In article >,
Lin > wrote:

> 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.

Sounds wunderful. ;-)

>
> > 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

Well, we generally eat each batch in 3 to 4 days or so as I constantly
have a quart jar or two going.

I just continue to rinse them every day and bag them in a storage bag.
They seem to be actually staying alive. The ones I put in the cockatoos
dish keep growing. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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