Sprouts, Simplified

Day 1, Broccoli Sprouts

Winter has put me in mind of sprouting. Before the snow began falling this morning, I set some broccoli seeds in the window sill to sprout. It will be fun to watch them grow with Nikolas as the snow accumulates over the next few days. Better yet, I can’t wait to eat them!

I used a simple method of windowsill sprouting with supplies we carry at City Market. “Where are the sprouting supplies?” people often ask. They are on the ledge between the spices in the Bulk department, where you can find a variety of jars with seeds for sprouting, such as radish, alfalfa, and broccoli seeds. You can also pick up a sprouting screen, a simple mesh screen that fits over a wide-mouth mason jar (you can see it in this picture if you look closely).  

Beans and grains can also be sprouted this way, increasing their vitamins and enzymes and making them easier to digest. Sprouted local beans and grains, anyone?

For a more in-depth method, Peter Burke of The Daily Gardener teaches classes on sprouting at City Market. His next class is on sprouting sunflower greens on February 20th (see our class calendar).

Don't have the wherewithall to sprout at home? We also carry fresh organic sprouts grown in Vermont from Gourmet Greens in our Produce department (I love the pea shoots).

A taste of green in the winter is sooooo good!

Sprouting Directions:

Basic sprouting method for sprouting seeds (alfalfa, broccoli, radish, etc)
Soak: Put 3-4 Tbs. of seeds in a large mason jar fitted with a sprout screen or cheesecloth tied with a rubber band. Rinse and then soak in water for 4-8 hours.
Rinse: Twice a day, drain jar, refill with cool water, swirl, and drain again. Prop upside down at an angle into a sink or bowl so the remaining water drains out.
Finish: In 3-6 days, when sprouts are 1-2” long, they are ready to eat. Rinse and store in the refrigerator to slow their growth.

Sprouting grains (wheat, rye, barley, etc)
Follow above, but they will be ready in 2-3 days and reach a length of 1/4”. Use within 2 days for maximum sweetness. Delicious in salads, soups, casseroles, and breads.

Sprouting beans (kidney, lima, black, etc.)
Follow above, but sprout is 1/4” and ready in 3 days. Sprouted beans cook much faster than soaked beans.

Sprouting sunflower seeds
Follow above, but seeds are ready in 12-18 hours, when the sprout is just barely showing. Delicious on salads, but use right away or they go black.

Making “crispy” nuts (partially sprouted almonds, peanuts, pecans, walnuts, etc.)
Soak 4 cups nuts in water with 1 Tbs. sea salt for at least 7 hours or overnight. Drain. Bake in a warm oven (150 degrees) for 12 hours, until dry and crisp (or use a dehydrator). (Note: soak cashews for just 4-6 hours and bake at 200). Eat as a snack or make nut butter.