It’s the middle of winter, temps are freezing and there’s less than 7 hours of daylight each day, but it’s still possible to eat fresh local green stuff everyday. “How?” you ask.
and not just bean sprouts either. You can sprout all kinds of seeds to get your fresh local green fix and it’s really inexpensive too! Here’s a list of some of the seeds we’ve sprouted:
mung beans (pictured above)
It’s really simple too. All you need is a glass jar with several lids that have different sized holes (to accommodate various sizes of seeds as well as the different growing stages of the seeds). Basically, you start off soaking your seeds for a period of time, after which you transfer them to a mason jar. You will rinse (and drain) them several times and day for a period of time (depending on the type of seed), the average length being 3 days. Keep your jar indirect sunlight (mung beans can actually sprout in the dark) until the end when, if you want green leaves, you can stick it in a sunny window. Just follow the package directions for the type of seeds you are using for soaking and sprouting times. How easy is that? Plus, it doesn’t get any more local than your kitchen window, right?
I get my seeds & supplies locally, but if you don’t have a natural foods store around, here are some online sources: