crazy sprout lady*

Not sure where it all began. I think it goes back to my desire to graze. And my obsession with watching and poking at things. And my desperate need to grow something edible. And the fact that Jimmy Johns stopped putting sprouts on their sandwiches. And my desire to try new things that are actually old things. And my love of collecting kitchen gadgets.

Last November, after reading through several 70s era health cookbooks from my mom’s extensive collection, I decided to give sprouting a try. Every book suggested beginning with mung beans. I wasn’t so sure about that as my only experience with mung beans had been a scene from The Office.

Michael Scott: “Okay. Ryan, you told Toby that Creed has a distinct old man smell?”
Creed: “I know exactly what he’s talking about. I sprout mung beans on a damp paper towel in my desk drawer. Very nutritious, but they smell like death.”

Even though I was somewhat hesitant, I decided to give it a go anyway. The first batch went smoothly. With nothing but a mason jar, a bit of cheese cloth, and a rubber band — and regular rinsing and draining — I had a nice batch of bean sprouts several days later. It was fun! I got to watch something grow! No dirt required! But I didn’t know what to do with them, so we just ate them raw and put some on a salad. Oh, and they didn’t smell bad at all.

sproutsSprouting mung beans. November 4, 2012

Skip over several months in the winter while the passage of time flew by in hyper speed and I forgot how fun sprouting could be… It’s April! Two weeks ago I found my enthusiasm renewed and I started another batch of mung beans. Misreading the instructions that said to distribute 2 tablespoons soaked beans among several jars, I put 3 tablespoons each (two didn’t seem like enough) in two jars. FYI, as they started to grow, I had to bring in a third jar. I ended up with a good amount of bean sprouts and I didn’t want to just leave them to rot, so I made a fancy stir-fry. The bulk of it was carrots and green beans, and I did the sprouts separately in just a bit of soy sauce. Overall it was awesome! I was so proud of myself.

Fresh mung bean sprouts lightly stir fried.Stir-fried mung bean sprouts. April 7, 2013

This success gave me just enough encouragement to move on to something a bit more challenging: alfalfa sprouts. I had bought some seeds when I first got the beans, but wanted to wait until I was a little more experienced. Apparently I determined I was ready. I used the same jar/cheese cloth method, although I noticed there were seeds that didn’t sprout. It seemed like it took a while for them to start growing, but once they did, it went pretty quick. They filled the jar! And then we happily ate them on cheeseburgers.

The beginnings of alfalfa sprouts.April 11, 2013

Alfalfa sprouts: a continuing storyApril 14, 2013

The end of the road for these sprouts.April 15, 2013

After getting a feel for it and wanting more, I went hunting online for equipment, books, resources and found plenty. One really great website I came across is Sprout People. They have great product reviews, tons of things to sprout, and informative videos. I watched many of them before I embarked on the alfalfa. I ordered a few items and now eagerly await their arrival. More on that in the future.

* as determined by Ana Brito ^.~

2 thoughts on “crazy sprout lady*

  1. I had no idea mung beans were easier to sprout than alfalfa. I’ve got alfalfa in my cupboard to sprout; when I was working in an office, they didn’t get rinsed like they needed to be, and so we quit doing it. (I grew up sprouting alfalfa, but I haven’t sprouted anything else.)

    1. I would say they are both pretty easy to do. Here’s me talking like an expert on something I really don’t know anything about. ha!

      Maybe now is the time to get back to it! Sprout people just rinse theirs every 12 hours. So I do it when I get up in the morning and before I go to bed. Seems to work fine.

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