Recent Posts for the 'Earth Day, Every Day' Category

Spring into Sprouts! Earth Day Every Day

Wednesday, April 17th, 2019

 

One of the Many Earth Day Logos

Sprouting is a great project to delve into, especially if you have no backyard garden to plant flowers and veggies. We have a patio, and my husband plants the flowers while I grow the herbs and some veggies. But “baby greens,” also called spoil sprouts, gourmet sprouts, or micro-greens can be done on your windowsill. By sprouting organic seeds, you are growing locally and organically. How good is that?

 

Ready to harvest! Sunflower on the left and buckwheat on the right.

Tools: Bowls for soaking seeds, strainers, small plastic tubs, organic garden soil, paper towels, dark plastic bags,

Here are the basic steps:

  1. Find some small containers, such as tubs from strawberries, tofu, or other foods that come in plastic containers. Wash and dry and fill with potting soil. (I buy organic soil from a local nursery and also may be able to obtain composted soil.)
  2. Soak about 1/2 cup of seeds of choice in jars or bowls overnight. Next day, strain and leave in the strainer to sprout a little before planting, maybe one or to days, rinsing the seeds at least once each day. You may not see any “tails” yet.
  3. On the second or third day, fill the tubs with soil and add water to soil to moisten. Spread the seeds onto the soil, shoulder-to-shoulder, that is, don’t worry about spacing. Moisten a piece of paper towel twice the size of the tub and fold in half over the seeds.  Moisten the paper towel. Cover with a dark plastic bag and tie off the end and then place on a warm windowsill. Check in 24 hours. If the paper towel is dry, moisten and place tub back in its mini-greenhouse.
  4. In 3 or 4 days you should see the black plastic looking higher than when you first planted the seeds. Time to remove the paper towel and black plastic and let the seeds sprout on your windowsill, giving them some water at least every other day or every day is the temperature on the sill dries out the soil.

Here are the micro-greens while they are still growing.
The black hulls are beginning to fall off.

5. By the time one week has passed, more or less depending on the temperature on your sill and whether or not it is a sunny window, the hulls will probably fall off by themselves and land on your windowsill, so putting a small tray under the tubs may be a good idea.

6. You can start cutting down the tallest sprouts and let the shorter ones come up now that they are not “shaded” by the earlier sprouts. The ones you cut down will not grow back, but you will get a second harvest from the shorter ones that were shaded by the earlier sprouts.

7. The micro-greens are full of nutrients, since if they were placed in the ground, they would become plants. And since they are eaten raw, none of the nutrients are destroyed, so only cut down what you can use each day, keeping them “alive” in the soil.

Add micro-greens to salads, sandwiches, as garnish for soups, sprinkled on celery stuffed with nut butters, in wraps and just to munch on!

 

This is a cooking-by-the-strings of your apron recipe, because a lot depends on the house temperature, the quality of the seeds, and “getting to know” what the seedlings need. I also soaked and planted peas to make pea shoots, and they spoiled before they sprouted and I had to compost them. So don;t worry if the first couple of times you have problems. You can email me at: menupause.info@gmail with questions.

 

Double Sweet Potato Soup

Tuesday, April 9th, 2019

This winter, my daughter and daughter-in-law introduced me to Japanese sweet potatoes, which are actually off-white and less sweet than regular orange-colored sweet potatoes, but sweeter than white potatoes. They taste almost like a cross between regular sweet potatoes and white potatoes.

From selfhacked.com:

The phytonutrients associated with different colors in sweet potato do have different health properties. Besides that, however, sweet potato strains have a very similar nutritional profile. Rich in vitamins, minerals, and phytonutrients, sweet potato has been named the ‘healthiest of all vegetables’ by The Center for Science in the Public Interest [R].

I combined 1/2 Japanese sweet potato with 1/2 Jewel sweet potato and one-half cauliflower, the latest vegetable at center stage.  Since this is a Cooking with the Strings of Your Apron recipe, the amounts are fluid, as are the herbs.

 

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Utensils: Soup pot or other large pot, cutting board and knife, food processor/ blender.
Preparation/Cooking Time: About 30-45 minutes
Categories: Vegan, Gluten Free, NO Sugar Added

Ingredients

one-half large, organic Jewel sweet potato
one-half large, organic Japanese sweet potato
1/2 large, organic cauliflower
soup stock or filtered water
salt and pepper to taste
other herbs of your choice (curry powder, Italian herbs, Za’atar, etc.)
Sprouts* for garnish

Directions

  1. Scrub sweet potatoes and bake at 350 degrees for about 40 minutes, or peel the potatoes and cut into smaller pieces to cook in water or stock.
  2. If cooking potatoes in a large pot, instead of baking, add 1/2 cauliflower, washed and cut into smaller pieces.
  3. When cauliflower and potatoes are tender (if baked, peel after cooling) and cool enough to handle, place in food processor, a few pieces at a time, and use the cooking water to blend to desired consistency. Start with 1 cup of liquid and add as needed.
  4. Place back in the large pot, removing any extra stock in a jar for another dish or to add to the soup if it thickens overnight.
  5. Add spices to taste,  heat and serve, garnished with sprouts, if you wish.* I used pea shoots that I purchased at Mom’s Organic, but you can also use sunflower greens or alfalfa sprouts or clover sprouts. Both available in health food stores like Mom’s Organic. More on sprouting in a later posting this month.

Note: I saved some chunks of cauliflower before blending and added them to the soup for a little texture.  Also, since this is food low on the food chain, I consider it an Earth Day, Every Day recipe.

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