For some extra deliciousness while I wait for the big vegetables - in August, which seems so far away - I decided to try my hand at sprouts. I know there are a few ways to grow them, but I decided to go with the soil method instead of the mason jar method.We had just had some Florida strawberries (so jealous!) and the plastic tubs seemed perfect. Maybe a little bit deep, but not too bad. And there's lots of drainage along the bottom. I chose to do Adzuki beans and mustard seeds first. This very complicated decision was mostly because that's what Whole Foods had that was organic (non-organic seeds and beans may have been treated with chemicals that will
make them un-sproutable and I don't really want to eat a chemical I can't pronounce) and near the checkout. I know, my planning is impeccable.The beans soaked for about 7 hours and the mustard seeds soaked for about 4 hours to help promote germination. Then I
tossed them in and let them go.Two days later it looked like the earth had exploded!! The sprouts came up so fast it was amazing. And now salads and stir frys and sandwiches have an extra bonus of nutrition and
spice!
