Posts Tagged ‘organic’

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: with questions.


Colorful (Roasted) Carrots

Saturday, January 6th, 2018

For some time now I have been purchasing organic carrots with multiple colors: purple, white, yellow and orange. I bought them loose with their green stalks so I could use the greens when I make veggie broth and also avoid plastic packaging. The package had two of each colored carrot and I used half the package to test the recipe.

Utensils: Cutting board and knife, brush to scrub the carrots, small oven proof dish to melt coconut oil, pan for steaming/simmering, pan for baking/roasting, & serving platter
Prep. Time: 10 minutes
Cooking Time: About 15 minutes on stove and another 10 in the oven
Categories: Vegan (V), Gluten Free (GF), and No Sugar Added (NSA)


4 organic multi-colored carrots (All one color such as basic orange would also work fine.)
2 tablespoons melted coconut oil (or other oil of your choice)
1-2 tablespoons curry powder ( a mixture of Indian spices such as cumin, turmeric, coriander, etc.)
Sunflower micro-greens for garnish (May also use parsley or dill.)


  1. Preheat oven to 350 degrees F. Place coconut oil in a small oven-proof dish and place in oven for 2-3 minutes to soften.
  2. While oil is in oven, scrub carrots, trim tips, and save greens for soup stock, if you bought carrots with tops.
  3. Remove melted oil from oven, stir in curry powder, and set aside.
  4. Place carrots in a saucepan with water to cover and simmer about 10-15 minutes, depending on thickness of carrots. Turn once.
  5. Transfer carrots (minus liquid) onto a stainless steel or glass cooking pan (I use a square pan that I also use for corn bread, about 8″X 8″.)
  6. Brush 1 tablespoon oil/ curry powder  mixture on pan and pour the rest over the carrots. Place in the preheated oven, baking about 10 minutes, turning once, then placing oven on broil for one or two minutes. Don’t burn them!
  7. Place roasted carrots on a serving platter and garnish with sunflower micro-greens,  parsley or dill. Serve immediately.Variations: Feel free to use Italian herbs (oregano, thyme, garlic, etc.), Za’atar, or other herb/spice, salt & pepper, or mixture of your choice.
    P.S. I also sprinkled some black sesame seeds on the cafrrots and dish for added color and crunch.