Tag Archives: sprouting

Greens in the Winter

Snow has kept me from getting out of our driveway since i returned from Fundo Panguilemu – arriving at MCI in a snow and ice storm on 11 Jan.  However, the day i arrived, i got back into the habit of growing sprouts for health and greens.  Now, my husband and son refuse to eat sprouts, so they have green beans or nothing.

Although, i have several gallons of home grown green beans frozen up from 2018 (last year’s crop was a bust due to getting shaded out i mess up so much),  we do get tired of eating them everyday.

Finally, got to town last Friday (24 Jan)- all three of us crowded into the four wheel drive pickup since we combined scooping snow off the sidewalks at the church, stopping in at the bank, and the grocery shopping (picked up a clam shell of organic lettuce/spinach).  The shopping had to fit in three cloth bags and tied to the back of the flatbed pickup.  It was a bit soggy on the bottom of the sacks, because of melted snow, dirty hay, and mud – but it was not big deal – main thing we didn’t lose anything blowing off.  (First world problems  HA!)

Cheers!

tauna

 

Sprouting!

Basic instructions for sprouting healthy addition to salads, sandwich toppings, or  a stand alone snack.

Put 3 tablespoons of seed into your sprouting jar.  Add 2-3 times as much cool (60°-70°) water.  Mix seeds up to assure even water contact for all.   Let stand in water 6-12 hours.

Drain off soak water.  Rinse thoroughly in cool water. Drain thoroughly!  (this is important)

Set sprouting jar anywhere out of direct sunlight and at room temperature (70° is optimal) between rinses. Ensure sufficient air circulation is provided.

Rinse with cool water and drain thoroughly every 12 hours for 3-7 days.  Always drain thoroughly.  Refrigerate after growing if you don’t eat them all straightaway.

Food borne illness is a possibility when consuming raw products.  Sprouts will smell fresh not musty.  Keep them cool.

Here’s an interesting article concerning health benefits.

Raw Sprouts:  Benefits and Potential Risks

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Day 1 – 3 tablespoons of sprouting seeds in a quart jar with screen top or use cheesecloth and a rubber band.  These are broccoli, alfalfa, radish, and clover seeds.  I’ve chose Food To Live brand, but there are others.
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Day 1 – pour in some cool water, swish it around to stir up the seeds, then allow to stand in water for 6-12 hours.  Pour out the water.  Add more and swirl around then drain thoroughly.
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Day 3 – Be sure to add cool water, swirl it around to rinse seeds and drain thoroughly EVERY DAY TWICE A DAY!
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I start another batch every 3 days or so because i like a continuous supply to eat if i want them.  This batch is using 2 tablespoons rather than 3 tablespoons in this quart jar which should allow more room to grow longer and green up more.  This also helps eliminate those extra crunchy seeds by allowing the it to sprout longer.
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This first batch had filled the jar in 6 days.

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Great for toppings on sloppy joes, sandwiches, and most everything!  —  well, maybe not ice cream.
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Or as a stand alone salad.  Here i sliced olives and our home raised eggs.  Squirt a bit of dressing you like on top or none at all.  

Potato Abortion

The potatoes are getting soft and eyes are sprouting – I cut out the eyes and throw them in the bin for the chooks.  They could have had life!!!  The potatoes are quartered and thrown into a pot of boiling water, along with their skins…..

Milk leftover this week, so it is potato soup with cheese and broccoli for lunch today.

Never let food go to waste.  Get creative.