Subj : Sprouting On The Road
To   : All
From : Ben Collver
Date : Fri Feb 02 2024 10:42:53

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sprouting On The Road
 Categories: Camping, Hints, Vegetables
      Yield: 2 Recipes

      2 tb Seeds; (alfalfa, mung beans)

  As all gardeners can attest to, "satisfying your inner tube" takes on
  special meaning when you have grown the food yourself. While your
  panniers are a rather limited habitat for growing most veggies, they
  are the perfect home for nuturing seeds into baby sprouts, that are
  then ready for immediate consumption. Sprouting requires minimum
  effort, yet, in just three to four days, sprouts can yield maximum
  satisfaction when they are thrown into salads, stews, soups,
  sandwiches, and omelets.

  Any seed can be sprouted, but the most popular and tasteful are
  alfalfa seeds and mung bean sprouts. Home-grown sprouts also cost
  next to nothing compared to the expensive supermarket sprouts. Two
  tablespoons of seeds yields about 2 cups of sprouts.

  First soak 2 tb mung beans or alfalfa seeds overnight in a wide-mouth
  plastic or glass jar. The next morning, drain the water THOROUGHLY
  then allow your seeds to sprout using one of the following methods:

  Cheesecloth Method:

  Place the soaked seeds on top of a piece of cheesecloth or in a clean
  sock.

  Roll it up and put it in a baggie and store it in your pannier so it
  iwll not get crushed.

  Twice per day, rinse and drain the sprouts.

  Eat when the sprouts are from 1/2 to 1" long.

  Jar or Plastic Container Method:

  Cover the top of the jar or container with a piece of cheesecloth,
  mosquito netting, or a special lid for sprouting.

  Since the sprouts can grow in the dark or light, they can be stored
  inside your pannier or lashed on top of your rack, but be sure to
  keep them out of direct sunlight or they will rot.

  Rinse and drain the sprouts thoroughly twice daily, and eat when
  sprouts are from 1/2" to 1" long (approximately 4 to 5 days).

  Recipe by Cycle Food by Lauren Hefferon

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