Roanna Martin

"make [food] simple and let things taste of what they are." {Curnonsky}


4 Comments

Sprouts Harvest

 

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.

The Toppling Tower

The Toppling Tower

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 đŸ™‚

Broccoli

Broccoli

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!)

Alfalfa

Alfalfa

And these big guys. 

Mung Bean

Mung Beans

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!

Mixed Sprouts

Mixed Sprouts

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!

Advertisements