Welcome to Sprout Week at SPOON

I will begin today’s post by admitting that I am a terrible gardener. Seriously. I forget about my plants and then end up watering them too much when I remember. Or I plant them in the back of my yard, which seems like a good idea because that’s where all of the light is, but then realize what a huge mistake that was because out of sight, out of mind. I’m horrible at the whole thing.

So when our office decided to do a sprouting book for the fall season, I thought to myself… probably not for me. Seems complicated. I’m sure I’ll kill them.

Thankfully one of my coworkers came up with a great idea. Why don’t we all sprout together in the office so we can get a feel for the process? AND Sprout Lady Rita (the author of Homegrown Sprouts and the owner of The Sprout House) was kind enough to send us everything we needed to get started.

Alfalfa sprouts
Glorious alfalfa sprouts

 

Pea and lentil sprouts
Pea and lentil sprouts in the three-tiered sprouter

 

Bean sprouts in a hemp bag
Bean sprouts in a hemp bag

We had a couple of bumps along the way (which we’ll share with you this week), but all in all it was a huge success. In honor of our new found hobby, I thought I’d host a Sprout Week here on the site so that you all can get as excited about sprouts as I now am.

Stay tuned this week for recipes, sprouting experiences, what to do when things go wrong, and advice from the experts. Right from preparing pots, sowing, planting, watering, and harvesting, you can learn the facts here now in our following discussions. We will also attempt to remove any of your confusions regarding the plants you should choose and the demands put by the sprouting hobby in your lifestyle. See my case as an example where my memory fell out of place. And feel free to get involved. Send me an email at quarryspoonblog@gmail.com.

Still not sure what you think about sprouting? Not sure what sprouting really is? Here’s what Sprout Lady Rita has to say”

Many people are familiar with the two most common sprouts: alfalfa and mung bean. You may have eaten alfalfa sprouts at a restaurant that features them atop a salad or in a container at the salad bar. Mung beans are grown as a compact shoot, and are frequently used in Chinese food. But there are more types of sprouts available than just alfalfa and mung that can be sprouted at home. With a diversity of ways to sprout and eat those tasty little vegetables, homegrown sprouts can be a part of every household kitchen.

Why Sprout?

Why choose to sprout at home? Here are some of the most popular reasons why homegrown sprouts are a wonderful choice.

Homegrown Tastes Better
Sprouts Are a Healthy Option
You Can Boast about Your Sprouting Accomplishments
Variety Is the Spice of Good Nutrition
Sprouters Love Company
Sprouting Means Taking Care of Your Family
Sprouting Saves You Money
Homegrown Sprouts Are Safe
Sprouting Means a Greener Footprint for the Earth
Sprouts Are Beautiful
Sprouts Are Available Year-Round
You Can Farm the Organic Way

Follow quarryspoon on instagram to see our sprouting progress! And send in your own sprouting pictures to quarryspoonblog@gmail.com

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 Sproutsis 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!