So I needed to thin some radishes, pull broccoli rabe that was spindly and bolting, pull out last year's kale to make room for squash, and I pulled a pea shoot and a few arugula plants. I washed and trimmed everything into bite-sized pieces and have them with a little water in a bowl. I'm thinking of adding some tomatoes, asparagus (both local, yeah!), cashews, spring onions, sesame seeds, chicken . . . and making a stir-fry to serve over rice noodles. And I have bean sprouts growing on my windowsill I can put in. Ooo, and I have a few leftover mushrooms. If anyone can think of anything else, let me know for next time! :)
What kind of bean do you use for your home grown sprouts?
ReplyDeleteI use mung beans, but you could use soy beans, too. The mung beans make smaller sprouts, but they're tasty and only take 5 days to make (soak overnight and then rinse once a day for 4 days--eat day 5 or they start to turn into plants).
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