December Issue of GROW FOOD Network Magazine is Now Ready to Order

What's In This Month's Issue:

• Ever Thought of Becoming a Farmer?  Join Jen and Craig at Growing Opportunities
• Ask Bill Herring, Clover in a Orchard
• Grow Food Indoors Instead - "The JOY of Sprouting Seeds"
• Peeing on The Compost Pile
• What is Permaculture with Javan
• Recipe of the Month
• Classifies and Resources
• $3.00 an issue or $25.00 year subscription

go to:

www.growfoodnetwork.com

GROW FOOD indoors instead

The JOY of Growing Sprouts

By Joy Story

Sprouting seeds at this time of year is a great way of including live living food into our diets without a lot of work or expense.  Sprouting seeds actually strengthens our immune systems by providing valuable vitamins, minerals, proteins and enzymes.  The health benefits of eating sprouted seeds is phenomenal.  It’s also easy, inexpensive, tasty and fun to watch sprouts grow,  I encourage you to give it a try.

You can buy organic seed from your local health food store in the bulk section or in packages blended with various seeds.  You can also sprout the seeds you’ve collected from your own garden.  Almost any whole natural seed, bean or grain will sprout.

Sprouts are tasty on sandwiches, salads, served with eggs, on top of soups, stir fries or rice and grain bowls.

KINDS OF SPROUTS:

Mild                                                                                                   

Alfalfa                                                                                                                        

Red Clover                                                                                                     

Quinoa                                               

Cress                                                                                                              

Broccoli

                                                                                                                                   

Spicy

Fenugreek

Mustards

Radish

Onion

Crunchy and Sweet

Mung beans

Garbanzo beans

Green lentils

Adzuki beans

Soy beans (should be cooked)

Seeds to Grow on Soil

Black Sunflower (with hulls)

Buckwheat

Wheat

Peas

WHAT YOU NEED:

Mason jars, seeds, screen or mesh (available at hardware stores), jar bands or elastics, water.

HOW MUCH SEED?

Small seeds use 1 tablespoon, medium sized seeds, 2 tablespoons, large seeds or mixes, 1/2 cup.

WHAT TO DO:

· Soak seeds for 8 hours or overnight

· Place screen over jar and secure with band or elastics

· Turn upside down and drain

· Grow Sprouts at 30 degree angle.  This allows water to drain.  This can be done in a bowl or on a dish drainer.

· Rinse seeds 2 times a day

· Most seeds will sprout in 4—5 days (Dill, Garlic and chives take 10 days or longer)

· Can store sprouts in fridge in covered container for 2 weeks, but it’s better to just eat them.

· Stackable trays can be purchased and work great.

· Soak more seeds

To read about sprouting seeds on soil, go to our blog at http://growfoodwithjoy.blogspot.com

To watch a video on sprouting seeds, go to:

www.sprouting.com

SPROUTING SEEDS ON SOIL

Some seeds are best sprouted on soil.  They include; buckwheat, peas, sunflower seeds (unhulled) wheat, barley.

·       Soak wheat, peas, barley for 8 hours,   Buckwheat, sunflower for 12 hours.

·       Fill seedling tray 2/3rds with sterile potting mix

·       Spread soaked seeds over soil

·       Place tray in bright light for 5 – 8 days

·       When seeds are 4” tall, they are ready for harvest.  Cut with scissors.

Note:  Fertilize with liquid Kelp increases nutrient value