Tuesday, November 24, 2009
On Saturday we held our annual sprouting workshop - not seedling starting, but sprouting for winter greens. We had grown a large assortment of sprouted seeds to demonstrate how they can be grown in small spaces - hydroponic greens grown in a jar or sprouter by rinsing and draining, as well as soil grown sprouts like pea shoots and wheat grass.
Hydroponic sprouts included such as the familiar alfalfa and sandwich greens (canola, radish, red clover), microgreens like the brassica family (broccoli and cabbage), and the more unique "ancient eastern blend" (adzuki, mung, kamut, black lentil), and "crunchy bean mix" (garbonzo, green marrowfat pea, green lentil)...
The workshop also featured sprouted foods, such as sprouted "cheese" (more like a zesty cheese-flavoured dip, which is made from sprouted sunflower and sesame seeds), sprouted hummus, sprouted bread (dehydrated sprouted wheat berries blended with chives and miso), and sprouted desserts (mmm...sprouted almond pudding, and almond butter bliss balls). Basically, sprouts can be used in their green raw form in all manner of dishes (soups, salads, sandwiches, casseroles) as long as they are not heated over 105F which destroys their enzymes. Sprouts are considered wonder foods, rich in vitamins and minerals and they impart their living energy of the germinated seed to our bodies when we eat them. Sprouts have been renowed in cleansing diets, as well as for healing all manner of illnesses. They are pre-digested because of the soaking and sprouting process, so easy to digest when eaten.
Sprouting in winter also offers us gardeners the indoor gardening satisfaction, while snow flies outside and the ground is frozen. I love seeing my windowsill full of bright green living plants all winter long, and enjoying the fresh taste of locally grown greens in January!
Ann Wigmore's sprouting book; Steve Meyerowitz (Sproutman) sprouting books
Mumm's for sprouting seeds and supplies (based in Saskatchewan)