Sprout Week: Thoughts on Sprouting

When we found out we were doing a sprouting book here at Quayside Publishing Group, we couldn’t quite resist sprouting here in the office and seeing what the big deal was about. Turns out, we all kind of loved it and the sprouting continues here.

It is a satisfying feeling that you can grow these sprouts without much effort and get some healthy food infused into your diet. You can add some money into your retirement funds in a similar fashion without much effort. You can use trading through the official website along with your usual work and improve the health of your retirement fund.

We now eat our sprouts on salads, in soups, on sandwiches, heck even just by themselves. If you’re looking for a new foodie hobby, this might just be the thing for you!

Here are some of our experiences. 

Jonathan (Acquisitions Editor, Quarry Books): I don’t usually keep living things around. Pets and plants are more than I can bear, so sprouting is a bit like that grade school lesson in responsibility: can you keep an egg over the weekend without it breaking? I dutifully rinsed my alfalfa and dill sprouts in warm water morning and evening. The ritual was comforting, I remarked on their daily and relative growth. I even took them on a car trip to Vermont. My alfalfa sprouts flourished in just a handful days. I enjoyed snacking on them individually and throwing fistfulls into salads. The dill sprouts, however, languished. Nervous research showed they take as long as 15 days to sprout! In their second week, my patience with daily rinsings grew thin even as the first white sprouts started to just grow long. Rushing out the door one evening, I left my lazy sprouts in the common kitchen at work with no note or protective placement. When I returned, someone had very kindly washed all the dirty dishes including my sprouting tray—all that dutiful responsibility down the drain! A moment of fury passed when I realized if I saw a plastic container with things starting to grow in it, I’d probably turn on the water too. And now with a clean tray, I could start a new batch.

Caitlin (Assistant Managing Editor, Quayside Publishing Group): There were two benefits to my French lentil sprouting experiment: greenery for my work space and a crunchy lunch garnish. I did get a few curious glances when I started swishing and rinsing the sprouts at the break room sink twice a day, but the only hassle was remembering to put something down to catch the drips from the leaky mesh lid when I tilted the jar to drain it. It only took three days to get a tangled, leafy mass of successful sprouts. I’d never tasted this kind of sprout before and definitely agree with a coworker who proclaimed them “earthy.” My next order of business is to start bringing more salads and sandwiches for lunch so I can use them up…

Lauri Boone (Author of Powerful Plant-Based Superfoods): Thanks to Sprout Week, I finally dusted off my sprouting jars and bag and went to work growing food in my kitchen. I worked with two great varieties of sprouts from The Sprout House. I soaked both Pea Sprouting Seeds and Broccoli Mix Sprouting Seeds (containing alfalfa, broccoli, and red clover) overnight in glass jars (about 12 hours total). I rinsed and drained the seeds and then placed the broccoli mix in a sprouting jar and the pea seeds in a sprouting bag that hung from my kitchen cabinet. Twice a day for the next few days I rinsed and drained the seeds with water—that was it. So simple! Nature took its course and within a few days, my broccoli mix had sprouted and I was tossing handfuls into my salads and wraps. The peas took a few days longer to sprout, but when they did, they became a welcome addition to salads—bigger and crunchier than the broccoli sprouts.  Sprouting reminds me that growing your own food can be easy, you can do it inside and at any time of the year, and the end result is a winning combination of delicious and nutritious.

Cara (Development Editor, Quayside Publishing Group): 

For my first attempt at sprouting, I used a plastic sprouter that consisted of four round stacked trays. Think four-story, circular parking garage without the ramps and you’ve got the idea.
All the sprouts were soaked overnight, rinsed the next day, and ready to be scattered across their respective trays: broccoli sprouts on the top level, mung beans on the second, and an assorted mix of lentils, kamut, adzuki beans, and fenugreek on the third. Each tier, except for the bottom, has vents that allow water to flow through during daily waterings. Tilting the entire contraption to empty excess water from the bottom into the sink was easy—just make sure you have a big enough sink!
Despite fears of mold or stubbornly sprout-less seeds, the whole experience couldn’t have been easier. Delicate tendrils began to emerge from the broccoli sprouts only a couple of days after starting! They tasted delicious in a pita with hummus and, my favorite, as a garnish on a chicken-white bean chili. An apparently harmless, barely detectable, white fuzz appeared atop some of them after a few days, and I easily removed it with my fingertips.
The white, thicker mung bean sprouts showed their faces a day or two later; a coworker and veteran sprouter advised eating them soon while fresh. Similar to the assorted mix, which arrived last, they provided a chewy, almost meaty, texture to whatever they were added to.

Not all the seeds sprouted, but it didn’t matter—they were scooped up, dried in a paper towel, and eaten, too!

Renae (Editorial Project Manager, Quayside Publishing Group): 
I’ve been working on Rita’s sprouting book, and I was really excited to get to try it out for myself. I’m normally not the type of person who gets excited about growing her own food—I like immediate or at least quick results, and just the thought of going outside and weeding makes me scowl. Plus even if I wanted to grow my own food, I live in a little apartment and don’t have anywhere to grow it.Sprouts were (and are!) perfect for me, as it turned out! I used an Easy Sprout sprouter, which kind of looks like an oversized Icee cup when you have the domed, ventilated growing lid on top. It took up practically no space at all in my kitchen. I quickly learned too that the Easy Sprout sprouter lived up to its name: the inner cup had a series of holes at the bottom, allowing it to easily drain into the outer cup. After soaking them overnight, all I did was rinse them twice a day! By day three I had what you see in the picture below.

This was the St. Patrick’s Day Mix, which consisted of red clover, mung bean, yellow mustard, and green lentils. They were delicious! I ate them on sandwiches, and in soups and salads. All in all it was a really simple and rewarding experience. I can’t wait to try round two of sprouting!

Katie (Food Marketing Manger, Quayside Publishing Group… oh and I write SPOON!): As I said when I launched Sprout Week, I really am terrible at growing things. That being said, I am addicted to sprouting. It takes little to no time and very little effort to end up with something that goes great with everything (okay, I keep getting told “except for ice cream…”). I chose to sprout with the hemp bag and really found it to be a cinch. Just drop thebeans/peas/whatever in and add water. I even took my little bag of sprouts home with me one weekend to make sure they still got the water they needed. If I can do it, you can do it!

Preorder your copy of Homegrown Sprouts today!

Homegrown Sprouts by Sprout Lady Rita
Sprouts are the ultimate in local food—harvested no further away than your kitchen counter, they are fresh, delicious, and versatile. Homegrown Sprouts is the complete guide to growing your own sprouts. Choose the right sprouter for you, be it a jar, a bag, or a tray, and learn the techniques to use it. Grow a wide variety of sprouts, including wheatgrass, leafy greens, mung beans, and alfalfa. Enjoy them on their own, or discover a variety of serving suggestions from salads to soups to juices. There are even tips on sprouting for your pets.
Whatever the season, Homegrown Sprouts will take you on a germinating journey that you won’t soon forget. When you learn how easy it is to grow nutrition-packed sprouts in your own home, you’ll want to use them in every dish you make!Blogger Tricks