In article >,
bob > wrote:

> On Mon, 25 May 2009 02:48:11 -0500, Omelet >
> shouted from the highest rooftop:
>
> >In article >,
> > Lin > wrote:
> >
> <snip>
>
> >> 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>
>
> Just as important as rinsing them is making sure you drain the excess
> water thoroughly so the sprouts don't rot. That can take a bit of
> patience, but the results are well worth the extra effort.
>
> BTW - that applies to sprouting your own seeds as well. I used to keep
> three mason jars of alfalfa sprouts going in rotation to supply the
> entire family when the kids were still at home. I'd also sprout mung
> beans on occasion. But I could never get them to grow as well as the
> store bought one.

I know what you mean about the mung beans. There is advice on some of
the sprouting sites about that. It's a matter of keeping them in the
dark and not overloading the jar.

To date, one of my favorite sprouts is Lentil. They taste similar to
alfalfa imho. I love Alfalfa but I have to go to Austin to get the
seeds... and I hate the traffic. :-(
--
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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