Did you know that sprouts come in varieties other than alfalfa and mung beans?
A major benefit of working in the local/healthy food industry (can I call it an industry?) is that events are obligated to have healthy and usually locally-sourced meals and snacks. At one such event, there was an amazing salad with about ten kinds of sprouts--alfalfa, lentil, garbanzo, red bean, radish, pea...so many delicious sprouts!
Inspired by this salad, I'm attempting to sprout. Apparently the simplest way to do it is in a mason jar. Lucky for me, we are swimming in mason jars since I discovered my canning obsession. Seriously, I might have a problem. I've bought a few packages new (they come in packs of twelve), and I clear out thrift stores every time I'm in them. Our shelves are now lined with mason jars full of anything we need contained: grains, beans, ginger candy (an important food staple in our house), rubber bands, coins, pens, qtips....
Since I had my bases covered for sprouting containers, I then bought sprouting alfalfa seeds and peas from our co-op. I started with the peas because I'm not sure how to rinse the alfalfas without dumping them down the drain (any suggestions? coffee filter?). I put two tablespoons of peas in a quart-sized jar, covered the opening with cheese cloth, and let them soak overnight. In the morning I rinsed them several times, letting them drain really well. Now the jar is sitting on its side in my kitchen (supposedly allows for better air circulation).
Five days later....
I've been rinsing and draining my peas twice a day for almost a week. They sprouted really quickly! On the first day there were tiny tail-like sprouts sticking out of the peas, and today they actually have the beginnings of little green leaves. Time to eat them, I think!