The sun is higher in the sky reminding me it is the spring equinox even though there is still snow on the ground. Many gardeners and farmers I know are planning this year’s crops and starting seeds indoors or in hoop houses.
Last weekend, I grinned with delight when Kathy Dugan pointed out the fabulous display of seeds and sprouting supplies at Greenfield Farmers Co-op Exchange. Kathy, Jeff Budine, and I talked about how we can have a garden in a jar any time we want. All it takes is sprouting seeds, a quart canning jar or other jar, a screen for the jar lid, and some water.
Think the only kind of sprouts are plump mung bean sprouts or wispy alfalfa sprouts? Think again. At Greenfield Farmers Co-op, broccoli, lentils, peas, and salad mixes and more are available. Green Fields Market also carries sprouting supplies and seeds, including spicy salad and crunchy bean mixes, red clover, and fenugreek.
Sprouting seeds is easy. Soak them (usually eight to 12 hours works well), pour off the water, put the jar somewhere with some light (doesn’t have to be lots of direct light, but some is good), and rinse the seeds two to three times a day (fill jar with water, swirl it around, drain it well).
Want to eat sprouts now? Thanks to Seay and Rebekah Minor and the folks at The Gill Greenery, you can enjoy locally grown sprouts now. The Gill Greenery grows sprouts hydroponically (without soil) using organic practices. Their sprouts are available at Green Fields Market, McCusker’s Market, Millstone Market, Atlas Farm Store, and local restaurants including Wagon Wheel Restaurant and the People’s Pint. In a month or so, The Gill Greenery will have a new variety of sprouts available — onion sprouts. I look forward to trying them.
How to enjoy sprouts? I eat sprouts as is for a tiny taste of spring, on top of salads, as a crunchy topping on soups, and in sandwiches (especially in grilled cheese sandwiches). Seay said they eat pretty simple foods and mainly just add sprouts to dishes like pasta salads, tacos, or sandwiches. And, he shared a favorite recipe that he says is delicious.
Humans aren’t the only ones wanting a taste of spring. My cat, Marble, loves to snack on long wisps of green grass. She doesn’t go outdoors, but is the calico queen of the screened back porch. All summer, whenever I walk around the backyard, Marble stares and meows, asking for me to pick grass for her to chew.
Now, thanks to The Gill Greenery, Marble gets to eat local greens year-round. Of course, Marble isn’t the slightest bit spoiled, but she does have a box of Chloe Cat’s Pet Grass sitting next to her favorite spot by the wood stove. You’ll find them at Foster’s Supermarket and Green Fields Market.
This week we’re eating...
Pea Shoot Stir Fry: Shared by Seay Minor, The Gill Greenery (from https://sproutpeople.org/sprout-recipes/pea-shoot-stir-fry/)
Ingredients
Pea shoots
Minced garlic to taste
Minced ginger to taste
Soy Sauce
Heat a wok or pan up. Toss in a bunch of garlic and ginger (optional) and then a bunch of pea shoots. Stir fry vigorously for a minute or two. Add some soy sauce in the last 20 to 30 seconds. Keep stirring. Serve straight or over rice.
Sprouts and Greens Scromlet: by Mary McClintock, Conway
Chop onions or leeks, then saute in butter, oil, or water until translucent. Rinse fresh spinach, chard, or kale. If chard or kale, slice out center ribs of leaves, chop, and saute with onions/leeks.
Slice the rest of the leaves into one-inch strips. Saute. After onions/greens are well-sauteed, stir in sprouts (any variety — crunchy lentils or bean mixes are great).
Crack eggs into bowl, stir until well-mixed, then pour eggs over sauteed vegetables. Cook and stir until eggs are cooked.
Local food advocate and community organizer Mary McClintock lives in Conway and works as a freelance writer, editor, and book indexer. Send column suggestions and recipes to mmcclinto@yahoo.com