Sprouting a New Idea

There were two fresh items lacking in my diet last year. By March, I was itching for both fresh eggs and fresh produce of some kind. When I did venture out, both my wintering neighbor and myself gorged upon salads first, with a seeming primal drive.

This year I spent some time studying the varying nutrients one can obtain both from sprouts as well as microgreens. I have decided to try both over the winter to see what might yield. The late snow allowed me to place an order for a variety of flavors and nutrient rich seeds whilst the roads were still quite navigable.

I should be set for a season or two, first having ordered twenty pounds at bulk prices, then having realized a jar of sprouts requires but a tablespoon or two of seeds, depending upon variety. I also acquired some sprouting containers and racks to normalize the process, hoping to be in regular rotation to keep live fresh nutrient rich foods in my diet.

Above is the slightly spicy fenugreek, which is fabulous mixed in my morning eggs. I can also happily report that rye grass sprouts taste remarkably similar to cucumber.

I now have a batch of dun peas and daikon radishes soaking for the next round. I have a few varieties on hand, including the rye, that prefer a bit of time in soil, to then harvest the micro leaves versus the sprouts directly, and that I will begin over the coming weekend.