Omelet wrote:

> I like whole fresh basil leaves... ;-d
> Lately, I've been exploring more sprouts. The current batch of red
> lentil sprouts is wonderful and I've started a second batch. I used up
> the sunflower in Omelets over the weekend. Sorry, no pics.

I love fresh basil! I've been making salads a lot lately. Last night the
caprese, tonight I had one of my "kitchen sink" salads. Included were
some sprouts, basil, french breakfast radishes, slivered almonds, and
because you mentioned it yesterday -- dried cranberries! I had a little
chunk of feta cheese left, so I crumbled that over the top. I had
leftover dressing from the day before and it worked well.

> I've learned that raw shelled sunflower seeds sprout just as well as
> ones in the shell, and are a lot less trouble as this eliminates the
> need for shell removal from the batch. :-)

We'll be getting a lot of sprouts (of all kinds) in our CSA.
Unfortunately, we don't go through them fast enough before they spoil.
Do you have a trick for making them keep longer?

--Lin