I've begun sprouting my own micro-greens at home.
SproutPeople has been an invaluable resource for me, as they have in-depth instructions for nearly all imaginable sprout-ables. I started with red radish and clover, and have not been disappointed! Sprouts are packed with nutrients, are easy to grow indoors, and you can buy the seeds (fairly) cheaply at your local health food store or online.
First, soak your seeds for 8-12 hours. Depending on the seed variety, you'll soak different amounts - usually between 1-3 tablespoons. I like to set my cell phone alarm for 9:30 am and 9:30 pm, so I have a consistent 12-hour reminder system.
Then, drain your seeds well, using a mesh/screen-top jar. Seriously - drain them well. Shake, shimmy, and spin them dry (just don't let go of the jar!)
Let them sit, screen-side down, and drain for another 8-12 hours. Make sure you suspend the jar or tilt it at an angle so it can really drain. Try to keep the sprouts from rotting in a puddle of water.
You can store sprouts in the fridge for quite a while - make sure they're fairly dry, though, as excess moisture is a leading cause of sprout spoilage. I try to store them after a 12-hour rinse/drain cycle, so they've had time to drain out.
Use them in eggs, on pizza, in stir-fries, on sandwiches... anything you like! See more sprout recipes here.
Do you sprout? What are your favorite seeds to sprout, and how do you use them?
This post shared in Food Renegade's Fight Back Friday alongside many other radical recipes!