The guineas have successfully transitioned to the outdoor brooder and have made it through several freezing nights. Whew! I was getting tired of sharing my bathroom. In addition to the smell…
The peavines in the garden have greatly encouraged me, having survived the freezing nights so far (despite losing their blossoms). I am working to complete a small section of greenhouse so I can start seeds and grow some winter greens.
In my frustration with lettuce failures this year, I had forgotten all about that most basic of hippie homesteader foodstuffs – sprouts. I now have two batches of sprouts going at all times. I am thrilled to have some crunchy green stuff to eat with supper and in sandwiches. Not to mention the vitamin and fiber packed benefits. I am sprouting lentils because I have an abundance on hand, and they are particularly yummy as a salad.
I have also tried wheat sprouts. Although they are tasty, they stick together, and I don’t like them as a salad. However, they would probably be great run through the juicer, as wheatgrass juice. Next time, I am going to try throwing in a few mustard or celery seeds to add a little spice in the mix. To have a sprout salad, just throw in whatever you would add to a lettuce salad, add some dressing and enjoy.
To sprout seeds: choose any non-treated legume, because chemically treated beans can make you sick. Mung beans, alfalfa, wheat berries, lentils, dried peas, garbanzo beans, other dried beans, mustard, radish, curly cress are all good.
First, place about 1/4 cup seeds/beans in a clean quart jar and then cover with water, plus about 2 inches. Let sit overnight. Cover jar with cheesecloth and a rubber band. Drain seeds in the morning, rinse, drain, cover and lay the jar on its side in a cool, dark place. I like to put mine on top of the fridge. Continue to rinse and drain twice a day. Sprouts should be ready in 3-5 days.
Handmade Soaps and Lotions; Simple Living, Slow Travel; Homeschooling, Roadschooling