When I serve my homegrown sprouts, guests always gawk at me like I’m a farming genius.
But truly they are the easiest, fastest vegetable you can grow at home – even if you have no yard, no balcony, no window, even if you live in a shoe!
No excuses – let’s do it!
Step 1: Rummage in your pantry and find some legumes. The easiest options are mung beans (שעועית מש) or whole lentils (NOT red lentils, which are processed). Pour them in a container and let them soak in water overnight.
Warning: using an ice cream container risks cruelly raising the hopes of certain family members.
Step 2: Pour the soaked legumes into a colander or sieve or flour sifter and place in a convenient place near the kitchen sink. Rinse them over the sink with water 2-3 times a day. No need to be precise but more often is better. Place a plate underneath, to catch the water drips.
Step 3: By day 3, you will have sprouts. You can let them sit in the colander a few days more to get bigger, but once they’re sprouted they need to go into a dark place or they will turn green and taste bitter. I prefer to put them in a box in the fridge as soon as they’re sprouted. They actually continue to grow slowly in the fridge.
But I claim no credit for their miraculous transformation.
The ready sprouts are yum and ready for storage in the fridge.
Step 4: Eat them as a crunchy snack or add them to salads and stir fries.
* homegrown lettuce and green onions (farmed hydroponically)
* home fermented sauerkraut
* homegrown lentil sprouts
* dressed with homegrown lemon juice and olive oil from our harvest last October
Thank you Hashem for this salad!
Got Questions? Just ask in the comments below