Same day delivery orders must be placed by 2pm.
The time has come for us to know where our food comes from! Why do you think there is a growing concern over the quality of the food we eat? Is it a safety issue due to intermittent outbreaks of salmonella and other food-borne contamination? What of pesticide use and residue in the foods we eat? Are you concerned about food grown in other countries that may not have our standards of care? Growing your own produce not only answers these questions but is also a cost effective, environmentally sound and richly rewarding activity.
Never since the Victory Gardens, or war gardens, of WW1 and WW2 has there been as strong a movement towards planting vegetable, fruit and herb gardens at private residences and public parks in the United States. Today’s Victory Gardens share many of the benefits of past initiatives including being a civil "morale booster" for the environmentally aware as well as a form of empowerment for all concerned with food safety. These factors have combined in making gardening a growing part of our daily lives in America today.
For many this is a time to plant vegetables, fruits and herbs but of those, which actually continues to gain vitamins after you harvest it? Sprouts do this. Sprouted seeds are LIVING foods that increase in nutritional value even while being stored in your refrigerator. On the other hand, consider store-bought vegetables and fruits, which start losing their vitamin content as soon as they’re picked and often have to be shipped a thousand miles or more in the winter before they are consumed.
There are many reasons to eat home-grown sprouts. Sprouts provide the highest amount of vitamins, minerals, proteins and enzymes of any food and are delivered in a form which is easily absorbed by the body. In fact, sprouts improve the efficiency of digestion. Sprouts are tasty when freshly eaten, are colorful and easy to produce in your home.
Growing your own sprouts does not require a great deal of time, space or know-how… just a desire for having fresh organic vegetables on a daily basis. Common seeds for sprouting include alfalfa, fenugreek, peas, lentils, radish and red clover. Other seeds include broccoli, cabbage, mustard seed, garbanzos, adzuki and Mung beans.
To begin with, you need glass jars or a sprouting kit. Any jar is suitable provided they hold about one and one-half quarts. You will also need about a bit of sunny countertop space, a small strainer and fresh seed to sprout.
Place enough seed in a jar to cover the bottom of the jar about two seeds deep. Too much seed gives poor results. Add about half a jar of cool tap water and let soak overnight (about six to ten hours). The next morning, fit the strainer into the jar opening to hold the seed back while you pour off the water that the seeds soaked in. Now you have a pile of damp seeds in the bottom of the jar that will sit all day long. The following evening, re-fill the jar and immediately rinse the seeds with cool water. (There is no need to soak the seeds overnight after the first cycle.) Continue to rinse and drain your sprouts twice a day. (Three rinses a day is even better.) If you don't rinse the seeds, they will dry out and die. If you add water and never drain it off, the sprouts will drown.
You can sprout several different types of seeds. Try alfalfa first; alfalfa sprouts are tasty and easy to grow. They are ready in about six days. Most sprouts grow more quickly in the warm summer months and more slowly in cooler temperatures. You can also sprout wheat, clover, cabbage, lentils, mung beans, radish seeds, sunflower seeds and onions. All will provide differing flavors, colors and textures. Experiment to find what you and your family likes most.
For the first few days of growth your sprouts do not need sunlight but for final couple of days, it is good to put them in the window to get sunlight. This will "green up" your sprouts and help them grow more quickly. Continue to rinse and drain the sprouts right up until you eat them.
Sprouts are loaded with enzymes, vitamins and minerals making them one of the healthiest things you can eat each day. Eating a lot of the different kinds of sprouts gives you a virtually perfect diet. Sprouts are inexpensive and really tasty when you grow them yourself. Sure, you can buy them in a store but you will pay more and get a much less fresh, and much less flavorful, product. Sprouts are ideally eaten raw providing a base for salads or a garnish for sandwiches.
Should you find that you have too many sprouts ready on a given day, you can store them in your refrigerator. Loosely cover the jar opening with an inverted plastic bag to keep the moisture inside and preventing your sprouts from drying out.
You've seen them at salad bars and maybe at the supermarket. Now it is time to save money and improve your health in a big way... by growing lots of high-protein sprouts at home.
Now go outside and have fun in the dirt!