So, after Day 5, came the day of harvest. I started a rotation at a rehab hospital yesterday, so that took priority over blogging yesterday and today- so sorry for those of you who were expecting the “sprout series” to wrap up earlier!
The tower was beginning to teeter, pushed askew by the muscular mung bean sprouts at the bottom.
Here’s what each tray looked like immediately prior to harvest, which was exactly 6 days after the seeds were first place on their trays. There wasn’t a lot of broccoli left- I had snitched quite a bit to put in salads, wraps, and soups
At this point in time, the alfalfa is probably my favorite of these three varieties. It has a mild, slightly sweet flavor which is delightful to just eat plain. (Boring, I know, but I can’t always be gourmet!)
And these big guys.
To save space in my refrigerator, I just put all of the sprouts in the same container. I think this is probably about 3 cups of sprouts. Including what I harvested earlier, I estimate that I got a little less than a quart of sprouts from 3 3/4 tablespoons (a wee bit less than a 1/4 cup) of seeds. That’s a pretty good yield for 6 days!
Tonight I wrapped a whole wheat tortilla with a generous spoonful of garlic hummus around a handful of sprouts, sauteed chicken strips, and some steamed kale. Delicious and simple dinner for 1!