Now that we’re getting a bit more regular sun, I’ve dug out my seed sprouter. Technically, you don’t need sun to grow sprouts; that’s one of the benefits. But I wasn’t growing and eating them through the winter. I should’ve been, but they feel more like a spring and summer veg.
Last year, I grew mostly mung beans. This year, I have a mystery mix of alfalfa, clover, and beans. So, this week, I’ve eaten:
- two slices of thick country bread, fried on a cast iron griddle with oil, salt, pepper, sprouts sandwiched in between
- two eggs, seasoned and beaten, cooked into a thin omelette, folded around a bunch of sprouts
- penne pasta tossed with lemon, sprouts, and panko sautéed in oil
- quinoa cooked in leftover ginger pumpkin soup and sprouts for garnish
Breakfasts, lunches, and dinners for literal pennies, grown on my kitchen counter in a space smaller than my slow cooker. Even if you don’t have a seed sprouter like mine, you can do the same with a big glass jar, a bit of cheesecloth, and a rubber band. Just water the seeds every day, drain them well, and wait. It doesn’t take long.