Many activities we perform in this life (and which others might never consider) are undertaken simply because we saw them modeled for us as children or young adults.
Exposure to these skills helped us understand that they were far from magical, and that we were most likely capable of doing them ourselves at some point.
Thus, I grow my own broccoli and can re-wire a light fixture, where you might be able to clean a carburetor or cable-knit a sweater (says she, deftly mixing her gender-based activities).
One of these ‘magical’ activities which I never thought magical until I met others who did, is to sprout seeds on my countertop for sandwiches, salads, and just about anything else I make around here.
Sprouts are an incredibly rich source of vitamins and minerals and allow you to have a fresh source of greens growing in your kitchen 365 days a year. It simply doesn’t get more local than that.
I can thank my seventies-era mom for the know-how. She always had a Mason jar of sprouts growing on the windowsill, and to this day one of my favorite lunches is her freshly made tuna sandwich with carrots, celery, onions and a huge heap of sprouts adding tang and crunch to mayonnaise-y whole wheat.
If you’ve never sprouted (or even thought of sprouting) seeds, but buy them at the store or enjoy a sprout-filled sandwich at a local hipster café, you are my target audience. Believe me when I say:
1) It is not magic.
2) It is not dangerous.
3) You can do it.
The sprouting process at its most simplistic –
♦ Soak two tablespoons of organic seeds in a bowl for eight hours.
♦ Dump them into a container that drains efficiently.
♦ Set them in a sunny windowsill or on the countertop (put mung beans in a dark space to avoid bitterness).
♦ Rinse them twice a day with fresh water and let them drain.
♦ When they are big enough after 4-5 days, rinse them of their hulls in a large bowl and store them in the fridge in a lidded mason jar with a paper towel inside.
♦ Enjoy them for the next week or until they run out.