In my Azure order that came Monday, I received another set of 3 Sproutmaster trays. Now I have 7 trays. Plus I have one sprout screen that I interchange on about 3 different jars, using it to rinsing them in turn (if only I could find my cheesecloth!). With my increase of growing supplies, I started all these sprouts growing — 3 trays got a mix of alfalfa/clover/radish seeds, 2 trays got lentils, 1 tray got garbanzo beans, 1 tray got flax seeds, 2 jars got mung beans, and the remaining jar got sesame seeds.
Jeff and I have been seriously looking into sprouting as a way to increase our fresh food that we eat, yet lower the amount of money we spend on produce, and lessen our dependence on getting to the store. While the latter two aspects are compelling, we aren't convinced yet as to whether sprouting is the best way, nutritionally, to eat our vegetables. (I'm not suggesting that we'll only have sprouts for veggies, but rather that we'll have many more sprouts than anything else.) I am currently doing some research on the nutritional data available for sprouts and comparing it to the nutritional data available for the same foods in their mature form of vegetables or cooked beans.
The next thing on my agenda is a matter of prayer — asking the Lord to guide me to what we need to move grow microgreens indoors. I am looking for a table or sideboard to put in the dining room under the window, on which to grow the microgreens. I would love, love, love to run into something today at the thrift stores.
The microgreens are doing allright outside, except that they are getting water-logged in their trays because of all the rain and they are getting munched by banana slugs. It is the grossest thing to find a baby banana slug in the rinse water or a mature slug tucked in among the leaves while harvesting. But even so, if that was the only way to get the greens, I still would do it. God made those slugs, too.
This issue of sprouting and growing greens has been on my mind for a long time. Last week, a friend gave me a book she picked up at the library book sale on sprouting. That was so thoughtful. (Thank you, friend!) I have been reading it, and Jeff and I have been talking about it off and on for days. It isn't that recent, written in 1986, but the information on sprouting history, growing of sprouts, and growing microgreens appears excellent. Did you know that sprouting (according to this author) is what saved many sailors from dying of scurvy on their long voyages without any other fresh food? In her research, she found that sprouts were more beneficial than anything else in preventing or healing scurvy.
The book is by Ann Wigmore, who has passed away. While I would not recommend her evolutionary stance, nor some of her discussions on “energy,” I do feel that most of the information presented is at the least, thought-provoking, and at the most, compelling.
Now I have questions for you.
What are your thoughts on sprouting? Can you guide me to nutritional data on sprouts? I have noticed that there is no information readily available on clover, cabbage or broccoli — as sprouts.
Have you heard of sprouting cauliflower?
What are good, organic seed sources?
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